Cinnamon Raisin Bread Recipe

Name: Cinnamon Raisin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPONGE:; 3/4 cups Evaporated Milk Or Almond Milk; 1 Tablespoon Palm Sugar; 1-1/2 teaspoon Dry Active Yeast; _____; FOR THE DOUGH:; 3/4 cups Raisins; 3/4 cups Brown Rice Flour; 1/2 cups Oatmeal (not Quick Cooking); 1/2 cups Sorghum Flour; 1/2 cups Tapioca Flour; 1/4 cups White Rice Flour; 2 Tablespoons Potato Starch; 2-1/2 Tablespoons Palm Sugar; 1 teaspoon Cinnamon; 1 teaspoon Kosher Salt; 1 teaspoon Xanthan Gum; 2 whole Large Eggs; 1/4 cups Canola Oil; 3 Tablespoons Grade B Maple Syrup

Servings: persons

FOR THE SPONGE:
3/4 cups Evaporated Milk Or Almond Milk
1 Tablespoon Palm Sugar
1-1/2 teaspoon Dry Active Yeast
_____
FOR THE DOUGH:
3/4 cups Raisins
3/4 cups Brown Rice Flour
1/2 cups Oatmeal (not Quick Cooking)
1/2 cups Sorghum Flour
1/2 cups Tapioca Flour
1/4 cups White Rice Flour
2 Tablespoons Potato Starch
2-1/2 Tablespoons Palm Sugar
1 teaspoon Cinnamon
1 teaspoon Kosher Salt
1 teaspoon Xanthan Gum
2 whole Large Eggs
1/4 cups Canola Oil
3 Tablespoons Grade B Maple Syrup

1
Lightly coat a 9x5 inch loaf pan with cooking spray. Turn your oven on the Bread Proofing setting or find a warm place to set your bread while it proofs.
2
Put the raisins in a bowl and cover them with warm water. Set aside. If your eggs are cold, put them in a measuring cup or glass and cover with warm tap water. Let them warm up while you prepare the remaining ingredients.
3
Make the sponge: Heat the milk in the microwave for 20 - 30 seconds until it's between 100F - 110F. It should feel warm but not hot when you dunk your finger in the milk. Add the palm sugar and yeast, stir, cover with plastic wrap and set aside.
4
Make the dough: In a large bowl, whisk together the brown rice flour, oatmeal, sorghum flour, tapioca flour, white rice flour, potato starch, palm sugar, cinnamon, salt, and xanthan gum.
5
In a medium bowl, whisk together eggs, oil, and maple syrup. Add wet ingredients to dry ingredients and stir to combine. Then add the yeast sponge and stir until smooth. Drain raisins, reserving soaking water for another use, and add plumped raisins to the dough and mix in. Turn batter into prepared pan and proof in the oven or in a warm spot for an hour.
6
Place bread in a cold oven, or if you've been proofing in your oven, just turn it on to 350F. No need to preheat. Bake for 30 minutes, then cover with foil to keep from getting too brown on top. Bake for another 15 - 20 minutes until loaf is set and firm in the center. Let cool in the pan for 10 minutes then turn on its side to let it cool the rest of the way. Keep in an airtight container. Serve toasted with butter.
7
Notes:
8
I've made this with evaporated milk and almond milk. It's delicious both ways.
9
Keep the raisin soaking water refrigerated in an airtight container for up to two weeks. Use in place of water or milk to add flavor and sweetness to your favorite recipes.

929

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE SPONGE:, 3/4 cups Evaporated Milk Or Almond Milk, 1 Tablespoon Palm Sugar, 1-1/2 teaspoon Dry Active Yeast, and more.

Yes, Cinnamon Raisin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Raisin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions