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
- 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
- 1/4 cup cane sugar
- 2 teaspoons ground cinnamon
- 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.