Grain-Free Cinnamon Raisin Bread

Grain-Free Cinnamon Raisin Bread

Published on August 29, 2016 | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 10-12

File Aug 28, 4 42 14 PMIt took me awhile to perfect this bread because the raisins kept sinking! I think I finally got it and we think it’s pretty yummy.  Follow the directions carefully with the raisins and you will end up with a beautiful loaf of bread with the raisins scattered throughout the bread.

I use the Whole Foods 365 brand of cashew butter.  It is a 16 oz jar and you get a little more for your money than some other brands. If you cut a piece of parchment paper and insert into the loaf pan you can use the long edges to pull out the loaf.

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Ingredients

  • 1/2 cup creamy cashew butter
  • 1 cup finely ground blanched almond flour
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. fine sea salt
  • 4 large eggs
  • 1/4 cup warmed honey
  • 1 TBSP. melted butter or ghee for dairy- free
  • 1 cup organic seedless raisins roughly chopped

Instructions

  • 1. Preheat oven to 325 degrees
  • 2. Prepare a 9x5 baking dish by spraying with coconut oil or greasing. I also insert a piece of parchment paper to help pull bread out.
  • 3. Add creamy cashew butter and eggs to food processor and pulse until mixed.
  • 4. Add almond flour, baking soda, cinnamon, and salt and pulse until mixed.
  • 5. Add warmed honey and butter or ghee and pulse until mixed
  • 6. Pour batter into prepared 9x5 baking dish
  • 7. Take 1/2 cup of the roughly chopped raisins and gently fold into batter in pan. Don't mix at all just gently fold as the raisins will sink some during baking.
  • 8. Use last 1/2 cup of raisins to gently place on top of batter
  • 9. Bake for 45-50 minutes or until tester comes out clean
  • 10. Let cool in pan for 15-20 minutes. Remove from pan and finish cooling on a cooling rack
  • 11. Enjoy toasted or fresh out of the oven.
  • 12. Store bread tightly wrapped in plastic wrap for 2-3 days on the counter and then move to the fridge. Freezes nicely too!

Instructions

  • 1. Preheat oven to 325 degrees
  • 2. Prepare a 9x5 baking dish by spraying with coconut oil or greasing. I also insert a piece of parchment paper to help pull bread out.
  • 3. Add creamy cashew butter and eggs to food processor and pulse until mixed.
  • 4. Add almond flour, baking soda, cinnamon, and salt and pulse until mixed.
  • 5. Add warmed honey and butter or ghee and pulse until mixed
  • 6. Pour batter into prepared 9x5 baking dish
  • 7. Take 1/2 cup of the roughly chopped raisins and gently fold into batter in pan. Don't mix at all just gently fold as the raisins will sink some during baking.
  • 8. Use last 1/2 cup of raisins to gently place on top of batter
  • 9. Bake for 45-50 minutes or until tester comes out clean
  • 10. Let cool in pan for 15-20 minutes. Remove from pan and finish cooling on a cooling rack
  • 11. Enjoy toasted or fresh out of the oven.
  • 12. Store bread tightly wrapped in plastic wrap for 2-3 days on the counter and then move to the fridge. Freezes nicely too!
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...