ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Breakfast Recipes

Whole Wheat Cinnamon Bread Recipe

Updated on February 13, 2013

You won't even know the difference!

Swirls of Cinnamon!
Swirls of Cinnamon!
5 stars from 1 rating of Whole Wheat Cinnamon Bread

Smart Choices and a Great Outcome!

I have been on a recent mission to make as many of my families foods as I can from scratch. When I began on my mission, I found that most recipes called for pounds of butter, tons of sugar, lard, and many of other items that I was trying to eliminate from my diet. So, I buckled down and began altering recipes to make them what I was looking for- Healthy variations of my favorites.

So many people think that eating healthy or all-natural has to be boring and that is entirely not true! There is nothing boring about this Cinnamon Bread Recipe!

I have made a few alterations to the recipe that allow it to be healthful AND tasty at the same time:

  • Whole Wheat Flour instead of White - This is beneficial because when white flour is refined, it loses the most nutritious parts of the grain -the fiber. It also loses essential fatty acids and most of the vitamins and minerals that were in the grain to begin with. About 30 nutrients are lost during refinement and they only add back or "enrich" white bread with 5 nutrients. Theres so little fiber left after processing that you would have to eat around eight pieces of white bread to get the fiber in just one piece of whole wheat bread.
  • Vanilla Soy Milk in place of heavy Buttermilk- Soy is naturally high in essential fatty acids, proteins, fiber, vitamins and minerals. It also is way less fat than cow's milk and helps to promote weight loss, can help prevent post menopausal symptoms, and is noted to prevent osteoporosis and prostate cancer - along with a host of other benefits.
  • Eliminated the Eggs- Reduced cholesterol
  • Reduced the Sugar and even have replaced it with Stevia on occasion - If you go the Stevia route it has no calories, no carbs, no artificial ingredients, and no effect on blood sugar!

Take as many liberties as you can with this recipe! Add almonds, raising, apple pieces, etc! If you choose to use the traditional ingredients, feel free! It is still a great recipe and better than the pre-baked and packaged cinnamon breads on the store shelves.

It is a quick recipe, easy for kids to help with, and so worth the time!

Enjoy!

Cook Time

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: 1 loaf pan

Looking for Other Healthy Variations?

Click HERE For a Recipe for Healthy Homemade Wheat Tortillas


Ready to give Homemade Wheat Pancakes a Try? Click HERE


Even this Homemade Pasta can be made with Whole Wheat Flour! TRY IT NOW!


Ready for a Zucchini Cake with Red Pepper and Feta? They are better than the ones at the restaurant and so much healthier for you! Click HERE to get started!

Ingredients

  • 2 cups wheat flour
  • 3/4 cup sugar, (or substitute) if you use Stevia you may want to use a bit less!
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup Milk, (I used vanilla soy milk)
  • 1/3 cup vegetable oil
  • FOR THE CINNAMON SWIRL ------
  • 2 teaspoons margarine
  • 2 teaspoons cinnamon
  • 1/4 cup sugar, (or substitute)
  1. Spray your 9x5 loaf pan with non stick cooking spray. Preheat the oven to 350 degrees.
  2. In a large mixing bowl add 3/4 cup sugar, baking powder, 1 1/2 teaspoons cinnamon, salt, oil, and soy milk.Mix batter for 2 minutes and pour half of the batter into loaf pan.
  3. In separate bowl mix 1/4 cup of sugar, 2 teaspoons cinnamon, and butter. It will make a crumbly streusel looking mixture.
  4. Sprinkle 3/4 of the topping over the batter in the loaf pan.
  5. Layer the remaining batter in the loaf pan and use a knife to make a swirl design in the pan. This will get your "swirl" effect in the bread!
  6. Top with remaining cinnamon/sugar topping.
  7. Place pan in the oven and bake for 45 minutes. Depending on the oven, I would check it with a fork around 38-40 minutes.

Comments

    0 of 8192 characters used
    Post Comment

    • profile image

      Hugo 2 years ago

      Thanks for a very good summary. There is so much cortradictony information out there, and people are inclined to think they have to focus on this year's one big thing' and forget the rest. It seems to me that if people simply take part in discussions and just be part of the web and participate in the places that suit their personalities they will not only build up links back to their sites but it will be more natural, less likely to crash and burn with the next algorithm change, and they will enjoy themselves, instead of trying to outsmart everyone else and second-guess the search engines.Tony recently posted..

    • profile image

      Jakir 2 years ago

      I think most peolpe I think most peolpe probably don't cook them that long. As long as they are tender enough for you, they're good to go. Thanks for watching!

    • profile image

      Gianelita 2 years ago

      LOL, no, not LOL, no, not yankess prsaie the Lord! But you do always add the garlic, we just do it in this step. We can coung to three for sure! Thanks for watching.

    • Mommymay profile image
      Author

      Heather May 4 years ago from Ohio

      Hello hawaainoysseus! Yes, stevia is plant derived and is great for baking as it doesn't break down like other artificial sweeteners. As for the margarine---that's always a loaded question. If you are looking for the all natural route- stick to organic real butter. I like SmartBalance products- no man made fats are added and it is 0 trans fats. When it comes to the butter and margarine war Everyone's opinions on that are different!

    • hawaiianodysseus profile image

      Hawaiian Odysseus 4 years ago from Southeast Washington state

      Mommymay, you've adeptly demonstrated that even a tasty bread can be prepared in a healthy and nutritious manner. Regarding the margarine, are there some that are better health choices than others? Also, regarding stevia, is it a plant derivative?