Einkorn Cinnamon Bread Recipe (Works With Any All-Purpose Flour)

This Einkorn cinnamon bread recipe is so quick and easy you won’t believe it! Fill your home and your family with warmth and love by making this rich, homemade Einkorn cinnamon bread today. Your family will think you slaved over it. I won’t tell if you won’t!

Making the switch to Einkorn flour can be a bit of a journey with some recipes but with a few tips and tricks, it can be done without much fuss. This particular recipe was a seamless switch from modern wheat flour to Einkorn wheat flour.

This moist, scrumptious cinnamon bread is real comfort food to us. In our home, cinnamon is a large part of comfort foods. Using the right cinnamon is important to me so we get the health benefits from it as well as the comfort. You may find our Einkorn Conversion Chart helpful in converting your favorite recipes.

Einkorn Cinnamon Bread Recipe

Bread Ingredients:

This recipe makes 2 loaves – 1.5 qt pans or  8 1/2″ x 4 /12″. To make only one loaf, divide ingredients in half.

• 1 cup butter, softened
• 1 cup of sugar
• 2 eggs (put out at the beginning to let them get to room temp)
• 2 cups of buttermilk. If you don’t have any, make your own: add 2 Tablespoons of apple cider vinegar to 2 cups of whole milk, stir it up well and let sit for 5 minutes.
• 4 cups of all-purpose Einkorn flour
• 2 teaspoons baking soda

Cinnamon Filling

• 1 cup of sugar
• 1 1/2 tablespoons of cinnamon (more or less to your taste)

Instructions:

1. Preheat the oven to 350 and lightly butter the pans.
2. Use an electric mixer or hand mixer (I won’t be without this hand mixer I received for my birthday one year) to cream the butter and sugar.
3. When it is creamy, add the eggs and mix thoroughly. 
4. With the mixer on low, pour the milk in a little at a time.
5. When all the milk is in, add the natural baking soda and then slowly add the flour one cup of flour at a time and mix well between cups. 
6. Divide 1/2 of the batter evenly between the two lightly buttered pans.
7. Make them about as equal as you can.  If you use a little less than half of the batter that’s OK.
8. Now use about 3/4 of the cinnamon sugar (that’s about 4 1/2 Tablespoons per loaf) to sprinkle the top of each loaf and swirl with a knife.
9. Divide the remaining batter between the two pans and sprinkle the rest of the cinnamon sugar onto their tops and swirl. Be sure to do tight swirls so you don’t introduce air into the batter.
10. Bake at 350 for about an hour.
11. Stick a knife in to check for doneness. If the knife comes out with gooey batter on it, leave it in for 5-minute increments until the knife comes out clean, this means it is done.
12. Let the pans cool on a rack for 20 minutes before you remove them from the pan and cut them. If you don’t, the loaf falls apart when you cut it.