Cinnamon-Raisin Bread is delicious and full of flavor. We (Our Southern Odyssey) wanted to create a bread that was grain-free with the texture and flavor we desired. We love this bread because of the cinnamon and ginger. Cinnamon and ginger are some of our most favorite spices. A lot of times breads are very sweet, some a little to much. The wonderful thing about our Cinnamon-Raisin Bread is the fact that we do not add any additional sugar. We allow the unsweetened applesauce and the raisins to add the sweet flavor to the bread. Unsweetened organic Apple butter is delicious to spread over a slice of Cinnamon-Raisin Bread either for a snack or for breakfast.
We use one cup of ghee in our Cinnamon-Raisin Bread. Ghee gives the bread a light nutty buttery taste. It is a little different from butter. Ghee is created by cooking butter to remove most of the lactose and casein. Unlike butter that has to be refrigerated ghee can be left at room temperature. We enjoy baking with ghee because of the unique taste it adds to baked goods.
Because, we wanted our Cinnamon-Raisin Bread grain-free and gluten-free we used coconut flour and tapioca flour. Coconut flour likes to absorb moisture; therefore, it is essential that enough wet ingredients are added so the bread is not dry. Coconut flour does have a slight coconut taste but by no means is it overpowering. Tapioca flour is sometimes used as a thickener for soup and sauces. However, tapioca flour can also be used in baking. Tapioca flour has no flavor so it will not take away from whatever it is added to.
We have made our Cinnamon-Raisin Bread many times and are always very pleased with how it turns out. We have other delicious bread recipes on our site as well. So if you like our Cinnamon-Raisin Bread be sure to try our other baked goods.
Instructions:
Start by preheating the oven to 350 degrees Fahrenheit. Go ahead and remove the eggs from the refrigerator. That way they will have time to come to room temperature. Place enough ghee in a small glass bowl, that is microwaveable safe, to melt. It should only take about 15 to 30 seconds to melt the ghee in the microwave. When removing the ghee from the microwave be careful the glass bowl could be a little hot. Set the glass container with the melted ghee to the side and allow it to cool. Take and line the bread pan with unbleached parchment paper.
Now take one of the glass mixing bowls and place the sieve inside the mixing bowl. Start adding the dry ingredients to the sieve. Start by adding the organic coconut flour, tapioca flour, cinnamon powder, ginger powder and baking soda. Add the pink Himalayan salt directly to the mixing bowl. Now with the sieve take and move the sieve back and forth allowing the dry ingredients to go through the screen. Toward the end some clumps may be left in the sieve. If so take a spoon and with the back of the spoon rub the clumps against the sieve. Use the step-by-step guide above as a visual reference. Now take the spoon and mix the dry ingredients together in the glass mixing bowl. Set the mixing bowl to the side.
Link for: “How to Beat an Egg”
Take the other glass mixing bowl and start cracking the eggs in the bowl. After all the eggs are cracked take a fork and whisk the eggs until all the yolks are broke and they are mixed together well. Again use the step-by-step guide as a visual. Next add the unsweetened organic applesauce and the vanilla flavoring to the egg mixture. Mix the applesauce and vanilla flavoring into the egg mixture. Measure out the cooled ghee and add it to the egg mixture slowly, adding a little at a time while mixing. Make sure that all the wet ingredients are incorporated together.
Take the dry ingredient mixing bowl and the wet ingredient mixing bowl and slowly add a little of the wet ingredient mixture to the dry ingredients stirring as the mixture is being added. Keep doing this until all the ingredients are mixed together. After the batter has been mixed, fold in one cup of organic raisins into the batter. Now add the batter to the loaf pan that is lined with unbleached parchment paper. After all the batter is in the loaf pan take and with a spoon smooth out the top of the batter. Next sprinkle raisins on top of the batter and press them lightly down into the batter with the back of the spoon.
Place the loaf pan in the preheated oven for one hour or until a toothpick when inserted into the center of the loaf comes out clean. An additional note, the bread may get a little toasty on top while it cooks. To prevent the top of the loaf from getting to brown take and place a piece of parchment paper over the top of the bread halfway through the baking process. After the bread is finished cooking take and remove the bread from the oven and place the bread pan on a potholder. Lift the bread out of the loaf pan by the corners of the parchment paper. Remember that the loaf pan is hot, so be careful. Place the loaf of bread on a cooling rack and allow the bread time to cool. This should take about 20 to 30 minutes. After the bread has cooled cut the bread into slices and enjoy.
Leftovers can be stored in the refrigerator for about one week or it can be frozen in individual containers for up to three months. We like to add unsweetened apple butter to the individual slices of our Cinnamon-Raisin Bread, it is very delicious. For any additional information please review the recipe card and the step-by-step guide. We hope that you enjoy this recipe.
Grain-Free Cinnamon-Raisin Bread
September 28, 2018
Our Southern Odyssey's Cinnamon-Raisin Bread is Grain and Gluten-Free and it is absolutely delicious.
An Additional Note: We like to spread Eden Organic Apple Butter on the slices of bread we are eating. Also, Organic Valley Ghee is great to add to the individual slices of bread.
An Additional Note: We like to spread Eden Organic Apple Butter on the slices of bread we are eating. Also, Organic Valley Ghee is great to add to the individual slices of bread.
Persons
16
Notes
What you will need:
Unbleached Parchment Paper,
Two Mixing Bowls,
Measuring Cups,
Measuring Spoons,
Small Glass Bowl,
Fork and Spoon,
Sieve,
Bread Loaf Pan,
Potholder,
Cooling Rack
Ingredients
- 3/4 Cup Organic Coconut Flour
- 1 Tablespoon Organic Tapioca Flour
- 3 Tablespoons Organic Cinnamon Powder
- 1 Tablespoon Organic Ginger Powder
- 1/2 Teaspoon Himalayan Pink Salt
- 1 Teaspoon Baking Soda
- 8 Large Organic Free-Range Eggs - room temperature
- 1 Cup Melted Organic Free-Range Ghee - cooled
- 1 1/2 Cups Organic Unsweetened Applesauce
- 2 Teaspoons Organic Vanilla Flavoring
- 1 1/4 Cups Organic Raisins - Divided
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Remove eggs from refrigerator and let come to room temperature
- Place ghee in a small glass bowl and melt in the microwave for about 15 to 30 seconds - Set aside
- Take one of the mixing bowls and place the sieve inside the bowl
- Add the coconut flour, tapioca flour, baking soda, cinnamon, ginger, and salt to the sieve and sift into mixing bowl - set aside
- Add the eggs to the other mixing bowl and beat the eggs until they are a light yellow color
- Add the applesauce and vanilla flavoring to the egg mixture
- Measure the ghee and stir into the egg mixture
- Line the bread loaf pan with the unbleached parchment paper
- Pour the egg mixture into the flour mixture, slowly, a little at a time until everything is incorporated together
- Fold one cup of raisins into the batter
- Pour the batter into the loaf pan
- Place the remaining raisins on top of the batter that is in the loaf pan
- Press the raisins into the batter with the back of a spoon
- Place in a 350 degree oven for 1 hour or until a toothpick inserted in the center of the bread comes out clean
- The top of the bread may need to be covered with a piece of parchment paper about halfway (30 minutes) through the baking process.
- Remove the loaf pan from the oven and place on a potholder
- Lift the parchment paper by the corners and remove the bread from the loaf pan and place on a cooling rack
- After cooling for 20 to 30 minutes, cut the bread into slices and enjoy.
- Store leftovers in the refrigerator for about one week or freeze in individual containers for later (up to three months).
© 2024 This recipe is provided by Our Southern Odyssey
