Cinnamon bread

Kemi · 05-25-2012, 06:30 AM

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.

Jennifer Eloff · 05-25-2012, 08:22 AM

Not this one by any chance? Jiffy Cinnamon Raisin Bread (GF) with lots of pics By the way, see last page, I left the 4 1/2 tsp heavy cream out of the ingredient listing by mistake.

Ginaaaaaa · 05-25-2012, 09:47 AM

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

Kemi · 05-25-2012, 03:34 PM

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!

Jennifer Eloff · 05-25-2012, 05:07 PM

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.

Kemi · 05-25-2012, 08:22 PM

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.

Jennifer Eloff · 05-25-2012, 08:39 PM

Maria uses Jay Robb whey protein powder. I don't know what to say - but that's a good save.

rosethorns · 05-25-2012, 09:05 PM

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.

Kemi · 05-26-2012, 06:23 AM

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.

Ginaaaaaa · 05-26-2012, 08:26 AM

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.

Jennifer Eloff · 05-26-2012, 09:37 AM

Thank you, sweet Gina. Your daughter's latest song is lovely.

Ginaaaaaa · 05-26-2012, 10:42 AM

Thank you so much Jennifer. I'm so proud of her for sticking with what she loves.

05-25-2012, 06:30 AM	#1
Kemi Senior LCF Member Join Date: May 2012 Location: Virginia Posts: 78 Gallery: Kemi Stats: 187/145/140 WOE: HCG Start Date: April 2012	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.

05-25-2012, 08:22 PM	#6
Kemi Senior LCF Member Join Date: May 2012 Location: Virginia Posts: 78 Gallery: Kemi Stats: 187/145/140 WOE: HCG Start Date: April 2012	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..

05-26-2012, 06:23 AM	#9
Kemi Senior LCF Member Join Date: May 2012 Location: Virginia Posts: 78 Gallery: Kemi Stats: 187/145/140 WOE: HCG Start Date: April 2012	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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05-25-2012, 08:22 AM	#2
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Not this one by any chance? Jiffy Cinnamon Raisin Bread (GF) with lots of pics By the way, see last page, I left the 4 1/2 tsp heavy cream out of the ingredient listing by mistake.

05-25-2012, 09:47 AM	#3
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,184 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	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

05-25-2012, 03:34 PM	#4
Kemi Senior LCF Member Join Date: May 2012 Location: Virginia Posts: 78 Gallery: Kemi Stats: 187/145/140 WOE: HCG Start Date: April 2012	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!

05-25-2012, 05:07 PM	#5
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	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.

05-25-2012, 08:39 PM	#7
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Maria uses Jay Robb whey protein powder. I don't know what to say - but that's a good save.

05-25-2012, 09:05 PM	#8
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,533 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	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.

05-26-2012, 08:26 AM	#10
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,184 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	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.

05-26-2012, 09:37 AM	#11
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Thank you, sweet Gina. Your daughter's latest song is lovely.

05-26-2012, 10:42 AM	#12
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,184 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Thank you so much Jennifer. I'm so proud of her for sticking with what she loves.