Cinnamon Loaf (vegan & gluten free)

Who doesn’t love the warm, cozy, smell of cinnamon floating through the house on a cold winters day? Better yet, who does’t love bread? (or any type of carbs for that matter lol) This recipe will yield a perfect, delicious, dense and moist loaf of bread that would be a great choice to bake and serve for holiday brunch or just because it’s delicious and you feel like it.

Let’s get into the recipe and start baking!

2 cups of GF flour (I used Bob's Red Mill 1 to 1 baking flour)
1 cup of sugar (I used coconut but you could use any kind)
1 & 1/2 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 tablespoon cinnamon 
1 cup of plant based milk (I used coconut but any will do)
1/2 teaspoon of apple cider vinegar 
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs or egg substitutions (flax/chia egg would work fine but personally I used my go-to Bob's Red Mill egg replacer)
1/3 cup of sugar (I skipped this but feel free to incorporate for added sweetness)
1 1/2 tablespoons of cinnamon
2 tablespoons melted vegan butter 


1. Pre-heat oven to 350F or 175C.

2. Heavily grease a 9x5 bread pan. Dust lightly with GF flour.

3. In a mixing bowl combine flour, sugar, baking powder, baking soda, the first tablespoon of cinnamon and a pinch of salt.

4. In a larger mixing bowl, add plant milk and ACV. Whisk together until you see bubbles. Let stand for 5 minutes.

5. While you're waiting, combine your egg replacer with liquid according to package instructions. You will need the equivalent of two eggs. If using regular eggs ignore this step.

6. Once 5 minutes has passed, add eggs or egg replacer, vanilla, and vegetable oil to the milk and ACV mixture. Combine thoroughly.

7. Slowly begin to add your dry ingredient mixture to your wet ingredients. To do this, start by adding roughly a third of the dry ingredients, combine all the way through, then add about another 1/3 combine, and repeat again with the final 1/3.

8. Once your batter is complete, set aside. In a small bowl mix together melted vegan butter, 1 1/2 tablespoons of cinnamon, and optional 1/3 cup of sugar. 

9. Add half of your batter to your well greased and lightly floured bread pan, then drizzle about half of your cinnamon butter mixture on top. If you want the cinnamon swirl effect, make 3 vertical lines and with a knife or toothpicks swirl the cinnamon butter in a figure 8 motion. Add the rest of the batter and repeat using the rest of the cinnamon butter on top. To create the design you see pictured here, I made 3 vertical lines with the cinnamon butter and then with a knife lightly dragged little closely spaced lines in a horizontal motion across the vertical lines I had made. 

10. Bake for 45 to 50 minutes depending on your oven. Check that a toothpick or knife comes out clean when placed in the center before removing from oven.  

11. Cool for 5 minutes or so, then flip bread onto a plate or serving tray.

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