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    Home » Recipes » Quick Bread

    Omega-3 Loaded, Gluten Free Cinnamon Quick Bread

    Published: Jun 27, 2018 · Modified: Apr 13, 2021 by Christine · This post may contain affiliate links · 14 Comments

    Jump to Recipe

    In the past few years, there’s been a lot of research on the benefits of including omega-3 rich foods in your diet. From lowering blood pressure to decrease your risk of heart disease, there is a growing list of reasons why foods that contain omega-3 should be a part of your daily routine.

    Being a lover of all things bread, it’s sometimes a challenge to make gluten free breads tasty, much less healthy. So anytime I can sneak healthy nutrients into a recipe and still have it taste amazing, I consider that a big win.

    This recipe is a big win.

    gluten free cinnamon quick bread slices

    It’s a quick bread with really basic ingredients like coconut flour, eggs and cinnamon.

    But the addition of some heart healthy flax seed packs a really powerful punch of omega-3 fatty acids.

    Why Omega-3 Fatty Acids?

    I’ve written about Omega-3’s before and am an avid user of things like flax seed and chia seeds (bonus that they're good for you!) but if you’ve ever wondered about the real reason why they are so important and what they do for your body, I’ll give you the crash course…

    The National Institute of Health has written extensively about this topic, the whole study can be found here.

    But they found that consuming Omega-3’s, primarily EPA and DHA, has shown to lower the risk of heart failure, coronary disease and fatal coronary heart disease. In a long term study, consuming a regular intake of omega-3 supplements also reduced the rates of cardiac death, sudden death and stroke.

    So omega-3 is a really good thing to be on the lookout for. And adding to your diet whenever possible.

    Gluten Free Cinnamon Quick Bread is a Win-Win

    gluten free cinnamon quick bread omega 3

    If you could have your cake and eat it too, you would right?!

    Well this recipe may not be exactly cake, but it is full of amazing, good-for-you ingredients, so you will definitely enjoy it.

    It’s an easy bread to make, but I've got some tips to make it even easier, so you can be enjoying this quick bread in no time:

    Use ground flax seed

    Flax seed is sold as whole or ground. This recipe needs the ground variety. I like this one. Whole flax seed will not provide the texture this loaf needs. If you noticed there is only ½ cup of flour for this entire loaf, so the flax seed functions as a flour.

    Blend well

    gluten free cinnamon quick bread batter

    At the end of the mixing time, the batter should look thick and well mixed. Don’t try to skim on the mixing time – this bread needs the full time to result in a nicely risen loaf of bread.

    Line the pan with parchment paper

    gluten free cinnamon quick bread parchment paper pan

    This is a helpful little trick I discovered that makes removing breads a LOT easier.

    Simply measure the paper along the bottom of the pan, then cut it out. Measure along the sides and then cut it out. It does not have to cover each little spot in the pan.

    gluten free cinnamon quick bread in pan

    The purpose is so that after baking, removing the bread is a cinch. Just lift the loaf out and pull the paper off.

    One last little tip, but just as important…

    Storage

    This bread stores really well. If you don’t enjoy it all on the first day, wrap it well with plastic wrap. It will store wonderfully on your counter for 2 days. For longer storage, stick it in the freezer.

    Recipe

    gluten free cinnamon quick bread sliced

    Omega-3 Loaded Gluten Free Cinnamon Quick Bread

    This omega-3 loaded gluten free cinnamon quick bread is the perfect thing to serve when you need something to please hungry tummies. (They'll never know it's heart healthy!)
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12 slices
    Calories: 177kcal
    Author: Christine

    Ingredients

    • 6 eggs
    • ⅓ cup olive oil
    • ⅓ cup whipping cream not whipped
    • ½ cup coconut flour
    • ½ cup ground flaxseed
    • 2 Tbsp. white sugar
    • 1 Tbsp. baking powder
    • 1 tsp. xanthan gum
    • ½ tsp. salt
    • 1 tsp. cinnamon

    Instructions

    • Preheat oven to 375 F. Spray an 8” x 4.5” baking pan with cooking spray. Line it with parchment paper.
    • In the bowl of a stand mixer add the eggs, oil and whipping cream. Blend on medium speed for 1 minute. Scrape batter down.
    • Add the coconut flour, flaxseed, sugar, baking powder, xanthan gum, salt and cinnamon to the bowl and mix again for 1 – 2 minutes or until fully incorporated. Batter will be thick.
    • Pour batter into the prepared pan. Bake for 45 minutes or until toothpick tests done.
    • Let the bread cool in the pan for 15 minutes.
    • Remove to a wire rack to cool completely.

    Notes

    • Use an 8" x 4.5" size baking pan for best results. 
    • To easily line the pan, place the pan on top of a piece of parchment paper and cut around it.  
    • The batter will be thick, more like thick cake batter.
    • Let the bread cool before turning out from the pan onto a wire rack.
     

    Nutrition

    Calories: 177kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 139mg | Potassium: 214mg | Fiber: 4g | Sugar: 3g | Vitamin A: 215IU | Calcium: 91mg | Iron: 1.1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

     

     

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    Comments

    1. christine

      June 27, 2018 at 9:17 pm

      Hi Christine - all your recipes look lovely. I cannot tolerate xanthan gum and so I am wondering if you will be posting any recipes without this ingredient. Is there a foolproof substitute?
      Thank you in advance for your response - Cheers Christine

      Reply
      • C.J. Brady

        June 28, 2018 at 8:16 pm

        Hi Christine,

        Thanks for the kind words!

        So I do use it alot, but not always. I'm working on coming up with more recipes without it, but it's been a bit of a science experiment!

        I've got a couple articles on substituting for it, but since every recipe is different it's hard to name one that will work all the time. Here's the article for reference: https://zestforbaking.com/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking

        Hope that helps!

        Reply
        • Elke

          August 05, 2020 at 9:52 am

          Hi... why not try pysillium... works for me.

          Reply
          • Christine

            August 05, 2020 at 4:11 pm

            Hi Elke,

            Thanks for asking. Psyllium husk would work!

            ~Christine

            Reply
    2. Alexandra Lewis

      September 16, 2018 at 3:25 pm

      5 stars
      Hi Christine! I am really excited to try this recipe!!! I try to stay away from milk products if I can, is coconut milk or rice milk an OK alternative to the cream?

      Thank you!!!

      Reply
      • Christine

        September 19, 2018 at 2:13 pm

        Hi Alexandra,

        I must have missed your comment! Sorry about that!

        But yes, coconut milk should work - I haven't made it that way and I can imagine the batter might be a little more thin, but the results should be close.

        Hope that helps!

        Christine

        Reply
    3. Canada

      November 14, 2018 at 6:08 am

      Hi Christine, I would love to try this recipe as well, but allergic to coconut, what flour could I sub in for that, would almond meal work or would it be too heavy? Thanks so much it looks wonderful.

      Reply
      • Christine

        November 14, 2018 at 12:01 pm

        Hi,

        Subbing for coconut flour is tough. You might try a half and half mix of garbanzo, millet and /or teff flours. Fava would be an option too.

        I have not tried it, so I can't be sure of the results, but that is what I'd recommend.

        Hope that helps!

        Reply
    4. Wei Wei

      August 23, 2019 at 9:32 am

      Hi! Can you point me to the right conversion to grams for this recipe?

      Reply
      • Christine

        August 24, 2019 at 9:47 pm

        Hi,

        Thanks for asking!

        So the coconut flour will be about 45 grams. The flaxseed would be 52 grams. I haven't weighed the rest of the ingredients, but there are online calculators that can convert the other ingredients. Hope that helps!

        Christine

        Reply
    5. Saidah Domenech

      August 29, 2019 at 5:14 am

      Can you substitute the eggs and xantham gum in this? I can’t have corn, eggs, nuts , dairy or gluten?

      Reply
      • Christine

        August 29, 2019 at 6:26 pm

        Hi,

        So the eggs are a big part of the recipe, but you can try using chia seeds for them. I haven't tried it, so I can't guarantee the results will be the same. Almond milk could be substituted for the whipping cream though.

        Hope that helps!

        Christine

        Reply
    6. joanne slater

      October 11, 2019 at 4:57 pm

      Hi Christine,
      I am making regularly your gluten free artisan bread and I love it. It has become my daily bread.
      Would like to try this one, however, I am allergic to flax seeds. Can I substitute it for another flour like sorghum or millet. .etc.
      Thanking you in advance
      Joanne

      Reply
      • Christine

        October 14, 2019 at 7:28 am

        Hi Joanne,

        Thanks for enjoying the artisan bread!

        So for substituting the flax seeds here... I hate to say, but I'm not sure. I haven't tested it without them so I'm not sure how the results would be. The flax seeds function differently than the flours, so that's a tough one. You might try just replacing it with chia seeds. I'd be curious what your results are though!

        Hope that helps!

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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