Cinnamon Swirl Bread
This gluten-free vegan Cinnamon Swirl Bread, with that lovely vanilla glaze, may even qualify as cake. It's a perfect breakfast!
Servings: 12 servings
Calories: 189kcal
Ingredients
- 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
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup plus 2 tablespoons So Delicious Almond Milk or Coconut Milk
- 1 tablespoon vinegar
- ⅓ cup organic canola or sunflower seed oil
- 1 teaspoon pure vanilla extract
Cinnamon swirl
- ¼ cup cane sugar
- 2 teaspoons ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tablespoons water
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F (180C)Prepare 9×5-inch (23x12 cm) 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 ⅓ of batter into prepared loaf pan. Spread into even layer. Sprinkle ½ of cinnamon-sugar mixture over batter. Using butter knife, gently swirl batter.
- Scoop in another ⅓ of batter and spread evenly. Top with remaining cinnamon-sugar mixture. Gently swirl.
- Top with remaining ⅓ 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.
Notes
Add raisins to the cinnamon mixture if you'd like!
Nutrition
Calories: 189kcal | Carbohydrates: 46g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 34mg | Fiber: 2g | Sugar: 31g | Calcium: 31mg | Iron: 1mg