Grain-Free Cinnamon Bread

 
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Are you in one of the places across America that’s been experiencing frigid temps and insane amounts of snow?? If so, we hope you’ve been able to stay safe & warm! We’ve managed to escape the arctic blast here in Colorado. 

Frigid temps or not, this Cinnamon Bread recipe is a total winner. I’ve been making this cinnamon bread the “normal” way for years; it’s always been one of my favorite quick breads to make. It’s delicious, easy to make, and I almost always have everything I need for it in my pantry and fridge. It pairs perfectly with a hot mug of coffee or tea. 

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This time I decided to experiment with my new favorite Grain-Free All-Purpose flour to adapt the recipe and make it totally grain-free. I was nervous about how it would turn out, because gluten-and-grain-free baking can get weird sometimes. I was SO excited to discover that it works PERFECTLY in this recipe. It is seriously so so good. The texture is moist, with a nice thicker crumb, the cinnamon and sugar swirl add a little crunch. It’s like the perfect coffee cake in quick bread form. 

Feel free to use whatever All-purpose (AP) flour you’d like, however: you can use traditional AP flour, Gluten-Free AP flour*, or the grain-free AP flour that I use in my Grain-Free Chocolate Chip Cookies, which I got from A Calculated Whisk.

The original recipe for this bread calls for buttermilk. I’ve never actually used it because it’s so easy to make your own “buttermilk” at home. All you do is add a tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes or so. Super easy, and it’s part of what makes the texture of this bread so amazing.

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I’ve made both dairy and dairy-free versions of this bread as well, and both work great. If you want to make it dairy-free, just use your favorite dairy-free milk substitute (coconut will impart a flavor, just so you’re aware) and dairy-free butter substitute (we love Earth Balance). I would not recommend skipping the vinegar or lemon juice even if you use dairy free milk, because it will still help with the texture and flavor. 

We hope you love this Cinnamon Bread as much as we do! It’s a total crowd pleaser every time we’ve shared it with others. Super quick and easy to make, easily adaptable to accommodate different dietary needs, and absolutely delicious!! A little on the more indulgent side (plenty of sugar in this recipe!), but 100% natural, homemade and free of the unnecessary junk you’ll find in overly processed store-bought or coffee shop versions! 

Yield: 10-12Pin it

Grain-Free Cinnamon Bread

Cinnamon and sugar combine to make a delicious, perfectly-textured cinnamon quick bread, perfect for any brunch or breakfast treat. Super adaptable recipe -- can be made gluten-free, grain-free, or dairy-free.

prep time: 18 minscook time: 45 minstotal time: 63 mins

ingredients

For the Batter
  • 1/4 cup butter, softened (dairy-free substitute works well too!)
  • 1 cup sugar
  • 1 egg
  • 2 cups Grain-Free AP Flour, or flour of choice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup milk of choice
  • 1 tbsp vinegar or lemon juice
For the Swirl
  • 1 tbsp cinnamon for swirl
  • 1/3 cup sugar for swirl

instructions

  1. Preheat oven to 350 degrees and prepare loaf pan by greasing the bottom and sides with all-natural shortening or butter and then placing a cut-to-size sheet of parchment paper on top.
  2. In a small bowl, mix the 1 cup of milk and 1 tbsp of vinegar or lemon juice. Set aside while you prepare the other ingredients.
  3. In a large mixing bowl beat together the butter, sugar, and egg until smooth. Feel free to use your mixer if you’d like, but I used a regular whisk and my hand.
  4. In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon together until well combined.
  5. Alternately add the flour mixture and milk to the sugar and egg mixture, combine until combined.
  6. In a small bowl stir together the cinnamon and sugar.
  7. Pour roughly 1/3 of the batter into the prepared loaf pan. Sprinkle the top with 1/3 of the cinnamon/sugar. Repeat two more times, for 3 layers of both. The top layer should be cinnamon and sugar. Now take a chopstick or knife and gently swirl the batter around a few times.
  8. Bake at 350 degrees for 45-50 minutes (until a toothpick inserted in center comes out with just a few moist crumbs). Let cool in pan for 10 minutes, and then remove from pan and place on a wire cooling rack to finish cooling.
  9. Store well-wrapped in plastic wrap or an airtight container. Should keep well for 3-4 days at room temp.
Created using The Recipes Generator

*Disclosure Notice: Some of the links throughout our website may be affiliate links. If you make a purchase we may receive a small commission at no additional cost to you. We will only ever recommend products that we fully believe in! Thank you for helping support Naked Bakes & The Floral Wreath!

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