May 16, 2020

Iced Cinnamon Bread (Paleo/Keto/Vegan)

Iced Cinnamon Bread (Paleo/Keto/Vegan)

Sometimes you just want your kitchen to smell amazing, am I right?

Enter: Iced Cinnamon Bread.

If you ever want to impress your boyfriend, girlfriend, significant other, children, parents, grandparents, etc. by having them come in the kitchen and exclaim “Wow, what are you baking?! It smells wonderful!”. This bread is for YOU!

This iced cinnamon loaf would make an excellent dessert, after-school snack, brunch menu addition, or coffee/tea sidekick!

The bread itself is light and fluffy with a strong cinnamon flavor, and the vanilla icing is a not-too-sweet addition that you will LOVE drizzling over the top (or dunking your bread into.. not here to judge 😉).

Next time you’re in the mood for something snacky and cinnamony but your bananas aren’t quite ripe enough for banana bread, give this recipe a try! It is seriously really good. Even my parents loved it, and they are regular real-deal sugar and gluten eaters.

Print Recipe

Iced Cinnamon Loaf (Paleo/Keto)

Prep Time10 minutes
Cook Time45 minutes
Course: Breakfast, Dessert, Snack

Ingredients

For the Bread

  • 2 ½ Cups almond flour
  • 1 Tbsp cinnamon
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 2 eggs
  • ½ cup full-fat coconut milk* from the can
  • ½ cup liquid sweeter**
  • 2 tsp vanilla extract
  • ½ tsp apple cider vinegar

For the Icing

  • ½ cup coconut butter (aka coconut manna) melted
  • ½ tsp vanilla extract
  • 1-2 tsp powdered sweetener*** totally optional!

Instructions

  • Preheat oven to 350F. Line a 8×4" loaf pan with two sheets parchment to create a sling. Alternatively, grease the sides of the pan with coconut oil or ghee.
  • Add all bread ingredients to a food processor and blend until smooth, scraping down sides as needed.
  • Pour batter into the lined/greased loaf pan and bake for around 45 minutes until your kitchen smells heavenly and a toothpick inserted into the center of the loaf comes out clean.
  • While your bread is cooling, add icing ingredients to a small bowl and mix until combined.
  • Once your bread has cooled, slice, slather it with icing, and devour!
  • Leftover bread keeps best in the fridge. Try heating a slice or two in the toaster oven for breakfast the next day!

Notes

*Place the can of coconut milk in a bowl of warm water to melt the fat and water together.  Shake vigorously (use those muscles!) to mix.  The warm water bowl trick can also be used for your coconut butter if it’s in the solid state.
**For paleo, use maple syrup.  For keto, use a syrup sweetener like Lakanto.
***For keto, you can use Swerve Confectioner’s sweetener .  Omit for paleo or use a powdered coconut sugar.  Or you can use regular powdered sugar if you’d like!

I got all my dry ingredients for this recipe from Thrive Market. They are they best!

Hope you enjoy!! If you make this, please let me know in the comments below!

With love,

💚Katy

Adapted from this Cinnamon Roll Bread