Low-FODMAP ‘Snickerdoodle’ Cinnamon-Swirl Quick Bread Recipe; Gluten-free

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Snickerdoodle Bread recipes were calling to me from the pages of Pinterest.

Rachel….Rachel….Bake me….you know you want to….

Make me low-FODMAP and absolutely delicious!

Someone in there must know my infatuation with breads, cakes and CINNAMON. How do they do that?!

I was futile to resist.  I can’t deny my preference for making a quick bread over muffins (I am just not that patient with scooping the batter into those little wells).  And, I adore cinnamon and sugar, especially when it is swirling in the center and drizzling over the top of a low-FODMAP sweet treat (like my low-FODMAP Gooey Cinnamon Buns).

The only part I don’t like is that I have to wash a lot of bowls with this recipe 🙂

Get your family to do the dishes! (HAHA)

This low-FODMAP Cinnamon Swirl Bread makes a generous sized loaf that is full of flavor.  There is a thick cinnamon swirl center and a crackly cinnamon topping.  If you love cinnamon, this low-FODMAP Quick Bread will make you smile all day long.  Isn’t that why they call it a snickerdoodle?  Moist, sweet, aromatic and SOOOOO GOOOOOD.

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Or over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12-14

Prep time: 10 minutes + cooling

Bake time: 70-85 minutes (as ovens and bake pans vary, yours may need more/less time)

Total time: 80-95 minutes + cooling

Bake 350 F

Equipment: 9 by 5 inch loaf pan (I used aluminum), parchment paper for lining


For bread:

  • 2 cups Authentic Foods GF flour or other all purpose, gluten-free low-FODMAP gluten-free flour
  • 2 teaspoons baking powder
  • 3/4 tsp xanthan gum (if not added to your low-FODMAP flour)
  • 1/4 tsp salt
  • 1 teaspoon cinnamon
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 3/4 cup lactose-free sour cream (can also substitute lactose-free yogurt or Greek yogurt)
  • 1/4 cup low-FODMAP milk (such as lactose-free or almond milk)
  • 2 teaspoons vanilla extract
  • Vegetable shortening for greasing, or other preferred method for greasing (spray, low-FODMAP Magical Cake Pan Release)

For filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

For topping:

  • 3 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 3 tablespoons all-purpose, low-FODMAP gluten-free flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter or coconut oil



  • Preheat oven to 350 F, place rack in center of oven
  • Grease loaf pan with shortening, line with parchment paper with a 1 inch overhang, grease parchment
  • Prepare the filling: Whisk together 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl; set aside for later
  • Prepare the topping: Whisk together 3 tablespoons brown sugar, 1 tablespoon sugar, 3 tablespoons low-FODMAP flour, and 1 teaspoon cinnamon and melted butter or coconut oil in a separate small bowl; set aside
  • Mix low-FODMAP flour, baking powder, xanthan gum, salt, cinnamon and sugar in medium bowl
  • In a separate large bowl of stand mixer, beat eggs until light and fluffy on high
  • Add canola oil and blend again on medium
  • Turn mixer to low speed
  • Add the flour mixture, then lactose-free yogurt or sour cream, low-FODMAP milk, and vanilla extract
  • Mix until just blended on medium
  • Spread half of the batter into the prepared pan. Sprinkle the filling mixture evenly over top of that half.  Spread the remaining batter over filling mixture. Sprinkle topping mixture evenly over top of the loaf and press in slightly
  • Bake for 70-85 minutes or until tester is clean (ovens vary, yours may need a little more or a little less!)
    • It is OK if the top cracks a bit
    • Check for doneness about 10 minutes early
  • Cool for 5 minutes, then remove from pan and cool on wire rack
  • Glaze if desired (but it is wonderful on its own)

The perfect tender crumb!

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Comments Rating 5 (1 review)

2 Responses

  1. Best

    This bread is the bomb. Seriously. Do not hesitate. Make it right now, you won’t regret it. Absolutely incredible. I doubled the filling for an even thicker layer.

    1. We could not agree more! Thank you for your comment and your baking suggestion! Have a wonderful day and stay in touch with us ??

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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