Cinnamon Swirl Bread
Categories: All, Breakfast Treats, Contests, Recipes
Tags: , Breakfast Recipes, Coffee Cake, Gluten Free Breakfast, Kid-Friendly, Reader Recipe, Vegan
Readers often share their special recipes with me, either via email or by posting on Facebook. I especially love when folks post a picture of their baked goodies with their recipes … some of these pics are quite drool-worthy!
This summer we’re embarking on a new kind of recipe fun by inviting YOU to share your favorite gluten-free recipes and pictures any time you like, on Facebook or via email, and if I pick yours to feature here on my blog and in my Recipe of the Week Newsletter, you’ll get your recipe in the limelight AND you’ll get a free Jules’ Mix of your choice with your next order!
Brenda W.’s Facebook Post: Cinnamon Swirl Bread
To start our Reader Recipe fun, the first recipe comes from Brenda W. on Facebook. Brenda shared her recipe for Cinnamon Swirl Bread that she swore tasted like crumb cake — something that’s very popular with the younger set in my household! Her picture of this bread sealed the deal for me – I knew I had to try it myself. And because Brenda’s bread was as delicious as promised — receiving rave reviews from my picky gluten eating kids — I now share her recipe with you!
So, thank you Brenda for your wonderful recipe! And to everyone else, dust off those recipe boxes and get bakin’! Share your recipe inspiration, and you just might win too!
Cinnamon Swirl Bread (from Brenda W.)
- 2 cups Jules Gluten Free™ All Purpose Flour
- 1 Tbs. baking powder
- 1 tsp. salt (I cut to 1/2 tsp. with good results)
- 1 cup granulated sugar (this recipe should work well with unrefined coconut palm sugar as a sub)
- 1 egg, slightly beaten (1 Tbs. ground flaxseed steeped in 3 Tbs. very warm water should work as a sub)
- 1 cup coconut milk beverage, not canned – (“or the kind from a cow,” says Brenda) – I used FlaxUSA™ Flaxmilk, vanilla flavor
- 1/3 cup coconut or vegetable oil (I used Spectrum® Organic Coconut Oil)
- 1/2 cup granulated sugar (I used 1/4 cup sugar with good results)
- 1 Tbs. ground cinnamon (I used 1 1/2 tsp. cinnamon with good results)
Preheat oven to 350° F (static) or 325° F (convection).
In a medium-sized bowl, whisk together dry ingredients: Jules Flour; baking powder; salt and sugar. In a separate mixing bowl, beat egg, milk and oil together until integrated. If using coconut oil, first melt the oil in a microwave-safe bowl or over low heat in a saucepan (coconut oil is solid at room temperature). Slowly stir the dry ingredients into the mixing bowl and beat until smooth. Mix the sugar and cinnamon together in a separate small bowl.
Oil a loaf pan (I recommend a metal 9×5 pan), then fill with half of the batter. Sprinkle the cinnamon-sugar mixture over the batter until it is entirely covered. (Optional: cut down through the batter with a butter knife in one direction, then in another, to spread the mixture into the batter in a swirled pattern so that it does not form a solid line through the center of the bread.) Pour remaining batter on top, smooth, then sprinkle remaining cinnamon-sugar.
Bake in preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove to cool in the pan on a wire rack for 15 minutes, then invert to remove the bread and return to the wire rack. Serve, or once fully cooled, wrap with foil and slice and serve for breakfast the next day. Note: Because I often bake late at night, my bread wasn’t fully cooled when I turned in for the night, so I wrapped the bread in a paper towel and put it inside a gallon-size zip-top bag, only partially sealed to allow steam to escape.
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Bev said: on July 12, 2012
This looks absolutely amazing.
Jules said: on July 15, 2012
Hope you get to try it, Bev!
Christine Diaz said: on July 12, 2012
I will be trying this recipe out tomorrow morning.
Jules said: on July 15, 2012
Yay, Christine! Hope you do!
Lauren T said: on July 13, 2012
Wow this looks great! I’m going to forward this to my mom right now, so she can try it out!
Charlotte Moore said: on July 13, 2012
I just put one of these in the over. I used palm sugar for the whole thing. We will see. We are not GF, but I experiment with some recipes.
Jules said: on July 15, 2012
Great, Charlotte! Let me know how it tasted with coconut palm!
Bobbie said: on July 13, 2012
I have a question about the ingredients in this recipe. Is Brenda saying NOT to use cow’s milk but only Coconut milk? That is not clear to me.
Thanks
Jules said: on July 13, 2012
Bobbie – I think that Brenda used non-dairy coconut milk (and I used flaxmilk) but that she indicated that dairy milk would still be an option. Hope that clears it up!
Jennifer said: on July 13, 2012
Looks tasty! I just wish recipes tagged or advertised as vegan had actually been tested… Saying a sub “should work” for something like eggs is frustrating because subbing for eggs is very complex and with something like a loaf of bread it’s even MORE complex…. In my experience, 1tbsp ground flax isn’t a suitable sub for eggs in larger items like loaves because it just doesn’t bind well enough. (sometimes double or triple that is useful, along with something like glutinous rice flour, with a ton of extra mixing to develop the proteins.)
This is just something I’ve noticed across the board in the gf world… The vegans (and egg & dairy allergic) always get shortchanged. I’m well aware of the subs out there and I can sub in any generic gf recipe. What’s be REALLY outstanding is for gf recipes online tagged as vegan to actually be vegan in the first place, or for authors to state which subs worked and how well they worked. Otherwise, the vegan tag just seems like another way to drum up traffic.
Jules said: on July 15, 2012
Hi Jennifer, if you follow my blog, you’ll see lots of “vegan” tags and the recipes are totally vegan or I give a sub that will work because I’ve tried it. In this particular recipe, I am not the recipe writer, I merely made notes about what I did differently or what I suspect might work. Brenda submitted this recipe on Facebook and it was entered into our Reader Recipe Contest where I select a recipe every so often to feature. I made her recipe, but I didn’t try it vegan yet. In my experience, flaxseed and water works well in quick and yeast breads – I do that all the time. If you have my book, Free for All Cooking, you will see I have a huge section in the front about which egg subs to use for what in other peoples’ recipes; for my recipes in the book, they all indicate if they need an egg sub and which work well. I hope you get to check that out sometime if you haven’t already, as it sounds like it would be quite useful to you. Hope that all helps to explain how this recipe is different from my “usual”!
All the best,
jules
Nancy Graves said: on July 13, 2012
When you say “or the kind from a cow” are you saying don’t use cow’s milk?
Jules said: on July 13, 2012
Hi Nancy, no I think what Brenda meant in that quote was that she used non-dairy milk, but that others could use dairy milk instead if they preferred. Hope that clears it up!
Cecelia said: on July 13, 2012
What are the carbs in your flour? My granddaughter who will be 3 has Celiac and Diabetices and we have to watch her carbs. PLEASE HELP.
Jules said: on July 15, 2012
Cecelia – on the product page of my Jules Gluten Free Store, you can find links to the nutritional labels of all my products. Here’s the one for the AP Flour: http://www.julesglutenfree.com/v/vspfiles/assets/pdfs/FlourNutriLabel.pdf. Hope that helps!
Frances D’amato said: on July 14, 2012
I try this recipe
Thank you
Michaela said: on July 14, 2012
Wow Brenda and Jules, just made this and it is fabulous. Will attempt to adapt your basic cake for other things, too, love how springy and spongey it is. And I had everything in my fridge/pantry already. Thank you! Yummy in my tummy.
Jules said: on July 15, 2012
So glad you made it already and loved it, Michaela!!!
May said: on July 17, 2012
Can I use honey instead of sugar and do I need to modify the other ingredients if so
Jules said: on July 18, 2012
May, using honey in place of granulated sugar in this recipe will substantially alter the outcome. You would need to add more dry ingredients or reduce liquid elsewhere, and the bread would be heavier, and potentially soggy in the middle. I wouldn’t recommend this substitution without substantially changing the recipe, unfortunately. If you can use unrefined coconut palm or even date sugar, those would work better for you here.
Charlotte Moore said: on July 17, 2012
Sorry I did not get back sooner about making it with palm sugar. My husband and grand daughter by marriage loved it. I did not eat any.
It was darker and the palm sugar on top was real dark. I may try sucanat with honey next time. I believe it will be lighter in color.
Jules said: on July 18, 2012
One more thing about coconut palm sugar, Charlotte. If you found it to be disconcertingly dark, you should look for a “Blond” coconut palm. It looks a lot like a light brown sugar.
Charlotte Moore said: on July 17, 2012
I also used almond milk (35 calorie) and all coconut oil.
Birgit said: on July 18, 2012
I got mine in the oven now, can’t wait to taste it =) I used Almond Milk, since thats what i had already, and Coconut Cane Sugar, i couldn’t resist tossing a few raisins in there also cause I ♥ me some cinnamon raisin “bread”,the real taste test will be when i let my 2 year old grandson taste it, he’s an expert when it comes to bread
Thanks for all the hard work you put into bringing us these delish recipes.
Jules said: on July 18, 2012
Thanks for the update, Charlotte!
Birgit said: on July 18, 2012
OMG…its absolutely delicious!!! Its defiantly the best cinnamon(raisin) bread i’ve had in a long time if not ever…thank you, thank you, thank you for this wonderful recipe. I’m in hog heaven….can you tell =)
Jules said: on July 18, 2012
Birgit – that makes me so happy to hear!! So glad you loved it, and I loved the idea of tossing in raisins too! Next time, I’ll do that too!!!
cleaneatsinthezoo said: on July 20, 2012
This looks delicious. I’m on my way to try the recipe!
http://www.facebook.com/cleaneatsinthezoo
Pam said: on July 20, 2012
Jules for a Sub for the egg can I use Chia Seeds.. if so can I maybe use the same amount you recommend..
Jules said: on July 21, 2012
Pam – you can use Chia Seeds the same as flaxseed meal and water for an egg sub – should work fine!
Christina said: on July 23, 2012
We’re a celiac gf/df household…I used succanat, grapeseed oil and almond milk as subs, since that’s what i had open. Also used a splash of vanilla extract, just because.
Jules said: on July 25, 2012
Christina – sounds yummy!
Erica Driscoll said: on July 24, 2012
I made this last week for my MIL’s birthday. I used the flaxseed to make it vegan—it was the hit of the day! No one would have thought it was GF–I had to assure my MIL, who was VERY grateful to have a real treat for her day. I just ordered your hamburger bun kit & cannot wait to surprise her!!! Thank you, Jules!! Since we have peanut & treenut allergies, some of us need GF, and some of us are vegan, your recipes & products are a God-send.
Jules said: on July 25, 2012
Erica – so happy that my recipes and products meet the needs of all of your family! That’s the idea – everyone should eat the same, and eat great food!!! Thanks for taking the time to let me know!
Jennifer said: on July 29, 2012
I just made this tonight. It was amazing!!!!! Thanks for making great flour!!!!!
Jules said: on July 29, 2012
Oh Jennifer, that’s great! Yay!
Alexis said: on August 25, 2012
I’ve made this recipe a couple of times and it’s a big hit with my family. To speed up the process this morning, I made 12 muffins with the batter. I put one scoop of batter, then cinammon/Truvia (stevia) mix, then some more batter. I did not put the cinammon mixture on top because it burned the first time I made the bread….could have been the Truvia. It only took about 30 minutes and I actually liked it better this way. I used skim milk, canola oil, and regular sugar in the batter. For the topping, I used 2 teaspoons of Vietnamese cinnamon and 6 Truvia. Next time, I might cut the Truvia down to 4 packets. I thought it was a little bit too sweet. Thanks for all the great recipes.
Jules said: on August 26, 2012
Great recipe notes, Alexis! I love the idea of making them as muffins to speed things up! I’m always running behind, so that’s a great suggestion!
kate small said: on September 12, 2012
My grand-kids can not do flax. I use Ener-g egg re-placer and the first try in a loaf pan came out gummy, second try as muffins also came out gummy (not as gummy as the first time) The third time I used 1 T egg re-placer with 1/4 cup warm water, reduced the coconut milk (Silk) to 1/2 cup and did not melt the coconut oil (LuAnn). I also cut down on the sugar/cinnamon mixture to 1/4 cup Success!!!!
Erin Henry said: on January 24, 2013
My family loves this bread!!
Sandi said: on March 18, 2013
Hi Jules,
I so appreciate your wonderful recipes and your lovely flour blend.
I am so excited to be able to make some of my old family recipes now.
I was wondering if it would alter the outcome of the bread if I used Xylitol in place of sugar in the bread as I am to have no sugar.
Thank you.
Jules said: on March 18, 2013
Hi Sandi, so glad you are enjoying my recipes and flour! It does my heart good to know they’re being put to good use!
With this particular reader recipe, it’s harder for me to speculate on sugar subs since I didn’t write the recipe and it does call for a lot of sugar. Xylitol doesn’t work as a perfect sub in baking, particularly in recipes calling for this much sugar. Can you use Baking Stevia? That might work better here. Or unrefined coconut palm sugar would probably be a seamless conversion. Can you use either of those?