Whole30 Raisin Swirl Bread
Enjoy a delightfully wholesome twist on classic baked goods with this Whole30 Raisin Swirl Bread, a grain-free and dairy-free treat that combines rich almond and coconut flours with naturally sweet raisins and warm cinnamon spice. This nutritious bread is perfect for those following a Whole30 or paleo lifestyle, as it avoids added sugars and relies on unsweetened applesauce for subtle sweetness. The recipe features a stunning marbled swirl of cinnamon-raisin goodness, made simple with a quick knife technique, elevating both flavor and appearance. Ideal for breakfast, snack time, or paired with your favorite Whole30-compliant spreads, this easy-to-make loaf is ready in just over an hour and serves up to 10 delicious slices. Make it your go-to healthy homemade bread recipe today!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 0.5 cup unsweetened applesauce
- 0.25 cup almond milk
- 0.25 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1 cup raisins
- 2 tablespoons ground cinnamon
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk to remove any lumps and set aside.
In a separate bowl, whisk together the eggs, applesauce, almond milk, melted coconut oil, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Rinse the raisins with warm water and pat dry.
In a small bowl, mix the raisins, ground cinnamon, and water to form a thick paste.
Pour half of the bread batter into the prepared loaf pan and spread evenly.
Spread the raisin-cinnamon mixture over the batter, leaving a 1/2 inch border around the edges.
Pour the remaining batter over the raisin mixture and smooth the top with a spatula.
Swirl a knife through the batter to create a marbled effect, being careful not to over-mix.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 130.6 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 890 mg | 68% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1838 mg | 39% | |
*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.
