Paleo Cinnamon Raisin Bread

Okay, so, this bread is one of my favorite recipes. Ever. I just love bread and missed it since going paleo a few years ago. This recipe was actually first made by my mom back in 2018 when she would bake me a bunch of paleo goodies to take and store in my mini fridge in college! I have made it about 100 times since then. I love making loaves of paleo bread and storing them in the freezer so I always have some on hand! Anywho, this loaf is paleo, gluten-free, dairy-free, refined sugar free (only 2 tablespoon of maple syrup in the whole loaf!), and oh so tasty!

Ingredients

Here are the ingredients you'll need:

• almond flour
• arrowroot or tapioca flour
• ground flaxseed
• coconut oil
• eggs
• almond milk
• maple syrup
• apple cider vinegar
• cinnamon
• raisins

See recipe card for quantities.

Storage

Store in the fridge for up to 5 days or store in the freezer for up to 3 months.

Paleo Cinnamon Raisin Bread

This cinnamon raisin bread is paleo, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Servings: 1 loaf

Course: Bread, Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 1 cup almond flour
• ¾ cup arrowroot flour can sub tapioca flour
• ½ cup ground flaxseed
• ⅓ cup coconut oil melted
• 4 eggs
• ¼ cup almond milk can use any non-dairy milk!
• 2 tablespoon maple syrup can add a few more tablespoon if you want it sweeter!
• 1 teaspoon apple cider vinegar
• 2 teaspoon baking powder
• 1 ½ teaspoon cinnamon
• ½-2/3 cup unsweetened raisins

Method

 

1. Preheat oven to 350℉ and line a loaf pan with parchment paper.
2. In a blender or food processor, add all ingredients except for the raisins and blend until smooth.
3. Fold in the raisins. Pour the mixture into the prepared pan and top with any extra raisins. Bake for 45-47 minutes or until lightly golden. Let cool before slicing and enjoying!