Gluten-free Cinnamon Raisin Bread combines the cozy taste of cinnamon and raisins with the tender, chewy nooks and crannies of traditional bread. Eat it soft and fresh or toast it for a little crunch. Either way this vegan, refined sugar-free and nut-free bread should be added to your list of quick but comforting breakfast food!
Gluten-free Cinnamon Raisin Bread
One of the biggest challenges of making gluten-free baked goods is creating the right blend of flours and starches to mimic the soft and chewy texture of their glutenous counterpart. The blend that I created for this bread is a-maz-ing!
The top of the loaf has that crusty firm shell of fresh-baked bread. When I cut into the loaf I think I may have heard the angels sing! The knife gently made its way through without producing broken chunks or a plethora of crumbs. Instead, there before me lay a fully intact slice of bread, containing those sought after nooks and crannies so often illusive in gluten-free bread. The mouthfeel was wonderful — tender and chewy.
Nut-free Cinnamon Raisin Bread
I have heard from so many people with nut allergies how difficult it is to find gluten-free recipes that don’t contain nuts or nut flours. I am happy to report that this recipe is nut-free.
It does contain coconut oil which is disputably not from a nut. While many people have allergies to coconut, it is usually classified as a drupe (a fruit with a hard covering that encloses a seed). But safety first! If you are not comfortable consuming coconut oil then feel free to replace it with grapeseed oil.
I truly love this recipe just the way it is. But anytime I develop a recipe I always try to account for as many taste preferences and dietary restrictions as possible. If you are a serious lover of cinnamon, I think you could add another teaspoon or two of cinnamon.
When using sweetener (in this case I use maple syrup and coconut palm sugar) I add the minimum amount required to make the recipe taste delicious and legit without going over the top. If you are not concerned about reducing sugars in your diet and you desire a sweeter loaf, you could use 1/2 cup coconut palm sugar instead of the 1/3 cup I call for in the recipe.
I love to change up the dried fruit! I substitute regular raisins with golden raisins or cherries. One of my all time favorite combinations is golden raisins with dried sour cherries, yumm! Though I haven’t tried it, next on my list is dried apricot.
Looking for another fruit bread? Try my Gluten-free Cranberry Banana Bread. Or maybe something savory like my Rosmarino Vegan Flatbread. If you can’t decide, perhaps something in between like my Vegan Brazilian Cheese Bread. Enjoy!!