This Cinnamon Swirl Bread is great for breakfast, and gets in a serving of “baked egg” for those who are allergic to eggs, but can tolerate baked eggs. This bread contains eggs — Click here if you’re looking for my egg free Cinnamon Swirl Bread.
My “baked egg” cinnamon bread also happens to be dairy free! Just substitute your favorite dairy free butter. This recipe makes just a small batch, so it’s perfect for one meal for 3-4 people (people who wants second helpings, that is!). Read more about egg allergies and baked egg tolerance from FAACT here.
It wasn’t quite the cinnamon pull apart bread I was going for, but it was good! My two year old actually ate a whole piece, and kept telling me how “yummy” it was.
Here are my other Baked Egg Tolerance recipes – the list is (very) short right now, but check back soon for more!
For some added protein, try topping this “baked egg” Cinnamon Swirl Bread with nut free SunButter (also Top 8 Free!).
My son is tired of eating muffins for breakfast to get in his baked egg dose, and many of the store bought options have long ingredients lists, with unknown amounts of egg. I personally like to get as close to the max dose of 1/3 of a baked egg as possible to (hopefully!) help my son outgrow his egg allergy. This dairy free “baked egg” Cinnamon Swirl Bread is one he actually enjoys… a rare find!
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We are no stranger to food allergies in this house. My 2 year old son has peanut and tree nut allergies, and is also allergic to egg (he had an anaphylactic reaction to scrambled eggs at 7 months). We’re working on helping him outgrow his egg allergy with Sublingual Immunotherapy treatment (SLIT), and he is newly able to eat egg in baked form.
If you’ve been following me on Instagram, you may know my son passed his “baked egg challenge” a little over a month ago. I’ve been experimenting with new recipes to give him. I’ve had about the same number of failures as successes with creating recipes, so they are a little slow to come. It’s a delicate balance between “baked long enough” (30 minutes minimum at 350F) and “not dry”… which is hard to accomplish with the long bake time.
I’m working on my Pizza Bake recipe next – my son didn’t like it, but my husband and I did! Hopefully your family will enjoy it.
Cinnamon Swirl Bread (Dairy Free / Baked Egg Tolerance recipe)
Ingredients
- 1 1/2 cups all purpose flour or all purpose whole wheat flour (if using WW flour, only use about 1 1/3 cups)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 2 large eggs
- 2/3 cup water
- 3 Tbsp vegetable or canola oil
- 1 tsp vanilla
For Swirl
- 3 Tbsp butter or DF margarine
- 3 Tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F. Spray 9×5 or 8×4 loaf pan with cooking spray.
- Stir together flour, baking powder, salt, and sugar in large bowl. In a separate bowl, stirl together eggs, oil, water, and vanilla. Add to dry ingredients, and stir to combine.
- Melt butter or margarine in small bowl or liquid measuring cup (for easier pouring!). In a separate small bowl, stir together 3 Tbsp sugar and 1 tsp cinnamon.
- Sprinkle a layer of the cinnamon/sugar blend on the bottom of the pan. Pour or scoop about 1/3 of batter into prepared pan. Pour 1/3 of melted butter or margarine over batter, and scoop about 1 Tbsp of cinnamon sugar mix evenly on top.
- Repeat previous step two more times, until all ingredients are gone (so… batter-butter-sugar, batter-butter-sugar, batter-butter-sugar). Swirl knife through batter to create a swirled look.
- Bake at 350F for 40-45 minutes, or until toothpick comes out clean. After about 5-10 minutes, carefully transfer loaf to wire rack to cool.
Additional question. For #4, you say sprinkle some swirl mix at the bottom. Does the siwrl mix include the butter? There was no instruction to mix the butter with the sugar/cinnamon. Which part of the “swirl ingredients” is the “swirl mix”?
My apologies for the poorly worded instructions – I see where that was confusing! On the bottom I just sprinkle some of the cinnamon/sugar blend. Thank you for pointing that out. I updated the recipe to clarify the instructions. 🙂
What size eggs do you use? I used medium eggs for the baked egg challenge muffins we brought to the allergist.
Also, how best to store and does it freeze well for longer term storage if recipe is doubled?
Hello! I use large eggs (most widely available here), however, you could also use medium eggs and get similar results. Store in an airtight container and consume within a couple of days. It may also last longer stored in the refrigerator. I have not frozen it, but I think it would freeze just fine for future use.
Thank you for your responses. How thick/thin is the flour batter supposed to be? Thin& runny, or slightly thick more like a wet dough?
I haven’t made this particular one in a few years, but I believe it’s a little thicker. I’m sorry I can’t give a more concise answer at this time!
Could this recipe be made with GF flour? My kiddo is allergic to wheat and milk as well as egg.
Hello! I haven’t tried this recipe with GF flour, but I bet it could be made with a 1:1 GF flour substitute. I hope it turns out for you! 🙂
Thank you so much for these recipes! Our allergist told us to make recipes for 1/3 of an egg to hopefully help my one year old grow out of her egg allergy and I had no idea what to make! These have been super helpful and she loves them!
We are in the same position! It’s hard to get 1/3 of an egg into a toddler, isn’t it? I had a tough time finding recipes that fit these requirements without making the same old muffins each time, so I came up with my own. I’m so glad they’re helpful! Fingers crossed both our little ones outgrow their allergies! 🙂