Gluten-free Cinnamon Bread

I have been craving Cinnamon French Toast the last couple of months so I had to make my own!  I have a hard time finding a good bread recipe that doesn't fall apart.  This recipe does fall apart somewhat easily if not careful, but it makes the house smell delicious.  I still need to work on fine tuning it so it will stay together better.  If you have any suggestions let me know!

Gluten-Free Cinnamon Bread
Makes 1 large loaf of bread

Preheat oven to 350F.  Grease one 9x5 inch loaf pan

In a mixer, combine the following (I used a Kitchenaid):

• 1 cup milk (I used soymilk)
• 2 tsp apple cider vinegar
• 2 Tbsp vegetable oil
• 3 eggs

Mix together in a small bowl the dry ingredients:

• 2 1/2- 3 cups gluten-free flour mix (I used Bob's Red Mill All Purpose Baking Flour)
• 1 package quick rise (rapid-rise) yeast (about 2 tsp)
• 1 1/2 tsp xanthan gum
• 2 Tbsp sugar
• 1 1/4 tsp salt

Add mixture to the wet ingredients and mix on medium speed for about 3 minutes.  The dough should be nice and smooth.  Add more flour if needed. 

Combine in small bowl the cinnamon swirl mixture:

• 1/2- 1 cup powdered sugar
• 1 1/2 Tbsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2-3 tsp water

Drizzle half the cinnamon mixture into the dough and fold gently with a spatula.  Add in the other half and fold gently. 

Scrap dough into prepared loaf pan and let rise in a warm area for about 30-45 minutes until the loaf is about level with the top of the pan.  Bake 35-40 minutes until golden on top.  Let cool on a wire rack and enjoy!  I keep mine in the freezer once cooled, it freezes great!