Cinnamon Swirl Bread (Gluten-free, Vegan)

swirling the top of a cinnamon swirl loaf bread with a knife

5 from 2 reviews

This Cinnamon Swirl Bread recipe is made lighter with the addition of cassava flour. And, it’s gluten-free, vegan and filled with cinnamon sugary goodness!



For the Flax Egg:

  • 1 tablespoon (8 grams) flax meal
  • 2 ½ (37 ml) tablespoons water

For the Cinnamon Sugar:

For the Bread:


  1. Preheat the oven to 350ºF (180ºC). Spray an 8 x 4 inch loaf pan with cooking spray and line with parchment paper, leaving some overhang, then set aside
  2. Prepare the Flax Egg: In a small bowl, add flax meal and water. Whisk together to combine and set aside while you prepare the topping and bread batter
  3. Prepare the Cinnamon Sugar topping: In another small bowl, mix together the ⅓ cup sugar and 1 tablespoon cinnamon. Set aside
  4. Make the Bread Batter: In a large mixing bowl, combine the gluten-free and cassava flours, cinnamon, baking powder, salt and sugar. In a separate bowl, combine the milk, oil and flax egg, whisking to combine. Add the milk mixture to the flour mixture, stirring with a wooden spoon just until thoroughly combined. Do not over mix. Pour half the batter into the prepared pan. Sprinkle with half the cinnamon sugar mixture. Repeat with remaining batter and sprinkle with the rest of the cinnamon sugar mixture. Draw the tip of a knife gently through the batter a couple of times to swirl it 
  5. Bake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes then remove from the pan by lifting the bread out using the flaps of the parchment paper and place on a wire rack. Allow to cool completely before slicing


  • To adapt this recipe for non gluten-free or non-vegan diets, use the following substitutions: replace the flax egg with one large egg at room temperature, replace the gluten-free baking flour and the cassava flour with 2 cups all-purpose flour; and replace the non-dairy milk with whole or 2% cow’s milk. Follow the same directions as listed in the recipe above
  • Once bread has cooled completely, wrap tightly in plastic wrap and store at room temperature up to 5 days
  • To freeze, I recommend slicing bread and freezing in a single layer on a baking sheet for at least an hour then place in a freezer safe bag for up to 6 months. To thaw, leave at room temperature for 30 minutes or place in the microwave and warm 1 minute at 50% power

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