Cinnamon Raisin Bread 💜 (naturally sweetened)
There’s nothing quite as soothing + delicious as a warm, buttered slice of cinnamon raisin toast. I adored it as a child and it’s still one of my favorites today. And I love to make it from scratch because it fills your kitchen with warm, sweet and spicy aromas—an incredible way to start the day!
This grain-free version is semi sweet, more like the traditional bread, which allows for added flexibility in preparation. And there are so many options, even savory! It’s so delicious straight out of the oven with a drizzle of honey and even better toasted with a pat of butter. It’s fantastic for making French toast and it also works beautifully as toasted sandwich bread—we love to pair it with ham, Swiss and honey mustard. And if you have any leftover, bread pudding is another excellent choice!
Tips for today:
-Tapioca starch can be used instead of potato starch, measurements in recipe below.
-We used a 1 pound loaf pan for this recipe.
-Allowing your bread to cool completely after baking will give it time it to firm up and become the ideal texture for toasting. Cut into 1/2 inch thick slices and toast at 350 degrees for 10 minutes or on the light to medium setting on your toaster.
-This recipe can easily be made dairy-free by subbing milk with plain, unsweetened almond milk.
-For our French Toast, we use a couple of eggs, about 1/2 cup of almond milk, pinch of nutmeg + cinnamon, vanilla extract + orange zest. On extra cold days, we add a little bourbon.😋
Enjoy the recipe + Happy Bread Baking!😊
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Grain-Free Cinnamon Raisin Bread
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Prep Time: 15 min -
Cook Time: 45 min
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Total Time: 1 hour
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Yield: 10 slices
Print Recipe
Pin RecipeIngredients
- 3 cups almond flour (Bob’s Red Mill)
- 1 1/2 cups potato starch (not potato flour) or 1 1/2 cups + 2tbsp tapioca starch
- 1 tablespoon cinnamon
- 1/2 teaspoon baking powder (Hain brand is grain-free)
- 1/2 teaspoon baking soda
- 1 1/3 cups milk (or plain, unsweetened almond milk).
- 2 1/2 tablespoons honey
- 1 tablespoon olive oil
- 1/2 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 2/3 cup raisins
- 3 egg whites
- Cinnamon Honey Drizzle:
- 3 tablespoons honey
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees
- In a large bowl, whisk together almond flour, potato starch, cinnamon, baking powder and baking soda.
- Add milk, honey, olive oil, apple cider vinegar and vanilla extract, combine until smooth, batter will be thick. Stir your raisins into the batter. Set batter aside.
- In a separate, medium sized bowl, blend your egg whites with a hand mixer until they form soft peaks (about one minute).
- Fold whipped egg whites into your bread batter until evenly combined and smooth. Pour batter into a parchment paper lined 1 pound loaf pan (8.5 x 4.5).
- In a small dish, mix together 3 tbsp of honey + 1 Tbsp of cinnamon. Drizzle cinnamon honey over the bread mixture and then run a knife through to create swirls. Place into a preheated oven and bake at 350 degrees for 35 minutes uncovered, then place foil overtop and bake another 10-15 minutes until firm.
- Let bread cool completely before toasting. The cooling process will firm the bread, making it ideal for toasting and french toast. Cut into 1/2 inch thick slices. Store in an airtight container. Enjoy!
Keywords: paleo, grainfree, glutenfree, cinnamonbread, bread, raisin, breakfast
Catherine, this bread looks heavenly! It has such a gorgeous fluffiness to it and the cinnamon swirls throughout are perfection! I love the idea of eating it with Swiss, ham, and honey mustard. I bet that is delicious. The french toast looks incredible as well. Perfect loaf for the upcoming fall season.
Thank you dearest Noelle!! I appreciate it so much! It really is such a treat with ham and swiss, I love how versatile breads can be. 😀
So many fond memories of eating cinnamon raisin bread growing up! I’m drooling! I love it hot and buttered! OMG! Catherine this is some gorgeous bread! Pinning! 😀
Thanks so very much, Kim! 😀 I do too, such a comforting breakfast for Fall!
could I substitute tapioca starch for the potato starch?
Hi Janet! I have not tested it, but I think subbing in tapioca starch should work just fine. 🙂
I’m not really concerned about being grain free, and this looks delicious, could it be made with whole wheat flour?
Hi Cassandra! Thank you for your kind comment. 🙂 Unfortunately, whole wheat flour would behave differently than almond flour when mixed with the other ingredients in this recipe and the results would not be the same. I so wish the wheat flour could just be subbed in, but I’m afraid it wouldn’t work. Wish I had a better solution for you!
Can you substitute the almond flour just gluten free flour? I have a nut allergy, and have been looking for a good cinnamon bread recipe.
Hi Robin! I have not tried it, but I could give my best guess as how to make it work with gluten free flour. Just omit the almond flour as well as the potato starch and replace with 3.5 cups of gluten-free flour blend and increase the milk measurement to 1/2 cup. Hope that helps! 🙂
Wow Catherine! You out did yourself again!! This bread is my absolute favorite! it reminds me of my favorite Sun Maid but better! Delicious! And I love that you put bourbon in the French toast haha I’m feeling a little nostalgic!
Oh thank you dear Natalie!! 😀 The bourbon really adds a special kick, haha! 😉 And I totally remember how good the Sun Maid cinnamon bread was, so yummy!!