Cinnamon Bread Diabeticcarb Friendly Recipes

CINNAMON BREAD - DIABETIC/CARB FRIENDLY

Steps:

• 1. Preheat oven to 350 degrees F. Grease one 9x5 inch loaf pan.
• 2. In large mixing bowl add the first 10 ingredients, beat 3 minutes.
• 3. Pour into prepared loaf pan. Smooth top.
• 4. Combine 3 tablespoons of Stevia, 1/2 teaspoon cinnamon and 2 tsp of ICBINB, mixing until crumbly.
• 5. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. (sprinkle top with 1/4 cup pecans)
• 6. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
• 7. You can glaze with a simple confectioners' sugar, cream and vanilla mixture. (the below information does not take this glaze into consideration)
• 8. Calories: 158 Saturated Fat: 1.5g Cholesterol: 5mg Sodium: 268mg Carbohydrates: 14.2g Fiber: 7.7g Net Carb: 6.5g Sugar: 3.9g Protein: 6.8g

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
• Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
• Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
• Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CINNAMON BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
• Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
• Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

ELSWET'S DIABETIC CINNAMON RAISIN BREAD [ 4 BREAD MACHINE ]

Steps:

• Place ingredients in bread machine pan in order given, but sprinkle the raisins around the ingredients against the wall, and make a deep indentation in the center of the flour and measure in the yeast.
• Bake this on the basic cycle. It comes out beautifully on the medium crust setting. This recipe makes a 2 pound loaf.
• For nutritional values to be right, slice loaf in half, lay halves down, and slice into 3/8" slices. You should get approximately13 slices per half. A serving is 1 slice.