A slight variation of our Paleo sandwich bread recipe with some sweet notes and boy does this loaf sing! Can you even imagine the Saturday Morning French toast possibilities!?
Here are a few details:
- Pan size makes a difference on this loaf. I used this pan which measures 7.75 x 3.75 x 2.75″ – little bit smaller than your standard loaf pan, but gave the best results. If you use a standard pan, your loaf will be a bit shorter.
- Use a double layer of parchment paper that extends above the rim by at least 3″ on all sides so you can then fold down the excess into the loaf pan leaving 1.5″ on all sides, this provides added structure as the bread rises/bakes. (see pic below)
- You may not use all the maple sugar cinnamon called for, but simply save for your next craving of cinnamon toast! You’ll be tempted to coat the top with some of the cinnamon sugar before baking, but I found that more than anything, it just burned and left a blah taste rather than adding a crunchy top.
- If you’re going to freeze the loaf, definitely slice beforehand so you can take out a few slices as needed to thaw and enjoy.
Links to our favorite items used in this recipe:
paleo cinnamon swirl bread
paleo cassava flour cinnamon swirl bread
- ¼ cup warm water (110°)
- 1 tblsp honey
- 2 tsps quick rise yeast
- ⅓ cup grass fed butter, softened (or ghee)
- 4 lg. eggs, room temperature
- ½ cup mashed potatoes, room temp & preferably day old** – can sub pumpkin puree
- 1½ tsps Redmond Real Salt
- ½ cup additional water (110°)
- 1¾ cup Otto’s Naturals Cassava Flour
- 1 egg, whisked in a small cup for egg wash cinnamon swirl
- ½ cup maple sugar
- 1 tblsp ceylon cinnamon
- Preheat oven to 400° – coat loaf pan with coconut oil and line with double folded parchment paper with enough to extend above the rim about 1½” on all sides (see photo below), set aside.
- Combine ¼ cup warm water, honey and yeast. Whisk well and allow yeast to bloom. This can take anywhere from 5-10 minutes. Make sure it’s VERY happy and bloomed.
- While yeast blooms, in a medium sized bowl, add butter, eggs, mashed potatoes and salt. Using a hand mixer, beat until well combined.
- Add cassava flour to a large bowl. Once yeast is fully bloomed pour that into the flour, along with the butter/egg mixture and the additional ½ cup warm water. Beat on slow speed til combined then beat on medium high speed for about a minute to fully combine. Let it set for 5 minutes. You should have approximately 3 cups of dough/batter.
- Scoop approximately 1¾ cups batter into bottom of parchment lined loaf pan, spread to fully cover the bottom of the pan. Sprinkle ¼ cup of the cinnamon sugar on top. With a butter knife, swirl slightly down the center from one end to the other. Of the batter remaining, spoon half into the loaf pan in dollops and carefully smooth to cover the first layer of cinnamon sugar. Sprinkle 2+ tblsp more of the cinnamon sugar and repeat swirling with butter knife. Spoon the remaining batter in dollops on top and smooth out. Apply egg wash (if using) with a pastry brush.
- Cover with a kitchen towel, place in a warm area of your kitchen and let rise for 20-25 minutes or until batter rises about an inch above the rim of the pan extending up into the parchment paper “wall”.
- Place in oven and REDUCE OVEN TEMP TO 385° – bake for 40-45 minutes or until top is golden brown and toothpick inserted comes out clean. Remove from oven. Allow to cool for 4-5 minutes and remove to a wire rack to finish cooling
- Best served the day of, but can be sliced and stored in the fridge and enjoyed the next day. **mashed potatoes – simple leftover kind, made with grass fed butter, salt and a little full fat coconut cream! Also, red or Yukon gold taters make for the best dough!