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Cinnamon Swirl Quick Bread

Updated: 05 Nov 2017

Ingredients

Bread

  • 245g plain gluten free flour
  • 1 tsp xantham gum
  • 54g corn flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • 150g caster sugar
  • 84g unsalted butter
  • 240ml buttermilk
  • 2 eggs
  • 1 tsp vanilla extract

Cinnamon sugar

  • 100g granulated sugar
  • 2 tsp cinnamon

Glaze

  • 115g icing sugar
  • 1 tbsp milk

Method

  1. Preheat the oven to 180c. Line a standard 9 x 5 inch loaf tin with parchment paper and grease it with butter.
  2. Mix together the flour, xantham gum, corn flour, baking powder, baking soda, salt and sugar.
  3. Create a well in the centre of the dry ingredients and add the butter, buttermilk, eggs and vanilla, mixing to combine after each addition. The batter will be thick and fluffy.
  4. In a separate small bowl, place the granulated sugar and cinnamon and mix to combine well.
  5. Scrape half the bread batter into the loaf tin, and spread into an even layer. Sprinkle over half the cinnamon sugar.
  6. Put the rest of the batter on top and spread to an even layer. Sprinkle over the remaining cinnamon sugar.
  7. Using a wet butter knife at an angle perpenciular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven.
  8. Bake the loaf in the centre of the oven for 30 minutes. After 30 minutes, rotate the pan 180 degrees, lower the temperature to 160c and let it bake for another 15 - 20 minutes until a toothpick inserted in the centre of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch.
  9. Remove from the oven and allow to cool in the tin for 15 mins before transferring to a wire rack to cool completely.
  10. Once the bread is cool, make the glaze (optional). Place the icing sugar and 1 tbsp milk in a small bowl. Mix well until a thick paste forms. Add more milk by the 1/4 tsp, mixing to combine well, until the glaze falls off the spoon slowly. Drizzle the glaze over the top of the cooled bread. Slice thickly and serve.