This could be the best cinnamon-y cinnamon bread you’ve ever tasted. It’s absolutely delicious, and if you choose the right ingredients, it’s gluten free too!
This simple sweet bread is the epitome of the Autumn and Winter months. It’s warm, comforting and hits the spot every time. Enjoy it with a little ice cream or whipped cream for dessert, or eat it plain or with a small pat of butter on it for breakfast with coffee. Either way, it’s delicious.
Cinnamon Raisin Bread
If you’d like to turn this into cinnamon raisin bread, you can mix in a ½ cup of raisins into the batter.
I recommend mixing them in with the dry ingredients first. Things like raisins or chocolate chips tend to not sink to the bottom as much during baking if they are coated in flour first.
Cinnamon Swirl Bread
For basic cinnamon bread, you’ll want to skip the swirl suggestions in the recipe and simply use 1 full tablespoon of cinnamon in your dough instead of the 1½ teaspoons listed in the dough ingredients.
But since this is really more of a cinnamon swirl bread, if you stick to the recipe, you’ll get a full cinnamon bread with that lovely ribbon of sweet cinnamon rolling through your loaf of bread.
If you want the added layer but don’t want to deal with layering the batter and swirl, you can just pour all the batter into the loaf pan and then pour the swirl layer over the top.
If you want to get fancy with it, you can drag a knife around the batter to “swirl” the cinnamon sugar into the top part of the loaf.
The cinnamon sugar in this recipe is simply a combination of cinnamon and a granular sweetener. You can use whichever granular sweetener you are comfortable with. I use xylitol because it’s what works best for my blood sugar. Anything like Sucanat, coconut sugar or even Monk fruit will work fine here.
Gluten Free Cinnamon Bread
This recipe is naturally gluten free if your ingredients are. That means, as long as you purchase gluten free oat flour (and other ingredients), this recipe is not dependent on wheat or any ingredients that would contain gluten naturally.
Cinnamon Bread Ingredients
- Oat flour (3 cups – gluten free if needed) – This is a fine ground flour. You can grind up oats at home if you prefer, but make sure to get that fine grind or your bread will be too textured and could crumble a lot more.
- Baking powder (1 tbsp.) – Make sure your baking powder is fresh. Older baking powder doesn’t work as well, so your loaf won’t rise as much with the older stuff.
- Salt (½ tsp.) – I used pink Himalayan salt, but any salt will work here. Use what you have on hand.
- Granular sweetener (1 cup) – I used xylitol because that’s what works best for my blood sugar. But any granular sweetener will work here. Try Sucanat, coconut sugar or monk fruit.
- Ground cinnamon (1 tbsp., divided) – So basically, you can either put 1 ½ tsp. in the dough batter and 1 ½ tsp. in the swirl, or you can omit the swirl layer and just put the entire 1 tbsp. into the batter.
- Unsweetened apple sauce (1 cup) – I like to use organic apple sauce, but the only requirement is that it’s unsweetened. If you use sweetened, this bread will be way too sweet.
- Liquid coconut oil (¼ cup) – If you only have the solid stuff, melt it first. If you don’t have coconut oil at all, you can use any light-flavored oil.
- Eggs (2 large) – If you only have small eggs, use 3. If you have extra large eggs, stick to 2 eggs.
- Unsweetened almond milk (½ cup) – Here again, if you use something sweetened, the bread will end up being sickeningly sweet. So make sure it’s unsweetened. You can use other milks here. Dairy milk is fine. The only one I would avoid is full fat coconut milk.
How To Make Cinnamon Bread
Preheat oven to 350F. Whisk together all the dry ingredients.Stir in the wet ingredients.
In a separate, small bowl, mix the swirl ingredients if using.
Line your loaf pan with parchment paper. Cut it to fit.
Spray the parchment and loaf pan with oil.
Pour the first half of the bread batter into the loaf pan.
Sprinkle the swirl ingredients over the batter (if using).
Pour the last half of the batter over the swirl layer.
Bake for 50-60 minutes or until a toothpick pulls out clean from the center of the loaf.
Cool completely, then slice.
Cinnamon Bread Recipe
Cinnamon Bread Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- Standard Loaf Pan
- 3 cups oat flour (gluten free if needed)
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 cup granular sweetener (try Sucanat, coconut sugar or monk fruit)
- 1½ tsp. ground cinnamon (1 tbsp. if not adding the swirl layer)
- 1 cup unsweetened apple sauce
- ¼ cup liquid coconut oil
- 2 large eggs
- ½ cup unsweetened almond milk
- 1½ tsp. ground cinnamon
- ⅓ cup granular sweetener
- Preheat oven to 350F.
- Whisk together all the dry ingredients.
- Stir in the wet ingredients.
- In a separate, small bowl, mix the swirl ingredients if using.
- Line your loaf pan with parchment paper. Cut it to fit.
- Spray the parchment and loaf pan with oil.
- Pour the first half of the bread batter into the loaf pan.
- Sprinkle the swirl ingredients over the batter (if using).
- Pour the last half of the batter over the swirl layer.
- Bake for 50-60 minutes or until a toothpick pulls out clean from the center of the loaf.
- Cool completely, then slice.