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Gluten-Free Cinnamon Swirl Coffee Cake and Other Food Gift Ideas

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We’re full in holiday season now and most of us are purchasing and/or making gifts for friends and family. I always make a few of my gifts and I know that my food gifts are always well received. Gifts like today’s gluten-free Cinnamon Swirl Coffee Cake recipe for example.

We all have to eat, right? And food gifts are wonderful, “no-clutter” gifts. Like this Perfect Pumpkin Bread shown below.

Many food gifts can even be frozen and pulled out once the abundance of the holidays has passed, when homemade treats will really stand out and be fully appreciated—because they don’t have as much competition.

This gluten-free Cinnamon Swirl Coffee Cake is one such recipe. Pull it out of the freezer shortly after Christmas and enjoy it with your beloved hot beverage of choice as the snow flies outside!

This coffee cake is one of those “necessity is the mother of invention” type recipes. One simple substitution and some tiny tweaks to an existing favorite recipe—a standby recipe, in fact—and one ends up with a marvelous new recipe!

In that way, today’s recipe is much like my Magic Oat Bars. In that situation, I decided to substitute oats for graham crackers because gluten-free graham crackers are not something I keep on hand (or really want to dish out money for; I prefer the healthier oats).

Cinnamon Swirl Coffee Cake that you'll love waking up to! [from GlutenFreeEasily.com] (photo)

Cinnamon Swirl Coffee Cake (Recipe Makes Two Loaves!)

With this Coffee Cake, I originally set out to make my Perfect Pound Cake, but had run out of granulated sugar. I use granulated sugar so rarely these days, but it turned out that I was also out of coconut sugar.

Coconut sugar has been my fallback sweetener of late. So I decided to use brown sugar, but a lesser amount, to create a coffee cake. I also sprinkled a cinnamon-sugar mixture (which I keep on hand for cinnamon toast) in my loaf pans and a little more on my loaves before I baked them.

Cinnamon Swirl Coffee Cake that you'll love waking up to! [from GlutenFreeEasily.com] (photo)

The resulting coffee cake was wonderful! It definitely had a coffee cake texture and flavor.

In fact, it reminded me of the Amish Friendship Bread from my gluten-full days. However, it contained neither yeast nor vanilla pudding, both of which Friendship Bread typically requires.

Cinnamon Swirl Coffee Cake that you'll love waking up to! Especially with a topping like Maple Cream! [from GlutenFreeEasily.com] (photo)

The second time I made this coffee cake, I also went for a cinnamon swirl effect. The cinnamon-sugar mixture swirled throughout the cake made the coffee cake even more delicious.

Cinnamon Swirl Coffee Cake that you'll love waking up to! [from GlutenFreeEasily.com] (photo)

It did take away a little from the Friendship Bread effect—that sort of dense middle that looks like it might need to cook a bit longer (but actually doesn’t)—but the cinnamon-sugar “infusion” effect is lovely in both taste and appearance.

This coffee cake also has a few little air pockets, which just add to this coffee cake’s charm and homemade “artisan” effect in my opinion.

Cinnamon Swirl Coffee Cake from Gluten Free Easily

The recipe makes two loaves, so you can keep one and gift one if you like. Note that you’ll see both versions of this coffee cake (with and without cinnamon swirl) in the photos.

You can also use a Bundt pan if you prefer. You will obviously only get one cake—one larger cake!—if you take that route, but it will be a very lovely presentation.

Bake a few loaves of this Cinnamon Swirl Coffee Cake, cool, wrap, and tie with a ribbon and you’ll have some very lovely holiday gifts that are sure to be appreciated.

Add some favorite coffee or tea for an extra special gift! Or package with a small jar of one of the butter recipes shown below.

Cinnamon Swirl Coffee Cake (Gluten Free, Dairy Free) from GFE

More Last-Minute Gluten-Free Food Gift Ideas

Here are some other edible holiday gifts that you can still make … right up to Christmas morning!

~ Favorite Quick Breads or Pound Cakes

Other gluten-free quick breads/cakes like Classic Pumpkin Bread, Classic Zucchini Bread, and Chocolate Zucchini Bread (I like to keep grated zucchini from summer harvests in my freezer in case there’s no zucchini available locally after summer passes) or the aforementioned Perfect Pound Cake.

Actually, if you have pound cake lovers on your gift list, you have several fantastic gluten-free options here on gfe! There’s not only Perfect Pound Cake but also Plain Good Vanilla Pound Cake, Banana Chocolate Chunk Pound Cake, and Cream Cheese Pound Cake with Streusel Filling.

Classic Pumpkin Bread. Always the perfect recipe for both enjoying at home and giving to others. Makes two regular loaves or four mini loaves. [from GlutenFreeEasily.com] (photo)

Classic Gluten-Free Pumpkin Bread. Two regular-sized loaves or four mini loaves.

Classic Gluten-Free Zucchini Bread. [from GlutenFreeEasily.com]

Classic Gluten-Free Zucchini Bread. Make two regular-sized loaves or four mini loaves.

Gluten-Free Chocolate Zucchini Bread with Chocolate Chips for Topping.

Gluten-Free Chocolate Zucchini Bread with Chocolate Chips for Topping (Makes two regular-sized loaves or four mini loaves.)

Perfect Gluten-Free Pound Cake. I don't use the word "perfect" too often, but this recipe really does yield perfect gluten-free pound cake! Also naturally dairy free. Honestly, even if you're not gluten free, this pound cake is truly perfect! [from GlutenFreeEasily.com]

Perfect Gluten-Free Pound Cake. Make in loaf pans or in a Bundt pan.

Gluten-Free Plain Good Vanilla Pound Cake Slice and Cake. [from GlutenFreeEasily.com]

Gluten-Free Plain Good Vanilla Pound Cake

Gluten-Free Cream Cheese Pound Cake with Walkers Shortbread Streusel Filling

Gluten-Free Cream Cheese Pound Cake with Streusel Filling

Paleo Gluten-Free Banana Chocolate Chunk Pound Cake from Gluten Free Easily [GlutenFreeEasily.com]

Paleo Banana Chocolate Chunk Pound Cake

Wrap your breads or cakes in plastic wrap or aluminum foil and wrap a pretty ribbon and/or stick a Christmas tag on your delicious loaf of choice.

~ Homemade Vanilla Extract ~ Okay, I know this suggestion will surprise you! Made of only vodka and vanilla beans, it’s true that if you give this recipe without having had several weeks for the vodka to extract the vanilla, it won’t be vanilla extract yet. But your gift recipients are likely to appreciate this gift just as much as they would have if it were ready to use on Day One.

Homemade Vanilla Extract ... At the Beginning of the Extraction Process

Homemade Vanilla Extract … At the Beginning of the Extraction Process

It’s a lot of fun to see the extraction process take place with the vanilla darkening each day. Kids can be given the assignment of shaking the jar each day. Maybe you’ll even inspire your recipients to make their own vanilla extract next year!

Homemade Vanilla Extract Ready to Give. [from GlutenFreeEasily.com]

Homemade Vanilla Extract After Extraction

~ Honey Butter ~ Exactly what it sounds like. Easy to make. If you are a recycler—like I am—you probably have some small jars saved that will be just right for storing this gift.

Honey Butter. A super easy-to-make holiday food gift. [from GlutenFreeEasily.com]

~ Maple Butter or Agave Butter ~ Use the same technique as you did with honey butter, just sub out maple syrup or agave nectar for the honey. Adjust amounts to preferred sweetness.

~ Pumpkin Butter ~ This recipe actually cooks while you are sleeping, if you like anyway. If you’re really behind on your Christmas gift, you can place the ingredients in your slow cooker as your turn in on Christmas Eve. Then transfer your beautiful and delicious pumpkin butter to small jars first thing on Christmas morning.

Some lucky ducks may even get your pumpkin butter while it’s still warm … now that’s an amazing present!

Slow Cooker Pumpkin Butter Gluten Free Easily

~ Homemade Turtles ~ Do you have someone on your gift list who loves Pecan Turtles? Pick up some of the small gluten-free pretzel twists, Rolos, and pecan halves. In about a total of 5 minutes (the baking of these treats takes 2 minutes tops!), you have an impressive little gift of “homemade” chocolates.

Homemade Rolo Turtles. Perfect treats for gifting on special occasions. [from GlutenFreeEasily.com]

Homemade Rolo Turtles

Have you been saving those little jewelry boxes? The ones that earrings, bracelets, and necklaces come in. Now is the time to pull them out, wipe the inside, and line them with some pretty tissue paper before filling them with a few of your beautiful turtles. You can get quite a few impressive gifts from this one recipe!

gluten-free turtles, Rolo turtles, homemade food gifts

~ Snack Mixes—Classic Spicy Snack Mix and/or Sweet and Spicy Snack Mix ~ Do you already have a Christmas tin left over from one of your early holiday gifts? You can package both mixes in the same tin if you make a divider. Measure the height and interior width of the tin, and cut two pieces of cardboard to match. Make notches in the center of each strip of cardboard, so the pieces will fit together to form an X.

Or perhaps you have an excess of other containers that would work for your “assortment” of snack mix. Glass jars taped together with clear packing tape and then wrapped with wide ribbon tied into a bow?

Update: After trying gluten-free Chex when they first came out, I personally won’t use General Mills “gluten-free” products, in part because of their refusal to make “gluten-free” Cheerios safe. I recommend that you make this snack mix with a similar size/style certified gluten-free cereal made by a company that ensures all gluten-free consumers are fed safely.

~ The Gift of the Food That  You Already Know They LOVE ~ Do you have a friend or relative who absolutely loves one particular recipe of yours? Surprise them by making it just for them for their holiday gift.

As I’ve shared previously, Christmas lists are required on Mr. GFE’s side of the family. The lists get placed on my mother-in-law’s refrigerator right after Thanksgiving. It delighted me to see “Shirley’s Coconut Pie” on my nephew’s Christmas list a few years ago.

What a beauty! Crustless Coconut Pie right out of the oven. As fabulous as it looks! [from GlutenFreeEasily.com]

Crustless Coconut Pie

I gladly complied with that wish. He beamed when he opened his very own Coconut Pie, and somehow he made it last a full week. For a 16-year old boy, that’s quite a feat! Too cute. So easy to answer such a Christmas wish!

Gluten-Free Cinnamon Swirl Coffee Cake Recipe

Ready to make your gluten-free Cinnamon Swirl Coffee Cake. Perhaps for you and someone else you love? Here you go. Enjoy!

Cinnamon Swirl Coffee Cake. Tastes like Friendship Bread! But no yeast/starter required. [from GlutenFreeEasily.com]

Cinnamon Swirl Coffee Cake

Yield: 8 slices

Gluten-Free Cinnamon Swirl Coffee Cake

Gluten-Free Cinnamon Swirl Coffee Cake

This gluten-free Cinnamon Swirl Coffee Cake reminds me of Amish Friendship Bread, which seems appropriate as it's great to give to or share with your best buddies.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Coffee Cake Main Ingredients

Cinnamon Swirl Mix for Coating or “Filling”

Instructions

  1. Preheat oven to 350F degrees. (See notes.)
  2. Grease pans and then sprinkle with cinnamon-sugar coating, tilting pans again and again until well coated. Set aside.
  3. Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.
  4. Pour olive oil into large bowl, and slowly mix in sugar and vanilla extract.
  5. Add eggs one at a time, stirring after each addition.
  6. Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.
  7. Spoon or pour a little of the batter into two prepared loaf pans. Sprinkle cinnamon swirl filling over all. (See notes for further directions/variations.) Top with remaining batter.
  8. Bake for about 40 – 45 minutes.
  9. Test for doneness with a toothpick. (As mentioned earlier, the cake may not look done in the center when you slice it, so don’t skip this step.) I like my coffee cake crisper on the edges, so I turn the oven off when my coffee cake tests done, but I leave my coffee cake in a few minutes longer. Sometimes I leave the oven door open for this final step, just to ensure that I don’t overcook my cake.

Notes

I used about half of the cinnamon-sugar mix to coat the pan and half as my filling. Feel free to make more of the mix and use more for coating or filling as you like. Also feel free to up the sugar amount for the coating if you want that crusted sugar effect more than a cinnamon look.

Coconut oil works in this recipe, but the cake is not as moist and flavorful as it is when light olive oil is used.

Pans can be greased with whichever oil you use.

Two loaf pans are what the original recipe calls for and what I used. Don't worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6 3/4" x 3 1/2" x 2" loaf pans. I used 8 1/2" x 4 1/2" x 2 5/8" pans.

You can also use a Bundt pan to create a single cake. Baking time will be the same as for the two loaf pans.

There is no coconut flavor in this recipe from the coconut milk. However, if coconut oil is used, there is a slight coconut tone (unless you use expeller pressed coconut oil, which really has almost no coconut taste).

Last, I love the crunchy edges of this coffee cake recipe. Just like with my pound cake, the end pieces are my absolute favorite.

Reader notes:  One gfe reader lives at a higher altitude---6600 ft---she adjusts the oven temperature on my Perfect Pound Cake (the basis of this recipe) to 375F degrees, so I imagine that adjustment would work for this recipe as well.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Breakfast, Dessert

Originally published December 21, 2011; updated October 14, 2023.

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Comments

    • Shirley says

      Hey Ina–There’s something very appealing about spicy and crunchy snack mix, and goodness knows that you’re “due” after a 100 years. 😉

      Enjoy, dear!
      Shirley

      Reply

  2. Lexie @ Lexie's Kitchen says

    I made your snack mix last year. It’s a must a again 🙂 And look at this cinnamon bread. You’re killin’ me! xoLexie

    Reply

    • Shirley says

      Hey Lexie–LOL … I’m killing you? You, the one who just posted a recipe for Maple Macaroons? I think we’re doing it to each other. 😉

      Enjoy all!
      Shirley

      Reply

  3. Kalinda says

    The cinnamon swirl coffee cake sounds great. I haven’t made turtle treats in a long time, we made them a bunch in college. They really are pretty darn easy.

    Reply

    • Shirley says

      Thanks, Kalinda! Those turtle treats are unbelievably easy, and good. Rolos aren’t on my regular menu, but they work so well in this recipe. 🙂 Some friends made these with just caramels though and said that worked fine. I’d have to try that version to be sure. 😉

      Shirley

      Reply

    • Shirley says

      Cheryl–Hehe! I hear you, sister. I was amazed myself, especially since he had requested it all for his lonesome. Maybe he overdid it the first day and then paced himself. 😉

      Thanks, dear!
      Shirley

      Reply

  6. Kassia says

    I just made this Coffee cake, it’s delicious! I adapted a couple of things- I used half coconut and half olive oil, 3/4c brown sugar + 12 drops vanilla stevia. Also, I wanted mine to be more of a quickbread than a cake, so I put all of the batter in a 9×4 loaf pan with the cinnamon sugar layer in the middle. It came out really, really good! Thanks for another great recipe!

    Reply

    • Shirley says

      Hi Kassia–Wow! I love hearing this news. 🙂 Your adaptation will be so appealing to many. I’m dying to try it myself now, just to cut back on the sugar. I cut and pasted your comment and shared it on my gfe Facebook page, just to inspire folks to make this cake and to also not be afraid to experiment. 😉

      Thanks so much!
      Shirley

      Reply

  8. Linda C says

    Can’t wait to try this recipe Shirley! I love cinnamon coffee cakes and its been a long time since I’ve had one. Thanks for all the other recipes/ideas too. Merry Christmas!

    Reply

    • Shirley says

      Hi Linda–It’s always wonderful to see that you have commented here at gfe … it’s like getting a hug from a good friend! Thank you for that! 🙂 I think you’ll enjoy this recipe. My co-workers raved over it again yesterday when I mentioned I’d posted the recipe. 😉

      Merry Christmas and Happy New Year!
      Shirley

      Reply

  10. Kay Guest says

    Hey Shirley!
    You KNOW I LOVE your perfect poundcake!!
    So, don’t know why I wouldn’t LOVE this cinnamony bundle of goodness either!!!
    LOVE EVERYTHING that you have on here.
    I am hungry just reading it all.
    Hope you have a WONDERFUL Christmas! You are the BEST!
    Love,
    Kay

    Reply

  11. Maggie says

    Oh how I wish I was a little closer to you, I’d love to be on the receiving end of your gifts. First the vanilla extract. The following year I’d take some honey butter, and since we’re close I could try a couple of slices of this DELISH coffee cake! Love the swirl version Shirley. xo

    Reply

    • Shirley says

      Maggie–I think I’d benefit from that proximity, too! 😉 But LOL on what you’d like me to give you for Christmas each year. I’d happily do it, too! 🙂

      xo,
      Shirley

      Reply

  12. LisaB says

    Shirley- Bless You! This coffee cake comes just in time. I’d been needing to come up with a plan for what treat I was going to make for Christmas morning, and struggling to come up with an easy answer. I’ve been experimenting with new cookie recipes. I’m still at high altitude, and new cookie recipes plus high altitude have dampened my sense of adventure. This, I can do. This will work out fine. It’s Shirley to the rescue, once again!
    P.S. The GF Girls in NM sampled some of your vanilla extract recipe when we met at Heidi’s house a couple months ago. It’s amazing! If anybody has any doubt– just make it.

    Reply

    • Shirley says

      Hey Lisa–Woohoo for providing a solution to your Christmas breakfast needs just in time! I’m so sympathetic to high altitude challenges. I just can’t imagine that challenge.

      Now regarding Heidi’s vanilla that she is saying is my recipe. Remember that Heidi is delightfully “over the top” as I like to say, so whereas I put in 2-4 vanilla beans, she uses 10 to 20. Seriously. So don’t make the recipe from my site and expect it to be like Heidi’s! LOL I think the vanilla extract works just fine with a smaller number of vanilla beans (and I even add vodka and another bean or two when the first batch of vanilla extract runs out and happily keep on going), but I’m sure it’s beyond fabulous with the number of vanilla beans that Heidi uses. Sure would like to be at one of Heidi’s NM parties with you gals one day!!

      BTW, I just re-read your website’s About page and was newly inspired by you! 🙂

      Hugs,
      Shirley

      Reply

      • LisaB says

        Aww…. thanks for the kind words about the website. It’s time for it go bloggy in 2012, so wish me luck.

        Just as I suspected, your cinnamon bread turned out GREAT at high altitude. I tried it with my treasured box of King Arthur Flour GF flour mix (can’t buy it here, I smuggled it in my luggage from my last trip East). The dough was very thick and sticky, but that just gave the loaves “character.” I only had to alter the cooking temperature – that’s the first and easiest altitude mod – and it turned out great! The family didn’t even suspect it was GF & DF.

        Reply

        • Shirley says

          Lisa–You will do great with a blog! 🙂

          I’m so happy that your cinnamon bread turned out great, even with your high altitude. With gfe recipes, nobody should EVER suspect they are “different.” My batter was thick and sticky, too, and I also loved the character it gave my loaves. 😉 I have no experience with high altitude baking so I appreciate the feedback of you folks who deal with that. I know our other high-altitude readers do, too, Lisa. Did you increase the temperature to 375F as the other reader had advised for the pound cake (the basis of this recipe)? If you have time, I’d love it if you’d leave a quick comment on the post itself, too: https://glutenfreeeasily.com/gluten-free-dairy-free-cinnamon-swirl-coffee-cake-10-other-last-minute-gifts/ Just a cut and paste of this last paragraph would be lovely, so other readers of that post will know the recipe works and works at a different temp. If you don’t have time, I understand though.

          Hugs,
          Shirley

          Reply

  13. Stephanie says

    Oh Shirley, I remember Amish Friendship Bread and can’t wait to make this! I’ve made your GF Flour mix and I love it because it’s economical and good, but lately am trying to stay away from corn. Do you think I could replace the corn starch with sweet rice flour or a mixture of sweet rice and tapioca starch (maybe 50/50)? I can’t eat potato starch either and Arrowroot is a little pricey.

    Reply

    • Shirley says

      Hey Stephanie–I think that’s a great idea on trying a mix of sweet rice flour and tapioca starch/flour to replace the cornstarch. I’d just make a small batch of your new gf all-purpose flour mix to begin with to see if you like the results. Fingers crossed that it will work for you and that you’ll love this recipe! Let us know about both your new mix and what you think of this coffee cake! 😉

      Shirley

      Reply

      • Stephanie says

        Okay Shirley…for the flour mix, I used 3 parts Asian Rice Flour, 1 part Asian Sweet Rice Flour and 1 part Tapioca Starch. The loaves have been out of the oven about 20 minutes and I’ve just tasted a slice. They are very good! My loaves didn’t rise as much as yours and the batter had a very sticky consistency before baking…no doubt that it’s my flour combo, but the bread tastes wonderful, so I’m very happy! I’ve also made your crustless coconut pie for our Christmas lunch tomorrow. Thanks for such great recipes and Merry Christmas!

        Reply

        • Shirley says

          Stephanie–That’s great news! I’m so glad to hear that this mix worked for you. FYI–even with the mix I use, this batter has a pretty sticky consistency. Sort of looks like a gelatinous mass as you’re placing it in the pan. Not sure if yours looks the same or is even stickier, but you might try backing down a bit on the sweet rice flour and using more tapioca starch next time. But I’m so happy that you’re pleased with the results! Woohoo on the crustless coconut pie, too! Just made that myself today … a dairy-free version that a reader created and shared with me. 🙂 It was a winner! My gf/df son was so thrilled to be able to have two pies that he could eat (I also made my Chocolate Silk Pie using coconut oil vs butter).

          Thanks for the sweet words and Christmas wishes, dear! Merry Christmas to you, too!
          Shirley

          Reply

    • Shirley says

      Hey Natalie–Great to see you again! 🙂 Thanks so much. Coffee cake is comfort food, isn’t it? Let us know what you think if you make it! 😉

      Shirley

      Reply

  17. wendy says

    hi. saw this recipe and am very interested in trying in as my mother was just diagnosed with celiac disease late last yr.

    we already found a GF flour mix that works best for her but my question is about the xanthan gum.

    Can it be omitted? and if so how will it affect the outcome of the recipe?

    thank you

    Reply

    • Shirley says

      Hi wendy–Welcome to gfe! 🙂 Is there any chance that the flour mix you bought already includes xanthan gum? Otherwise, I don’t know if this recipe will work or not as I haven’t made it without xanthan gum. If you give it a try, please let us know your results.

      Shirley

      Reply

      • wendy says

        i dont believe so. it is a 3-3-2 mix of brown rice flour, cornstarch, and sweet sorghurm flour.

        i think i’ll try it without the xanthan gum and see how it works out. i’ll post about it when i do.

        thanks again 🙂

        Reply

  18. vegetarianmamma (Cindy) says

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply

  19. Debbie says

    Just made this last night, and it’s awesome ! So moist, and you can’t tell it’s GF ! I’ll be using this recipe often. I was worried about using rice milk instead of coconut milk, but worked out fine. I also had to substitute the brown sugar with coconut sugar, because my husband can’t have the brown sugar. It has a flavor similar to brown. You just never know how something will turn out when you make substitutions. My husband, like you, can’t have some of the different gluten free flours, but, no need to substitute any flour in this recipe. That gets to be a little tricky, and I try to avoid it. Thanks for posting this, we really enjoyed it !

    Reply

    • Shirley Braden says

      Debbie–I can’t believe that I never responded to this comment and your very kind review! I’m so glad that you and your husband enjoyed this coffee cake! I actually use coconut sugar all the time. In fact, I just made another coffee cake, Banana Crumb Cake, using coconut sugar … so darned good! I hope to share the recipe soon.

      I do find that it is hard to make substitutions for specific gf flours in many recipes. I prefer recipes that call for gluten-free all-purpose flour mixes like mine because I find them easy to sub one for another. You usually find bloggers that go one route or the other (use specific gluten-free flours or use a gluten-free all-purpose flour mix) though–and feel strongly about it.

      Happy Holidays!
      Shirley

      Reply

  20. Ina Gawne says

    Great recipes Shirley! I love to give and receive homemade gifts – especially the food kind! And I love your coffee cake recipe – wonderful for Christmas morning.

    Reply

    • Shirley Braden says

      Thanks, Ina! This coffee cake would indeed be yummy for nibbling on Christmas morning. I just made another coffee cake—Banana Crumb Cake—today to share with my mom and some friends. I’ll share that recipe soon. 🙂

      Merry Christmas!
      Shirley

      Reply

  21. Judee says

    Shirley,
    So many wonderful gluten free holiday ideas! I am a fan of coffee cake and love that your recipe makes 2 loaves.Interesting how you came up with the recipe- just goes to show how necessity is often the mother of invention.

    Reply

    • Shirley Braden says

      Hi Judee–Thanks! I love that this recipe makes two loaves as well. It makes sharing so much easier. 😉 My favorite part of blogging is how one recipe can lead to another. I never really did such recipe creation before starting my blog. Recipe creation is fun and delicious. Most of the time. Hehe.

      I’ll be sharing another coffee cake soon. Stand by. 🙂

      Happy holidays!
      Shirley

      Reply

  22. April J Harris says

    All of these recipes look so delicious, Shirley, especially your Cinnamon Swirl Coffee Cake. What is it about cinnamon? I just love it, especially this time of year! Gifts from the kitchen truly are gifts from the heart, and it’s always lovely to have new recipes for them. Thank you so much for sharing with the Hearth and Soul Link Party. I’m featuring this post at the party this week. Hope to ‘see’ you there! Have a great week ahead!

    Reply

    • Shirley Braden says

      Hi April!–First, thanks so much for featuring my post in this week’s Hearth and Soul event! I do adore cinnamon. I even enjoyed cinnamon tea with a friend yesterday. 🙂 By the way, I’m finding more and more that I only like a tiny bit of nutmeg so when most recipes call for nutmeg, I’ve been subbing in cinnamon. I like the results better!

      Merry Christmas!
      Shirley

      Reply

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