Gluten-Free Ezekiel Raisin Bread
Elevate your breakfast table with this wholesome and hearty Gluten-Free Ezekiel Raisin Bread, a delightful twist on the classic loaf that’s packed with both flavor and nutrition! Made with a nutrient-rich blend of gluten-free flours, almond flour, and brown rice flour, this bread incorporates psyllium husk powder for incredible texture and lightness. Sweetened naturally with coconut sugar and bursting with plump raisins and optional crunchy walnuts, it’s delicately spiced with cinnamon and nutmeg for a warm, aromatic finish. Dairy-free and gluten-free, this bread is perfect for those with dietary restrictions, while its soft and moist crumb makes it an irresistible treat. Whether as a nourishing breakfast, a satisfying snack, or paired with your favorite nut butter, this homemade loaf proves that baked goods can be both healthy and indulgent. Easy to prepare, it’s ready in under an hour and ideal for meal prep, staying fresh for days. Try this recipe today and savor the wholesome goodness in every slice!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free flour blend
- 0.5 cup Almond flour
- 0.5 cup Brown rice flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 cup Coconut sugar
- 3 large Eggs
- 1 cup Unsweetened almond milk
- 0.25 cup Visual coconut oil, melted
- 1 tablespoon Apple cider vinegar
- 1 cup Raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, combine gluten-free flour blend, almond flour, brown rice flour, psyllium husk powder, baking powder, baking soda, salt, ground cinnamon, nutmeg, and coconut sugar. Mix well to eliminate any lumps.
In a medium bowl, beat the eggs until they are light and fluffy. Add unsweetened almond milk, melted coconut oil, and apple cider vinegar. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Stir until well combined, ensuring there are no dry flour pockets.
Fold in the raisins and chopped walnuts (if using) until evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake the bread in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread once cooled, or store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 169.3 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 841 mg | 65% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2286 mg | 49% | |
*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.
