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Old 05-25-2012, 06:30 AM   #1
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Cinnamon bread

I'm going crazy. I saw a recipe for Cinnamon bread and now I can't find it. It was in one of my cookbooks and I believe it was by Maria Emmerich. Now it wasn't the basic quick bread recipe and then you make cinnamon toast out of it but it was a basic cinnamon bread loaf. Does anyone know where I could find it? Thanks.
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Old 05-25-2012, 08:22 AM   #2
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Not this one by any chance? http://www.lowcarbfriends.com/bbs/lo...lots-pics.html By the way, see last page, I left the 4 1/2 tsp heavy cream out of the ingredient listing by mistake.
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Old 05-25-2012, 09:47 AM   #3
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Is it this one?

Cinnamon Bread

9 eggs, separated
1 cup vanilla whey protein or egg white protein
4-8TBS Cinnamon (depends on how much you like cinnamon!)

Preheat the oven to 375 degrees. Separate the eggs and whip the whites until very stiff. Slowly add in the whey protein. Blend until smooth and then very gently add in the yolks (Yolks are optional) (try to keep the whites fluffy). Next swirl in the cinnamon.

Grease a bread pan and pour the mixture into the pan. Bake at 375 degrees for 40 minutes. Turn off the oven and leave the bread in to cool slowly. After an hour, take the bread out. Once totally cool, cut into 12 large slices. I love mine toasted with cream cheese! It also makes great French toast.

Nutritional Comparison: Per Slice: 47 calories, trace carbohydrates
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Old 05-25-2012, 03:34 PM   #4
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Jennifer and Ginaaaaa, thank you both so much for taking the time to reply. It's the recipe that Ginaaaaa posted. Ginaaaaa, can you tell me where you found it?

BTW, have either of you made this?

Again, thank you!
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Old 05-25-2012, 05:07 PM   #5
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That is definitely Maria's recipe. Apparently it is crusty. I'm sure it's great. The main thing is to whip those egg whites extremely stiff.
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Old 05-25-2012, 08:22 PM   #6
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Well, I made the bread tonight but I must have done something wrong. It was very crusty on the outside, as you said Jennifer. But the inside was very spongey, much more cakelike than bread. It certainly won't hold up for french toast. It would fall apart. The flavor was great but the texture was like a sponge cake. We will probably just eat it like a cake with maybe some berries on it.

Last edited by Kemi; 05-25-2012 at 08:24 PM..
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Old 05-25-2012, 08:39 PM   #7
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Maria uses Jay Robb whey protein powder. I don't know what to say - but that's a good save.
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Old 05-25-2012, 09:05 PM   #8
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I wanted to see how yours came out. And it did what I thought.

Jennifer's GF Cinnamon Raison bread is great , and makes wonderful french toast.
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Old 05-26-2012, 06:23 AM   #9
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Jennifer, I do use Jay Robb whey protein powder. Gotta say I made waffles with that also the other day and the texture was very hard and crumbly. I'm not a big fan of that protein powder. I don't know if other brands do that as well.

Thanks rosethorns, I am going to try Jennifer's recipe. Thanks Jennifer for all your help.

Oops, just read your recipe and it uses oat flour. Can't use any type grains, also can't use Splenda. Oh well, thanks anyway.

Last edited by Kemi; 05-26-2012 at 06:25 AM..
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Old 05-26-2012, 08:26 AM   #10
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It only uses 3 1/2 tsp of oat flour, you might be able to sub protein powder for it. You could also use a different sugar sub to equal 4 tsp in place of the splenda. It's up to you if you want to try it but let us know if you do, what the results are.
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Old 05-26-2012, 09:37 AM   #11
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Thank you, sweet Gina. Your daughter's latest song is lovely.
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Old 05-26-2012, 10:42 AM   #12
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Thank you so much Jennifer. I'm so proud of her for sticking with what she loves.
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