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Grain-free Cinnamon Bread (gluten-free)

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Author Alexa Lehr

Ingredients

  • 1/2 cup organic, grass-fed butter melted
  • 1/2 cup organic coconut sugar
  • 4 large pasture-raised, organic eggs room temp.
  • 1 tsp. pure vanilla extract
  • 2 cups Bob's Red Mill tapioca flour
  • 1/2 cup coconut flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 cup coconut milk
  • 1 tsp. ground organic cinnamon

Cinnamon Mixture

  • 3/4 cup organic coconut sugar
  • 1 T. ground, organic cinnamon

Instructions

  • Preheat the oven to 350° F. Lightly coconut oil an 8"x4" loaf pan.
  • Prepare the cinnamon filling mixture by stirring together the coconut sugar and cinnamon in a small mixing bowl.
  • In a large mixing bowl, combine the melted butter, coconut sugar, and eggs. Beat until creamy. Add the rest of the bread ingredients and stir until everything is combined thoroughly.
  • Spread half of the batter into the loaf pan. Sprinkle on the cinnamon mixture, reserving about 2 T. for sprinkling on top of the loaf. Use a knife to cut a zig-zag pattern through the cinnamon sugar and batter. Spread the remaining batter on top. Sprinkle the remaining cinnamon sugar mixture on top.
  • Bake for 35-40 minutes. The bread should bounce back when pressed gently. Let the loaf cool for 10 minutes, then gently remove the loaf from the pan and let it cool completely on a cooling rack before slicing and serving.
  • Store at room temperature in an air tight container for up to 3 days or in the fridge for up to 5 days. This bread freezes well too.