This is the best Gluten-Free Cinnamon Raisin Bread you'll ever try! It's surprisingly easy to make, and you don't need any oil or yeast. Perfect for anyone who is gluten-free, dairy-free, or Paleo!
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🍴Ingredient Notes
- Unsweetened Applesauce - Any applesauce will work for this recipe. I like using unsweetened to cut down on added sugar. I also have a simple homemade recipe that's super easy to make!
- Eggs - I have not tested this recipe with an egg replacement, and I would not recommend it.
- Raisins - If you're not a fan of raisins you can skip this ingredient! Walnuts or chocolate chips would be a good replacement.
- Coconut Sugar - You can swap for any granulated sugar. If you're looking for a sugar-free option, Lakanto Golden Monkfruit is my go-to!
- Apple Cider Vinegar - This helps to activate the baking soda. I promise you won't taste it!
- Almond Flour - My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! I would not swap for any other flour.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
- Baking Powder + Baking Soda - You'll need both to create the perfect texture!
- Cinnamon - Cinnamon is one of the most important ingredients in this recipe! I personally love using Ceylon cinnamon because it has an amazing flavor.
🍴Step by Step Instructions
Making the Bread Batter
- Start by adding all dry ingredients into a mixing bowl. Stir together with a whisk until fully combined.
- In a separate bowl add applesauce, eggs, coconut sugar, apple cider vinegar, and vanilla extract. Stir together with a whisk until fully combined.
- Next, pour dry mixture into wet mixture and fold together until all flour is absorbed. Then gently fold in the raisins.
Baking the Bread
- Grease a bread pan or line with parchment paper. Pour half of the batter inside, and then pour an even layer of cinnamon and sugar. Pour the rest of the batter on top. Use the end of a spoon or toothpick to swirl the batter in circular motions.
- Bake the bread at 350° for about 40-45 minutes. Let cool for a few minutes before removing from the pan. (Use parchment paper to pull out.) Remove parchment paper and set the bread on a cooling rack. Enjoy!
Baking Tips
- When measuring flours, use a spoon to add the flour to a measuring cup and take a butter knife to push off the excess flour. Do NOT pack the flour. (Especially cassava flour.)
- If you use parchment paper, let the bread cool for about 5 minutes. Then pull the bread out of the pan with the parchment paper and transfer to a cooling rack. (Remove parchment paper from bottom.)
- It's best to let the bread cool for at least 30 minutes before cutting to help it set!
Frequently Asked Questions
Can I make this recipe without eggs?
No, I would not recommend it.
Do I need yeast for this recipe?
No, I use baking powder, baking soda, eggs, and apple cider vinegar to give it the perfect texture!
Can I skip the apple cider vinegar?
No, you need this to activate the baking soda. You can also try using lemon juice. (You'll need something acidic.)
How to store leftovers
Leftovers can be stored on the counter at room temperature in a container for a few days, but they can also be stored in the refrigerator for up to a week.
You can also pre-slice bread and store in an airtight bag or container in the freezer. To reheat, you can toast a slice for a few minutes! I usually toast mine and serve with a little butter, or for almond butter for a dairy-free option!
More bread recipes!
- Chocolate Banana Bread
- Cranberry Orange Bread (Paleo)
- Lemon Poppy Seed Bread
- Pumpkin Banana Bread (Paleo)
After you make this Gluten-Free Cinnamon Raisin Bread, make sure to leave a comment & rate the recipe!
Recipe
Gluten-Free Cinnamon Raisin Bread
This is the best Gluten-Free Cinnamon Raisin Bread you'll ever try! It's surprisingly easy to make, and you don't need any oil or yeast. Perfect for anyone who is gluten-free, dairy-free, or Paleo!
Equipment
- 8+½" x 4+½" Bread Pan
- Parchment Paper
Ingredients
Wet Ingredients
- ¾ Cup Unsweetened Applesauce
- 3 Eggs
- ½ Cup Raisins
- ⅓ Cup Coconut Sugar Sub with Lakanto Golden Monkfruit for lower sugar option.
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 1 Cup Almond Flour
- ½ Cup Cassava Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Salt
Cinnamon Swirl
- 2 Teaspoons Cinnamon
- 2 Tablespoons Coconut Sugar
Instructions
Making the Bread Batter
- Start by adding all dry ingredients into a mixing bowl. Stir together with a whisk until fully combined.
- In a separate bowl add applesauce, eggs, coconut sugar, apple cider vinegar, and vanilla extract. Stir together with a whisk until fully combined.
- Next, pour dry mixture into wet mixture and fold together until all flour is absorbed. Then gently fold in the raisins.
Baking the Bread
- Grease a bread pan or line with parchment paper. Pour half of the batter inside, and then pour an even layer of cinnamon and sugar. Pour the rest of the batter on top. Use the end of a spoon or toothpick to swirl the batter in circular motions.
- Bake the bread at 350° for about 40-45 minutes. Let cool for a few minutes before removing from the pan. (Use parchment paper to pull out.) Remove parchment paper and set the bread on a cooling rack. Enjoy!
Notes
Baking Tips
- When measuring flours, use a spoon to add the flour to a measuring cup and take a butter knife to push off the excess flour. Do NOT pack the flour. (Especially cassava flour.)
- If you use parchment paper, let the bread cool for about 5 minutes. Then pull the bread out of the pan with the parchment paper and transfer to a cooling rack. (Remove parchment paper from bottom.)
It's best to let the bread cool for at least 30 minutes before cutting to help it set!
Frequently Asked Questions
Can I make this recipe without eggs?No, I would not recommend it. Do I need yeast for this recipe?
No, I use baking powder, baking soda, eggs, and apple cider vinegar to give it the perfect texture! Can I skip the apple cider vinegar?
No, you need this to activate the baking soda. You can also try using lemon juice. (You'll need something acidic.)
How to store leftovers
Leftovers can be stored on the counter at room temperature in a container for a few days, but they can also be stored in the refrigerator for up to a week. You can also pre-slice bread and store in an airtight bag or container in the freezer. To reheat, you can toast a slice for a few minutes! I usually toast mine and serve with a little butter, or for almond butter for a dairy-free option!Nutrition
Serving: 1gCalories: 136kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 274mgPotassium: 97mgFiber: 2gSugar: 2gVitamin A: 78IUVitamin C: 1mgCalcium: 96mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
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Markie
This looks great! Does the cassava flour serve a purpose or the texture? Have you ever tried using all almond flour and skipping the cassava flour?
Mariah Mandile
Thank you! Yes, it is necessary for creating the right texture for this recipe. Almond flour is a completely different texture and would not work. The only swap that might work is a gluten-free 1-1 flour! Cassava flour is very fine and light similar to regular flour. Let me know if you try!