Cinnamon Bread Ingredients
1 ½ cups oat flour (or all-purpose flour)
¼ teaspoon salt
1 tablespoon baking powder
½ cup agave
1 teaspoon vanilla extract
¼ cup liquid egg whites
1 cup unsweetened almond milk (Almond Breeze)
½ cup unsweetened applesauce
¼ cup plain greek yogurt
2 teaspoon cinnamon
⅓ cup coconut sugar or brown sugar
How to Make Cinnamon Bread
Preheat oven to 350 degrees
Grease loaf pan or an 8×8 glass baking dish with coconut oil.
In a large bowl, mix oat flour, baking powder and salt
In a medium bowl egg whites, almond milk, applesauce, agave and yogurt
In small bowl combine coconut sugar and cinnamon
Pour a layer of batter into the loaf pan (about ⅓ of the batter).
Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top.
Bake for 50 – 60 minutes in a loaf pan or 25 – 30 minutes in an 8×8 glass baking dish.
Let cool for 10 minutes.
Store in refrigerator in an airtight container for up to a week.
Easy Cinnamon Bread Recipe
Ingredients
- 1 ½ cups oat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk
- ½ cup unsweetened applesauce
- ½ cup agave honey or maple syrup
- ¼ cup liquid egg whites
- ¼ cup plain fat free greek yogurt
- ⅓ cup coconut sugar or brown sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees
- Grease loaf pan or an 8×8 glass baking dish with coconut oil.
- In a large bowl, mix oat flour, baking powder and salt1 ½ cups oat flour, ¼ teaspoon salt, 1 tablespoon baking powder
- In a medium bowl egg whites, almond milk, applesauce, agave yogurt and vanilla extract.½ cup agave, 1 teaspoon vanilla extract, ¼ cup liquid egg whites, 1 cup unsweetened almond milk, ½ cup unsweetened applesauce, ¼ cup plain fat free greek yogurt
- In small bowl combine coconut sugar and cinnamon2 teaspoons cinnamon, ⅓ cup coconut sugar
- Pour a layer of batter into the loaf pan (about ⅓ of the batter).
- Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top.
- Bake for 50 – 60 minutes in a loaf pan or 25 – 30 minutes in an 8×8 glass baking dish.
- Let cool for 10 minutes.
- Store in refrigerator in an air tight container for up to a week.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Divorced Kat
The recipe doesn’t say when to add the vanilla. Also doesn’t say when and how to combine the big bowls of ingredients. Batter was very wet, so it was kind of impossible to really layer in the cinnamon sugar. The “bread” has a sponge like texture. Will not be making again.
The Wellness Wife
Sounds amazing! I will definitely have to try this recipe. I’m always looking for healthy dessert options.
Corinne
I have everything except almond milk and Greek yogurt. I’m assuming I can sub plain regular yogurt and cows milk? I hope! Can’t wait to make this 🙂
Elizabeth
Yummy! I love that you worked to make it a healthy version. Sounds delish!
Gina
This looks great! What would you suggest for an egg substitute? Flax Egg, applesauce or more yogurt? My daughter is allergic. Thanks!
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Stephanie
This looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!