Cinnamon Raisin or Cranberry Lemon Loaves (Gluten Free!)

I am often asked for an easy gluten-free bread recipe, so here is a “two-in-one” quick bread; great to have around during the holidays, or for a nice Christmas morning treat!  

Gluten-Free Cinnamon Raisin Bread
(Adapted from Bob’s Red Mill Raisin Bread recipe)
2 Tb Coconut Oil
1/4 cup Muscovado Dark Brown Sugar, packed 
1 large Egg 
1/4 cup Coconut Flour
1/4 cup Sorghum Flour
1/4 cup Brown Rice Flour
1/4 cup Teff Flour
2 Tbl. Arrowroot powder
2 Tbl. ground Flax Seed
1/2 tsp Baking Soda 
1/2 tsp Cream of Tartar 
1/2 cup Raisins (Unsulfured) 
2 tsp. Cinnamon
1 tsp alcohol-free Vanilla
3/4 cup Buttermilk or Milk 

Preheat oven to 350*F. Lightly grease a 4″ x 6″ bread pan, set aside. Add flax seed to milk, and set aside. Mix coconut oil and sugar together. Add egg. Stir in dry ingredients. Add raisins and milk/flax. Pour mixture into prepared pan and bake 40 minutes. Cool before removing from baking pan. (This is a fairly “fragile” bread when warm; handle carefully!) Makes 1 loaf.

Variation: 
Cranberry-Lemon Loaf– Instead of raisins, add dried cranberries. In place of cinnamon, add lemon zest (optional), and substitute alcohol-free natural lemon flavoring instead of the vanilla. 
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8 comments to Cinnamon Raisin or Cranberry Lemon Loaves (Gluten Free!)

  • Anonymous

    I just made the cinnamon raisin bread and it was delicious!!!! My very picky, gf daughter raved. Thank you so much for this recipe. Also, I replaced the sugar with honey and that worked great.

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