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Enjoy this tasty low carb cinnamon swirl bread for breakfast or snack. It’s a sweet quick bread with a pound cake texture. Sugar free and gluten free.
It’s been a while since I’ve developed a sweet bread recipe using my basic quick bread recipe as a base. The quick bread variations I have made so far are zucchini bread, banana bread, and key lime coconut bread. My latest creation is a delicious low carb and gluten free cinnamon swirl bread.
I’ve actually been thinking about making a cinnamon swirl bread for a while. At first I thought about doing a cake with glaze, but I really wanted to keep it simple.
I don’t know about you, but quick and easy is high on my list when it comes to recipes. That’s why I love making low carb quick breads.
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Easy cleanup is another thing I strive for so now I line my bread pans with parchment paper rather than grease them. No more scraping the pans after baking. Yea!
Although most quick bread recipes are just dump and bake, this cinnamon swirl bread requires a bit more work, but not much. A small amount of batter is mixed into a sweet cinnamon mix and layered in.
After the layers are made, you just swirl the cinnamon batter into the regular batter with a knife. It’s just like doing a marbled cake.
I did like three quick strokes of the knife lengthwise in the pan. You don’t want to go overboard. Just a few twirls will do.
The top of my bread browned a bit too much. I probably should have covered the bread loosely with a foil tent sooner so the top did not brown so much, but still it came out okay. The taste was not affected. It just would have looked better a little lighter.
You have to keep an eye on the bread at the end of baking as you want to pull it out just when the center is no longer wet. I ended up keeping my bread in the oven about 5 minutes after turning the oven off so that the center would set properly without overbaking.
The taste of this low carb cinnamon swirl bread is fantastic. The texture is similar to a pound cake because the almond flour tends to make quick breads dense and heavy. You could drizzle a glaze made with powdered sweetener on the top if you’d like, but I thought it was perfect as is. This sweet gluten free bread is a wonderful treat with your morning tea or coffee.
Cinnamon Swirl Bread
- 1 tablespoon Pyure all-purpose
- 1 teaspoon cinnamon
Preheat oven to 350 °Grease 9x5 loaf pan or line with parchment paper.
Mix 1 tablespoon Pyure all-purpose sweetener with 1 teaspoon cinnamon in small bowl. Set aside.
In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, baking powder, and cinnamon). Set aside.
Add butter, coconut oil, eggs, and vanilla extract into a food processor. Process until well blended. Add dry ingredients and process until uniform batter is formed.
Remove ½ cup batter and mix into the cinnamon/sweetener mix. Set aside
Place half batter into the prepared loaf pan and spread out evenly.
Spoon half of cinnamon mixture over the batter.
Pour remaining batter over cinnamon mixture and spread out evenly.
Spread remaining cinnamon mixture on top and swirl in using a knife.
1Bake at 350F for 40 minutes, then reduce temperature to 325F.
1If top is becoming too brown, lightly cover with foil tent. Bake 15 minutes more.
1If still soft in the center, let sit in oven 5-10 minutes until toothpick inserted comes out dry.