Gluten-Free Cinnamon Swirl Bread
Do you know that feeling when everyone around you is enjoying yummy muffins or sweetbread but you can’t have any because it’s not gluten-free? With this recipe, you no longer have to watch others eat … you’ll be enjoying every bite too! I’ve made this both with gluten and without. The difference is very minimal with the gluten-free version being a bit denser – but it was loved by all! I can’t wait for you to try it and enjoy it as much as I do!
Ingredients
Pan prep
- Crisco
- 1 tablespoon cinnamon
- 1 tablespoon sugar
Batter
- ½ cup butter
- 1 cup sugar
- 1 egg
- 1 cup buttermilk
- 2 cups Cup 4 Cup Gluten-free Flour
- 1 teaspoon baking soda
Cinnamon mixture
- 1/3 cup sugar
- 1 ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F bake (or 325°F convection bake).
- Prepare bread pan by greasing with Crisco. Mix together cinnamon and sugar then pour into greased pan and coat bottom and all sides.
- Cream together butter, sugar, and egg in a stand mixer.
- Add buttermilk, flour, and baking soda; mix well.
- In a separate small bowl, mix together cinnamon mixture.
- Pour half of the batter into the prepared bread pan.
- Sprinkle ¾ of the cinnamon mixture over batter.
- Add remaining batter, gently spread evenly.
- Sprinkle remaining cinnamon mixture over top; swirl into the batter with a knife.
- Bake for 45-50 minutes until done (internal temp should be 200°F).
