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Omega-3 Loaded Cinnamon Bread Recipe

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This Omega-3 Loaded Cinnamon Bread is a nutrient-dense, gluten-free loaf packed with wholesome ingredients like coconut flour, ground flaxseed, and warming cinnamon. Perfect for a healthy breakfast or snack, it combines protein-rich eggs and healthy fats from olive oil and heavy cream for a moist, flavorful bread that’s easy to make and full of heart-healthy omega-3s.

Ingredients

Wet Ingredients

  • 6 whole eggs
  • ⅓ cup olive oil
  • ⅓ cup heavy cream

Dry Ingredients

  • ½ cup coconut flour
  • ½ cup ground flaxseed
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp xanthan gum
  • ½ tsp salt
  • 1 tsp cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray an 8”x4” loaf pan with cooking spray and line it with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mix Wet Ingredients: In the bowl of a stand mixer, add the 6 whole eggs, ⅓ cup olive oil, and ⅓ cup heavy cream. Mix on medium speed for 1-2 minutes until the mixture becomes light and fluffy, then scrape down the sides of the bowl to incorporate all ingredients evenly.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together ½ cup coconut flour, ½ cup ground flaxseed, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon xanthan gum, ½ teaspoon salt, and 1 teaspoon cinnamon until thoroughly combined.
  4. Incorporate Dry into Wet: Add the dry ingredient mixture to the stand mixer bowl with the wet ingredients. Mix again on medium speed for 1–2 minutes until the batter is fully combined. Note that the batter will be thick due to the coconut flour and flaxseed.
  5. Bake: Pour the thick batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. Cool: Allow the bread to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • This bread is gluten-free and loaded with omega-3 from ground flaxseed.
  • Ensure precise measuring of coconut flour as it absorbs moisture differently than regular flour.
  • The batter is thick; do not add extra liquid unless necessary.
  • Store bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • For added texture, consider sprinkling chopped nuts on top before baking.

Find it online: https://lauracooks.com/omega-3-loaded-cinnamon-bread-recipe/