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Cinnamon Raisin Almond Flour Bread (Vegan, GF, oil-free)

Vegan cinnamon raisin almond flour bread! Lightly sweet, it is gluten-free, oil-free, and made with ease in 1 bowl.

vegan cinnamon raisin almond flour bread on a wood cutting board

A Challenge: Vegan Almond Flour Bread

Greetings from East Texas, everyone, where it snows one day (just 2 days ago) and feels like summer (mid 70s today) the next. It was absolutely glorious today, but, still feeling in a cozy mood from the previous days, I decided to stick with my plans to do some baking.

On the agenda: Almond Flour Bread. More precisely, Cinnamon Raisin Almond Flour Bread.

I have been playing with almond flour a lot lately, and absolutely loving the results. It is naturally gluten-free, rich with healthy fats, fiber and protein, and (thanks to its high fiber content) leaves me satisfied for hours.

.Almond flour is not difficult to use, so long as you add a whole lot of eggs. In the absence of eggs, it is a challenge.

I love challenges :).

Almond Flour + All-Purpose GF Flour Blend = Success

After much baking, and some hair pulling (another collapse loaf!), I finally succeeded by combining almond flour with an all-purpose gluten-free flour blend.

side view of cinnamon almond bread, sliced, on a cutting board

The sole reason I decided to make a cinnamon-raisin bread in particular, though, is this: I love cinnamon raisin bread. I love cinnamon, and I love raisins, but combine them, in bread form, and I am in bliss. I’ve been this ways since childhood.

This bread isn’t just good. It is amazing (if I do say so myself). It’s super-simple to make (one bowl, no hand mixers, & a short list of ingredients), and though it is low in sugar, it is great for dessert as well as for breakfasts and snacks.

 

If, for some reason, you do not share my love of raisins (ahem, that includes my sister, multiple friends, and husband), you can leave them out or using another dried fruit, such as dried cranberries. If it’s decadence you’re after, sub the raisins for some chocolate chips.

Happy baking, and here’s hoping you have lots of spring sunshine in your neck of the woods, too!

More Vegan Almond Flour Breads to Love:

3-Ingredient Keto Vegan Almond Bread

Mushroom Almond Flour Bread {made in muffin tin}

Coconut Almond Flour Banana Bread {4 ingredients, no added sugar}

Almond Flour Soda Bread (oil-free, 5 ingredients}

Keto Almond Flour Bread Rolls (oil-free, 5 ingredients)

collage of cinnamon raisin almond bread photos

 

Yield: 1 loaf (12 slices)

Cinnamon Raisin Almond Flour Bread (vegan, gluten-free, oil-free)

Cinnamon Raisin Almond Flour Bread (vegan, gluten-free, oil-free)

Vegan cinnamon raisin almond flour bread! Lightly sweet, it is gluten-free, oil-free, and made with ease in 1 bowl.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 1 and 1/4 cups (140 g) almond flour or almond meal
  • 1 and 1/4 cups (150 g)  all-purpose gluten-free flour blend
  • 1/4 cup (60 mL) coconut sugar (or brown sugar)
  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (125 mL) unsweetened applesauce
  • 1/2 cup (125 mL) water
  • 2 teaspoons cider vinegar (or white vinegar)
  • 1/2 cup raisins

Instructions

  1. Preheat oven to 350F. Line a 9x5-inch baking pan with parchment paper; grease exposed sides.
  2. In a large bowl, whisk together the almond flour, GF flour blend, coconut sugar, cinnamon, baking powder, baking soda, and salt until blended.
  3. Add the applesauce, water to bowl; stir until well blended and then stir in the raisins. Spoon batter into prepared pan, smoothing the top.
  4. Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted near the center comes out clean. Cool in pan for 20 minutes, and then invert onto a cooling rack. Remove parchment paper. Cool completely before slicing.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Flour Tips: It is critical that a gluten-free flour blend be used for the bread to work. Other gluten-free flour will not work here.

Regular Flour Option: If you do not need this to be gluten-fee, use all-purpose flour, white whole wheat flour or spelt flour in place of the gluten-free flour blend.

Nutrition Information

Serving Size

1 slice (1/12 of loaf)

Amount Per Serving Calories 147Total Fat 5.9gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 162.7mgCarbohydrates 21.9gFiber 2gSugar 9.1gProtein 4g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

 

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Tiana

Thursday 19th of August 2021

What is the consistency of batter ? It is like dough for me ,so i change them to cookie , it wasn't look like a cake or bread .there is not any picture or video here ,all the time i try to make with your exact measurements it turns to something else or wasted ingredient.

Marie

Saturday 10th of October 2020

Can you use lemon juice instead of vinegar?

Camilla

Friday 4th of December 2020

Yes, definitely, Marie :)

Melanie C.

Sunday 13th of March 2011

This looks amazing! I am excited to try it! Thanks for sharing!

CamillaCooks

Friday 11th of March 2011

Oh, this East Texas weather...It was beautiful yesterday when I wrote, then back to cold, gray and rain today.

Hope you enjoy this, Patsy. Cheers!

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