This Paleo Cinnamon Roll Quick Bread is so easy to make and tastes incredible! Tender cake with a sweet cinnamon swirl and drizzled with a thick glaze. Gluten free, dairy free, and naturally sweetened.
This bread!! You are going to love it! I have my Paleo Cinnamon Roll Coffee Cake that is super popular, but this is even easier. Made in a loaf pan with less ingredients. They are both good and if you’ve tried and love the coffee cake then you will enjoy this as well.
Your house is going to smell amazing as this cooks- always an added bonus! Once it’s done you can slice and eat it warm and it’s especially good with the glaze drizzled on top.
Let’s talk about the layers: the bread is simple and mixed in just minutes. A little cinnamon is added to the dough, but the majority of the cinnamon is used in the swirl and sprinkled on top. It makes it look pretty when cut and also gives a nice strong cinnamon flavor. The glaze is coconut butter and maple syrup and it adds a little more sweetness.
The texture of this bread is perfect. Moist without being eggy or spongey. A little dense while still being soft. It slices great and doesn’t crumble apart.
This is a treat that everyone will love! It’s sweet and there’s just something about cinnamon bread that is comforting.
Here are my other cinnamon roll treats: Best Paleo Cinnamon Rolls, Paleo Cinnamon Roll Pancakes, Paleo Cinnamon Roll Coffee Cake.
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Paleo Cinnamon Roll Quick Bread
Ingredients
Bread
- 2 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup full fat coconut milk
- 2 large eggs
- 1/2 cup maple syrup
Cinnamon Swirl
- 1/4 cup coconut sugar
- 2 teaspoons cinnamon
Glaze
- 1/4 cup coconut butter*
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla
- 2-3 tablespoons almond milk
Instructions
- Preheat oven to 350° and line a 8x4.5 (or 9x5) pan with parchment paper. Set aside.
- Make the cinnamon swirl. In a small bowl combine the coconut sugar and cinnamon and mix well. Set aside.
- In a medium bowl, combine the almond flour, coconut flour, salt, cinnamon, and baking soda. Stir to combine. Add in the coconut milk, eggs, and maple syrup and mix until no dry spots remain. Pour half of the mixture into the prepared pan. Sprinkle about 2/3 of the cinnamon sugar mixture on the dough. Cover with the remaining dough and top with the remaining cinnamon sugar mixture.
- Bake 40-45 min, until the center is set. While it's baking, make the drizzle. Combine the coconut butter, maple syrup or honey, vanilla, and almond milk together until smooth. Drizzle the glaze over the bread.
- Store bread in the fridge after 24 hours.
Notes:
Jessica says
Hey Jessica! Would I be able to substitute coconut cream for the full fat coconut milk? Looking forward to making this recipe 🙂
Jessica DeMay says
Sorry about the delayed response- that should work, but maybe add a little water to thin it out.
BaLeigh says
Can you substitute egg with an egg replacer or apple sauce? Think the consistency will hold up? Egg allergy over here but this looks great!
Jessica DeMay says
Hi BaLeigh- I think flax eggs would work. The bread may be a little more moist, but still delicious!
Jackie says
Does this freeze well for future use?
Jessica DeMay says
Hi Jackie- yes, it does!
Abby says
What can I sub For the coconut milk? Almond milk? Greek Yogurt?
Jessica DeMay says
Hi Abby- Almond milk should work but if you have greek yogurt too maybe mix the two to get the consistency of coconut milk. I think that will work. Enjoy!
Emily says
Hi! If I don’t want to use a liquid sweetener like syrup, should I up the milk to 1 cup to balance the liquid/dry ratio?
Jessica DeMay says
Yes, that will work! Hope you enjoy!