You know how you get when a craving strikes? I am no different. I absolutely love cinnamon. I grew up eating toast with cinnamon and sugar, every Christmas season devoured snickerdoodle cookies, add cinnamon to my coffee before I brew it, etc. Cinnamon to all the things! Haha! So when I got a hankering for snickerdoodle cookies, I decided to try my hand at a bread instead. While I love cookies, I feel like to get a real cookie-like texture, it requires a lot of sugar. While I’m okay with sugar loaded cookies once in awhile, it’s not something I want to make on a regular basis.
I decided to look around to see what recipes are out there and found that most recipes out there use cinnamon chips, 2 cups of sugar, and of course, the typical high-carb gluten free flours. That’s cool and all but again, not what I was looking to create. Then I remembered I have a couple coconut flour bread recipes set aside! So I looked them over, made a couple adjustments, and tested the recipe. The first try was absolutely delicious. Just a couple modifications needed and now I know it’s time to share.
The Snickerdoodle Bread Recipe
For the bread, you will need coconut flour, baking powder, baking soda, cinnamon powder, sea salt, eggs, butter, maple sugar (or brown sugar), vanilla extract, and almond milk. For the filling and topping mix, you will need cane sugar and more cinnamon powder.
Preheat your oven to 350 degrees. In a large bowl, you will whisk together the coconut flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, use a hand mixer to mix eggs, softened butter, sugar, vanilla, and milk. Add liquid ingredients to the dry ingredient and mix by hand with a baking spatula. Be careful not to overmix. In a small bowl mix together cinnamon and sugar. Line a bread pan with parchment paper and add half of the bread dough. Smooth with your spatula and add 1 tablespoon of the cinnamon-sugar mixture evenly across the top of this portion. Save the rest for the last few minutes of baking. Then add the rest of the dough and smooth with your spatula. You can round the top if desired but know that this bread will not rise and will bake in whatever form you put it in the oven.
Bake for 60 minutes, then take out of the oven, top with the remaining cinnamon sugar mixture and bake for an additional 15 minutes. Remove from the oven and let cool at least 30 minutes before removing from the pan. If you remove it immediately it will fall apart (I tell you this from experience), so I definitely recommend letting it cool first. Enjoy warm or cold.
It will keep in the fridge for up to 4 days and freezer up to 30 days.
Coconut Flour Snickerdoodle Bread
- 3/4 cup coconut flour
- 1 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon powder
- 1/4 tsp sea salt
- 4 large eggs
- 1/2 cup softened butter or coconut oil
- 1/2 cup maple sugar or brown sugar
- 2 tsp vanilla extract
- 1/3 cup unsweetened almond milk
- For the middle and topping
- 3 tbsp cane sugar
- 2 tsp cinnamon powder
- Preheat oven to 350 degrees
- In a large bowl, mix together coconut flour, baking powder, baking soda, cinnamon and salt.
- In a medium sized bowl, use a hand mixer to mix eggs, butter, maple sugar, vanilla, and almond milk.
- Using a baking spatula, add wet ingredients to the dry ingredients and gently combine thoroughly. Be careful not to over mix.
- In a small bowl mix together cane sugar and cinnamon.
- Line a bread pan with parchment paper and add half of the batter.
- Add half of the cinnamon sugar mixture, then top with the rest of the batter. Reserve the remaining cinnamon sugar mixture until the last 15 minutes of baking.
- Cover with foil, and bake for 60 minutes.
- Remove foil and add remaining cinnamon sugar mixture and bake another 15 minutes.
- Remove from the oven, turn the oven off, and let cool at least one hour before removing from the bread pan. (If you remove it right away it will fall apart.)