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The Best Gluten Free Cinnamon Raisin Bread (No Knead)

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Last Updated on November 28, 2020

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.

The Best Gluten Free Cinnamon Raisin Bread (No Knead) on a platter

 

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:

  1. 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. 
  2.  It’s crazy good so I highly suggest doubling the recipe.
  3. It’s also one of the best paleo cinnamon raisin bread recipes in addition to being gluten free
Gluten Free Cinnamon Raisin Bread
Yield: 6 people

Gluten Free Cinnamon Raisin Bread

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

You'll love every bite of this gluten free cinnamon raisin bread!

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.

Nutrition Information:

Yield:

6

Serving Size:

g

Amount Per Serving: Calories: 331Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 263mgCarbohydrates: 53gFiber: 4gSugar: 26gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Irene DICKERSON

Friday 17th of September 2021

I’m on a gluten free diet. I can’t do but flours. What can I substitute for the almond flour?

Kay Brasington

Wednesday 17th of March 2021

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? Thanks.

Kelly Bejelly

Wednesday 13th of October 2021

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.

Lori

Wednesday 17th of March 2021

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.

Kathy

Wednesday 19th of February 2020

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!!!!!

Kelly Bejelly

Thursday 20th of February 2020

So glad you enjoyed it kathy!

Mina

Tuesday 11th of July 2017

Should I store in refrigerator?

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