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+ servings
Cinnamon raisin bread sliced and laid out nicely.

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!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 10
Calories 136 kcal

Equipment

  • 8+½" x 4+½" Bread Pan
  • Parchment Paper

Ingredients
  

Wet Ingredients

  • ¾ Cup Unsweetened Applesauce
  • 3 Eggs
  • ½ Cup Raisins
  • 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!