Buy Now → 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
Scale
- 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 or you can weigh it before 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 and mix in a small bowl with the raisins separating any clumps, 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.
- Add maple syrup apple cider vinegar, coconut oil and vanilla, whisk 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.
A parchment paper sling covers the bottom of the pan and goes up and over the 2 long sides. The overhanging edges serve as handy little tabs to easily and cleanly lift delicate baked goods out of the pan.