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!
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!
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.
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 Almond Flour Recipes
- Almond flour banana bread
- Almond flour zucchini bread
- Almond flour pumpkin bread
- Almond flour banana muffins
- Almond flour chocolate chip cookies
- Almond flour pancakes
Almond Flour Cinnamon Bread
- 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
- 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.
- 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.
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