Making bread at home can feel like a big challenge, especially when you need it to be gluten free. Many store bought gluten free breads are expensive and don’t taste very good.
Some are dry, others fall apart easily, and most don’t have that soft, moist texture we all want in a good loaf of bread. This is why I decided to create this gluten free cinnamon bread recipe that actually works and tastes amazing.
This recipe uses simple ingredients that you can find at most grocery stores. The main ingredient is almond flour, which gives the bread a rich, nutty flavor and keeps it moist.
Unlike regular wheat flour, almond flour is naturally gluten free and adds healthy fats and protein to your bread. The combination of almond flour and coconut flour creates the perfect texture that’s not too dense or too crumbly.
What makes this bread special is the cinnamon swirl that runs through every slice. The sweet cinnamon mixture creates beautiful patterns when you cut into the loaf, and it adds just the right amount of sweetness and spice.
You can smell the cinnamon baking in the oven, and it fills your whole kitchen with the most wonderful aroma. Each bite has the perfect balance of soft bread and sweet cinnamon flavor.
What Makes This Recipe Special
Super Moist Texture: Many gluten free breads are dry and crumbly, but this recipe creates incredibly moist bread that stays soft for days.
The combination of almond flour, sour cream, and melted butter creates a tender crumb that rivals any regular bread.
Beautiful Cinnamon Swirls: The layering technique in this recipe creates gorgeous cinnamon swirls that look like they came from a professional bakery.
Instead of just mixing cinnamon into the batter, we create distinct layers that form beautiful marbled patterns when swirled
Simple Ingredients: You don’t need any weird or expensive ingredients to make this bread. Everything you need is available at regular grocery stores, and you probably already have most ingredients in your kitchen.
Ingredients
- 1 1/2 cups Fine Almond Flour – I recommend this one (amazon)
- 1/2 cup Butter melted
- 1/2 cup Granular Sugar / Erythritol Sweetener (granular)
- 1/4 cup Coconut Flour
- 3 Eggs
- 1/4 cup Sour Cream
- 1/2 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 3 1/2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Powder
How To Make
Follow these simple steps:
Step 1
Preheat the oven to 350°F and line a loaf pan with parchment paper.
Step 2
Add these ingredients to a large mixing bowl: almond flour, 1/3 cup of erythritol (set the remaining aside), baking powder, and coconut powder. Mix really well.
Step 3
Add the almond milk, melted butter, sour cream, eggs, and vanilla and mix until a thick batter forms.
Step 4
Add the remaining sweetener to another bowl. Mix with the cinnamon.
Step 5
Pour half of the batter into the loaf pan. Add half of the cinnamon mixture on top. Then, add the other half of the batter . Top with the remaining cinnamon mixture. and use a knife or a spoon to swirl the batter.
Step 6
Flatten the top and bake for 1 hour. Then, let it cool for 30-40. Enjoy!
Tips
1. Cool Your Melted Butter Slightly
After melting your butter, let it cool for a few minutes before adding it to the other ingredients. If the butter is too hot, it can cook the eggs when you mix everything together, creating lumpy pieces instead of smooth batter.
The butter should still be liquid but not steaming hot when you add it. You can test this by touching the outside of the bowl – it should feel warm but not burning hot.
Properly cooled melted butter will blend smoothly with the eggs and sour cream, creating a rich, creamy base for your bread.
This also helps prevent the cinnamon mixture from melting too much when you layer it in the pan.
2. Cool Completely Before Slicing
This is probably the hardest tip to follow because the bread smells so amazing when it comes out of the oven, but cooling is important for the best results.
Let the bread cool in the pan for about 15 minutes, then use the parchment paper handles to lift it out and place it on a wire cooling rack.
Allow it to cool for at least another 30 minutes before slicing. Gluten free breads need this cooling time to finish setting up and develop their final texture.
If you cut into it too early, the bread might seem gummy or fall apart, even if it was baked perfectly. The bread will actually taste better after it’s completely cool because all the flavors have time to blend together.
Try These Recipes Too
Check out these gluten free recipes too:
Frequently Asked Questions
What size loaf pan should I use?
This recipe is designed for a standard 9×5 inch loaf pan. Using a different size will affect the baking time and final shape.
Gluten Free Cinnamon Bread
Ingredients
- 1 1/2 cups Fine Almond Flour – I recommend this one amazon
- 1/2 cup Butter melted
- 1/2 cup Granular Sugar / Erythritol Sweetener granular
- 1/4 cup Coconut Flour
- 3 Eggs
- 1/4 cup Sour Cream
- 1/2 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 3 1/2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- Add these ingredients to a large mixing bowl: almond flour, 1/3 cup of erythritol (set the remaining aside), baking powder, and coconut powder. Mix really well.
- Add the almond milk, melted butter, sour cream, eggs, and vanilla and mix until a thick batter forms.
- Add the remaining sweetener to another bowl. Mix with the cinnamon.
- Pour half of the batter into the loaf pan. Add half of the cinnamon mixture on top. Then, add the other half of the batter . Top with the remaining cinnamon mixture. and use a knife or a spoon to swirl the batter.
- Flatten the top and bake for 1 hour. Then, let it cool for 30-40. Enjoy!