Cinnamon Bread recipe and nutrition

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Cinnamon Bread Quick Facts
Name: Cinnamon Bread
Taste Sweet
Calories 71 Kcal./cup
Major nutrients Manganese (147.83%)
Carbohydrate (9.56%)
Iron (8.88%)
Vitamin B1 (7.42%)
Sodium (7.27%)
Cinnamon is the oldest and well known spices that have been used for centuries in several cultures. It was used as carminative and stomachic for gastrointestinal problems and other ailments. Cinnamon bread is a soft white loaf featuring lovely spiral cinnamon sugar inside. This plain white bread is used for stuff and sandwiches.


People allergic to cinnamon should avoid it.

How to Eat         

Toast the slice and smeared with butter.


Cinnamon Raisin Bread


This is the kind of bread that begs to be slathered. All sorts of spreadables qualify, depending on one’s preference, allergies, and dietary allowances. For some it may be almond butter; others, sunflower seed butter; and even others, just plain butter. But no matter what is dispersed on top of it, this cinnamon raisin bread needs to be recognized for her own sweet and swirly attributes. No matter which way it is cut, she shows off her curves in the most seductive and acrobatic way.

Must Have


  • 1 cup warm water, about 108°F (microwave for 30 seconds)
  • 1 (21/4-teaspoon) packet active dry yeast
  • 2 tablespoons coconut nectar
  • 2 cups sorghum flour
  • 3/4 cup sweet white rice flour
  • 1 tablespoon psyllium husk powder
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut milk
  • 3 tablespoons apple sauce
  • 2 teaspoons apple cider vinegar


  • 1/2 cup coconut sugar
  • 2 tablespoons ground cinnamon
  • 1/3 cup raisins


  • 2 tablespoons coconut nectar

Must Do:

  1. Preheat the oven to 200°F and then turn it off. Line a 9 × 5 × 2-inch loaf pan with parchment paper.
  2. To make the dough: Combine the warm water and yeast in a small bowl. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
  3. Whisk together the sorghum flour, sweet white rice flour, psyllium husk powder, cinnamon, and salt.
  4. Add the coconut milk, applesauce, and apple cider vinegar to the yeast mixture, stir to combine, and then pour into the flour mixture. Mix together until a dough forms. Form the dough into a ball with your hands.
  5. Roll out the dough on a lightly floured piece of parchment paper, with another piece of parchment paper on top of the dough, until it is an 8 × 6-inch rectangle. If the dough is sticky, flour the top before you place the parchment paper on top. Make sure the shorter side of the rectangle is facing you.
  6. To make the filling: Mix together the coconut sugar and cinnamon in a small bowl.
  7. Sprinkle the coconut sugar–cinnamon mixture evenly over the entire rectangle, leaving a 1-inch border around the perimeter. Top with the raisins.
  8. Starting from the 6-inch side of the rectangle, roll up the dough, and then pinch the edges together to seal.
  9. Place the dough in the prepared pan, sealed side down, cover it with a clean dishtowel, place it in the oven, and allow the dough to rise for 1 hour.
  10. Take the risen dough out of the oven, remove the dishtowel, and preheat the oven to 350°F.
  11. Place an 8 × 8-inch pan filled with ice cubes on the bottom rack of the oven. This helps crisp up the crust.
  12. To make the glaze: Brush the top of the dough with the coconut nectar and bake until the top is golden brown and firm to the touch, about 1 hour.
  13. Transfer the loaf from the oven to a wire rack, and let it sit for 45 minutes before removing the loaf from the pan for a complete cool down. If you cut into the bread too early, it will be gummy, so please refrain from breaking bread prematurely.
  14. Keep the bread in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.






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