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cinnamon bread - diabetic/carb friendly

a recipe by
Wayne Jeseritz
Maplewood, MN

This is a recipe that I have adjusted the ingredients to allow a diabetic to eat the bread. The initial recipe was done by Cassie Long. I take no credit in this recipe. All the credit should go to Cassie for the original recipe. For a diabetic, it is a bread that you can eat and enjoy with little problem. A photo will be coming shortly.

serves 1 loaf (12 slices)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For cinnamon bread - diabetic/carb friendly

  • 2 c
  • 1 c
    stevia in the raw
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 1/2 tsp
    ground cinnamon
  • 3/4 tsp
    morton lite salt
  • 1 c
    buttermilk powder
  • 1/4 c
    canola oil
  • 1/2 c
  • 2 tsp
    vanilla extract
  • 1/4 c
    pecans, chopped (optional) i used them
  • topping
  • 3 Tbsp
    stevia in the raw
  • 1/2 tsp
    ground cinnamon
  • 2 tsp
    icbinb stick
  • 1/4 c
    chopped pecans (optional) i used them

How To Make cinnamon bread - diabetic/carb friendly

  • 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

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