Paleo Cinnamon Swirl Bread
Indulge in the warm, cozy flavors of this Paleo Cinnamon Swirl Bread, a healthier spin on a comforting classic. Made with nutrient-dense almond flour, coconut flour, and arrowroot flour, this grain-free loaf boasts a fluffy, moist texture that is perfect for paleo or gluten-free diets. Sweetened naturally with honey and coconut sugar, and infused with the rich aroma of cinnamon, this bread features a mesmerizing cinnamon-sugar swirl for added flavor and visual appeal. With just 20 minutes of preparation and a quick swirl of your knife, you'll create a masterpiece that pairs beautifully with a cup of coffee or tea. Whether enjoyed as a breakfast treat or an afternoon snack, this wholesome recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup arrowroot flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 4 large eggs
- 0.5 cup coconut oil, melted
- 0.25 cup honey
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons ground cinnamon
- 0.25 cup coconut sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, combine the almond flour, arrowroot flour, coconut flour, baking soda, 1 teaspoon ground cinnamon, and salt. Stir well to ensure there are no lumps.
In another bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and lemon juice until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, mixing well with a spatula until a thick batter forms.
Pour half of the batter into the prepared loaf pan, spreading it evenly.
In a small bowl, mix 2 tablespoons ground cinnamon with the coconut sugar to create the cinnamon swirl mixture.
Sprinkle half of the cinnamon sugar mixture over the layer of batter in the loaf pan.
Gently pour and spread the remaining batter over the cinnamon layer.
Top with the remaining cinnamon sugar mixture, and use a knife to gently swirl it into the top layer of batter to create a marbled effect.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your Paleo Cinnamon Swirl Bread with a warm beverage or as a delightful snack!
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 120.0 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 742 mg | 57% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 618 mg | 13% | |
*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.
