Low Sodium Homemade Cinnamon Bread
Indulge in the warm, aromatic comfort of *Low Sodium Homemade Cinnamon Bread*—a delightful twist on a classic favorite, perfect for those looking to reduce salt intake without sacrificing flavor. This soft, golden loaf is infused with the cozy sweetness of ground cinnamon and a hint of vanilla, making every bite irresistible. The recipe features a simple combination of pantry staples like all-purpose flour, unsalted butter, and baking powder, ensuring easy preparation in just 20 minutes of hands-on time. Carefully crafted with instant yeast and kneaded to perfection, the dough rises into a beautifully fluffy loaf that bakes to a golden hue in under 30 minutes. Whether served fresh with a pat of butter, toasted with a sprinkle of sugar, or as a base for cinnamon-infused French toast, this low sodium cinnamon bread is a versatile and heartwarming treat. Ideal for breakfast, brunch, or even dessert, this recipe guarantees satisfaction without the guilt, making it a must-try for homemade bread enthusiasts.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 tablespoon Ground cinnamon
- 1 packet Instant yeast
- 0.25 cup Unsalted butter, melted
- 1 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Water
- 1 teaspoon Baking powder
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, instant yeast, and baking powder. Mix well to ensure all dry ingredients are evenly incorporated.
In a separate small bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.
Heat the water until warm (about 110°F or 43°C) and add it to the wet ingredients, stirring to combine.
Pour the wet ingredients into the dry ingredients slowly, mixing with a wooden spoon until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Grease a large bowl with a small amount of butter or cooking spray and place the kneaded dough inside. Cover with a clean kitchen towel and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
Preheat your oven to 350°F (175°C).
Gently punch down the dough to release the air, then transfer it back to the floured surface and shape it into a loaf.
Place the shaped loaf into a greased 9x5 inch loaf pan, cover again with the towel, and let rise for an additional 30 minutes.
Once risen, place the loaf in the preheated oven and bake for about 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 444.8 g | 162% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 113.7 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 486 mg | 37% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1036 mg | 22% | |
*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.
