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This cinnamon quick bread recipe is simple to make. It's so moist and tender it practically melts in your mouth. Serve it warm for a sweet, delicious breakfast.
I love this gluten-free cinnamon quick bread. This is a new recipe. I incorporate my cinnamon baking chips in this quick bread for a twist on traditional cinnamon swirl quick bread. It's perfect for an easy everyday breakfast or for a special holiday. I plan to make this recipe for our Christmas morning breakfast this year. Whenever you decide to make it, it won't last long. Keep reading and find out how easy this gluten-free quick bread is to make.
INGREDIENTS
Dry Ingredients
Gluten-free flour blend - I make my own flour blend. Try it HERE. I also recommend Bob’s Red Mill Gluten Free 1-to-1 baking flour, King Arthur Gluten-Free All-Purpose Flour, or Krusteaz Gluten-Free All-Purpose Flour (paid Amazon links).
Xanthan Gum - This ingredient is necessary for gluten-free baking. It’s what imitates gluten. It helps hold gluten-free baked goods together so they rise and take shape. Make sure to check the ingredients in your flour blend. Some contain xanthan gum and some do not. You will need to purchase Xanthan Gum and add it separately to this recipe if your blend does not include it. If using my flour blend you will need to add this to your dry ingredients.
Sugar
Salt
Baking Powder
Baking Soda
Wet Ingredients
Dairy-free milk - I use planet oat unsweetened original oat milk. I tried rice milk at first, but it was not as creamy, and the batter did not mix up well. The consistency in oat milk is better. I have not tried almond milk, or cashew milk because of nut allergies.
Dairy-free butter - My favorite is Earth Balance Soy-Free. It acts just like regular butter in recipes. I also use Spectrum Organic Shortening as a dairy-free substitute for butter. It’s plant-based, made from palm oil, and is great for dairy-free baking.
Eggs
Add-ins
Cinnamon Baking Chips - Grab the recipe HERE.
Raisins - Add in raisins or other dried fruits such as dried cranberries.
Nuts - If you are able, try mixing in nuts such as almonds, pecans or walnuts.
Topping
Cinnamon
Sugar
Brown Sugar
How to Make Gluten-Free Cinnamon Quick Bread
Steps for the batter
- Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celsius.
- Grease a 9x5 bread loaf pan.
- Start by adding all the dry ingredients to a large bowl. Combine with a large spoon, and then set the bowl aside.
- Next, in a separate bowl add the eggs, milk, and melted butter. Whisk together until the mixture becomes frothy.
- Now gradually add the dry ingredients to the wet ingredients and lightly whisk together just until combined. DO NOT overmix.
- Fold the cinnamon baking chips into the batter lightly with a spatula.
- Pour the batter into the prepared loaf pan.
- Sprinkle the cinnamon-sugar mixture over the batter, covering the entire pan.
- Bake for 1 hour.
- Carefully remove the bread from the pan and place on a wire rack to cool. Slice and enjoy!
Steps for the Cinnamon-Sugar Topping
- In a small mixing bowl, stir the cinnamon, brown sugar and sugar together. Set the mixture aside.
Can I Freeze Gluten-Free Cinnamon Quick Bread?
Once your bread is cool, slice it. Wrap the slices in plastic wrap then place them in a freezer-safe storage bag. Store in the freezer for up to 3 months. When ready to serve, thaw your bread in the refrigerator overnight. Remove it from the refrigerator 10-15 minutes before serving.
Cinnamon Quick Bread Variations
Try these variations for an endless variety of easy breakfast ideas. To make these recipe variations, in step number 6 fold in the variation listed below in place of the cinnamon baking chips in this recipe.
- Cinnamon raisin quick bread - use a 1/2 cup of raisins.
- Cinnamon apple quick bread - use 1 large granny smith apple cored, peeled and cut into small chunks.
- Cinnamon oatmeal quick bread - use 3/4 cup gluten-free quick cooking rolled oats (paid Amazon link).
If you like this recipe try my Gluten-Free, Dairy-Free Apple-Cinnamon Muffins.
Cinnamon Quick Bread Recipe
Equipment
- 9" x 5" bread pan
- 2 large mixing bowls
- 1 small mixing bowl
- Measuring cups
- Measuring spoons
- whisk
- Spatula
- Wire rack
Ingredients
Dry ingredients
- 2 cups Gluten-Free Flour Blend See recipe in notes below.
- 1/2 tsp. Xanthan Gum Omit if your flour blend already contains this ingredient.
- 3/4 cup Sugar
- 1 tsp. Salt
- 2 tsp. Baking powder
- 1 tsp. Baking soda
Wet Ingredients
- 1 cup Dairy-free milk I use oat milk.
- 2 large Eggs room temperature
- 1 stick Dairy-free Butter (melted) I use Earth Balance soy-free butter.
Add-in
- 1 cup Cinnamon Baking Chips See recipe in notes below.
Topping
- 1/2 tsp. Brown Sugar
- 1/2 tsp. Sugar
- 1/2 tsp. Ground cinnamon
Instructions
- Preheat your oven to 400 degrees Fahrenheit or 204 degrees Celsius.
- Grease a 9" x 5" bread loaf pan.
- Add all the dry ingredients to a large mixing bowl. Combine with a large spoon, and then set the bowl aside.
- In a separate bowl add the eggs, milk, and melted butter. Whisk together until the mixture becomes frothy.
- Gradually add the dry ingredients to the wet ingredients and lightly whisk together just until combined. DO NOT overmix.
- Fold the cinnamon baking chips (or other add-ins) into the batter lightly with a spatula.
- Pour the batter into the prepared bread pan.
- Mix up the cinnamon-sugar topping in a small mixing bowl.
- Sprinkle this cinnamon-sugar mixture over the batter, covering the entire pan.
- Bake for 1 hour.
- Carefully remove the bread from the pan and place it on a wire rack to cool.
- Slice and enjoy!
Notes
★Did you make this cinnamon quick bread recipe? Please give it a star rating below in the comments!★
Blessings, Laura xo
