Gluten Free Cinnamon Chocolate Chip Bread (Dairy Free)

Cinnamon swirls, melty chocolate chips, and a tender gluten free crumb make this Gluten Free Cinnamon Chocolate Chip Bread the quick bread you didn't know you were missing! It's dairy free, refined sugar free, and comes together easily. It's everything a good loaf should be and then some.

If you're bored of banana bread, then take things to the next level with this gluten free chocolate chip bread with a cinnamon swirl. A light and fluffy chocolate chip bread is swirled with cinnamon sugar for a delicious baked treat. You get the soft bread, melty chocolate, warm spices, and crispy edges for the cinnamon sugar. It's mouthwateringly good.

But if you love banana bread, try my Gluten Free Walnut Crumble Banana Bread, Gluten Free Banana Bread Coffee Cake, or Paleo Banana Bread (Nut Free).

Why You'll Love This Gluten Free Cinnamon Chocolate Chip Bread

• Allergy friendly: like all my other recipes, this loaf is no different. It's gluten free, dairy free, soy free, corn free, and nut free. But it tastes like heaven!
• Refined sugar free: sweetened with pure maple syrup and coconut sugar, this cinnamon swirl loaf is half the sugar of most sweet breads. 
• Quick bread: this chocolate chip cinnamon swirl bread is made without yeast, so it comes together in 10 minutes and bakes up in under an hour.
• Cinnamon swirl + chocolate chips: why choose when you can have both? This bread is cinnamon roll meets chocolate chip loaf all in one. A soft chocolate chip bread is laced with cinnamon sugar for the ultimate combo.

What Makes This Recipe Work ​

A mix of gluten free flours makes for the perfect texture that isn't too dense or gummy. Olive oil provides a light and tender crumb along with buttermilk (don't worry, I teach you how to make a dairy free version!), which also adds moisture for a soft loaf. Melty chocolate chips and swirls of cinnamon sugar bring the entire bread together for a flavor explosion.

Gluten Free Cinnamon Chocolate Chip Bread Ingredients

• Gluten-free flour: be sure to use a 1:1 gluten-free all purpose flour blend with xanthan gum for best results.
• Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour that adds a sweet, nutty flavor to baked goods without added sugar. Almond flour also works.
• Tapioca starch: adding a little starch to gluten free baked goods helps with texture. In this recipe, it keeps it light and airy so it's not too dense.
• Eggs: you'll need 2 large eggs to help add richness, fat, and leavening to this bread.
• Maple syrup: be sure to use pure maple syrup, not pancake syrup.
• Olive oil: a heart healthy fat that yields a light and tender crumb.
• Buttermilk: make dairy free buttermilk by combining ½ cup of dairy free milk of choice with 1 teaspoon of apple cider vinegar or lemon juice. Mix and let sit for 10 minutes. Any milk will work here (almond milk, coconut milk, etc).
• Dairy free yogurt:​ a couple tablespoons of yogurt keeps this bread moist.
• Chocolate Chips: the variety doesn't matter, I love dark chocolate chips, but semisweet chocolate chips or even milk chocolate would also work if that is your preference. I love the HU Kitchen chocolate chips or gems to keep this recipe refined sugar free. I also love the Enjoy Life Foods brand for another allergy friendly option.
• Baking powder, baking soda, salt, vanilla extract
• Coconut sugar and cinnamon:​ this is for the cinnamon sugar swirl which we will mix through the batter before baking.

How to Make Gluten Free Cinnamon Chocolate Chip Bread

• Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
• Whisk together the dry ingredients in a medium bowl.
• In a large bowl, beat together the wet ingredients in a stand mixer or with a hand mixer until well combined.
• Add the flour mixture to the wet ingredients and mix on low speed until just combined and a few flour streaks remain.

• Fold in the chocolate chips with a rubber spatula.
• Pour half of the batter into the prepared loaf pan then sprinkle the cinnamon-sugar mixture over the batter. Scoop the remaining batter on top then use a butter knife or chopstick to swirl the cinnamon-sugar into the batter completely. Make sure you get to the edges and can see some of the swirl on top of the bread. 
• Top with more chocolate chips if desired then bake for 40-45 minutes, until golden brown and a toothpick comes out clean with a few crumbs on it.
• Let cool on a cooling rack to room temperature before slicing. 

Substitutions and Variations

• Flours: you can use almond flour instead of tigernut flour.
• Olive oil: melted butter or dairy free butter would also work in this recipe, but will produce a denser loaf.
• Buttermilk: "regular" milk results in a drier loaf, so buttermilk is ideal. You can also substitute the milk for dairy free yogurt, the loaf will just be denser. It still tastes delicious, but isn't as light.
• Yogurt: a couple tablespoons of mashed banana also works in a pinch.
• Maple syrup: agave syrup works. 
• Coconut sugar:​ you can also use brown sugar, but it is not refined sugar free.
• Variations: add some chopped walnuts or pecans for even more flavor and texture variety. 

Serving and Storage

This bread tastes best warmed up slightly so the chocolate chips get all melty! Just microwave for 20-30 seconds before serving. Serve sliced as is or with a scoop of vanilla ice cream or some coconut whipped cream. Spread your favorite nut or seed butter on or drizzle with some honey.

Store at room temperature in an airtight container for up to 5 days. If you're in a hot climate or it's the peak of summer, I suggest storing this loaf in the fridge so the chocolate chips don't bloom. Just bring a slice to room temp before eating. You can also freeze this gluten free cinnamon swirl bread, just wrap individual slices in plastic wrap and store in a freezer safe container for up to 3 months. 

Tips for the Best Gluten Free Cinnamon Chocolate Chip Bread

• Measure flour correctly. Use a spoon to scoop flour into the measuring cup then level off so you don't pack the flour and end up with too much. 
• Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. The flour will get fully incorporated when you fold in the chocolate chips.
• Make sure you really swirl in the cinnamon swirl! ​Use a small knife or chopstick to swirl the cinnamon-sugar mixture throughout all of the batter, including getting to the edges of the loaf. This helps with flavor and with making sure the bread bakes together well.
• Don't over bake the loaf. Gluten free baked goods dry out fast. Insert a toothpick into the middle of the loaf, it should come out with a few crumbs on it and when you gently press on the center, it should feel bouncy. It will continue to cook a little as it cools. 
• Let cool before slicing. I know it's hard, but try to be patient. This allows the flavors to meld together and the bread to set so it doesn't fall apart when sliced.

FAQ

More Gluten Free Chocolate Chip Recipes

​If you love chocolate as much as me, then you have to try these delicious chocolate chip breads:

​Cookie dough fanatics will go crazy for my Gluten Free Chocolate Chip Cookie Bread.

For my pumpkin lovers, my Gluten Free Chocolate Chip Pumpkin Bread is one of my favorite recipes of all time!

My Gluten Free Thick and Chewy Chocolate Chip Cookies will have you in a cookie coma (in the best way!)

If you try this recipe, tag me on social media and let me know how you liked it! Leave a rating and review below or drop any questions in the comments.