Cinnamon Bread (Grain-Free, Nut-Free, Sugar-Free & Low-Carb)

125Cinnamon bread…. YUM! Creating this recipe reminds me of the Cinnamon Raisin Ezekiel Bread that I used to eat thinking I was being healthy! Even though Ezekiel bread is made from sprouted grains, supposedly making the grains easier to digest, I couldn’t stop eating it! Literally, 3 or 4 pieces at a time and I had to FORCE myself to stop or I could eat the whole loaf. After learning about the addictive properties of wheat, it all makes sense! The wheat, although sprouted, was stimulating my appetite and the high carb count was just causing my blood sugar to spike and then crash, keeping me hungry and keeping me from losing weight!!  Sabotage!! What a relief it was reading Wheat Belly and realizing it wasn’t just my lack of self control making me devour an entire loaf of bread in a few days, but the addictive properties of wheat that has occurred overtime through the use of GMO seeds. (To learn more about how wheat is different than the wheat of 50 years ago, be sure to read Wheat Belly by Dr. William Davis.)

After giving up grains (even sprouted), I feel so much better! No more CONSTANT hunger and headaches that came from eating high carb foods! I finally feel like I am in control of my health and weight, and it is no longer left to chance!

104About the Recipe

Many people are afraid of coconut flour recipes. I used to be until I started experimenting myself, and now, I love using coconut flour. Did you know recipes that use coconut flour alone are cheaper to prepare than those that call for almond flour?? When using coconut flour, you get a great yield than compared to the same amount (by volume) of almond flour.

I had already created a grain-free and low-carb Cinnamon Raisin Bread for my first cookbook, Satisfying Eats. The version in the cookbook is easy and delicious, made with a combo of flax seed meal, almond flour and coconut flour. However, I wanted to create a nut-free and seed-free version. It is SO easy for those of us who have given up grains to over-consume other foods and nuts tends over-eaten by many.  

Looking for more Nut-Free recipes??

Check out these popular nut-free recipes on the blog:

  1. Nut-Free Sandwich Buns
  2. Triple Chocolate Cookie Cake
  3. Banana Bread
  4. Chocolate Chip Cake Cookies
  5. Flour-less Chocolate Torte 
  6. Frosted “Corn” Flakes
  7. Elvis Cupcakes 

Also be sure to check out my new cookbook, Comforting Eats, for other nut free recipes like Hummingbird Cupcakes, Spice Cookies and Coconut Macaroons. 

Did you know?? Most recipe that call for almond flour can also be converted to nut-free by using ground up sunflower seeds or pumpkin seeds. 

Baking Tips

This recipe is SUPER easy!  Mix the dry, add the wet, blend. Let set 3-4 minutes and blend again, EASY!! I do recommend lining your loaf pan with parchment paper to make sure there is no sticking. I used an 8 X 4 inch loaf pan to get a little more height to the bread but you could use a regular loaf pan as well. Also, make these into muffins, yum! 

Be sure to use quality ingredients. I use Tropical Traditions or Bob’s Red Mill coconut flour due the brand’s finer texture. Use quality eggs and if you do want to make this bread dairy-free, be sure to use a quality coconut milk like this one or make your own.

Variations

Pumpkin Spice Bread: Add 1 tsp. (or more) of pumpkin pie spice to batter.
Cinnamon Raisin: Add 2 tbsp. (or more) of raisins to batter.

Also consider making these into muffin top or scones using a muffin top pan.

106More Recipes Coming Up

I have SO many recipes coming up like this yummy Kumquat Marmalade which paired PERFECTLY with the Cinnamon Bread!

075

Kumquat Marmalade Recipe Coming Up

What other recipes would you like to see on the blog?? Please tell me in the comments below! Also, be sure to Follow Satisfying Eats so that you don’t miss any recipes that I post!  My Facebook page is quickly approaching 10,000 followers so get ready for a BIG giveaway! Again, thanks so much for all of your support!

Cinnamon Bread (Grain-Free, Nut-Free & Low-Carb)
Serves 10
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
    • 1/2 cup coconut flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1 tsp. cinnamon
    • 1/8 tsp. Oganic KAL Stevia or sweetener of choice (to taste)
    • 3 pastured eggs
    • 1 tsp. vinegar
    • 1/3 cup pure sour cream or Greek Yogurt**
    • 3 tbsp. salted butter**
    • 2 tbsp. water
    • **For dairy-free, use coconut milk and coconut oil and add 1/8th tsp. salt
Instructions
  1. Preheat oven to 350 degrees F. Oil loaf and line the bottom of the pan with parchment paper. Blend dry ingredients with whisk until well blended. Add remaining ingredients and blend well. Taste for sweetness and adjust if needed. Let stand 3 minutes and then blend again.

    Spread batter into prepared loaf pan. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean. Cool on wire rack. Store in refrigerator.

Notes
  1. **If using a natural sweetener, add 2 tbsp. of raw honey or coconut sugar to batter. Taste for sweetness and adjust if needed.
  2. 90 Calories, 7 grams of Fat, 2 Net Carbs, 3 grams Protein per slice.
Satisfying Eats http://www.satisfyingeats.com/
 cookbook collage 3-5-14~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

about the author

  I hope you have enjoyed this blog post.  If you love my site and have enjoyed all of my recipes and content, please consider supporting me through my affiliate links. This is at NO cost to you.  I simply receive a VERY small commission on purchases made through links on my site or by using THIS link through Amazon.
Thanks so much for your continued support!

 

 Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats,   NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.

Happy Cookin’!

Melissa 

Comments

  1. veronica says

    Sounds wonderful! Having 2 children with
    celiac disease I would love a recipe for wheat free “pop tarts”. I so enjoy reading your blog.
    It has helped me tremendously. Thank you!!!

  2. says

    Thanks for the great recipe! I had to try it as soon as I saw it. Unfortunately it was late at night and I didn’t have sour cream or coconut milk :( I did have full-fat Greek yogurt though, and it worked like a charm as a substitute! I topped it with cream cheese sweetened with Stevia. My husband gobbled up more than 1/4 of the loaf and he isn’t even sugar/grain-free! I had some today topped with butter, went great with my coffee. :)

  3. Lisa says

    Kudos for the low calorie recipe too!! Looking forward to trying this. Typically, coconut flour recipes are lower in calories for those of us who unfortunately have to moderately track them.

  4. Tami Smith says

    My doctor told me on Monday that I need to eliminate gluten, dairy, corn and chocolate. A friend sent me a link to your site, and I looked at some of your recipes. Are there any you can think of that fit these parameters? I liked a couple, but they had sour cream, cream cheese, etc.

    • satisfyingeats says

      Tami, for most recipes, coconut milk can be substituted for the dairy products. But for cream cheese (like in the cheesecake), this would not work.

  5. veronica says

    I had time to make this morning before I went to work. When I got home… not a crumb left!! Need I say more! Thank you Melissa!!

  6. r says

    Made this today – my first time making a grain free bread. Super easy to make. It came out light and airy. Good to eat alone but delicious with some grass fed butter. I doubled the cinnamon because I love cinnamon – might even triple it next time. The house smells heavenly.

    • satisfyingeats says

      Candy no, for this recipe, you want it cold (I even emphasis it in the instructions). If it is melted, the dough will be sticky and not want to roll up. Reread instructions because this recipe is very specific about keeping everything cold. Hope this helps!

      • r says

        Hrm, I don’t see anything in the instructions about keeping butter cold. I actually melted mine and it turned out great. Did you mean for the cinnamon rolls?

        • satisfyingeats says

          Sorry, yes, I thought I was answering a question about the cinnamon rolls! ;-) Yes, melted butter for the Cinnamon Bread.

  7. Brenda says

    Melissa, I love all your recipes I’ve already tried! Thank you!!! It would be helpful to include the size of the pan to bake this bread in.

  8. Roni Coleman says

    This looks delicious! Unfortunately, on top of wheat and dairy, I also can’t eat eggs – do you think this recipe would work with applesauce, flax-eggs, or some other egg replacer? Thank you!

  9. Viviana Rodriguez-Forte says

    Can’t wait to and this! For the coconut milk, is the measurement the same as the yogurt? and what would it be fir the coconut oil? :-)

    • satisfyingeats says

      Vivian, you can use any dairy or milk in the same quantity as the recipe calls for. The same thing goes for using coconut oil instead of butter. I hope you enjoy!

  10. Denise says

    Can’t wait to try this, I eat low-carb and am trying to convince my hubby to join me. He misses bread so bad, hopefully this will help him in the mornings.

  11. Lisa says

    Can you tell us what the consistency of the dough should be like while mixing and after baking? I have the hardest time making bread like products from coconut flour. After it is baked, the dough is always very soft (uncooked like) and never comes out great. Any thoughts?

    Thanks!

    • satisfyingeats says

      Lisa, I think the key to baking with coconut is to make sure it is fully hydrated. This is why I wait a few minutes and give it the extra mix at the end. Have you tried this recipe?? Did you do that?? I hope this helps!

  12. Nancy says

    I know this is late, but wanted to tell you what I did. I made it using your recipe, but cooked it in mini muffin tins for 12 minutes, then cooled the muffins. Added cream cheese sweetened with cinnamon stevia for frosting. Yum!! A big hit with my teenager, who can really eat. Thanks so much for a great recipe.

  13. Tamara says

    I made this today. I used the muffin top pan. It made 10 muffin tops. Because I had let myself run out of butter. I used unsweetened applesauce. They turned out great. Thank you so much for all your recipes.
    I posted a link to your site on Calorie Count.
    Thanks bunches

  14. mrstranck says

    Oh..my..word…I added 1/2 tbs maple extract and a tbs of nutmeg along with the cinnamon and made this into 12 mini muffins (baked for about 18 min), put on some Kerrygold butter while still warm. So so so good. A lot of recipes mix almond flour w/the coconut, but it always turns meal-y to me, just using the coconut flour is amazing..light, fluffy and delish.

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