Protein Cinnamon Roll Bread Recipe

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
In a small bowl, mix together the cinnamon swirl ingredients until combined (almond flour, chopped walnuts or pecans, melted butter, coconut sugar, sea salt, and ground cinnamon). Set aside until ready to use.
In a large mixing bowl, Whisk together the eggs, cottage cheese, pure maple syrup, and pure vanilla extract until the wet ingredients are well combined.
In a separate bowl, stir together the almond flour, tapioca flour, baking powder, and sea salt.
Pour the dry ingredients into the bowl with the wet ingredients and stir well until a thick batter forms.
Pour half of the cinnamon roll batter into the prepared loaf pan and spread it into an even layer. Sprinkle half of the cinnamon swirl mixture over the bread batter in an even layer. Repeat for the rest of the batter and cinnamon swirl topping.
Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 30 minutes. Remove the foil and bake for another 25 to 30 minutes, or until the bread is baked through.
Insert a digital thermometer into the center of the bread. If it reads 190 degrees (Fahrenheit) or higher, it is ready!
Let the cinnamon roll quick bread cool all the way to room temperature on a wire rack before slicing and serving. This allows the bread to set up so that it slices cleanly