Hearty, perfectly sweet and spiced Cinnamon Raisin Paleo Breakfast Bread is great alone or toasted with your favorite butter or nut butter. You don’t have to miss bread at breakfast with this grain free, dairy free, healthy and hearty Paleo cinnamon raisin bread!
Does anyone NOT have beautifully fond memories of cinnamon raisin bread?
To be honest, I love cinnamon raisin bread, toasted, with butter, nut butter and jelly, bananas, you get it. But, even fonder in my memory are those glorious, dense, chewy, crispy New York cinnamon raisin BAGELS! And now I’m sad, because this bread is awesome, but, no, I still haven’t made bagels, let alone the real-deal New York cinnamon raisin bagels that I grew up on.
And the cinnamon, raisins, and butter if you’re so inclined. This Paleo cinnamon raisin breakfast bread is hearty, awesome toasted, but pretty perfect on its own.
Ingredients in Cinnamon Raisin Paleo Breakfast Bread
- Almond butter
- Maple syrup
- Vanilla extract
- Almond flour
- Tapioca flour
- Cinnamon & nutmeg
- Sea salt
- Pecans for topping (optional)
Baking with Applesauce Instead of Oil
Wanna know something exciting yet actually not so exciting? Of course you do! That is basically my entire blog summed up. Anyway, this is the first time I’ve baked with applesauce, um, EVER!
So weird, right? I never bought into the whole “applesauce to replace oil” movement and baking with bananas always seemed more attractive to me. As it turns out, the applesauce in this recipe surprised me in a more than pleasant sort of way. I’m sure the almond butter didn’t hurt either, but does it ever?
What Does Applesauce Do for Baking?
Not only does the applesauce replace the oil in this easy Paleo breakfast bread recipe, it also adds nutritious fiber and a delicious subtle taste.
Plus, just like baking with oil, baking with applesauce keeps baked goods extra moist – a necessity for a good loaf of cinnamon raisin bread!
How to Make Cinnamon Raisin Bread
Step 1. Whisk together the wet ingredients in a large bowl.
Step 2. Combine all of the dry ingredients in a separate bowl.
Step 3. Add the dry ingredients to the wet ingredients and stir them until just combined. Be sure not to over-mix the batter, so that your bread rises and doesn’t become too dense.
Step 4. Fold in the raisins and pour the batter into a prepared loaf pan. Bake at 350 degrees for 50-60 minutes.
Step 5. Remove from the oven, allow to cool on a rack, then slice and enjoy!
How to Serve Cinnamon Raisin Bread
-Spread a slice with Kerrygold butter and chow down
-Spread with almond butter and a sugar free jam for a delicious take on a pb&j sandwich
–Turn it into a French toast bake
The possibilities are endless! The moment this almond flour bread came out of the oven – before I sliced it, even before I put it on the cooling rack – I knew it was special! And I was seriously right!
This loaf of cinnamon raisin Paleo breakfast bread was so insanely delicious (I say it a lot, but TRUST) that it disappeared within hours. Go start the oven because you need to bake this cinnamon raisin Paleo breakfast bread, like, NOW!
Hearty Cinnamon Raisin Paleo Breakfast Bread
Hearty Cinnamon Raisin Paleo Breakfast Bread
- 3 eggs
- 3/4 cup unsweetened applesauce
- 2/3 cup creamy almond butter
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 and 1/4 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/2 cup raisins
- Optional finely chopped pecans to sprinkle on top*
Preheat your oven to 350 degrees and line a medium size loaf pan** with parchment paper with a couple of inches overlapping for easy removal later on
In a large bowl, whisk together the eggs, applesauce, almond butter, maple syrup and vanilla. In a separate bowl, combine the almond flour, tapioca flour, cinnamon, nutmeg, baking soda and salt.
Stir the dry mixture into the wet until just combined, then gently fold in the raisins
Transfer the mixture into the parchment lined loaf pan using a spatula to scrape the bowl. Spread out evenly in the pan and sprinkle with finely chopped pecans if desired*
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean and the top is deep golden brown.
Remove from oven and allow to sit in the pan for 2 minutes before picking up both sides of the parchment paper to transfer the loaf to a wire rack to cool completely.
Cool on the wire rack at least 1 hour before slicing and serving. Store leftovers covered in the refrigerator for up to one week - you can toast the bread by the slice before serving.
Enjoy alone or with your favorite butter or nut butter! We toasted ours and spread it with Kerrygold salted butter for an incredible breakfast treat!
*I used about 1/4 cup chopped
**I used a Wilton 8.5"x4.5" but you can also use a 9x5
Want more delicious Paleo breakfast breads? Try one of these!
Banana Blueberry Breakfast Bread
Pumpkin Chocolate Chip Breakfast Bread
Chocolate Cranberry Banana Bread
Almond Butter Chocolate Chunk Banana Bread
Favorite breakfast bread growing up?
If you’re from the NY area do you ever mourn bagels? (Might be the one food I’d agree to get sick on)
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Reader Reviews & Comments
Lisa @ Running Out Of Wine says
I totally miss New York bagels. I rarely eat bagels anymore because they’re just not as good here. That’s one thing I look forward to whenever I go back for a visit!
Meredith @ The Cookie ChRUNicles says
yum! you know I LOVE Ezekiel cinnamon raison bread and especially love ny raisin bagels. always my favorite as a kid and until recently when I switched to sometimes wanting the French toast bagels. It’s a tough toss up lol. I don’t know how people have survived in other areas without ny bagels. there’s just no comparison.
Susie @ Suzlyfe says
I just had a cinnamon raisin bagel, so there you go. I think this needs to become fFrench toast–we always used to do that with our cinnamon raisin bread!
I grew up with my mom baking with applesauce so I always do. I love the texture–dense and moist. She always made a corn, blueberry loaf with applesauce. We ate it warm as soon as she made it. Also, coconut yogurt is a good mix in for making loaves and muffins. The vanilla one and I also aff fresh vanilla bean goes awesome in fruit loafs. Btw, this loaf you baked is a work of art. They are lucky you shared it? Have a great weekend. This is more your kind of weather. Looks like the calm before the storm.
Ellen @ My Uncommon Everyday says
Cinnamon raisin bread is the best! Especially with a little butter. I pretty much never use applesauce as a total replacement for fat, because the results do not compare to fatty baking 🙂 But when there’s the almond flour/butter or it’s used alongside some fat, it’s freaking delicious 😀
Megan @ Skinny Fitalicious says
I made cinnamon raisin bars last week! It’s such a yummy traditional combo that I think has been forgotten about!
Lindsay Cotter says
This looks fantastic! I bet this smells amazing while it’s baking in the oven!
Rebecca @ Strength and Sunshine says
I love cinnamon raisin goodies! My favorite bagel growing up though was blueberry! This one bagel shop’s blueberry bagels were actually blueish/indigo (from the blueberries)…so good! We got bagels and doughnuts every weekend growing up 😛 #spoiled!
I used to get my kids the blueberry ones all the time. Now they’re a tiny bit deprived lol 🙂
I think my favorite bread is probably either pumpkin or banana bread, but this looks SO GOOD, that I don’t think I can pass up making it for long. I never have had a NYC bagel; but your description of them makes me want to get one now.
Oh I hope you can have an NYC bagel at least once! Although after one time, you’ll probably want to stock up, lol!
Arman @ thebigmansworld says
This post hit “home” SO hard- The BEST cinnamon raisin bread I’ve ever eaten (I hang my head in shame) and I ate one every day when in the city was from Duane Reade- They have these chicken sandwiches made with cinnamon raisin bread and omg. It is amazing. Saying that, they changed it and have less raisins and walnuts in the bread, and the chicken salad is 90% grapes.
This looks delicious and will surpass my Duane Reade cravings….maybe.
There is just something about NYC eats I think! Of course I’m partial 🙂 That said it’s not cool to deprive anyone of actual chicken in their chicken salad, ugh!
Julia Rosario says
Is it possible to use regular almond flour if I do not have blanched almond flour? Thanks!
I wouldn’t recommend almond meal since it doesn’t bake in the same way blanched does. That said, I haven’t tried it with this recipe so I’m not sure how it would turn out – if you do try it, let me know!
Lee Aderson says
What can I use in place of Tapioca flour?
Arrowroot will work too, the purpose is for a bit more “fluffiness” so you can actually omit it altogether and add about 3 Tbsp more almond flour.
I don’t have Arrowroot either so I’m afraid I cheated and used one forth cup self-rising flour.
It tastes delicious but I put in a order for Arrowroot so I can do it right next time. I would like a Paleo French bread recipe also. There are times when it’s hard to go without bread.
French bread would be great, I’ll have to put that on my list 🙂
Made it and it was great, tosted a slice and put some butter on it. I did use all purpose flour instead of tapioca. I don’t have to eat Paleo.
That’s great! Good to know it’s versatile even for non-Paleo eaters 🙂
What the heck?! Mine looked as beautiful as yours! My kids love it and there is no way we could wait an hour for it to cool. It is a winner! Thank you.
Tamieka Baker says
This bread is was absolutely delicious! I made it exactly as written and my family and friends gobbled it up. I’m making my second one just two days after I made the first one! The texture was perfect! It rose beautifully and it was just the right amount of sweetness! I toasted a slice and slathered it with almond butter and it was super yummy!! Thanks sharing this amazing recipe!
I’m so happy you liked it! This is definitely one of my favorites too 🙂
Is it possible to sub some of the almond butter with something else? Maybe 1/2 cup almond butter and a little bit more apple sauce? Thank you!
Jill Roberts @ WellnessGeeky says
Wow…this cinnamon raisin paleo breakfast bread is incredible and yummy! It is gluten-free? I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Michele!
Liz Simpson says
Hi Michele! I’m planning to make this today, but would love to try it in my bread maker! I know the recipe is quite different from most “breadmaker recipes”. Do you have any experience converting recipes? I’m wondering if I need to double your recipe for the machine?
This recipe is SPOT ON! It’s moist, flavorful, and the perfect morning treat! Thanks so much for another winning recipe! Love it!
Bella Hardy says
Really this would be special and great cinnamon raisin paleo breakfast bread, Michele! Love healthy food! I would add honey to it! Thanks for sharing!
Glad you enjoyed!!
Love this bread but would like to know the nutritional breakdown.
This was absolutely YUMMY!!! My teen girls ate it right out of the oven!!!
Robin Hamilton @Wellness Wires says
The colors are so vibrant and your photography is fantastic! Thx for sharing hearty cinnamon raisin paleo breakfast bread recipe, I definitely add it to my cookbook!
This stuff is soooo good! I have made it twice now with a few changes that I am sure aren’t necessary but personal preferences. I use 1 cup almond flour and 1/4 cup coconut flour. I add additional spices like ginger, allspice, turmeric in no specific amounts. I also use a little more honey than maple syrup to make the 1/3 cup. We have our own hives so much cheaper. I also use chopped dates instead of raisins.
Sounds delicious! I’m glad the subs work out well for you 🙂
I made this bread today and I now have a serious problem….. half the loaf is gone all ready! This is beyond yummy! I have searched in vain for a good paleo bread, and I have made many, and I’m so happy that at least breakfast is now covered. Came out perfect, not too almondy, moist and is superb when toasted.
Thrilled you loved it!
What almond butter do you use?
Oh my!!! Thee BEST bread!! So scrummy yummy delicious!! Ooh I can’t wait to try other recipes of yours!!! Thank you!!
taylor johnson @tayloright says
Recipes that actually have all healthy/clean ingredients in them are hard to come by. Thanks Michele!
This recipe is a real adventure for the taste buds, I’ll be making this again for sure, my family was a big fan of this breakfast bread.
Fabulous!!! This is one of the best loaf breads I have made. Perfect texture, perfect amount of sweetness, rose perfectly…just fabulous! Thank you!
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Yum! Tried this yesterday! Super easy + tasty! ? Thank you for the recipe!
This is delicious! We subbed tapioca with arrowroot, and the bread was super wet (but firm enough to slice) and all the raisins sank to the bottom. Any thoughts?
Great recipe. I didnt change a thing, delicious.
Any suggestions for subs for the almond? Baking Paleo with an almond intolerance is so hard!
Tony Saladino says
I made this after making another paleo bread that is similar but just crumbled too much. Your recipe is the best. Very moist and tasty. It’s even better toasted and with butter. I would like to know if there’s anything I can do to make it a little less crumbly. Even if there’s not, I’ll keep making this great bread.
Nicole T says
This was incredible. I cannot wait to make it again.
Just made it and it turned out AMAZING. My favorite breakfast recipe bread so far ❤️
Woww Amazing it must be delicious
Turned out perfectly! Amazing recipe. Perfect texture. I’ve made this one a few times now, and a few others in between. I just spent a half an hour deleting all other gluten free cinnamon raisin bread pins off my pinterest board because seriously… i only need this one.
Can you make these into muffins?! Would anything need to be changed
Yes – I made 14 standard muffins – but next time will fill the silicone muffin liners full and make 12. Side note – I don’t care for raisins so used dried cranberries. Yum!
Baked 350° for 20-22 min.