Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Sea salt
  • 1/2 cup (100g) Coconut sugar
  • 1/2 cup (120g) Plain 2% Greek yogurt
  • 1/4 cup (56g) Melted coconut oil
  • 1 large Egg
  • 1 tsp Pure vanilla extract
  • 1/2 cup Unsweetened almond milk
  • 2 tbsp Ground Saigon cinnamon
  • 1/4 cup (50g) Brown sugar
  • 1 tsp Flour (for swirl mix)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the egg, Greek yogurt, almond milk, melted coconut oil, and sugar until the mixture is smooth and emulsified.
  3. Sift the 2 cups of flour, baking soda, baking powder, and sea salt directly into the wet ingredients. Fold gently with a silicone spatula until just combined, being careful not to overmix.
  4. In a small bowl, whisk together the cinnamon, brown sugar, and one teaspoon of flour to create the mahogany swirl mixture.
  5. Pour 1/3 of the batter into the prepared loaf pan. Sprinkle 1/3 of the cinnamon-sugar mixture evenly over the batter. Repeat this layering process two more times.
  6. Use a butter knife or skewer to gently swirl the layers together in a zig-zag motion to create the marble effect.
  7. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before lifting it out by the parchment paper.