This cinnamon raisin bread is gluten free, dairy free and paleo but has a texture close to traditional sandwich bread. It’s great to toast and top with nut butter and sliced banana or as a breakfast side with melted butter or ghee! If you love cinnamon raisin bread this grain free version will become a new favorite!
Cinnamon raisin bread is just my absolute favorite! Which means I have pretty high expectations for it.
It took me three tries to get this one right – but I’m SO happy with how it turned out!
This bread is soft like a sandwich bread and the slices “bend” without breaking.
It rises perfectly without yeast (woohoo!) which can be hard to come by with paleo bread!
It also has a cinnamon swirl and lots of sweet raisins – because that’s basically the whole point of cinnamon raisin bread, right?!
What You Need To Make Paleo Cinnamon Raisin Bread
The ingredients are simple and if you make my other baking recipes, you probably have all the ingredients already!
Here’s what you’ll need to make this cinnamon raisin bread:
- blanched almond flour
- tapioca flour (or arrowroot)
- golden flaxseed meal
- maple sugar or coconut sugar
- cinnamon
- fine sea salt
- aluminum free baking powder
- baking soda
- eggs
- egg whites
- almond milk or light coconut milk
- apple cider vinegar
- refined coconut oil, or ghee
- vanilla extract
- raisins
How to Make Paleo Cinnamon Raisin Bread
In a mixing bowl, combine the almond flour, tapioca flour, flaxseed meal, 1/4 cup sugar, 1 Tbsp cinnamon, salt, baking powder and baking soda and stir well, set aside. In a small bowl, combine the remaining 2 Tbsp sugar and 1 Tbsp cinnamon
In a separate large bowl, whisk together the eggs and egg whites, almond milk, apple cider vinegar, coconut oil and vanilla until well combined. With a silicone spatula, Stir the dry mixture into the wet until no flour spots show. Fold in 1/2 cup of the raisins.
Transfer HALF of the batter to the prepared loaf pan, sprinkle with the cinnamon sugar mixture, and top with the second half of the batter. Sprinkle the remaining raisins on top and smooth gently with a silicone spatula.
Bake in the preheated oven for 50 minutes or until light golden brown. 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.
Perfect Toppings for Your Cinnamon Raisin Bread
This bread is great to serve with breakfast or for a snack anytime! It toasts well and I love it topped with almond butter, honey and banana slices.
You can also serve it toasted for breakfast with a little butter or ghee and some fried eggs! It’s also delicious as-is right after slicing. Experiment with all your favorite toast toppings and go with your cravings 🙂
How to Store Paleo Cinnamon Raisin Bread
After slicing (the loaf makes 16-18 slices) serve right away. For the leftovers, you can leave the bread loosely covered after slicing at room temperature for the first day.
If you know you’ll want to keep it for awhile, wrap it tightly to store in the refrigerator or freezer. It will keep well for up to a month in the freezer and a week in the refrigerator.
If freezing, thaw in the refrigerator before toasting to reheat. I like a toaster oven best rather than a pop-up toaster, but either should work well.
I hope you’re ready to bake this yummy paleo cinnamon raisin bread! Grab your ingredients and get your oven preheated – I hope you enjoy!
Cinnamon Raisin Bread {Paleo, Gluten-Free, Dairy-Free}
Cinnamon Raisin Bread {Paleo}
This cinnamon raisin bread is gluten free, dairy free and paleo but has a texture close to traditional sandwich bread. It's great to toast and top with nut butter and sliced banana or as a breakfast side with melted butter or ghee! If you love cinnamon raisin bread this grain free version will become a new favorite!
Ingredients
- 1 3/4 cups blanched almond flour
- 1 1/4 cups tapioca flour
- 1/2 cup golden flaxseed meal
- 1/4 cup + 2 Tbsp maple sugar or coconut sugar, divided
- 2 Tbsp cinnamon divided
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 3 large egg whites
- 1/2 cup almond milk or light coconut milk
- 2 tsp apple cider vinegar
- 3 Tbsp melted refined coconut oil or ghee
- 1 tsp vanilla extract
- 3/4 cup raisins divided
Instructions
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Preheat your oven to 350° F and line a medium metal loaf pan with parchment (I used 8.5 x 4.5).
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In a mixing bowl, combine the almond flour, tapioca flour, flaxseed meal, 1/4 cup sugar, 1 Tbsp cinnamon, salt, baking powder and baking soda and stir well, set aside. In a small bowl, combine the remaining 2 Tbsp sugar and 1 Tbsp cinnamon
-
In a separate large bowl, whisk together the eggs and egg whites, almond milk, apple cider vinegar, coconut oil and vanilla until well combined. With a silicone spatula, Stir the dry mixture into the wet until no flour spots show. Fold in 1/2 cup of the raisins.
-
Transfer HALF of the batter to the prepared loaf pan, sprinkle with the cinnamon sugar mixture, and top with the second half of the batter. Sprinkle the remaining raisins on top and smooth gently with a silicone spatula.
-
Bake in the preheated oven for 50 minutes or until light golden brown. 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.
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After slicing (16-18 slices) serve right away. You can leave the bread loosely covered after slicing at room temperature for the first day, or wrap it tightly to store in the refrigerator or freezer. If freezing, thaw in the refrigerator. This loaf will keep in the refrigerator for 1 week or the freezer for 1 month. Enjoy!
Nutrition
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Want More Paleo Bread Recipes? Try One of These!
Hearty Banana Bread with No Added Sugar
Almond Butter Chocolate Chip Banana Bread
Garlic Herb Paleo Dinner Rolls
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This was exceptionally tasty!! I had egg whites left from another recipe, so I used about 5 whites and 1 whole egg. Turned out so well, (and I’m not usually a fan of raisins in baked goods). Will make this again and often.
Sooo Goood!!! I added some crushed walnuts and subbed maple sugar for maple syrup bc its what I had. Thanks for the recipe!!!
I did not have flaxseeds on hand so I used chia seeds and it still came out good! I will definitely make this again. Wonderful the next morning with some almond butter 🙂
Just yummy! I think I overbaked (my fault, my oven runs slightly hot) and it was still delicious!
When I eat flaxseed I not only become the most gasius person on the planet but I can give mustard gas a close second.
This was exactly what I was looking for and needed. Thanks so much! Just perfect.
This tastes so good and has a nice consistency! Thanks.
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This is so delicious, exactly what I was looking for thank you! My only mistake was that I didn’t press my top raisins down enough in the batter and they all fell off after baking!