Cinnamon Swirl Bread - Phase 3

This bread is so good for breakfast! Easy to make, whip up a loaf today!

Cinnamon Swirl Bread
Phase 3

2 cups sprouted wheat flour
1 cup plus 2T xylitol, divided 
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cup almond milk or coconut milk
2 tsp vanilla extract
2 whole eggs
1 tsp vinegar or lemon juice
1/4 cup olive oil or coconut oil
1.5 T cinnamon powder

Preheat oven to 350 °F (180 °C). Grease a standard loaf pan or use a silicone loaf pan placed on a baking sheet.

In a bowl, whip the eggs, oil, milk, 1 cup xylitol, vanilla, vinegar until everything is well combined.

Combine dry ingredients in a large bowl- add the wet ingredients and stir just until combined.

Pour about 1 cup of the batter into a small bowl. Stir in the cinnamon and remaining 2T of xylitol.

Pour half of the batter into bread pan; drizzle with cinnamon mixture. Spread with remaining batter. Using a skewer or knife, swirl through the batter a few times.

Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. It may take longer, depending on the size of your pan. Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely.

In FMD, this counts as a grain, partial fat and partial protein for Phase 3. Loaf makes 16 standard servings.