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coconut flour snickerdoodle bread

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.)