Cinnamon Buckwheat Bread
Warm and wholesome, Cinnamon Buckwheat Bread is a gluten-free, flavor-packed delight that’s perfect for any time of day. This easy-to-make loaf combines the nutty richness of buckwheat flour with the natural sweetness of honey or maple syrup, all elevated by the comforting aroma of cinnamon. Blended with tapioca flour for a light and tender crumb, this bread comes together using simple pantry staples like eggs, milk, and a touch of olive or coconut oil. Naturally gluten-free and versatile, it’s a healthier bread option that suits both breakfast and snack cravings. Enjoy a slice fresh out of the oven, topped with your favorite spread, or toasted for a satisfying crunch. With just 15 minutes of prep time, this homemade bread will quickly become a household favorite! Perfect keywords: "gluten-free bread recipe," "cinnamon buckwheat bread," "healthy homemade bread," "easy gluten-free baking."
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Recipe Information
Ingredients
- 240 grams Buckwheat flour
- 60 grams Tapioca flour
- 2 teaspoons Cinnamon powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 large Eggs
- 240 milliliters Milk (dairy or plant-based)
- 2 tablespoons Honey or maple syrup
- 60 milliliters Olive oil or melted coconut oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a standard loaf pan (about 8x4 inches) with parchment paper or lightly grease it.
In a large mixing bowl, combine the buckwheat flour, tapioca flour, cinnamon, baking powder, and salt. Whisk to ensure everything is evenly distributed.
In a separate bowl, whisk together the eggs, milk, honey (or maple syrup), oil, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula or wooden spoon until a smooth batter forms. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve plain, or spread with butter, jam, or your favorite topping. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 49.7 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 503 mg | 39% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
