Vegan Cinnamon Raisin Bread
Indulge in the comforting aroma and rich flavors of this Vegan Cinnamon Raisin Bread, a wholesome twist on the classic favorite. Made with simple plant-based ingredients like almond milk, coconut oil, and naturally sweetened with coconut sugar, this bread is the perfect blend of soft, slightly chewy texture and warm spiced goodness. Generously filled with raisins and a swirl of fragrant cinnamon, each slice offers a delightful balance of sweetness and spice. Whether enjoyed fresh, toasted, or with a dollop of your favorite vegan butter, this bread makes for a deliciously satisfying breakfast or snack. Plus, it’s easy to prepare with just 20 minutes of hands-on time, making it an ideal recipe for bakers of all levels. Perfectly fluffy, dairy-free, and irresistibly delicious—this homemade vegan cinnamon raisin bread is sure to become a new favorite!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1 packet (2.25 tsp) active dry yeast
- 1.25 cups almond milk
- 3 tablespoons coconut sugar
- 1 teaspoon sea salt
- 3 tablespoons coconut oil
- 0.75 cup raisins
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 0.25 cup water
Instructions
In a small saucepan over low heat, warm the almond milk until it's lukewarm. Remove from heat and add the coconut sugar, stirring to dissolve.
Sprinkle the yeast over the warm almond milk mixture and let it sit for about 5-10 minutes, or until it looks foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center, and pour in the yeast mixture, melted coconut oil, vanilla extract, and the water. Stir until a dough begins to form.
Knead the dough on a lightly floured surface for about 8-10 minutes until it's smooth and elastic.
Flatten the dough out into a rectangle. Sprinkle the cinnamon and raisins evenly over the surface.
Roll the dough up tightly into a log, tucking in the ends and making sure the seam is underneath.
Place the dough into a greased loaf pan, cover it with a clean cloth, and allow it to rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 350°F (175°C).
Once the dough has risen, bake it in the preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped.
Remove from oven and let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or toasted with your favorite vegan spread.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 474.2 g | 172% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 117.9 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 761 mg | 59% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1543 mg | 33% | |
*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.
