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Cinnamon Swirl Bread

This gluten free vegan Cinnamon Swirl Bread, with that lovely vanilla glaze, may even qualify as cake.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon bread, gluten-free
Servings: 12
Author: Sarah Bakes Gluten Free


  • 2 cups Sarah’s gluten free flour blend or your favorite all-purpose gluten-free flour blend
  • 1 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup plus 2 tablespoons So Delicious Almond Milk or Coconut Milk
  • 1 tablespoon vinegar
  • 1/3 cup organic canola or sunflower seed oil
  • 1 teaspoon pure vanilla extract

Cinnamon swirl

  • 1/4 cup cane sugar
  • 2 teaspoons ground cinnamon

Vanilla Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons water
  • 1/2 teaspoon pure vanilla extract


  • Preheat oven to 350 degrees. Prepare 9×5-inch loaf pan by spraying with nonstick cooking spray.
  • In large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
  • Stir together almond milk, vinegar, oil and vanilla. Add to flour mixture and stir until batter is smooth.
  • In small bowl, combine remaining sugar and cinnamon.
  • Scoop 1/3 of batter into prepared loaf pan. Spread into even layer. Sprinkle 1/2 of cinnamon-sugar mixture over batter. Using butter knife, gently swirl batter.
  • Scoop in another 1/3 of batter and spread evenly. Top with remaining cinnamon-sugar mixture. Gently swirl.
  • Top with remaining 1/3 of batter and spread evenly.
  • Bake bread 45-50 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Let cool in pan 10 minutes. Invert onto cooling rack to cool completely.
  • Make vanilla glaze by mixing together powdered sugar, water, and vanilla. Stir until smooth. Drizzle over cinnamon bread.
  • Allow glaze to set. Slice and serve bread.