Easy Gluten Free Dairy-Free Cinnamon Bread Recipe

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Easy Gluten Free Dairy-Free Cinnamon Bread Recipe

I would love to share with you a mouthwatering Easy Gluten-Free Dairy-Free Cinnamon Bread recipe that will satisfy your cravings for a soft crumbed baked good for breakfast!

The best part is that this sweet quick bread is baked to perfection in under 20 minutes and keeps well for a few days!

Cinnamon is front and center as the main flavor of this gluten-free cinnamon bread recipe, so only cinnamon lovers will appreciate this single spice bread!

When it comes to gluten-free and dairy-free baking, it can be a challenge to create treats that are both delicious and have a soft texture. 

This is where almond butter comes in to not only add in some healthy fats, but to add structure like its baking ingredient cousin almond flour.

Baking it in a cast iron skillet offers several benefits that contribute to the success of this recipe. 

Cast iron skillets are known for their exceptional heat retention and even distribution, ensuring that your bread bakes evenly and thoroughly. 

Keep reading to the end of this recipe post to read my tips, tricks, and frequently asked questions about this quick bread recipe.

What you will need to make this cinnamon gluten-free bread

• Almond Butter
• Large Eggs
• Natures Hollow Sugar Free Honey Substitute or Sugar Free Maple Syrup
• Vanilla Extract
• Sea Salt
• Baking Soda
• Ground Cinnamon

Let’s make some homemade gluten free cinnamon bread!

First thing to do is get your oven preheated to 325F and line an 8-inch cast iron skillet with parchment paper and set aside.

If you do not have a cast iron skillet, an 8-inch square pan will work, just make sure you line with parchment paper or grease well with nonstick cooking spray.

I prefer the parchment paper so I can lift it out of the pan to cut versus trying to scrape out of the pan.

This quick gluten-free recipe for cinnamon bread does not require a stand mixer, only a mixing bowl and a whisk.

If you want to use an electric mixer you can, it will just be extra dishes so I stick with the bowl and whisk method.

I use a whisk so I can get all of the ingredients blended together with the nut butter.

Start off by adding your wet ingredients of almond butter, eggs, vanilla, and sweetener to the bowl.

Whisk them very well until they are smooth and combined.

Now add in your dry ingredients of sea salt, baking soda and cinnamon to the large bowl.

Gently fold them in at first, then once they are moistened, start whisking vigorously to yield a smooth batter.

Spread the batter out into the prepared pan and bake in your preheated oven for 15-20 minutes. 

When the time is up, shake the pan or skillet a little. 

If the batter jiggles, add it back in for an additional 5-10 minutes until it springs back in the center.

Let it cool in the pan for a few minutes on a cooling rack. 

It will be risen up, then as it cools it will deflate like this as the oil content of the almond butter I used was higher, or more runny.

Now lift the cinnamon bread out of the pan and let it rest on a wire rack to cool completely.

With a sharp knife, cut it into 8 triangles.

The entire recipe contains 228 calories, 14 grams fat, 3.5 grams carbs, and 14 grams protein.

If you divide into 8 slices as I have, one slice has 28.5 calories, 1.75 grams fat, 0.5 grams carbs and 1.75 grams protein.

For anyone following a Trim Healthy Mama plan, pair two slices with some greek yogurt for a light S breakfast or snack, or a Fuel Pull if your yogurt is fat free.

Store any leftover cinnamon bread in an airtight container up to 3 days.

Since this bread is so moist it will spoil quickly at room temperature.

I recommend putting it in the fridge up to one week.

You can also put the slices on a parchment paper lined baking sheet and freeze for 1 hour.

After the flash freezing, wrap each slice in plastic wrap and put them in a freezer bag up to 2 months.

To enjoy, let a slice or two sit at room temperature for 10 minutes to thaw.

Tips, Tricks and Frequently Asked Questions

• You can of course use any type of nut butter that you want. The consistency makes a difference. If you choose a thinner style nut butter it will yield a thinner, moist bread. If the nut butter is thicker, it will rise up higher with the lower oil content. Check out my picture above where I show how it turned out when I used cashew butter.

• If you are not concerned with it being low carb or sugar free, you can easily use regular honey or maple syrup. Keep in mind that the thickness of the honey or maple syrup makes a difference in if your bread will rise or not. It will still taste great but may turn out to be a more “wet” type texture rather than light and fluffy.

• Add some variety and additional flavor when you sprinkle the top of the bread with some chopped nuts. 

• If you love the recipe but want to go with a different flavor, try substituting in 1 tablespoon of tapioca flour for the cinnamon in the recipe. The fine texture of tapioca starch mimics cinnamon well. This way you can play with the flavors of extracts and make different flavors. 

• Try making this a chocolate quick bread when you substitute the tablespoon of cinnamon with cocoa powder. 

• Enjoy a slice of this Gluten Free Cinnamon Bread Recipe with a dollop of greek yogurt as a high protein breakfast. 

• Turn this into a Gluten Free Dairy Free Cinnamon Raisin Bread when you add in 1/4 cup of raisins.

• Add some fall flair to this recipe when you make it a cinnamon pumpkin bread! Replace half of the cinnamon with pumpkin spice and 1 of the eggs with 1/4 cup pumpkin puree. Make sure it is pure pumpkin and not pumpkin pie filling.

• Get a crunchy top when you sprinkle some keto brown sugar or coconut sugar on top of the cinnamon bread dough before baking.

-Can I use a flax egg in place of the large eggs used?

I would not recommend this as the eggs are 50% of the stabalization of the bread itsself. You can of course try it, but be warned the bread dough may not set up correctly and be too mushy.

-Can I use a bread pan with this recipe? 

Yes, you can use a bread pan with this recipe. Make sure that you spread the batter evenly in your prepared loaf pan. It will result in a short loaf, but will taste the same. You can then use these short slices to make some french toast! 

–Where do you get your honey substitute that you call for in the recipe?

I order from NaturesHollow.com . I have had the best results with their sugar free honey substitute in my gluten-free baking recipes over and over again.

I also have used their sugar free maple syrup as well in my muffins and cakes. Save 15% when you use the coupon code: LOWCARB15

–Can I use a different nut butter?

Absolutely! While almond butter is recommended for its flavor and texture, you can experiment with other nut butters like cashew, peanut, or even sunflower seed butter.

See my example pictures of my results using thick cashew butter above. It rose almost twice as much as the creamy almond butter, that was a bit runny.

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Check out some of my other Gluten Free Bread recipes

Quick Keto Pancake Bread Recipe with Blueberries

Easy Gluten Free Keto Flourless Hawaiian Bread Recipe

Keto Pumpkin Bread with Coconut Flour (gluten free)