My son, Shane, is obsessed with this bread. I have to make it in batches of 2 and that will barely last us the week! Serves 6.

INGREDIENTS:

Bread:
1 cup organic sugar (sub coconut sugar)
2 cups organic flour (sub almond flour)
1 tsp baking powder
½ tsp salt 
1 organic egg
1 cup of milk (sub almond milk)
⅓ cup avocado oil

 

Cinnamon Swirl:
2 tsp cinnamon
⅓ cup organic sugar (sub coconut sugar)
Raisins (optional)
Nuts (optional)
Toffee (optional) 

 
Topping:
4 Tbsp butter, melted (sub ghee or vegan butter)
2 cups powdered sugar (sub date sugar)
1 tsp vanilla 
3 Tbsp milk (sub almond milk)

PROCESS: 

Cinnamon Swirl
In a small bowl, combine the cinnamon swirl ingredients and set aside. 

 

Glaze
In a separate bowl, combine all glaze ingredients and set aside.

 

Bread
Preheat the oven to 350º. Combine the sugar, flour, baking powder and salt. Work in all wet ingredients to create your dough. 

 

Grease the loaf pan. Pour in half of the batter, then follow with half of the cinnamon sugar mixture. Pour in the remaining batter (the pan should only be ¾ full) and top with the remaining cinnamon sugar. 

 

Bake for 1 hour. Allow to cool, then drizzle our glaze over top.

Recipe adapted from Julie Blanner.