Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cinnamon Bread

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Cinnamon Bread

    Gluten-free bread can be leaden, but this recipe makes a moist, gluten-free loaf by using a very wet dough, and rising it with gluten-free yeast. With a hint of spice and sweetness, this is a very versatile bread that can be paired with sweet or savoury accompaniments. It is delicious served warm from the oven, dripping with butter, or toasted for breakfast.

    • Vegetarian
    • Preparation time: 15 minutes, plus rising
    • Cooking time: 40 minutes, plus cooling
    • Total time: 55 minutes, plus rising and cooling 55 minutes

    Makes: 1 x 900g loaf


    • 450g gluten-free white bread flour
    • 1 tsp salt
    • 2 tsp gluten-free quick yeast
    • 2 tbsp caster sugar, plus extra for sprinkling
    • 2 tsp ground cinnamon
    • 300ml semi-skimmed milk
    • 1 tsp cider vinegar
    • 60ml sunflower oil
    • 2 medium eggs
    • 4 tbsp sultanas
    • 3 tsp sesame seeds


    1. Line a 900g loaf tin with non-stick baking parchment.
    2. Mix the flour, salt, yeast, sugar and half the cinnamon in a bowl. Pour the milk, vinegar and oil into another bowl or large jug, add the eggs and mix with a fork. Stir the milk mixture into the dry ingredients, sprinkle the sultanas over the dough and mix well. Spoon the dough into the prepared tin, sprinkle evenly with the sesame seeds and remaining cinnamon and dust with a little caster sugar. Cover with a clean cloth and leave in a warm place to rise for 1 hour or until the dough rises to the top of the tin. Meanwhile, preheat the oven to 200°C, gas mark 6.
    3. Bake the bread for about 40 minutes or until firm to the touch and well browned. Leave the bread to cool in the tin for about 20 minutes, before turning on to a wire rack to cool.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars