This is tasty and and cozy! Perfect with a cup of coffee.  Made with Josie’s Best Gluten Free Muffin and More Mix.



  • 1 ½ cup Josie’s Best GF Muffin and More Mix
  • ¼ cup canola oil
  • ¼ room temp butter
  • 1 cup sugar
  • 2 eggs
  • 1tsp vanilla
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup plain full fat yogurt
  • 2 TBS Water
  • ½ tsp cinnamon
  • ½ tsp Red Beet Powder (this could also be maple syrup or Molasses – using it to color the swirls)
  • For Topping (Optional)
  • 4 TBS melted butter
  • ½ tsp cinnamon
  • ¼ cup sugar


Pre Heat oven to 350

  1. Beat oil, butter, sugar, well – about 2 mins
  2. Add eggs and vanilla and beat 1 min.
  3. In separate bowl mix muffin and more mix , baking powder, and salt
  4. Slowly add dry to wet mixing thoroughly.
  5. Add yogurt and water to the mixture and mix well; should be a thick, smooth batter.
  6. Take about 1/3 cup of the batter and put it in a separate bowl.
  7. Add cinnamon and Beet Powder (or maple syrup or Molasses) and mix well.
  8. Grease a loaf pan and line the bottom with parchment (I used a 8.5 by 4.5 loaf pan)
  9. Put about ½ of the plain batter in the loaf pan.  Place about ½ of the colored batter in dollops on top of the plain batter.
  10. Add the remaining batter on top.  Dollop the remaining colored batter on top of that.
  11. Using a butter knife swirl your batter by placing the knife at one end of the batter and dragging it side to side (short ways) and then side to side (long ways).
  12. Cook for about 40 mins.  Start checking after 30 mins.  It’s done when slightly browned on top and a toothpick comes out with a few moist crumbs.
  13. Allow to cool for about 10 mins.  Remove from loaf pan.
  14. Using a brush “baste” the loaf with the melted butter and then sprinkle with cinnamon sugar.  Allow to cool to room temp before slicing.
  15. Modified recipe from the original (full gluten) recipe is from Lauren’s Latest.

Review Gluten Free Donut Loaf.

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