Raisin Nut Bread (Gluten-Free Recipe)

Name: Raisin Nut Bread (Gluten-Free Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups Multi-Grain Gluten Free Flour Blend (see below); 1/4 cup amaranth flour; 1/4 cup teff flour; 1 (1/4-ounce) package active dry yeast; 1 tablespoon xanthan gum; 1 tablespoon ground cinnamon; 1 teaspoon salt; 1 1/4 cups milk, warmed; 1/4 cup Land O Lakes Butter, melted; 2 Land O Lakes Eggs; 3 tablespoons honey; 1 teaspoon cider vinegar; 2/3 cup chopped walnuts; 2/3 cup raisins

Servings: persons

2 1/2 cups Multi-Grain Gluten Free Flour Blend (see below)
1/4 cup amaranth flour
1/4 cup teff flour
1 (1/4-ounce) package active dry yeast
1 tablespoon xanthan gum
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/4 cups milk, warmed
1/4 cup Land O Lakes Butter, melted
2 Land O Lakes Eggs
3 tablespoons honey
1 teaspoon cider vinegar
2/3 cup chopped walnuts
2/3 cup raisins

1
Grease 8x4-inch loaf pan.
2
Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
3
Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum, cinnamon and salt in bowl; mix well.
4
Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another bowl; mix well.
5
Add flour mixture gradually to milk mixture, beating well after each addition.
6
Stir in walnuts and raisins.
7
Spoon mixture into prepared pan.
8
Cover with greased plastic food wrap.
9
Let rise in warm place 45-60 minutes or until bread dough reaches top of pan.
10
Heat oven to 375F.
11
Uncover bread dough; bake 35-40 minutes until bread is brown and sounds hollow when tapped.
12
Remove bread from pan, keeping parchment paper on bottom of bread.
13
Place bread with parchment paper directly onto oven rack; bake 5 minutes.
14
Remove from oven to cooling rack.
15
Remove parchment paper.

719

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 14 ingredients. The key ingredients include: 2 1/2 cups Multi-Grain Gluten Free Flour Blend (see below), 1/4 cup amaranth flour, 1/4 cup teff flour, 1 (1/4-ounce) package active dry yeast, and more.

Yes, Raisin Nut Bread (Gluten-Free Recipe) 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!