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
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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.
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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
Shop Products and Ingredients:
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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Are the nutritional information based on one slice?
I think I died and went to Heaven! Seriously, this is so good! My husband smelled it and was wondering if it was shareable, NOPE, I said that’s Paleo and that’s for me! LOL! He had just had regular Cinn/Raisin toast. LOL! And he IS allergic to Almonds. I adjusted this by using 4 whole eggs as well. I’m an all in kinda baker! Anyway, it’s outstanding. I love the Cookbook! I love this site! Thank You I may be able to live this Paleo life as my body finds it’s the best for my food allergies!
This looks amazing! I want to make it but my wife is allergic to flax. What can I substitute for the flaxseed meal? Thanks!
Mine does not hold together well enough to toast. I followed instructions and ingredients exactly. So, I just warm it up in the micro, butter, and eat with fork. Also, after the first time, I did not put the extra raisins on top as they burned, instead I just mixed all into the batter. It is delicious!
This looks amazing! Favor/question? What could I substitute flour wise to lower the carb content? If possible….. but I still want to try it! Love your recipes ! Thanks!
This bread is incredible! If I didn’t make it myself I honestly wouldn’t believe it was gluten free! A lot of the raisins fell off when I was slicing it, so I think next time I would just mix all of the raisins in the batter instead of putting 1/4 cup on the top.
OK, you need to STOP! LOL, this is so amazing!! I cannot believe the similarity to bread with gluten! It toasts perfect…like the real deal! I don’t know how you did it, but this is going to be in my baking rotation. Thank you!! Thank you!!! I’ve been GF for almost 8 yrs and you have amazed me with this recipe!!
Made this for the first time today. Absolutely delicious and super easy. I am definitely making this again. I could have eaten the whole loaf.
I have made this several times and every time it turns out great! It’s a weekly staple now, a family favorite and the best paleo raisin bread I’ve tried! I’ve tried many PRM recipes and haven’t written a review yet but felt this one needed one bc cinnamon raisin bread was one of my favorites growing up, and this takes me back! toasted with some almond butter on it is fabulous!
Do you think this would work with fresh cranberries??? For a fall twist? (I also don’t have raisins lol)