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Gluten Free Cinnamon Bread

Gluten Free Cinnamon Bread Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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 9x5-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.