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–+ servings

Cinnamon Swirl Bread

Grain-free cinnamon swirl bread is a delightful, aromatic treat perfect for those on a grain-free diet. The recipebegins with a base of almond and coconut flours to keep it gluten-free and Paleo.
The cinnamon swirl is created by mixing cinnamon and a granulated sweetener of choice, such as monk fruit or erythritol, which is then sprinkled over the batter. To create the swirl effect, a knife is run through the batter in a spiral pattern before baking. The bread is baked until golden and a toothpick inserted in the center comes out clean. Once cooled, it can be sliced and served as is or lightly toasted, making it a perfect companion for your morning coffee or a cozy afternoon snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 slices

Ingredients
  

Bread

  • 1/3 cup coconut flour
  • 1 cup almond flour
  • 2/3 cup tapioca starch
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 1 Egg white
  • 1/2 cup unsweetened dairy-free yogurt or sub with plain yogurt of choice
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract

Cinnamon Swirl

  • 1/3 cup coconut sugar
  • 2 tsp ground cinnamon

Instructions
 

  • Preheat oven to 350º, and line a large loaf pan with parchment paper.
  • Mix eggs, vanilla, and sugar in a large bowl. Add in the flours, cinnamon, and leavening agents. Add coconut oil last. Stir until just combined.
  • Prepare cinnamon swirl ingredients in a small bowl.
  • Pour half of batter into loaf pan. Pour half of the cinnamon swirl on top. Top with remaining batter and cinnamon swirl mixture. Use a knife to make a swirl on the top of the dough
  • Bake for 35-40 minutes or until toothpick comes out clean in the center.
  • Let cool before slicing. Store at room temperature.

Notes

With grain-free loaves, I prefer to use a medium-sized loaf pan. I find it gives the best rise. This is purely an aesthetic thing, so if you don’t mind a shorter-looking loaf, you can use a large loaf pan.
Let you bread cool in the oven to prevent the top from sinking. Do not open the oven to check on the loaf too often, or it will sink.
Line your loaf pans with parchment paper so you can easily lift the bread out after it is done and cooled.

Nutrition

Calories: 190kcal
Author: Ali Jenkins
Keyword: banana, bread, cinnamon
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