Finally! An incredibly delicious gluten-free cinnamon raisin bread recipe. And it’s super simple to make, to boot. Easy to make dairy and grain-free also.
You do not need to sacrifice taste or texture for this delicious gluten-free cinnamon raisin bread.
Cinnamon is certainly one of my favorite spices of all time, and I am sure a lot of you can agree there. So many possibilities when it comes to desserts. So of course cinnamon raisin bread was on my “must bake” list. It had been too long, like so many other recipes I make.
One of my non-negotiables when I make anything with raisins, is that they MUST be plump. I am not a fan of how dry raisins are out of the box, so rehydrating them is required. I’m actually not really a fan of raisins in general, but add them into something and plump them up and I do like the flavor. If you are like me, then I’m sure you can understand why having dry raisin bread was just not going to happen.
So let me reassure you that this cinnamon raisin bread is not dry at all! The raisins are nice and plump, and the bread itself is just a bit moist, not overly so. The taste is also perfect in terms of sweetness. Just a bit of brown sugar adds a delicious touch of sweet and molasses flavor.
This bread is also easy to make and totally worth the little bit of effort required.
To make this delicious gluten-free cinnamon raisin bread, you will need the following ingredients:
- Water or milk. I recommend milk for added richness, dairy-free unsweetened milk is fine.
- Instant yeast
- Gluten-free all purposes flour. I also have tested this recipe with a mix of rice flour and tapioca flour.
- Brown sugar
- Powdered cinnamon
- Baking powder
- Vanilla extract
First, you will want to warm the water or milk to around 100-110F, and add in the yeast. Mix to combine, and allow it to sit for 5 minutes to activate the yeast.
While the yeast is activating, plump up the raisins by adding them to a cup and covering them with warm water.
To a large bowl, add in the flour, xanthan gum, brown sugar, cinnamon and baking powder. Mix together. To another bowl, add melted butter, vanilla extract and room temperature eggs. Mix to combine.
Add the water/milk and yeast mixture into the dry ingredients and stir to combine. Add in the wet ingredient and mix again, to incorporate all ingredients together. Drain the liquid from the raisins and fold them into the dough.
Add the mixture to an oiled bread pan, and allow it to rise in a warm place until the dough has doubled in size. Depending on the flour used, the dough may not quite double in size. Allow it to increase to at least 1.5 times in size before baking.
Preheat the oven to 350F and bake uncovered for 40-45 minutes, or until the crust is dark and the internal temperature is at least 200F.
Remove from oven and allow to cool fully before cutting. After it cools for 5-10 minutes, the bread can be removed from the baking dish and allowed to cool on a wire rack.
Can I change the flour used in this recipe?
I do not recommend experimenting with the flour in this recipe. If there is something specific you are looking for, please leave a comment below. If there are multiple requests, I will try it and report back.
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Gluten-Free Cinnamon Raisin Bread
- 2/3 cup water or milk of choice slightly warm (around 100F, but no higher than 110F)
- 1 packet instant yeast
- 2-1/4 cups gluten-free all-purpose flour Alternatively, I like a blend of 1-1/4 cups rice flour and 1 cup cassava or tapioca flour
- 1.5 teaspoons xanthan gum omit if your flour has xanthan gum in it
- 1/3 cup brown sugar
- 2 teaspoons powdered cinnamon
- 1 teaspoon baking powder
- 3 tablespoons melted butter, salted
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 3/4 cup raisins if you want plump, soft raisins, it helps to soak them in warm water for a few minutes before adding in the raisins
- Add warm water or milk to a bowl, and add in the yeast. Allow to rest for a few minutes to begin foaming up.
- Plump up the raisins by adding them to a cup with a small amount of warm water for several minutes.
- To a second bowl, add in flour, xantham gum, brown sugar, cinnamon and baking powder. Mix well.
- To a third bowl, add melted butter, vanilla extract and room temperature eggs. Mix to combine.
- Add the water/milk and yeast mixture into the dry ingredients, and stir to combine. Add in the wet ingredients and mix again, to incorporate all ingredients together. Drain the liquid from the raisins, and then gently fold them into the dough.
- Add mixture to an oiled bread pan, and allow to rise in a warm place for 30-45 minutes, or until the dough has grown to at least 1.5 times the original size, preferably double the original size. It may not fully double in size, depending on the flour you use.
- Preheat oven to 350F. Bake uncovered for 40-45 minutes, or until the crust is dark. If it looks like the crust is getting dark too early, then top the bread with foil. You want the internal temperature in the center of the bread to be at least 200F.
- Remove from oven and allow to cool for 5-10 minutes before removing from the dish and transferring to a wire rack. Allow to cool fully before slicing open.
- Bread can be stored at room temperature in an air-tight container for 3-4 days, or in the fridge up to a week. The bread can also be frozen by first slicing it up, and placing each slice between layers or paper towels to prevent sticking and freezer burning.