Just like this double chocolate zucchini bread, there’s a debate in my house about whether this recipe is actually a bread at all. One child is convinced it’s cake and another considers it more of a giant cinnamon roll . . . especially when I drizzle it with the optional glaze topping I’ll share below.
We’re all in agreement about one thing, though – it’s sweet, chewy, and full of plump raisin goodness, but it’s the cinnamon sugar swirl that adds a little something extra to every slice.
Since this no knead recipe doesn’t require yeast to rise, it’s super simple to make . . . even my ten year old can bake it on his own. I hope you love it as much as we do – feel free to leave a comment below and let me know!
Gluten-Free Cinnamon Raisin Bread Recipe
Ingredients
Dry Ingredients
- 2 cups blanched almond flour
- ⅓ cup coconut flour
- 2 tbsp tapioca flour
- 2½ tsp baking powder (here's how to make your own)
- ¼ tsp sea salt
- ¾ cup raisins
Wet Ingredients
- 6 large eggs (room temperature)
- ½ cup maple syrup (room temperature)
- ⅓ cup water
- ⅓ cup melted butter (can substitute melted coconut oil if dairy-free)
- 1 tsp vanilla extract (here's how to make it)
Cinnamon Sugar Swirl Mixture
- ¼ cup coconut sugar
- 1½ tsp ground cinnamon
Cinnamon Sugar Topping
- 2 tsp coconut sugar
- pinch of cinnamon
Instructions
- Preheat your oven to 350F. Grease a 1.5 quart loaf pan and line it with parchment paper.
- In a large bowl, stir together all the dry ingredients except raisins – almond flour, coconut flour, tapioca starch, baking powder, and sea salt – until well combined.
- Mix together the cinnamon sugar you will be using for the swirl and bread topping. I mix them in two separate bowls because I find that it easier to measure correctly.
- In a medium bowl, mix together eggs, maple syrup, water, butter (or coconut oil) and vanilla extract. Add liquid mixture to flour mixture and stir until well combined.
- Add the raisins and stir again to combine.
- Pour half of the bread batter into the loaf pan. Sprinkle with the cinnamon sugar swirl mixture and then place the rest of the batter on top. Pat it into a roughly even layer.
- Pat the top down until it’s mostly even, then use a butter knife to swirl the sugar through the dough. I usually just cut into the top of the dough, and make a series of “S” motions while moving my knife up and down. Sometimes it makes a pretty pattern and sometimes it doesn’t, but it always tastes delicious.
- Sprinkle the remaining cinnamon sugar mixture over the top with your fingers.
- Bake for about 40-50 minutes, or until a knife comes out clean.
- Remove from the oven and allow to cool a little before lifting the bread out of the pan. Slice and serve warm, room temperature or chilled – we like all three ways!
Nutrition
Frequently Asked Questions
Can I substitute the almond and coconut flour for another one, like brown rice flour or a pre-made gluten-free flour blend?
In general, almond flour and coconutt flour absorb liquid differently than standard flour mixes, so probably not. Substitution might work with ratio adjustments, but I haven’t tested with other flours so I can’t offer any specific guidance.
Many gluten-free cinnamon bread recipes call for xanthan gum. Why doesn’t yours?
Xanthan gum is difficult for a lot of people to digest, so I don’t typically use it in recipes. The texture of this bread is more soft and cakey than the “sandwich bread” texture of some versions.
Can I use this bread to make French toast?
Because it’s so moist it’s not really ideal for absorbing extra liquid, so I wouldn’t recommend it.
3 More Gluten-Free Quick Bread Recipes To Try
Banana Bread – There are regular compliments, and there are “I’m soooo thirsty mama but I don’t want to drink water and lose the banana flavor” compliments. When I got the latter one from my littlest on this recipe, I figured it was finally time to share it with you.
Glazed Lemon Bread – This sweet and tangy lemon bread is made with wholesome ingredients, and I’ve been told by one Starbucks Lemon Loaf lover that it’s just as satisfying as store-bought.
Gluten-Free Zucchini Bread – Sweet and moist with a light crumb, this gluten-free zucchini bread is so delicious and easy to make. Seriously, it’s so good it will win over any zucchini-haters you might know . . . especially since it doesn’t actually taste like zucchini.
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