Cinnamon Raisin Bread (Paleo Gluten Free)
Recipe Key
This Cinnamon Raisin Bread is moist and tender with a warm cinnamon flavor and sweet, juicy raisins. It’s a healthy bread made with nutritious ingredients, grain free and dairy free. Serve it for breakfast with your favorite toppings and freshly brewed coffee or tea.
Lately I’ve been craving bread for breakfast. Wintertime inspires me to bake with cinnamon and raisins. The sweet aroma of cinnamon bread in the house is so warm and cozy.
I made this simple paleo Cinnamon Raisin Bread with nourishing ingredients and no refined sugars, grains or dairy. It’s much healthier than the breads you’ll buy at the store and has a hearty texture that’s soft and sweet.
Serve it with a variety of toppings. Avocado on cinnamon bread is a healthy satisfying breakfast. If you want more protein top it with almond butter. Your family may prefer it toasted with butter or jelly. There are so many variations, let yourself be inspired.
Why I Love This Bread
- moist and tender
- hearty and nourishing
- paleo, gluten free, diary free and grain free
- simple to make with easy to find ingredients
- great for breakfast or snack
- versatile, can be served alone or with toppings
- stays fresh for 5 days or can be frozen
Ingredients and Substitutions
- Gluten Free/Grain Free Flours – Here we use a combination of almond flour and tapioca flour to get a soft, tender texture.
- Ghee or Coconut oil – Oil creates a moist silky crumb in quick breads. I like the taste and texture of ghee but coconut oil is good too. Use unrefined for no coconut taste.
- Flaxmeal or Fresh Ground Golden Flaxseeds – This makes the bread hearty and provides a nutrition boost of healthy fats and fiber. I like to grind my flaxseed right before using to keep them fresh. Always store flaxseeds in the refrigerator. Ground chia seeds can be substituted.
- Raisins – Raisins are little bursts of sweetness, adding a slightly fruity and chewy texture. Currants or chopped dates can be substituted.
- Eggs: We’re using 5 whole eggs and 1 egg white to make the bread fluffy. It provides plenty of protein and nutrients. Make sure your eggs are at room temperature so they incorporate into the batter easily (see note in recipe card).
- Baking Powder AND Baking Soda: A combination of baking powder and soda will give you an even, fluffy rise with a nice domed top.
- Maple Syrup – This cinnamon raisin bread has just a little maple syrup to sweeten it up but not too much to make it overly sweet. Honey can be substituted.
- Cinnamon – Gives the bread a warm, cozy flavor. Use a good quality cinnamon.
- Apple Cider Vinegar – When combined with baking soda it acts as a leavening agent, resulting in a lighter and airier texture.
- Vanilla – Adds a subtle, sweet flavor and aroma, enhancing the overall taste.
- Sea Salt – Enhances the flavor, and the chemistry of salt provides structural support.
How To Make Cinnamon Raisin Bread
You can have this warm cozy bread ready in just a little over an hour. It’s simple to make. Here are the basic steps, the details are in the recipe card below.
Step 1 – Mix the dry ingredients: In a medium bowl whisk together the flours, flaxseed meal, cinnamon, salt, baking soda and baking powder together.
Step 2 – Whisk the wet ingredients: In a second bowl, combine the eggs, egg white, maple syrup, apple cider vinegar, oil and vanilla. Whisk until smooth.
Step 3 – Combine together: Stir the dry mixture into the wet and mix until almost combined. Add the raisins and mix until there are barely any lumps, a few are okay, don’t over mix.
Step 4 – Bake: Pour the batter into a parchment lined bread pan, and bake until a toothpick inserted into the center, comes out almost clean.
Step 5 – Cool: Let cool 10 minutes in the pan. Remove from the pan and cool another 5 minutes.
Slice and serve: Once it’s firm enough to cut, slice and serve. This warm cinnamon raisin bread, fresh from the oven is delicious on it’s own or with a little butter or ghee.
Ingrid’s Tips
- Work quickly: Once you mix the dry and wet ingredients work quickly to get it into the oven. Don’t let it sit, there is a chemical reaction going on that’s works best in the oven.
- Don’t over mix: Mix just enough to moisten the ingredients. A few lumps are okay!
- Toss raisins with 1 tablespoon of the tapioca flour to prevent them from sinking to the bottom of the loaf.
- Under bake: Your bread will continue to bake as it cools, so take it out before it’s totally baked through. The right bake time will keep your bread moist and fluffy!
This warm, sweet bread is an incredible way to start your day! It’s a nutritious healthy bread you can enjoy alone or with an assortment of toppings. It’s perfect with fresh brewed coffee or tea.
Storing
Once cooled, leftovers can be stored loosely covered on the counter for 3 days or in an airtight container in the fridge for up to 5 days.
To freeze, slice the bread and transfer them to a sealable bag. It can be frozen for up 3 months. Take out one or 2 slices and warm in the toaster oven (thawed or frozen), add your favorite toppings, and enjoy!
More Homemade Gluten Free Breads
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Cinnamon Raisin Bread (Paleo Gluten Free)
This Cinnamon Raisin Bread is moist and tender with a warm cinnamon flavor and sweet, juicy raisins. It’s a healthy bread made with nutritious ingredients you can enjoy in just over an hour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Breakfast, Snack
- Method: Mix, Bake
- Cuisine: Paleo, Gluten Free, Dairy Free, Vegetarian
Ingredients
- 3 Tablespoons ghee or unrefined coconut oil, 42 grams, melted
- 1 1/4 cups tapioca flour, 150 grams, reserve 1 Tablespoon for raisins
- 3/4 cup raisins
- 1 3/4 cups blanched almond flour, 196 grams
- 1/4 cup golden flaxseed meal, 26 grams ( if using fresh ground, measure after grinding)
- 1 Tablespoon cinnamon
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 5 large eggs (at room temperature)*
- 1 large egg white*
- 1/4 cup maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350° F and line a medium 8 ½” x 4 ½” metal loaf pan with a parchment paper sleeve and oil the open sides.
- Melt ghee or coconut oil and set aside.
- Measure the tapioca flour – remove 1 tablespoon to mix in a small bowl with the raisins and set aside.
- In a mixing bowl, combine the almond flour, tapioca flour, flaxseed meal, cinnamon, salt, baking powder and baking soda and stir well, set aside.
- In a separate large bowl, whisk together the eggs and egg whites, maple syrup apple cider vinegar, coconut oil and vanilla until well combined.
-
Stir the dry mixture into the wet and mix until almost combined. Add the raisins and mix until there are barely any lumps, a few are okay, don’t over mix.
- Bake in the preheated oven for 45-55 minutes or until light golden brown and a toothpick inserted comes out almost clean.
- Remove to a wire rack for 10 minutes, then lift the loaf out using the parchment overhang and continue to cool on the wire rack until room temperature. I recommend waiting until fully cooled to slice.
- This loaf will keep at room temperature for 3 days or in the refrigerator for 5 days (see storage instructions above).
Notes
To quickly bring eggs to room temperature, place them in a bowl filled with warm tap water (not hot) and let them sit for 5-10 minutes, or until they are no longer cold to the touch;