Imagine sinking your teeth into a perfectly moist, gluten-free bread that's packed with warm cinnamon and sweet raisins - without compromising your health goals! This revolutionary Paleo Cinnamon Raisin Bread is about to become your new morning obsession. Crafted with nutrient-dense almond flour and free from traditional wheat, this recipe proves that healthy eating can be absolutely delicious and satisfying. Whether you're following a Paleo lifestyle, dealing with gluten sensitivities, or simply craving a wholesome treat, this bread will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo Gluten Free
Serves: 1 loaf
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon cinnamon
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and line a standard 9x5 inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking soda, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate bowl, crack the eggs and add honey or maple syrup. Whisk until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix until a smooth, consistent batter forms. Be careful not to overmix.
- Fold in the cinnamon and raisins, ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Using the parchment paper, lift the bread out of the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Flour Sifting: Sift your almond and coconut flours to prevent clumping and create a smoother texture.
- Raisin Hack: Lightly dust raisins with a bit of coconut flour before folding into the batter to prevent them from sinking to the bottom.
- Even Baking: Rotate your loaf pan halfway through baking to ensure uniform cooking and prevent uneven browning.
- Moisture Check: Don't overbake! A toothpick with a few moist crumbs is perfect - it will continue cooking slightly as it cools.
- Storage Tip: For maximum freshness, wrap the cooled bread in parchment paper and store in an airtight container.
- Make It Your Own: Experiment with adding chopped nuts or a sprinkle of extra cinnamon on top for more flavor variation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 70mg
