Gluten Free Cinnamon Raisin Bread
Growing up, who wasn’t a fan of Cinnamon Raisin Bread?! Whether freshly baked at home or recently heated up in the toaster, the aroma that emerges from those crispy, sweet edges is still one of my favorites! However, as a “health conscious mom” I’m not one to serve sweets for breakfast (sorry kiddos!), and so, haven’t had this bread around a lot (except when I buy a loaf for my husband every now and again).
That is until recently when my kids ran out of bread for their lunches and I needed to come up with a recipe that they could have their “Sunflower Butter Sandwich” on.
After looking through the ingredients I had in my pantry I came up with this recipe: Gluten Free Cinnamon Raisin Bread. And boy am I glad I did! Now a new staple in my home, both my gluten-loving husband and my gluten-free kids have a bread that they can enjoy with their sandwiches or simply coated in coconut oil for an anytime of day treat! And best of all, it’s super rich and decadent, while containing very little sweeteners at all, so no one knows how healthy it really is!
- 3 cups All-Purpose Gluten-Free Flour
- ¼ cup Flax Seed Meal
- ¼ cup Almond Meal (you can also use Dry Soy Milk Powder)
- ½ tsp. Baking Soda
- 2 tsp. Baking Powder
- 1 tsp. Sea Salt
- 2 TB. Honey (Agave Nectar or Coconut Palm Nectar work too; or for a sugar-free version, try FiberYum or VitaFiber)
- 1 ¼ cup room temperature liquid: I used Almond Milk, but Coconut Milk, or even Sparkling Water can be used as well)
- 1 tsp. Apple Cider Vinegar
- ¼ cup Coconut Oil, melted
- 2 large Eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 5 TB. warm water)
- 1 tsp. Pure Vanilla Extract
- 3 TB. Cinnamon
- ¼ cup Erythritol (or other granulated sugar)
- 1 TB. Rapid Rise or Bread Machine Yeast, Gluten-Free
- 1/3 – ½ cup Raisins (depending on how many you like in your bread)
- Whisk these dry ingredients in a large bowl: Gluten-free Flour, Almond Flour, Baking Soda, Baking Powder, Cinnamon, Erythritol and Salt.
- In the large mixing bowl of a stand mixer, stir together the wet ingredients: Honey, Almond Milk, Apple Cider Vinegar, Coconut Oil, Eggs and Vanilla Extract. If you don’t have a stand mixer, you can also use the dough hooks on your hand mixer.
- Gradually add the dry ingredient mix in with the wet by slowly pouring it into the wet bowl, while mixing with the paddle attachment.
- Once incorporated, add the yeast granules and raisins; beat well for 1 – 2 more minutes.
- Gently pour the dough into a greased 9x5 bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Smooth the dough with a spatula before rising.
- Cover with an oiled piece of wax paper or parchment. Set the pan aside for at least 30 minutes in a warm place, allowing the dough to rise (ie, an oven warming drawer or an oven preheated to 200º F then turned off).
- Remove the cover from the raised dough and transfer to a preheated convection oven set to 325º F or a preheated static oven set to 350º F. Bake on the lowest oven rack.
- Cook for approximately 45-50 minutes, or until the crust is nicely browned and a cake tester or toothpick inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). If the bread is starting to brown before it is done, place a piece of tinfoil over the top to prevent further browning.
- Remove to a cooling rack.
- When cooled for 15 minutes, gently remove from the loaf pan to finish cooling on a wire rack before slicing.