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!
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Why We Use Einkorn Flour In Our Cinnamon Bread Recipe
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 the 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 it 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:
- Preheat the oven to 350 and lightly butter the pans.
- 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.
- When it is creamy, add the eggs and mix thoroughly.
- With the mixer on low, pour the milk in a little at a time.
- 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.
- Divide 1/2 of the batter evenly between the two lightly buttered pans.
- Make them as equal as you can. If you use a little less than half of the batter, that’s OK.
- 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.
- 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.
- Bake at 350 for about an hour.
- 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.
- 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.
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Einkorn Cinnamon Bread Recipe
This Einkorn cinnamon bread recipe is so quick and easy you won't believe it! It's a favorite in our family. 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!
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Servings: 8 or more from each loaf depending on how thick you slice it
Calories: 454kcal
Ingredients
- This recipe makes 2 loaves – 1.5 qt pans or 8 1/2" x 4 /12". To make one loaf, divide ingredients in half.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs (put out at the beginning to let them get to room temp)
- 2 cups 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 all-purpose Einkorn flour
- 2 tsp baking soda
Instructions
Instructions
- Preheat the oven to 350 and lightly butter the pans.
- Use an electric mixer or hand mixer to cream the butter and sugar.
- When it is creamy, add the eggs and mix thoroughly.
- With the mixer on low, pour the milk in a little at a time.
- When all the milk is in, add the baking soda and then slowly add the flour one cup of flour at a time and mix well between cups.
- Divide 1/2 of the batter evenly between the two lightly buttered pans.
- Make them about as equal as you can. If you use a little less than half of the batter that's OK.
- 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.
- 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.
- Bake at 350 for about an hour.
- 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.
- 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.
Nutrition
Nutrition Facts
Einkorn Cinnamon Bread Recipe
Amount per Serving
Calories
454
Calories from Fat 234
% Daily Value*
Fat
26
g
40
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
109
mg
36
%
Sodium
555
mg
24
%
Potassium
110
mg
3
%
Carbohydrates
54
g
18
%
Fiber
1
g
4
%
Sugar
53
g
59
%
Protein
4
g
8
%
Vitamin A
872
IU
17
%
Vitamin C
1
mg
1
%
Calcium
98
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Delicious! and easy to make.
I halved it to make one loaf. Was seeking a bread to eat in the morning, with my coffee.
It is perfect for that.
This is the tastiest cinnamon bread!
Thanks for sharing!
I’m so glad to know you liked the recipe and made it your own! Thank you for letting me know!
Hi,
Thank you for this recipe, looks yummy!
Would I be able to use coconut sugar in place of regular sugar in this recipe and if so, should measure same by volume vs weight of the sugar? Have been baking about 4 yrs with einkorn and I know how finicky can be so I don’t want to change anything and waste a trial of this bread without asking first.
Thank you again,
Beth
🙂
Beth, I am so sorry for the delay. Technical difficulties on my end. I don’t use coconut sugar so I can’t give you a definite answer. I would say start out with a little less and adjust from there. The bread is yummy! Let me know how it turns out and if I can help in any way.