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!
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!