Cinnamon Raisin Bread Recipe

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Cinnamon Raisin Bread

Cathy Gillespie


Honey can be used instead of the agave.

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3/4 c
coconut flour
3/4 c
almond flour
1/4 c
flax meal
1/2 c
1/2 c
coconut oil
1/2 c
unsweetened applesauce
2 Tbsp
ground cinnamon
1 tsp
baking powder
1 tsp
sea salt
1/2 tsp
black pepper, opt


1Preheat oven 350. Line baking pan with parchment paper. Soak raisins in enough water to cover them; set aside.
2In a large bowl, whisk eggs until frothy and light. Add coconut oil, agave syrup and applesauce. Blend until combined.
3Sift coconut and almond flour, flax meal, baking powder, salt and spices into wet ingredients. Beat until smooth and well combined. Drain raisins and add into batter.
4Pour batter into prepared baking pan. Bake 20-25 minutes, or until golden brown and firm to the touch. Remove from oven and let cool about 5 minutes.
5Slice and serve warm.

This can be baked in an oiled loaf pan 40-45 minutes for Cinnamon Raisin Loaf bread.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy