This healthy Cinnamon Walnut Loaf is an easy bread to make, in spite of a long list of ingredients. You’ll discover that it’s light and moist, mildly sweet and perfect with nut butter for breakfast. Note that it will not rise to the top of the pan like most breads, but the texture and flavor is absolutely divine!
This recipe uses stevia as the sweetener and psyllium husks as a binder. The only fat in this loaf is from the nuts and the nut butter (no added oils).
The version with quinoa is higher protein (always a good thing for a vegan bread), but I have to admit I preferred the flavor of the amaranth, which offers a more delicate crumb. While it’s not terribly sweet, the flavor is subtle and pleasing–a perfect bread for breakfast or snacking.
FYI: Swapping out the sugar for stevia in the recipe was a bit challenging, since stevia can be up to 100 times sweeter than sugar, and alters both the chemical makeup and consistency of the bread …
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