Gluten-free Amish Cinnamon Bread

Gluten-free Amish Cinnamon Bread

We subscribe to Cooks Illustrated, and this recipe caught my eye because of its simplicity. Recipes for this sweet, cinnamony bread traditionally include a sourdough starter shared among friends and vanilla pudding mix. This recipe omits all that, and instead, stirs in a generous dose of vegetable oil, which results in a bread with a soft, moist crumb. A cinnamon-sugar coating sprinkled into the pan and on top of the batter before baking gives the finished bread a crackly, sweet crust. Rather than sharing starter, the recipe is designed to make two loaves, so you’ll have one to give to a friend.


Gluten-free Amish Cinnamon Bread

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time






  • Cinnamon Sugar Coating
  • 100 g 100 granulated sugar – 1/2 cup

  • 1 teaspoon 1 ground cinnamon

  • Bread
  • 585 g 585 Simona’s Flour Mix – 3 3/4 cups

  • 600 g 600 granulated sugar – 3 cups

  • 1 Tablespoon 1 ground cinnamon

  • 1 1/2 teaspoon 1 1/2 baking powder

  • 3/4 teaspoon 3/4 baking soda

  • 3/4 teaspoon 3/4 salt

  • 3 large 3 eggs

  • 320 g 320 vegetable oil – 1 1/3 cups

  • 420 g 420 whole milk – 1 3/4 cups

  • 1 Tablespoon 1 vanilla extract

  • 1 Tablespoon 1 glycerin


  • For the cinnamon sugar coating: combine sugar and cinnamon in a bowl. Generously grease two 9×5 inch loaf pans. Add 2 Tablespoons of cinnamon sugar coating to each pan and shake and tilt pans until bottom and sides are evenly coated. Set aside the remaining cinnamon sugar coating.
  • Preheat oven to 325 degrees Fahrenheit.
  • Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. 
  • In a second bowl, whisk together the eggs, milk, oil, glycerin and vanilla. Make sure everything is well combined, then add to the dry ingredients, stirring until there is no dry flour left.
  • Pour the batter evenly into your two prepared pans. Sprinkle the cinnamon sugar over the top of both loaves.
  • Bake for about 60-65 minutes, or until a toothpick inserted in the center comes out without wet batter on it. Moist crumbs are fine.
  • Cool the bread on a cooling rack for an hour. Run a pairing knife around the edges of the pans to throughly loosen the bread from the sides. Unmold your breads.

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