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Gluten Free Sweet Cinnamon Raisin Bread

Gluten-Free Sweet Cinnamon Raisin Bread

Linda M. Harris
This Gluten-Free Sweet Cinnamon Raisin Bread is a deliciously soft, aromatic loaf filled with sweet cinnamon swirls and plump raisins.
Made with gluten-free ingredients, it's perfect for those with dietary restrictions or anyone looking to try something new.
This bread is perfect for breakfast, as a snack, or as a dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free
Servings 8 Slices
Calories 180 kcal

Equipment

  • 1 loaf pan (9x5 inches)
  • 1 Mixing bowl (medium size)
  • 1 large spoon or spatula
  • 1 small bowl (for cinnamon-sugar mix)
  • 1 oven
  • Measuring spoons and cups
  • 1 cooling rack

Ingredients
  

  • 2 cups 240g Gluten-free flour blend
  • 1/2 cup 100g Sugar
  • 2 tsp 4g Baking powder
  • 1/2 tsp 1g Salt
  • 1 1/2 tsp 3g Ground cinnamon
  • 1/4 cup 60ml Milk (or dairy-free milk alternative)
  • 1/4 cup 60ml Vegetable oil (or melted coconut oil)
  • 2 large Eggs
  • 1 tsp 5ml Vanilla extract
  • 1/2 cup 80g Raisins
  • 1/4 cup 50g Brown sugar (for cinnamon-sugar mix)
  • 1 tsp 2g Ground cinnamon (for cinnamon-sugar mix)

Instructions
 

  • Preheat the oven to 350°F (175°C).
    Grease and line a 9x5-inch loaf pan with parchment paper or cooking spray.
  • Mix dry ingredients: In a medium mixing bowl, whisk together gluten-free flour, sugar, baking powder, salt, and ground cinnamon.
  • Prepare wet ingredients: In a separate bowl, whisk the eggs, vanilla extract, oil, and milk until fully combined.
  • Combine wet and dry: Pour the wet ingredients into the dry mixture. Stir gently until just combined.
    Be careful not to overmix.
  • Add raisins: Fold in the raisins evenly into the batter.
  • Cinnamon-sugar swirl: In a small bowl, mix the brown sugar and cinnamon.
    Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over it.
    Add the remaining batter and top with the rest of the cinnamon-sugar mixture.
  • Swirl: Using a knife or spoon, gently swirl the cinnamon-sugar through the batter.
  • Bake: Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let the bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

  • Gluten-free flour: Make sure to use a gluten-free flour blend that includes xanthan gum or guar gum to help the bread rise and hold its shape.
  • Raisin substitute: You can substitute raisins with other dried fruits like currants or cranberries if preferred.
  • Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Freezing: Slice the bread and freeze individual pieces for up to 2 months. Toast slices directly from the freezer.
Keyword Gluten-Free Sweet Cinnamon Raisin Bread