Paleo Raisin Bread

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I can’t believe that my cookbook Paleo Eats released 3 years ago!It seems like just yesterday I was knee deep in dirty dishes, almond flour and ink.  It was so freaken hard and there were times I just cried. Yes, cried. I had put so much pressure on myself and my book and it’s only now, 3 years later that I can truly see how blessed I am to have created this cookbook.  It is a book that will live on past me and I am so blessed that I was able to put so much love and care into the recipes and the book.

I wanted to celebrate Paleo Eats by releasing another highly praised recipe from my cookbook. This recipe for Paleo Raisin Bread is everything you miss from wheat bread.

 

Paleo Raisin Bread

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Author: Kelly Bejelly
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Ingredients

Instructions

  1. Preheat the oven to 350 degrees. Grease a 5 by 9-inch loaf pan.
  2. In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, baking powder, and salt and blend well.
  3. Add the vanilla extract, eggs, apple sauce, honey, and vinegar and mix until you have a smooth thick batter. Fold in the raisins.
  4. Pour the batter into the prepared pan.
  5. Bake for 35 to 40 minutes, or until a toothpick comes out clean.
  6. Remove and let cool in the pan before slicing.

22 Comments

  1. eva wheatley May 19, 2017 at 1:57 pm

    what can be subbed for tapioca flour?

    Reply
  2. Renee June 5, 2017 at 9:29 am

    We made this for school breakfast a couple weeks ago and it is so good! Thanks!

    Reply
  3. Tina June 5, 2017 at 4:03 pm

    This is perfect for my paleo buddies that crave bread!

    Reply
  4. Jean June 6, 2017 at 7:00 am

    This looks amazing! And I just love how easy the directions are.

    Reply
  5. Kari - Get Inspired Everyday! June 6, 2017 at 7:16 am

    Toasted raisin bread was my ultimate breakfast as a child, and this (much healthier) version looks so good, my mouth is watering right now!

    Reply
  6. Jo Romero June 8, 2017 at 10:35 am

    I’m going to a BBQ this weekend and they’ve asked me to bring something sweet so I’m going to make this! Can’t wait, and I like that there’s only a little bit of coconut flour in it, my kids hate coconut so they’ll never need to know 🙂 Thanks again, great recipe.

    Reply
  7. ChihYu June 8, 2017 at 12:26 pm

    What a lovely everyday comfort food ! I imagine enjoying it in the morning with a cup of coffee or afternoon tea !

    Reply
  8. Michele Spring June 8, 2017 at 6:27 pm

    Wow, has it really been 3 years? Time sure flies! Still one of my fave books though – and we LOVE this Paleo raisin bread. So yummy!

    Reply
  9. Cristina Curp June 10, 2017 at 9:31 am

    MMmmmmMMM! I can just smell it! Picturing a toasty slice with a melting pat of butter on it!

    Reply
  10. Emily @ Recipes to Nourish June 10, 2017 at 8:28 pm

    I need to make this, I haven’t had raisin bread since I went gluten free many years ago and I miss it. This bread looks amazing! I know my whole family would enjoy this.

    Reply
  11. Anya June 11, 2017 at 5:00 pm

    Love that this classic treat can be recreated with a paleo twist. I need to make this soon for my family.

    Reply
  12. Holley Marth June 11, 2017 at 7:33 pm

    This bread looks amazing. Sometimes just cooking makes me cry, but a cookbook, that is impressive! Does this bread toast well?

    Reply
  13. Georgina Young June 12, 2017 at 6:38 am

    This look so scrummy! I’d eat this with lashings of grass-fed butter on this! <3

    Reply
  14. Real Food with Dana June 12, 2017 at 7:15 am

    Raisin bread was one of my favorite breakfast options growing up! Really need to try this one!

    Reply
  15. Darryl June 12, 2017 at 11:23 am

    This is so easy to follow and quick to prepare, nice one!

    Reply
  16. Becky Winkler June 13, 2017 at 5:15 am

    Oooh I always used to ask for cinnamon toast on raisin bread as a kid. This paleo version looks absolutely fabulous!!

    Reply
  17. Mina July 11, 2017 at 12:14 pm

    I just made this right now and it turned so moist and yummy! I’ve missed raisin bread for such a long time but not anymore! This is definitely going to be a staple in our house. The only alteration I made was that I added some cinnamon. Thank you Kelly for an amazing recipe!

    Reply
    1. Kelly Bejelly July 11, 2017 at 6:25 pm

      So glad you enjoyed it hun and yes you can store in the refrigerator.

      Reply
  18. Mina July 11, 2017 at 12:20 pm

    Should I store in refrigerator?

    Reply

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