Gluten-Free Cinnamon Raisin Bread Recipe

Heather Dessinger

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gluten free cinnamon raisin bread recipe

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 2
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4.63 from 8 votes

Gluten-Free Cinnamon Raisin Bread Recipe

This recipe is sweet, chewy, and full of plump raisin goodness, but it's the cinnamon sugar swirl that adds a little something extra to every slice.
See the notes section for an optional glaze topping that can be drizzled over the bread.
Course Desserts
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 335kcal
Author Heather Dessinger


Dry Ingredients

Wet Ingredients

Cinnamon Sugar Swirl Mixture

Cinnamon Sugar Topping


  • 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!


Calories: 335kcal | Carbohydrates: 33g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 168mg | Potassium: 267mg | Fiber: 5g | Sugar: 14g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg

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.

lemon bread recipe

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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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.