This gluten-free cinnamon bread is made with almond and oat flours and finished with a simple glaze. A dairy-free, egg-free quick bread perfect for breakfast or dessert.
The flavor of a cinnamon roll with the ease of a coffee cake.
This quick bread combines whole-grain gluten-free oat flour with almond flour and features a cinnamon-sugar swirl through the center. It stays moist, slices nicely, and pairs beautifully with coffee or tea.
Cinnamon Quick Bread Ingredients
The glaze is optional but gives this loaf a delightful cinnamon-roll finish. This dairy- and egg-free loaf comes together quickly. Key ingredients include:
- Ground flaxseed
- Almond milk
- Unsweetened applesauce
- Almond flour
- Gluten-free oat flour
- Arrowroot starch
- Vegan butter or coconut oil
- Ground cinnamon
- Organic cane sugar
- Coconut sugar
- Organic powdered sugar
- Lemon juice
- Vanilla extract
Almond flour
Use finely ground almond flour (not almond meal) for the best texture and a tender crumb.
Gluten-free oat flour
To keep this recipe fully gluten-free, choose certified gluten-free oat flour. Oat flour adds whole-grain flavor and a pleasant chew to the loaf.
More Gluten-Free Quick Bread Recipes
Healthy Gluten-Free Banana Bread
Easy Pumpkin Bread
Gluten-Free Cranberry Orange Bread
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📖 Recipe
Gluten-Free Cinnamon Bread
Ingredients
Cinnamon Bread
- 2 tablespoons ground flax seeds
- ½ cup unsweetened almond milk
- 1 tablespoon fresh lemon juice (about half a lemon)
- ½ cup unsweetened applesauce
- 3 tablespoons vegan butter or coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond flour (105 g)
- 1 cup gluten-free oat flour (112 g)
- ¼ cup arrowroot starch (25 g)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup organic cane sugar (115 g)
Cinnamon Sugar Swirl
- ¼ cup coconut sugar
- 2 teaspoons ground cinnamon
Glaze
- 1 cup organic powdered sugar (137 g)
- 1 tablespoon + 2 teaspoons almond milk
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
- In a blender, combine ground flax seeds, almond milk, lemon juice, applesauce, and melted vegan butter. Set aside to thicken slightly.
- In a large bowl, whisk together almond flour, oat flour, arrowroot starch, baking soda, baking powder, cinnamon, salt, and organic cane sugar.
- Add vanilla to the blender mixture and blend on high until smooth. Fold the wet mixture into the dry ingredients and stir until evenly moistened.
- Pour half the batter into the prepared pan. In a small bowl, mix the coconut sugar and cinnamon for the swirl and sprinkle half over the batter. Pour remaining batter on top, then sprinkle the remaining cinnamon sugar evenly over the loaf.
- Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack until completely cooled before glazing.
- To make the glaze, whisk powdered sugar, almond milk, and vanilla together. Add more powdered sugar for a thicker glaze or a little more almond milk for a thinner consistency. Pour over the cooled loaf and allow the glaze to set before slicing.
Nutrition
Carbohydrates: 51 g |
Protein: 6 g |
Fat: 15 g |
Saturated Fat: 5 g |
Sodium: 398 mg |
Fiber: 4 g |
Sugar: 33 g