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Last Updated on March 13, 2022
There is just nothing like a slice of this Gluten Free Cinnamon Raisin Bread (No Knead) for breakfast! Top with jam or butter for a special treat.
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 Gluten free Cinnamon Raisin Bread is everything you miss from wheat bread.
Seriously, you will not believe this bread is grain-free as it’s got that perfect chew and texture you remember from wheat bread. It holds up well and toasts like a dream. You can even make french toast with it!
My kids, who seriously eat more peanut butter bread than anything, even gave this recipe two thumbs up.
A couple of notes about this Gluten Free Cinnamon Raisin Bread Recipe:
- Yes, you can make it ahead and freezer it. You will want to make sure that you store it in a airtight bag or container and it will last up to 3 months in your freezer.
- It’s crazy good so I highly suggest doubling the recipe.
- It’s also one of the best paleo cinnamon raisin bread recipes in addition to being gluten free
Gluten Free Cinnamon Raisin Bread
You'll love every bite of this gluten free cinnamon raisin bread!
- 1 cup almond flour
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup applesauce
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 cup raisins
- Preheat the oven to 350 degrees. Grease a 5 by 9-inch loaf pan.
- In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, cinnamon powder, baking powder, and salt and blend well.
- Add the vanilla extract, eggs, apple sauce, honey, and vinegar and mix until you have a smooth thick batter. Fold in the raisins.
- Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until a toothpick comes out clean.
- Remove and let cool in the pan before slicing.
Amount Per Serving: Calories: 331Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 263mgCarbohydrates: 53gFiber: 4gSugar: 26gProtein: 7g
I’m addicted to raisins, so this recipe came at the perfect time!
what can be subbed for tapioca flour?
You can sub arrowroot hun.
We made this for school breakfast a couple weeks ago and it is so good! Thanks!
This is perfect for my paleo buddies that crave bread!
This looks amazing! And I just love how easy the directions are.
Toasted raisin bread was my ultimate breakfast as a child, and this (much healthier) version looks so good, my mouth is watering right now!
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.
What a lovely everyday comfort food ! I imagine enjoying it in the morning with a cup of coffee or afternoon tea !
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!
MMmmmmMMM! I can just smell it! Picturing a toasty slice with a melting pat of butter on it!
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.
Looks super yummy!!
Love that this classic treat can be recreated with a paleo twist. I need to make this soon for my family.
This bread looks amazing. Sometimes just cooking makes me cry, but a cookbook, that is impressive! Does this bread toast well?
This look so scrummy! I’d eat this with lashings of grass-fed butter on this! <3
Raisin bread was one of my favorite breakfast options growing up! Really need to try this one!
This is so easy to follow and quick to prepare, nice one!
Oooh I always used to ask for cinnamon toast on raisin bread as a kid. This paleo version looks absolutely fabulous!!
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!
So glad you enjoyed it hun and yes you can store in the refrigerator.
Should I store in refrigerator?
I finally made this today – added in just a few TB coconut sugar, just in case, and my goodness, it’s my new favorite thing!!!! Honestly, it has a great texture, great taste. I love it!!!!! It’s going to be a staple in my house! THANK YOU for this recipe!!!!!
So glad you enjoyed it kathy!
I made this Raisin Bread recipe today and it was so delicious and was very easy to make. I am so glad that I happened upon your blog via another site. I can’t wait to try some of your other recipes.
This was my first attempt and I failed. I could not get the ingredients mixed properly no matter how long I tried. Finally picked it up out of the bowl and kneaded it. It did not rise and was very chewy. Is this because I had to hand knead it? How could this have been avoided? I would really like to try this again but how the heck do you get the ingredients thoroughly mixed?
If your mixture is very dry, you might want to add a tablespoon or two of water to get more of a soft dough. You should not be able to kneed this. It should be thick like waffle batter.
I’m on a gluten free diet.
I can’t do but flours. What can I substitute for the almond flour?
Can u use all purpose gf flour instead?
Hi Christine! Unfortunately, you can not use all puropose GF flour. If you try, you will be creating a whole new recipe.
I made this GF raisin bread tonight and added some cinnamon to it and it was very tasty but I felt it needed something else. I am looking for a little more flavor. Not sure what it needs. Maybe a little white sugar or brown sugar. Anyone have any suggestions?
A dusting of brown sugar over the top before baking would be a good touch for extra sweetness.
It looks good but how much cinnamon should i use?