Cinnamon Swirl Crumb Bread
November 09, 2015 | MAkes 1 Loaf
- 4 Eggs
- 1/4 Cup of Melted Coconut Oil (60ml)
- 1/2 Cup of Maple Syrup (125ml)
- 2 & 1/2 Cups of Ground Almonds (300g)
- 1 Teaspoon of Baking Powder
- 3 Teaspoons of Cinnamon
- 1/4 Cup of Coconut Sugar (35g)
- Optional: Chopped Walnuts/Pecans
This cinnamon swirl crumb bread is absolutely irresistible. Fighting the urge not to pick off the entire crumb top while I photographed took all of my willpower. The inside is soft and crumbly with an amazing, sticky cinnamon swirl running through it and the cinnamon crumb topping is just too good. It is quite literally perfect with a good cup of coffee and ideal if you’re having friends around for tea.
Combine the eggs, melted coconut oil and maple syrup in a large bowl.
In a separate bowl, combine the ground almonds, baking powder and 1 teaspoon of cinnamon.
Gradually mix the dry ingredients into the wet. If you’re adding in walnuts or pecans, fold them in now.
Grease your bread tin with a little coconut oil. In a small bowl, combine the coconut sugar and the remaining 2 teaspoons of cinnamon.
Pour half of the bread mixture into the tin. Sprinkle half of the coconut sugar and cinnamon mixture evenly over the top. Drag a knife through it to swirl it. Pour on the remaining bread mixture. Sprinkle on the rest of the coconut sugar and cinnamon and use the knife again to swirl it around, scuffing up the top into crumbs.
Bake at 180’C for about 40 minutes, or until a knife comes out clean.