Paleo Cinnamon Raisin Bread
This Paleo Cinnamon Raisin Bread is such a delicious treat to wake up to. Smells heavenly toasting in the oven with a fresh pot of coffee or tea brewing!
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
- Total Time: 1 hour 10 minutes
- Yield: 10-12 slices 1x
Ingredients
- 3 cups almond flour (Bob’s Red Mill)
- 1 1/4 cups potato starch (not potato flour) or 1 cup +1 tbsp tapioca starch
- 1 tablespoon cinnamon
- 1 teaspoon baking powder (Hain brand is grain-free)
- 1/2 teaspoon baking soda
- 1 cup + 3tbsp milk (or plain, unsweetened almond milk/coconut milk).
- 2 1/2 tablespoons honey
- 1 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, 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 secure foil overtop and bake another 15-25 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!
- Prep Time: 15 min
- Cook Time: 55 min
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!!
Is the 11/3 cup tapioca starch and milk supposed to be 1/3 cup??
We absolutely love this bread! It makes wonderful French toast and can be enjoyed by simply warming it with a little butter for a quick snack. Outstanding!!!
★★★★★
Thank you my friend, it makes me SO happy that you love it!! We are crazy for your breads, they are out of this world-so delicious!! 😀
Could I do this bread in a bread machine?
Hello! We have not tested this in a bread maker, so I wouldn’t be able to guarantee the results with that method, I so wish I could. It’s possible it could work on quick bread cycle. If you try it, we’d love to know how it goes! 🙂
Do you have the nutrition information for this?
We’ve added the nutrition info right below the recipe, hope this helps! 🙂
My mom 85, is a huge fan of cinnamon raisin toast. I love it too but I’m gluten intolerant and try to be paleo. During covid, every time we order cinnamon raisin gf bread it never comes. I saw this recipe and decided to give it a try. I had to make my own almond flour as I was also out of that! TG for my vitamix! This recipe is divine! I used tapioca starch not potato starch…I have to say this was delicious and will be joining my regular planned meals. No more store bout for me! Not too sweet nice and cinnamony goodness. Thank you so much for sharing!
Hmm I was trying to add pic of my loaf but can’t seem to but it’s beautiful!
★★★★★
I’m thrilled to read this, thank you so much for your kind review! I’m delighted that you and your mom are enjoying the bread, this makes my day. And I agree, thank goodness for Vitamix, it makes almond flour beautifully! And I’m sorry the photo did not upload I wish I could see, I know your loaf must be gorgeous! 😀
Could apples be substituted for the raisins?
Hi! That’s a great question and sounds like a delicious alternative. We’ve not tested it that way, but apples should be fine. Hope you enjoy the bread!
Hi there! I’m new to going grain free, and miss bread so much! This recipe sounds awesome. Could I substitute the honey for maple syrup? Thanks!!
Hello! Yes you absolutely can use honey instead of the maple syrup, it’s a lovely substitute. Hope you enjoy the bread! 😀