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Cinnamon Swirl Bread (Grain-Free)

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Cinnamon Swirl Bread

How delicious does that look? I need to make another loaf right now!

One of my favorite things in life is a slice of bread, hot from the oven, slathered with butter. A close second is the smell of fresh baked bread.

You too?  I don’t know many people who don’t love fresh baked bread.  I know quite a few that can’t have “regular” bread any longer, like me.  Yes, fulfilling that desire becomes a bit of a challenge when you don’t eat grains and starches, but thank goodness I’ve learned how to work with coconut flour because I can enjoy homemade bread again.  This delicious lightly sweetened loaf hits the spot with just the perfect amount of cinnamon.

This bread is wonderful slathered with butter, nut better and fruit preserves, or best yet a mixture of butter, honey and cinnamon.

Matthew loves bread of any kind.  As far as he is concerned, bread is bread is bread and he used four slices as hamburger buns. :-)

Cinnamon Swirl Bread (Coconut Flour/Grain-Free/Gluten-Free/Dairy-Free)

  • 7 large whole eggs
  • 1/3 cup honey + 2 tablespoons honey – divided use
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 – 1/2 teaspoon cinnamon – divided use
  • 1/2 cup coconut flour, packed
  • 1/2 cup applesauce (or make your own using one apple)
  • 1 tablespoon coconut oil
  • 1/2 teaspoon baking soda
  • 2 teaspoons apple cider vinegar

Preheat oven to 325°F. Be sure oven is preheated to the correct temperature before placing the loaf in the oven.

Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.

If you are making your own applesauce, peel and core one apple, I used a Red Delicious. Dice into small pieces and place in a small saucepan with 1 tablespoon coconut oil and 1/4 cup water.

Bring to a boil and simmer for five minutes. Turn off heat and allow to sit covered for ten minutes. The apples should be very soft. Mash with a fork or potato masher. Measure out 1/2 cup for the recipe.

Measure out 2 tablespoons honey and place in a small bowl with 1 teaspoon cinnamon.  Mix well. Set aside.

Place eggs, honey, sea salt, vanilla, 1/2 teaspoon cinnamon and applesauce into a mixing bowl. If you didn’t make your own applesauce, add in one tablespoon melted coconut oil. With an electric mixer, mix at low speed until all ingredients are fully incorporated.

To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.

To ensure there are no lumps, sift flour.

Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter.  It’s better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.

The batter for this loaf will be soft and fluffy in texture.

Remove 1/2 cup of batter from the bowl and mix in with the honey and cinnamon mixture. Set aside.

To the remaining batter, add baking soda and mix quickly and completely.

Add apple cider vinegar and mix together quickly.

Place one cup of batter into the loaf pan and spread out evenly using a spoon or spatula spreader. Spoon half of the cinnamon/honey mixture over the batter.

Pour the remaining batter over the top of the cinnamon mixture and spread evenly to the sides. Pour the remainder of the cinnamon mixture on top and swirl with a knife.

Place immediately into a preheated oven. Bake 45 minutes. Loaf will look nicely brown on top, firm on the sides but may be still slightly squishy at the center. If so, lightly cover with a tent of aluminum foil and bake 10 more minutes.

At this point if the top still feels slightly squishy, turn off the oven and leave the loaf for 5 or 10 more minutes. This will usually allow the loaf to finish baking fully.

*The loaf pan I used was metal and measured 8.5″ x 4.5″ x 2.5.  This is one available from Amazon that is the size I used: Norpro Stainless Steel 8.5 Inch Loaf Pan (Amazon affiliate link)

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This post was included at Gluten Free Easily’s Wednesday Hop on May 21, 2014.

Are you new to baking with coconut flour?  Discover how to use this super food with my bestselling e-book Baking with Coconut Flour!

Sandwich Bread Coconut Flour Grain-Free

Baking with Coconut Flour

5.0 from 1 reviews

Cinnamon Swirl Bread Grain-Free
Author: 
Recipe type: Grain-Free Bread
Prep time: 
Cook time: 
Total time: 

Serves: 16
 

Slightly sweet with just a hint of cinnamon. Delicious with nut better and fruit preserves, slathered with butter or best yet a mixture of butter, honey and cinnamon.
Ingredients
  • 7 large whole eggs
  • ⅓ cup honey + 2 tablespoons honey – divided use
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla
  • 1 – ½ teaspoon cinnamon – divided use
  • ½ cup coconut flour, packed
  • ½ cup applesauce (or make your own using one apple)
  • 1 tablespoon coconut oil
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar

Instructions
  1. Preheat oven to 325°F. Be sure oven is preheated to the correct temperature before placing the loaf in the oven.
  2. Grease a loaf pan* and line with parchment paper for complete ease in removal of loaf when done.
  3. If you are making your own applesauce, peel and core one apple, I used a Red Delicious. Dice into small pieces and place in a small saucepan with 1 tablespoon coconut oil and ¼ cup water.
  4. Bring to a boil and simmer for five minutes. Turn off heat and allow to sit covered for ten minutes. The apples should be very soft. Mash with a fork or potato masher. Measure out ½ cup for the recipe.
  5. Measure out 2 tablespoons honey and place in a small bowl with 1 teaspoon cinnamon. Mix well. Set aside.
  6. Place eggs, honey, sea salt, vanilla, ½ teaspoon cinnamon and applesauce into a mixing bowl. If you didn’t make your own applesauce, add in one tablespoon melted coconut oil. With an electric mixer, mix at low speed until all ingredients are fully incorporated.
  7. To measure the coconut flour, pack firmly into the cup measurement and use the back of a straight knife to level the flour even with the top edge of the measuring cup.
  8. To ensure there are no lumps, sift flour.
  9. Begin by adding half of the coconut flour into the ingredients. Blend until well mixed and allow to sit for 2 minutes. Add remaining coconut flour to achieve a thick batter. It’s better to add flour in small amounts until you find the correct texture than to compensate by adding more liquids and fats.
  10. The batter for this loaf will be soft and fluffy in texture.
  11. Remove ½ cup of batter from the bowl and mix in with the honey and cinnamon mixture. Set aside.
  12. To the remaining batter, add baking soda and mix quickly and completely.
  13. Add apple cider vinegar and mix together quickly.
  14. Place one cup of batter into the loaf pan and spread out evenly using a spoon or spatula spreader. Spoon half of the cinnamon/honey mixture over the batter.
  15. Pour the remaining batter over the top of the cinnamon mixture and spread evenly to the sides. Pour the remainder of the cinnamon mixture on top and swirl with a knife.
  16. Place immediately into a preheated oven. Bake 45 minutes. Loaf will look nicely brown on top, firm on the sides but may be still slightly squishy at the center. If so, lightly cover with a tent of aluminum foil and bake 10 more minutes.
  17. At this point if the top still feels slightly squishy, turn off the oven and leave the loaf for 5 or 10 more minutes. This will usually allow the loaf to finish baking fully.

Notes
*The loaf pan I used was metal and measured 8.5″ x 4.5″ x 2.5.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

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6 comments to Cinnamon Swirl Bread (Grain-Free)

  • YUM! This looks SO good!!! Great recipe!

    [Reply]

  • Thanks Jessica! It really hit the spot!
    Starlene recently posted..Cinnamon Swirl Bread Grain-FreeMy Profile

    [Reply]

  • Stunning bread, Starlene! I’m sure folks will be making this immediately. I would if I wasn’t headed out of town tomororw. ;-) Don’t forget to link back to the event in your post. :-)

    Shirley
    Shirley recently posted..Gluten-Free Wednesdays ~ 5-21-14My Profile

    [Reply]

    Starlene Reply:

    Thanks Shirley, thanks for hosting the event!

    [Reply]

  • Laurel

    Question about sifting/measuring. My coconut flour has a lot of big lumps. Should I try to break up the big lumps before I pack it into the measuring cup, or should I sift it first and then pack it in? I’ve made a few coconut flour recipes that didn’t turn out great and I’m thinking my measurements may be off.

    [Reply]

    Starlene Reply:

    Hi Laurel – you could do either of those. Do you have a copy of my e-book Baking with Coconut Flour? It might help you to figure out why you are having problems. I don’t think very many pack the coconut flour as I do. Also, the size of your eggs can play a big part as well. Hope that helps! ~Starlene

    [Reply]

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