Cinnamon Swirl Bread (Vegan/Paleo)

File Feb 11, 6 00 26 PM

I am so glad that one of my Instagram fans reminded me about this recipe!  I was going to post it awhile ago and completely forgot.  I get caught up in other recipes, posts and well… just life!  This is a goodie though, and I’m excited to share it with you AND just in time for Valentines Day too!

This recipe may look like it would be complicated, but just roll with it because it’s actually pretty simple.  The main thing here is making sure you have all the ingredients.  I’m known for mixing many ingredients, which could seem like too much work and money.  The key to my Paleo baking is mixing interesting ingredients together.  I always recommend adding one or two new flours, at a time, to your paleo pantry.  I didn’t start off having every flour under the sun either.  It’s a slow process, and you need to keep balance so you don’t get overwhelmed.  This recipe is great to start with because you only need a few common Paleo approved flours.  You can find most of them at Whole Foods or Sprouts, but you will need to order the Cassava Flour from Otto’s online.

I use Konjac Powder in place of Xanthan Gum.  Xanthan Gum is corn derived and GMO… Not Paleo approved and not healthy for our Paleo diet.  Konjac Powder helps to keep baked goods together and it has natural fiber.  I use it in my Paleo Flour blends as well.  You can find it at your local health/vitamin stores.  The specific name to look for is Gluccomine konjac powder (it’s a dietary supplement powder).

So now that you have a little background on my version of Paleo baking, I hope you will start adding to your Paleo pantry and start making more Flour Blends.  I’ve done all the work and research for you so you can hopefully find Paleo baking fun and easy!

RECIPE: (Vegan/Paleo) Cinnamon Swirl Bread

Prep Time: 25 min. | Bake Time: 50-60 min.|  Yields: 2 mini loafs


2 Ripe Bananas

1/4 C Almond Butter

3 T Psyllium Husk Flakes

Egg Substitute= 2 Lg Eggs (I use Ener-G egg replacer)

1 tsp. Konjac Powder

1 C Almond Flour

1/2 C Tapioca Flour

1/2 C Cassava Flour

1 T Baking Powder

1/4 tsp. Sea Salt

1/4 tsp. Ground Nutmeg

2 1/2 tsp. Ground Cinnamon

3 T Grade B Maple Syrup

1/2 C Almond Milk (unsweetened vanilla)

2 tsp. Vanilla extract

Cinnamon Swirl Ingredients: 

1 T Ground Cinnamon

2 tsp. Grade B Maple Syrup

1 T Tapioca Flour

2 T Coconut Palm Sugar

2 tsp. Maple Sugar (optional) Can use more coconut palm sugar instead


  1. Prepare 2 mini loaf pans with parchment paper(preferred) or oil well with coconut oil.
  2. Preheat oven to 350 degrees F
  3. In a Blender (I use the Blendtec) add bananas, nut butter, and eggs or egg replacer.  Pulse until combined.
  4. Add in maple syrup, vanilla, salt, cinnamon and nutmeg.  Blend well, scraping down sides as needed.
  5. Add flour, psyllium husk, konjac powder, baking powder and almond milk.  Blend on a low setting until smooth.
  6. In a separate bowl, add all Cinnamon Swirl Ingredients together.  Whisk until fully combined.
  7. Scoop about 1 Cup of batter into one of your parchment lined mini pans.
  8. Sprinkle Cinnamon Swirl Mixture over batter.  Add another small layer of batter on top, then more cinnamon swirl mix, one more thin layer of batter, and lastly you will sprinkle some cinnamon swirl mix on top.
  9. Repeat this sequence with the second loaf pan.
  10. Place pans into your preheated oven and bake for 50-60 minutes.
  11. Remove and cool on wire rack.
  12. Devour with or without vegan butter spread!  yum
File Feb 11, 8 10 39 PM
File Jan 20, 7 53 47 PM
Jenny- Health Nut & Founder of Pure Goodies


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