Almond  Flour Cinnamon  Bread

Easy to make Almond Flour Cinnamon Bread with minimal ingredients, swirls of cinnamon and an irresistible streusel topping! Delicious, guilt free holiday bread with a light and fluffy texture.

Almond Flour Greek Yogurt Eggs Maple Syrup Pure Vanilla Extract Baking Powder Baking Soda Cinnamon Salt Sugar 

Ingredients You Need

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 oven, transfer to a cooling rack for 10 minutes. Remove bread from  loaf pan and cool 30-60 minutes before slicing. Bread will fall apart if you slice it while hot.


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


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