Nothing says Fall like yummy cinnamon marble bread. Of course, there are also other signs of Fall like slightly cooler weather and tree leaves turning beautiful shades or yellow, orange, and red.
Keep in mind, though, that those signs are not quite evident here in Hong Kong yet where it is still over 30 degrees C (90 F) and humid! However, despite the weather and nature not telling me it’s Fall, this Gluten-Free Cinnamon Marble Bread makes it smell like Fall in my kitchen! It can in yours, too!
I came up with making this cinnamon marble bread after a couple of failed attempts at a gluten-free apple bread recipe. Long story short, the apple bread didn’t taste like the gluten- and sugar-filled equivalent I used to make years ago. However, the wonderful cinnamon smell was there. Well, they say that smells can trigger memories emotions, and I suddenly had a childhood memory of cinnamon swirl bread! I remember how good a slice tasted, especially when toasted with a smear of butter on it! The gears in the brain started going crazy and I thought about how great it would be to create a gluten-free cinnamon bread!
And here we are!
You will be surprised at how easy this recipe is. Unlike most cinnamon swirl breads, this dough is more like a batter that your pour as opposed to one that you can handle. So there is also no rolling the dough out, no spreading a layer of sugar and cinnamon, and no rolling the dough up. As such, there is not really a “swirl” in the loaf. That’s why I find calling my recipe a cinnamon “marble” bread more accurate. Consequently, I actually find the cinnamon marbling more appetizing looking than a plain ol’ swirl! It’s one of those things that make you go “Oooooooooooooo….”…and that’s a good thing. 🙂
Remember I mentioned eating a piece of cinnamon toast with butter when I was a child? How the smell of cinnamon conjured up that wonderful memory and the emotions associated with it? Well obviously, after making this bread, I had to test out a slice in exactly the same way! I’m happy to say that a slice of this cinnamon marble bread toasts up nicely and tastes great with butter!
Now some of you might look at this bread and think that it’s missing something…something like raisins! The absence of raisins is because my family isn’t a fan of them, so I made the bread without them. However, there’s nothing stopping you from adding some to this recipe and turning it into a great tasting Cinnamon Marble Raisin Bread! If you’re looking for that added bit of sweetness to tie in with the cinnamon, I have included the quantity of raisins to add to the recipe, if you so desire them!
This cinnamon marble bread is soft and light…you would never guess that it’s gluten-free! And without all the extra sugar that is often found in cinnamon bread recipes, this bread has a subtle sweetness that is just the right amount. No sugar overload!
Toast up a slice to have with your morning coffee or to have alongside some eggs. I’ve also heard it makes great French toast! Regardless of how you like it, try making this bread and bring the smell of Fall into your home. Bake up a loaf and leave a comment below!
Gluten-Free Cinnamon Marble Bread
Dry Ingredients (volume measurements in the Recipe Notes below):
- 130 g brown rice flour
- 40 g tapioca starch (tapioca flour, cassava flour)
- 30 g sorghum flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp active instant yeast
- 3/4 cup Low-fat milk warmed to about 100 deg F (38 C)
- 1 tbs oil
- 1 tbs honey
- 1/2 tbs apple cider vinegar
- 2 eggs room temperature
- 1/4 cup unsweetened applesauce
- 2 tbs cinnamon
- 2 tbs coconut sugar
- 1/4 cup raisins
- Line loaf pan with parchment paper. Set aside
- Combine Cinnamon Paste ingredients together in small bowl. Set aside.
- Combine Dry Ingredients and set aside.
- In a medium bowl, beat together all Wet Ingredients until just combined.
- Add the dry ingredients to the wet and beat for one minute, scraping down the sides of the bowl.
- **If adding raisins to your bread, stir into the batter at this point, before adding the Cinnamon Paste.**
- Add the Cinnamon Paste to the bread batter in dollops and gently swirl in with rubber spatula or wooden spoon. Do not overmix.
- Pour bread batter into prepared loaf pan and gently shake side to side to even out.
- Let bread dough rise in a warm location for 45 minutes. Center of the bread should be no higher than 1/2" above the edge of the pan.
- Preheat oven to 350 deg F (180 C).
- Bake bread for 40 minutes. Loaf is done when internal temperature is over 200 deg F (over 93 C).
- Let cool slightly for 5 minutes. Then using the parchment paper, remove the loaf from the pan and place on cooling rack.
- Cool completely before slicing.
- Refrigerate any leftover bread. Toast to warm up and soften.
- Volume Measurements:
- 1 cup + 3 tbs brown rice flour
- 1/3 cup + 1 tbs + 1 tsp tapioca starch
- 1/4 cup + 1 tsp sorghum flour
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more milk or tapioca starch or brown rice flour to achieve the correct dough consistency.
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.