GF Cinnamon Swirl Loaf
Looking for a simple and versatile dessert that can be enjoyed at any time of the day? Try our Gluten-Free Cinnamon Loaf recipe! Not only is it incredibly easy to make, but it can also be modified to be Keto-friendly, Dairy-free & Vegan.
Enjoy a slice with your favorite cup of tea or coffee.
GF Cinnamon Swirl Loaf
Guilt-free Cinnamon Loaf you can enjoy any time of day!
All you need to make this quick cinnamon swirl loaf are these wholesome ingredients…
INGREDIENTS
· Eggs – at room temperature
· Coconut Sugar OR Erythritol or any keto-friendly crystal sweetener you love like xylitol.
· Coconut Oil – you can also use melted butter, but the bread will be denser. I have made this with brown butter as well, it was lovely!
· Unsweetened Almond Milk – or any other low-carb plant-based milk.
· Vanilla Extract
· Ground Cinnamon
· Almond Flour – no almond meal. You must use ultra-fine almond flour to achieve the same fluffy and moist bread
· Coconut Flour – you must use a combination of both keto gluten-free flours. Coconut flour adds a real bread texture and almond flour adds moisture. Also, make sure you measure these ingredients precisely. Coconut flour contains a lot of fiber, and if you add slightly too much in a keto recipe, it dries out the bread quickly.
· Baking Powder
DRY INGREDIENTS
To prepare the dry ingredients, begin by measuring them precisely. If using a measuring cup, fill and pack the flour, then level it off. Whisk the dry ingredients together thoroughly to ensure they are evenly combined.
LIQUID INGREDIENTS
Next, in a separate bowl, beat together the liquid ingredients. It's important to make sure that they are at room temperature, as using cold almond milk straight from the fridge can cause the coconut oil to solidify and create oil lumps.
COMBINE
Once both the dry and liquid ingredients are prepared, combine them. Mix until a thick but not dry batter forms. Keep in mind that the batter will be thicker than that of wheat-based bread but not as thick as cookie batter. It should have a wet consistency.
If your batter is too dry, it's likely because you added too much coconut flour or used coarse almond flour. To remedy this, add a splash of almond milk, one tablespoon at a time, until the batter reaches the desired consistency. Avoid adding more than three tablespoons.
PREPARING THE CINNAMON MIX
To make a lovely cinnamon loaf with a cinnamon swirl in the center, you need a cinnamon ‘sugar’ layer.
First, prepare the cinnamon ‘sugar.’ I chose to use coconut sugar with the cinnamon, but you can most definitely use a keto sugar-free sweetener – erythritol or xylitol – so it’s a sugar-free cinnamon mix.
In a small bowl, simply whisk your sugar of choice and ground cinnamon.
MAKING CINNAMON LOAF LAYERS
First, add half the batter. Next, sprinkle 1/2 of the sugar-free cinnamon mixture.
Add the remaining batter and spread evenly. Finally, add the remaining cinnamon sugar mix.
MAKING THE CINNAMON SWIRL
To create a swirl effect in your gluten-free cinnamon loaf, use a knife.
Insert the knife on one side of the loaf pan, draw the knife through the batter and swirl to create a marble effect.
Don’t overdo it! 4-5 passes along with your knife if good
BAKING
Bake your Cinnamon Swirl Loaf for 50 to 65 minutes in a preheated oven at 350°F (180°C). I have actually baked this once in my toaster oven that has a Bake setting, it turned out wonderfully!
I recommend adding a piece of foil on top of the loaf pan after 20 minutes to prevent the top of the bread from browning too fast.
GLAZING
While it's optional, adding a simple keto glaze can take this cinnamon bread loaf to the next level. To make the glaze, mix 1/3 cup of sugar-free powdered erythritol with 1-2 teaspoons of heavy cream or canned coconut cream (if you prefer a dairy-free option).
Once the bread loaf has cooled completely, drizzle the sugar-free glaze on top for an extra touch of sweetness.
PREP TIME: 15 MIN
COOK TIME: 50 MIN
COOLING: 2 HRS
Ingredients:
CINNAMON SUGAR SWIRL
½ cup Coconut Sugar or Crystal Sweetener monk fruit, erythritol or xylitol
1 ½ tablespoons Ground Cinnamon
Batter
2 cups Almond Flour
¼ cup Coconut Flour
1 tablespoon Baking Powder
5 Eggs at room temperature
½ cup Coconut Sugar OR Crystal Sweetener monk fruit, erythritol or xylitol
½ cup Coconut Oil or melted butter melted brown butter
¼ cup Unsweetened Almond Milk or plant based milk
2 teaspoons Vanilla Extract
Instructions:
To begin, preheat your oven to 350°F (180°C) and line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper to ensure the loaf doesn't stick to the pan and set it aside.
In a small mixing bowl, prepare the cinnamon swirl by whisking together your sugar of choice and cinnamon. Set this aside for later.
Next, in a medium mixing bowl, whisk together the eggs, sugar of choice, melted coconut oil (or butter), almond milk, and vanilla. It's important to make sure that all of your ingredients are roughly at the same temperature, ideally at room temperature. If your coconut oil is too hot, it may 'cook' the eggs and create lumps. Cold ingredients straight from the fridge will solidify the coconut oil and create oil lumps, so it's best to use melted butter or brown butter instead, if this happens. Set this mixture aside.
In a separate large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir well to ensure that the flours are evenly combined.
Pour the liquid ingredients onto the dry ingredients and stir everything together with a baking spoon until a consistent bread batter is formed with no lumps. This process should take at least 1 minute to ensure that the coconut flour fiber absorbs the moisture.
6. Transfer roughly half of the bread batter onto the loaf pan, then sprinkle half of the reserved cinnamon/sugar mixture on top. Add the remaining batter and sprinkle the remaining cinnamon/sugar mixture on top of the bread. Draw a knife through the batter and swirl it to create a marble effect.
7. Place the loaf pan in the center of your oven and bake at 350°F (180°C). After 15 minutes, cover the loaf pan with a loose piece of foil to prevent the top from burning and to allow the middle to bake slowly. Continue baking for 45-60 minutes in total, or until a toothpick inserted in the center of the bread comes out with little to no crumbs on it.
STORAGE
This cinnamon keto bread can be stored in the fridge in a cake box for up to 5 days and still taste great. For optimal texture, I suggest slicing the bread just before serving.
If you have leftovers, you can freeze slices of this gluten-free cinnamon quick bread. To defrost, simply place the slices at room temperature the day before you plan to enjoy them.
Recipe inspired by: Sweet as Honey