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!

This cake is like the perfect combination of healthy almond flour cake and cinnamon buns. In fact, add the healthy icing and you have a cinnamon bun 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!

Plus, almond flour helps to add healthy fats, tons of nutrients and it just tastes amazing too. Which is probably why I’m so obsessed with baking with it. Like for this almond flour banana bread,  zucchini bread, pumpkin bread, chocolate chip cookies, chocolate cake, and even almond flour pancakes.

You can actually see a complete list of the 20 almond flour recipes I have (so far) on the blog!

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 or strained plain yogurt. 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.

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.

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.

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 Healthy Dessert Bread Recipes

• Coconut flour banana bread
• Healthy zucchini bread
• Gingerbread loaf
• Healthy chocolate bread
• Pumpkin bread
• Lemon zucchini bread

Or check out my entire collection of healthy dessert bread and muffin recipes!

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!

5 from 2 votes

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Course: Muffins and Quick Breads

Cuisine: North American

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 10 slices

Calories: 268kcal

Author: Olena Osipov

COOKING MODEPrevent your screen from going dark

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

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, yogurt, sweetener, vanilla, baking powder + soda, cinnamon and salt. Whisk well until combined.
• Add almond flour (don’t forget to skim the top of measuring cup with a knife) and mix gently with spatula to combine.
• In a small bowl, whisk sugar and cinnamon. Set aside.
• 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.
• 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.
• 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.

Nutrition

Serving: 1slice | Calories: 268kcal | Carbohydrates: 22g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 256mg | Potassium: 43mg | Fiber: 4g | Sugar: 15g | Vitamin A: 71IU | Calcium: 130mg | Iron: 2mg

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