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Vegan cinnamon raisin almond flour bread! Lightly sweet, it is gluten-free, oil-free, and made with ease in 1 bowl.
A Challenge: Vegan Almond Flour Bread
On today’s 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 :).
After much baking, and some hair pulling (another collapsed loaf!), I finally succeeded by combining almond flour with an all-purpose (1:1) gluten-free flour blend for this Cinnamon Raisin Almond Flour Bread.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Easy to make in one bowl
- High fiber
- Delicious!
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- almond flour
- all-purpose gluten-free flour blend
- coconut sugar (or brown sugar)
- ground cinnamon
- baking powder (certified gluten-free, as needed)
- baking soda
- salt
- unsweetened applesauce
- water
- cider vinegar (or white vinegar)
- raisins
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C).
- Line a 9×5-inch (22.5×12.5 cm) baking pan with parchment paper.
- In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour blend, coconut sugar, cinnamon, baking powder, baking soda, and salt until blended.
- Add the applesauce, water and vinegar to the bowl. Stir until well blended and then stir in the raisins.
- Spoon batter into prepared pan, smoothing the top.
- Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted near the center comes out clean.
- Cool in the baking pan for 20 minutes, and then invert onto a cooling rack. Carefully remove the parchment paper. Cool completely before slicing.
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
- breakfast
- snacking
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!
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 flours will not work here.
Regular Flour Option
If you do not need this recipe to be gluten-fee, use all-purpose flour, white whole wheat flour or spelt flour in place of the gluten-free flour blend.
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}
- Vegan Almond Flour Bread Rolls
Vegan Cinnamon Raisin Almond Flour Bread (Oil-free, GF)
Equipment
- 1 9×5 inch loaf pan
Ingredients
- 1.25 cups almond flour
- 1.25 cups all-purpose gluten-free flour blend, (see notes for options)
- 1/4 cup coconut sugar, (or brown sugar)
- 2.5 teaspoons ground cinnamon
- 1.5 teaspoons baking powder, (certified gluten-free, as needed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup water
- 2 teaspoons cider vinegar, (or any light colored vinegar)
- 1/2 cup raisins
Instructions
- Preheat oven to 350F (180C). Line a 9×5-inch (22.5×12.5 cm) baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, GF flour blend, coconut sugar, cinnamon, baking powder, baking soda, and salt until blended.
- Add the applesauce, vinegar and water to the bowl. Stir until well blended and then stir in the raisins. Spoon batter into prepared pan, smoothing the top.
- 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
Nutrition
The recipe card is not coming up for me anywhere on this page. Can you please post the exact measurements?
Hi Renee,
Thanks so much for alerting me about this glitch! the recipe has been restored. Thank you, Renee!
Thank you! Now I can try it!
Hi,
It’s in the oven however, the vinager was not in the directions of the recipe. I put it in with the applesauce and water. Hope it works. Please let us know.
Hi Cheryl,
Thanks for pointing that out, I have corrected it, sorry. Yes, the v8 gear goes in with the wet 8ngredients. Cheers.
I made these as mini muffins, and they are absolutely perfect! Thank you for such an easy delicious recipe.
tastes as good as it smelled baking! It took all of my will power to wait for it to cool. Thank you!
Mine drooped in the middle of tiny bit after baking, when I took it out of the oven, but it baked through perfectly, and was really delicious.
Can you use lemon juice instead of vinegar?
Yes, definitely, Marie 🙂
This is an amazing recipe, I love cinnamon raisin bread. Thanks for sharing!
Delightful. I am enjoying a piece, toasted, this morning with my coffee. Love it.