Cinnamon Swirl Quick Bread
A moist, fluffy, and naturally sweet Cinnamon Swirl Quick Bread with a cinnamon sugar swirl throughout and on top. Vegan, gluten-free, and rich in fiber and plant-based protein, this loaf is perfect for breakfast, snacks, or easy meal prep. Quick to mix and bake, it’s a wholesome treat for everyday enjoyment.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 loaf pan (8x4 inches)
- Parchment paper or non-stick spray
- Measuring Cups and Spoons
Ingredients
For the Bread:
- 1 cup 250 g unsweetened applesauce
- ½ cup 125 g cashew butter (or other nut/seed butter)
- ⅔ cup 100 g coconut sugar
- 1 cup 240 ml non-dairy milk
- 2 tbsp molasses optional, can substitute honey or maple syrup
- 1 tsp vanilla extract
- 2 cups 240 g oat flour
- ⅓ cup 45 g tapioca starch
- 1 tbsp cinnamon or apple pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Cinnamon Sugar Swirl:
- ¼ cup coconut sugar
- 1 tsp cinnamon or apple pie spice
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms, prepare an 8x4-inch loaf pan by lightly greasing it with non-stick spray or lining it with parchment paper. Make sure the parchment extends slightly over the edges, which will make removing the baked loaf easier and prevent sticking.
- Mix the Cinnamon Sugar Swirl: In a small bowl, combine 1/4 cup coconut sugar with 1 teaspoon of cinnamon (or apple pie spice for added complexity). Stir until the sugar and spice are evenly blended. Set this aside; it will be used later to create the signature cinnamon swirl inside the bread and a crunchy, aromatic topping.
- Whisk Wet Ingredients Together: In a large mixing bowl, add 1 cup unsweetened applesauce, 1/2 cup cashew butter, 2/3 cup coconut sugar, 1 cup non-dairy milk, 2 tablespoons molasses, and 1 teaspoon vanilla extract. Using a whisk, mix thoroughly until all ingredients are fully incorporated and smooth. Scrape the sides of the bowl as needed to ensure no clumps remain. The mixture should be creamy and slightly glossy.
- Combine Dry Ingredients Separately: In another medium bowl, sift together 2 cups oat flour, 1/3 cup tapioca starch, 1 tablespoon cinnamon (or apple pie spice), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mixing the dry ingredients first ensures even distribution of leavening agents, which will help your bread rise perfectly.
- Incorporate Dry Ingredients into Wet Mixture: Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to fold everything together until just combined. Be careful not to overmix, as this can make the bread dense. The batter should be thick, slightly sticky, and pourable, with a smooth consistency.
- Layer the Batter and Cinnamon Swirl: Pour half of the batter into the prepared loaf pan, using a spatula to spread it evenly. Next, sprinkle half of the prepared cinnamon sugar mixture over the batter, distributing it as uniformly as possible. Pour the remaining batter on top, smoothing it gently. Finally, sprinkle the remaining cinnamon sugar evenly over the top of the loaf for a beautifully swirled and lightly caramelized crust.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45–50 minutes. Check for doneness by pressing lightly on the center; it should feel firm and spring back when touched. If it still feels soft or squishy, continue baking in 5-minute increments until fully set. The loaf should also have a lightly golden brown top and a sweet, cinnamon aroma filling your kitchen.
- Cool Properly: Once baked, remove the bread from the oven and allow it to cool in the pan for 10–15 minutes. Then transfer it to a wire rack (if not using parchment) or leave it in the pan, but make sure to let it cool for at least 30 minutes before slicing. Cutting too early can result in a gummy texture because the loaf is still setting internally.
- Slice and Serve: Using a sharp serrated knife, slice the bread into 10 even pieces. Each slice reveals a beautiful cinnamon swirl pattern inside, with a lightly caramelized topping. Serve as is, or pair with nut butter, dairy-free cream cheese, or a drizzle of maple syrup for extra indulgence.
- Store or Freeze Leftovers: Keep any leftover slices in an airtight container in the refrigerator for up to one week. For longer storage, wrap the slices individually in plastic wrap or parchment paper and place them in a freezer-safe bag. When ready to enjoy, thaw at room temperature or warm in the oven or toaster for a freshly baked experience.
Notes
- Sweetener Variations: Coconut sugar can be replaced with light brown sugar, maple sugar, or a mild coconut palm sugar. Using liquid sweeteners like maple syrup or honey works too, but the bread may turn slightly denser and less structured.
- Nut Butter Options: Cashew butter adds creaminess and subtle flavor, but almond, sunflower seed, or peanut butter can be swapped in. Ensure it’s smooth for the best batter consistency.
- Flour Alternatives: Oat flour gives a tender, moist texture. You can use a blend of gluten-free flours, but avoid high-protein flours like chickpea or soy without adjusting liquid ratios.
- Mixing Advice: Overmixing the batter can make the loaf heavy. Stir until the ingredients just come together for a light, fluffy bread.
- Serving Temperature: This bread tastes best slightly warm or at room temperature. If freshly baked, allow it to cool completely before slicing to prevent a gummy texture.
