Cinnamon 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!
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:
- Nut-Free Sandwich Buns
- Triple Chocolate Cookie Cake
- Banana Bread
- Chocolate Chip Cake Cookies
- Flour-less Chocolate Torte
- Frosted “Corn” Flakes
- 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.
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.
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.
I have SO many recipes coming up like this yummy Kumquat Marmalade which paired PERFECTLY with the Cinnamon Bread!
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!
- 1/2 cup coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. Stevia Select 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
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.
- *If using a natural sweetener, add 2 tbsp. of raw honey or coconut sugar to batter. Taste for sweetness and adjust if needed.
- 90 Calories, 7 grams of Fat, 2 Net Carbs, 3 grams Protein per slice.