Dairy-Free Cinnamon Raisin Bread
Delightfully aromatic and completely dairy-free, this Cinnamon Raisin Bread is a soft, golden loaf bursting with warm spices and juicy raisins. Perfectly crafted with almond milk and melted coconut oil, this recipe replaces traditional dairy ingredients without sacrificing taste or texture. A blend of cinnamon and brown sugar creates swirls of fragrant sweetness, while the chewy, lightly caramelized crust completes the experience. This homemade bread boasts a pillowy interior that's ideal for breakfast, brunch, or an indulgent snack. Whether toasted with a smear of vegan butter or enjoyed fresh out of the oven, this easy-to-follow recipe is a guaranteed crowd-pleaser for anyone seeking a dairy-free treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Sugar
- 0.5 cup Unsweetened almond milk
- 3 tablespoons Coconut oil, melted
- 3.5 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 1 cup Raisins
- 0.5 cup Brown sugar
- 1 tablespoon Additional coconut oil, for greasing
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 5 minutes until the yeast becomes frothy.
Add the sugar, almond milk, and melted coconut oil to the yeast mixture. Stir until well combined.
In a separate bowl, mix the all-purpose flour, 1 teaspoon of ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
Gently knead in the raisins, ensuring they are evenly distributed throughout the dough.
Place the dough in a lightly greased bowl with 1 tablespoon of coconut oil, cover with a clean cloth, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
Once risen, punch the dough down, roll it out into a rectangle on a floured surface, and sprinkle with the remaining teaspoon of cinnamon and the brown sugar.
Roll the dough tightly into a log, tucking the ends under.
Place the rolled dough into a greased loaf pan, cover with a cloth, and let it rise for another 30 minutes.
Preheat your oven to 350°F (180°C).
Bake the bread for 35-40 minutes or until the top is golden brown and sounds hollow when tapped.
Remove the bread from the oven and allow it to cool slightly in the pan before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 575.8 g | 209% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 225.6 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 482 mg | 37% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1946 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
