Here’s a Gluten-Free Amish Cinnamon Bread recipe that’s moist, tender, and has a sweet cinnamon swirl. It tastes like a soft coffee cake — no yeast or kneading required!
🍞 Gluten-Free Amish Cinnamon Bread
Ingredients
For the Bread Batter:
-
2 cups gluten-free all-purpose flour (with xanthan gum)
-
1 cup granulated sugar
-
1 tablespoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, sit 5 min)
-
2 large eggs
-
⅓ cup oil (vegetable or melted coconut oil)
-
1 teaspoon vanilla extract
For the Cinnamon Sugar Swirl:
-
⅔ cup brown sugar, packed
-
1½ teaspoons ground cinnamon
Instructions
-
Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. -
Mix Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. -
Mix Wet Ingredients:
In a separate bowl, beat the buttermilk, eggs, oil, and vanilla extract. -
Combine:
Pour the wet mixture into the dry and stir until just combined. Do not overmix. -
Layer & Swirl:
Pour half the batter into the loaf pan. Sprinkle half the cinnamon-sugar mixture over the batter. Add the rest of the batter, then top with the remaining cinnamon-sugar. Swirl gently with a knife. -
Bake:
Bake for 45–55 minutes or until a toothpick inserted comes out clean. -
Cool & Serve:
Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
🌟 Tips
-
You can use a 1:1 gluten-free flour like Bob’s Red Mill or King Arthur.
-
Add chopped nuts or raisins for extra texture.
-
Make mini loaves and freeze extras!
