Gluten-Free Cinnamon Raisin Bread
Indulge in the warm, nostalgic flavors of homemade Gluten-Free Cinnamon Raisin Bread, a delightful twist on the classic recipe that's perfect for those avoiding gluten. This easy, no-knead bread comes together with a blend of gluten-free all-purpose flour, aromatic ground cinnamon, and plump, juicy raisins to create a soft, tender crumb bursting with sweetness in every bite. Enhanced with creamy milk, melted butter, and a touch of vanilla, it’s baked to golden perfection, with the option to add a cinnamon-sugar crust for an extra layer of texture and flavor. Whether enjoyed fresh out of the oven or toasted with a smear of butter, this bread is ideal for breakfast, snacking, or as a comforting treat for any time of day. Simple to prepare and universally loved, this gluten-free cinnamon raisin bread recipe will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 cup Granulated sugar
- 1.25 cups Milk (dairy or plant-based)
- 2 Large eggs
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with nonstick cooking spray or line with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, salt, and ground cinnamon. Whisk until well mixed.
In another medium-sized bowl, beat together the granulated sugar, milk, eggs, melted butter, and vanilla extract until well combined and the sugar is mostly dissolved.
Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix, as this can lead to a denser bread.
Gently fold in the raisins until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread evenly with a spatula.
Optional: Sprinkle a mixture of 1 tablespoon of granulated sugar and 1/2 teaspoon of ground cinnamon on top of the batter for an extra cinnamon-sugar crust.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve the bread warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 18.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 162 mg | 3% | |
*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.
