Soft Gluten Free Cinnamon Swirl Bread

A cinnamon bread that actually stays soft after day one is rare when you give up wheat. This one piles a thick ribbon of cinnamon sugar through a tender, yogurt-based batter, so every slice has a swirl you can see and a crumb that never reads dry.

It comes together in one bowl, with no yeast and no waiting around. If a cozy loaf that smells like a bakery but holds up in a lunchbox sounds right for your week, this is where to start.

Why This Cinnamon Bread Works

The yogurt and a little melted butter keep the crumb tender long after it cools. Most gluten free quick breads turn crumbly a day later, but the fat and acid in the yogurt give this one a soft, springy texture that holds for three days on the counter.

The cinnamon swirl is not mixed into the batter. You layer it right through the middle of the loaf, so the sugar melts into dark ribbons while it bakes. The edges get just a little crisp where the sugar hits the pan, and that contrast against the fluffy bread is the whole reason I reach for this recipe again and again.

Ingredients

• 2 cups (280 g) gluten free all-purpose flour blend, with xanthan gum: I use a cup-for-cup blend that already contains xanthan gum. If your blend doesn’t, add 1/2 teaspoon.
• 1 cup (200 g) granulated sugar: keeps the loaf sweet but balanced with the cinnamon filling
• 1 tablespoon baking powder: this gives the bread its lift, so check the date on your container
• 1/2 teaspoon baking soda: helps with browning and tenderness
• 1/2 teaspoon fine sea salt: brightens the cinnamon and sweetness
• 1/2 cup (120 g) plain whole-milk yogurt, room temperature: full-fat yogurt makes the bread significantly more tender. Greek yogurt is thicker, so thin it with an extra tablespoon of milk if using it.
• 1/2 cup (120 ml) whole milk, room temperature: any milk works, but whole milk adds richness
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled: keeps the loaf rich without being greasy
• 1 large egg, room temperature: set it in a bowl of warm water for 5 minutes if you’re short on time
• 1 1/2 teaspoons vanilla extract: rounds out the flavor

For the swirl

• 1/3 cup (67 g) packed light brown sugar: dark brown sugar works too, but the swirl will taste more like molasses
• 1 tablespoon ground cinnamon: I use a hefty tablespoon for a bold ribbon

Variations / Substitutions

• Dairy free: swap the yogurt for an equal amount of unsweetened applesauce and use oat milk and vegan butter. The loaf will be a touch denser but still works.
• Add a glaze: whisk 1/2 cup powdered sugar with 1 to 2 teaspoons of milk and drizzle over the cooled loaf for a bakery look.
• Add nuts: fold 1/3 cup finely chopped pecans or walnuts into the cinnamon sugar mixture for a little crunch in the swirl.

If you want a classic loaf with no swirl, my Simple Gluten Free Banana Bread is a good place to start.

How to Make Soft Gluten Free Cinnamon Swirl Bread

Step 1: Whisk the Dry Mix

Set a rack in the center of your oven and heat it to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving a couple of inches hanging over the long sides so you can lift the bread out later.

In a large bowl, whisk together the 2 cups gluten free flour blend, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until no lumps of baking powder remain. Gluten free flour blends can clump if they’ve been sitting, so give it 30 seconds of active whisking.

Step 2: Stir the Wet Ingredients

Make a well in the center of the dry mix. Pour in the 1/2 cup yogurt, 1/2 cup milk, 1/4 cup melted butter, the egg, and 1 1/2 teaspoons vanilla. Stir with a silicone spatula just until you don’t see any dry streaks. The batter will be thick and a little lumpy, not smooth like cake batter. Overmixing here can make the loaf tough, so stop as soon as it comes together.

Step 3: Layer the Cinnamon Sugar

In a small bowl, stir together the 1/3 cup brown sugar and 1 tablespoon cinnamon until combined.

Scrape half the thick batter into the prepared pan and spread it all the way to the corners with the spatula. Sprinkle every bit of the cinnamon sugar over that layer, making sure it goes right to the edges. Spoon the remaining batter on top and spread it carefully so you don’t drag the sugar into the top layer. Run a butter knife through the batter in a zigzag pattern, two or three passes only, to create the swirl but not blend it in completely.

Step 4: Bake and Slice the Bread

Bake on the center rack for 50 to 55 minutes. The top will dome, turn deep golden, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter. If the loaf is browning too fast after 35 minutes, tent it loosely with foil.

Let the bread cool in the pan on a wire rack for 15 minutes, then use the parchment handles to lift it out. Let it cool another 15 to 20 minutes on the rack before slicing. A warm loaf smells incredible but will tear if you slice it hot, so a short rest gives you clean slices with the cinnamon ribbon running right through.

Tips for a Tender Loaf

• Cold ingredients can make the melted butter seize up and turn the batter stiff. Bring the yogurt, milk, and egg to room temperature before you start.
• Gluten free blends vary. If your batter seems unusually dry or wet, trust the texture over an exact cup measurement. Weighing the flour with a scale gives you the most consistent loaf.
• The swirl stays defined when you spread the top batter gently and don’t swirl more than a couple of times. Over-swirling turns the whole inside muddy brown.

Bake times by pan type:

Keeping It Fresh

• Refrigerate: I don’t recommend the fridge for quick breads because it dries them out faster. The counter is better.
• Counter: wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. It stays soft for 3 days at room temperature.
• Freeze: slice the bread once it is fully cool, then freeze the slices flat on a baking sheet. Once solid, transfer them to a zip-top bag. A frozen slice thaws in about 30 seconds in the microwave or overnight on the counter.

What To Serve With This Cinnamon Bread

A thick slice with cold butter and a cup of black coffee makes a simple breakfast. The bread is lightly sweet on its own, so a smear of cream cheese or a spoonful of lightly sweetened ricotta pushes it toward a dessert plate without much work. If you want something more substantial, set out a soft scrambled egg on the side and the cinnamon notes balance the richness.

Frequently Asked Questions

Can I use a gluten free flour blend without xanthan gum?

Yes. Add 1/2 teaspoon xanthan gum to the dry mix so the loaf holds together and doesn’t crumble when you slice it.

My loaf sank in the middle. What went wrong?

The batter was probably overmixed, or the oven door was opened too early in the bake. Stir just until no dry flour remains and check through the glass after 40 minutes.

Can I double the swirl filling?

You can, but use a light hand mixing it in. Too much dry sugar sitting between the layers can prevent the bread from baking through cleanly, so stick close to the measured amounts.

Gluten Free Cinnamon Bread Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 290

Ingredients Method Notes

Ingredients

  

• 2 cups (280 g) gluten free all-purpose flour blend, with xanthan gum
• 1 cup (200 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup (120 g) plain whole-milk yogurt, room temperature
• 1/2 cup (120 ml) whole milk, room temperature
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/3 cup (67 g) packed light brown sugar
• 1 tablespoon ground cinnamon

Method

 

1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. In a large bowl, whisk together the flour blend, granulated sugar, baking powder, baking soda, and salt.
2. Make a well in the center. Add the yogurt, milk, melted butter, egg, and vanilla. Stir with a spatula just until no dry streaks remain; batter will be thick.
3. In a small bowl, stir together the brown sugar and cinnamon. Spread half the batter into the pan, top with all the cinnamon sugar, then cover with the remaining batter. Drag a knife through in a zigzag two or three times to create a swirl.
4. Bake 50 to 55 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 15 minutes, then lift out and cool on a rack another 15 to 20 minutes before slicing.

Notes

Let the loaf cool at least 30 minutes out of the oven before slicing so the crumb sets and the swirl stays intact. If you cut into it while it’s steaming hot, the slices will be gummy even though the bread is fully baked.