Gluten-Free Cinnamon Raisin Bread Recipe

4.63 from 8 votes

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

Cook Time 45

Total Time 55

Servings

Calories 335kcal

Author Heather Dessinger

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!