by Olena

Almond Flour Cinnamon Bread

by Olena

Almond Flour Cinnamon Bread is melt in your mouth soft, guilt free bread with swirls of cinnamon sugar and irresistible streusel topping. Delicious, healthy and your kitchen will smell amazing!

Almond Flour Cinnamon Bread

Healthy Cinnamon Bread

This almond flour cinnamon bread gets bonus points for the delicious cinnamon swirl and streusel-like topping. It is packed with nutrients, low carb and you can even make it with erythritol.

Enjoying a slice of this cinnamon quick bread with a glass of milk compares to eating a bowl of cinnamon toast crunch cereal. But absolutely guilt-free.

Whether you’re making this bread for its list of healthy and nourishing ingredients or because you’re looking for a gluten free cinnamon bread recipe that will knock your socks off, this is one your whole family will love!

Slice of Almond Flour Cinnamon Bread dipped into a glass of milk

Ingredients for Almond Flour Cinnamon Bread

  • Eggs: Eggs act as “a glue” for almond flour. Do not skip and I personally have not tried any replacements.
  • Yogurt: Plain Greek yogurt works well. It’s full-bodied which will help with the consistency of the bread. Use plain to avoid added sugar. Swap out the yogurt for applesauce or mashed bananas if you are avoiding dairy.
  • Sweetener: Any liquid or dry sweetener will do. Maple syrup, honey, agave, cane sugar, coconut sugar or erythritol.
  • Baking basics: Baking powder, vanilla, baking soda, cinnamon (lots!), salt.
  • Almond flour: Use store-bought, I buy Kirkland brand. If you want to make your own, grind blanched almonds in a food processor or blender until fine. Do not over mix or you’ll end up with nut butter!
  • Swirl: Sugar and cinnamon. Cane sugar, coconut sugar, or erythritol are great options. It’s important to use dry sugar for the swirl.

Almond Flour Cinnamon Bread ready to bake in a loaf pan

How to Make Almond Flour Cinnamon Bread

See below for the full recipe card

  • Prep: Preheat oven and line a loaf pan with unbleached parchment paper, spray with cooking spray, and set aside. When lining the loaf with paper, make sure to keep an inch or two above the loaf pan for easy removal.
  • Mix: In a large bowl, add eggs, yogurt, sweetener, vanilla, baking powder, baking soda, cinnamon, and salt. Whisk to combine. In a small bowl, whisk sugar and cinnamon and set aside.
  • Pour: Pour half the batter into prepared loaf pan and sprinkle with the cinnamon sugar. Pour remaining batter on top, sprinkle with cinnamon sugar and gently swirl with a butter knife. Be careful not to over-mix or you will lose the effect of the swirl.
  • Bake: Bake until your house smells amazing, and browned nicely on the outside. It will be a little darker due to the sugar and cinnamon. To make sure it’s done, insert a toothpick into the centre. It should be clean when removed.
  • Cool: Remove from oven and transfer to a cooling rack. Once slightly cooled, holding onto the side of the parchment paper, remove the loaf from the pan and let cool completely before slicing.

Gluten Free Cinnamon Bread sliced on a platter

Tips and Variations for Healthy Cinnamon Bread

  • Make Greek yogurt: If you only have regular yogurt on hand, use a cheesecloth or linen towel to strain and allow the liquid to release for 1-2 hours. Catch the liquid in a bowl and use the whey to make pancakes or discard. Measure the remaining yogurt for the recipe.
  • Additions: Add in some flax, chia, or hemp seeds to increase fibre and protein among many other benefits. Add in some raisins or dark chocolate chips to make this already delicious cinnamon bread a little extra special.

Healthy Cinnamon Bread on top of glass of milk

How to Serve, Store and Freeze

Serving: You will be so anxious to taste this healthy cinnamon bread. And for a good reason – it smells amazing and tastes so good warm. Top warm slice with cream cheese or butter and watch it melt into the cinnamon sugar.

Reheating: Pop a slice into a toaster for 1-2 minutes. Bread will taste like freshly baked.

Storing: Bread will keep in an airtight container for up to 5 days in a cool dry area.

Freezing: Freeze in an airtight freezer-friendly container for up to 3 months.

More Almond Flour Recipes

Cinnamon Quick Bread loaf on white platter

Print

Almond Flour Cinnamon Bread

almond flour cinnamon bread

Almond Flour Cinnamon Bread is melt in your mouth soft, guilt free bread with swirls of cinnamon sugar and irresistible streusel topping. Delicious, healthy and your kitchen will smell amazing!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 slices 1x
  • Category: Muffins and Quick Breads
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 3 eggs, large
  • 1/2 cup Greek yogurt
  • 1/3 cup any liquid or dry sweetener
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 cups almond flour
  • Cooking spray

For the Swirl:

  • 3 tbsp cane, coconut sugar or erythritol
  • 1 1/2 tbsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, add eggs, yogurt, sweetener, vanilla, baking powder + soda, cinnamon and salt. Whisk well until combined.
  3. Add almond flour (don’t forget to skim the top of measuring cup with a knife) and mix gently with spatula to combine.
  4. In a small bowl, whisk sugar and cinnamon. Set aside.
  5. Pour half batter into previously prepared loaf pan and sprinkle with half amount of cinnamon sugar. Pour remaining batter on top, sprinkle with cinnamon sugar and swirl with butter knife.
  6. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Bread will brown nicely on the outside because sugar plus brown cinnamon.
  7. Remove from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off for another 30-60 minutes before slicing with sharp serrated knife. Because of crusty streusel like topping, bread might fall apart if you attempt to slice it whole hot.

Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.

Notes

  • I have used maple syrup in loaf and made swirl with both sugar and erythritol.
  • For the swirl, it’s important to use dry sweetener.
  • I believe you can replace yogurt with applesauce or mashed banana.
  • If you have regular yogurt, strain it through a cheesecloth or linen kitchen towel for 1-2 hours. Measure after and use leftover whey to make pancakes or discard.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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