Holiday Glow Cinnamon Loaf (Print Version)

A tender gluten-free cinnamon loaf with warm spices, ideal for festive or cozy moments.

# List of Ingredients:

→ Dry Ingredients

01 - 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

07 - 2 large eggs, room temperature
08 - 1 cup unsweetened applesauce
09 - 1/2 cup vegetable oil or melted coconut oil
10 - 1 teaspoon pure vanilla extract

→ Cinnamon Swirl

11 - 1/4 cup brown sugar
12 - 1 tablespoon ground cinnamon

→ Optional Topping

13 - 1/3 cup chopped pecans or walnuts

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together gluten-free flour, sugar, cinnamon, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, applesauce, oil, and vanilla until smooth.
04 - Add wet ingredients to dry ingredients and stir until just combined, avoiding overmixing.
05 - Mix brown sugar and cinnamon in a small bowl.
06 - Pour half of the batter into the pan. Sprinkle half of the cinnamon swirl mixture over it. Add remaining batter and top with remaining swirl mixture. Gently swirl with a knife.
07 - Sprinkle chopped nuts on top if using.
08 - Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It's naturally moist and tender, thanks to the applesauce—no dry, crumbly disappointments here.
  • Gluten-free doesn't mean sacrificing that perfect crumb or that comforting spice that makes your kitchen smell like home.
  • Comes together in under an hour from start to finish, so you can share warm slices with guests the same day you bake.
  • The cinnamon swirl creates those gorgeous ribbons of flavor throughout, making every slice feel special.
02 -
  • Room temperature ingredients truly matter with gluten-free baking. Cold eggs and cold applesauce won't blend properly, and you'll end up with a lumpy batter that bakes unevenly.
  • Gluten-free flour blends vary wildly between brands. Some are heavier, some are lighter—if your loaf seems too dense, your blend might need an extra 1/4 teaspoon of xanthan gum for binding.
  • Don't slice into this loaf while it's still warm, no matter how tempting the aroma is. Wait until it's completely cooled, or you'll end up with crumbles instead of clean slices.
  • The cinnamon swirl can sink to the bottom if you don't swirl gently and deliberately. A light hand here keeps those ribbons suspended throughout the loaf.
03 -
  • Always check your gluten-free flour blend's xanthan gum content before starting—if it's not included, add an extra 1/4 teaspoon to prevent a crumbly result.
  • The secret to keeping this moist is not overbaking. Pull it from the oven when a toothpick comes out nearly clean, not completely clean—carryover baking will finish it perfectly.
  • Make the cinnamon swirl extra generous and swirl it with intention. The ribbons of warm spice are what make this loaf memorable and worth coming back for.

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