Raisin Bread with Cinnamon

Cooking Time: 40 minutes Servings: 10 Ingredients: • 2 cups (480 ml) almond flour • 2 tbsp. (30 ml) ground cinnamon • 1 tsp. (5 ml) baking soda • ¼ tsp. sea salt • 5 eggs • ¼ cup honey • ¼ cup coconut oil • 2 tsps. vanilla • ½ cup raisins Directions: 1. Preheat oven to 350. 2. Use parchment paper to line a bread pan. 3. Mix together the almond flour, baking soda, cinnamon and salt in a mixing bowl. 4. Combine eggs, honey, melted coconut oil and vanilla using an electric mixer. 5. Slowly add dry ingredients to the wet, and continue mixing. 6. Stir in the raisins when the mixture is ready for baking. 7. Pour batter into lined bread pan. 8. Bread should be done in 30 minutes or when a toothpick comes out clean.

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Raisin bread with cinnamon fills the kitchen with the smell of a proper bakery loaf. Two full tablespoons of cinnamon run through an almond flour batter studded with raisins, sweetened with honey. It slices like breakfast bread and toasts like a dream.

Pro Tips

• Line the bread pan with parchment paper — almond flour loaves stick to bare pans and tear when you try to turn them out.
• Stir the raisins in last, just before the batter goes into the pan, so they stay whole and evenly scattered.
• Melt the coconut oil before mixing it with the eggs, honey and vanilla — solid oil makes an uneven batter.
• The loaf is done in about 30 minutes; test with a toothpick in the center before pulling it.
• Cool it completely before slicing. Warm almond flour bread crumbles; cold (or toasted) it slices cleanly.

Frequently Asked Questions

Why does my loaf fall apart when sliced?

It was cut while warm. Let the bread cool fully so the crumb sets — chilling it in the fridge makes slicing even easier.

Can I use other dried fruit instead of raisins?

Chopped dates or dried cranberries work in the same amount, but the classic cinnamon-raisin pairing is the one that tastes most like the original loaf.

How should I store raisin bread?

Wrapped in the fridge for several days, or sliced and frozen. Toasted slices are the best way to eat day-old pieces.

Is it really gluten-free?

Yes — almond flour stands in for wheat entirely, and honey replaces refined sugar, so the whole loaf is gluten-free and paleo-friendly.

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