Cinnamon Raisin Bread

Delicious, hearty, and easy to bake soft and tender gluten-free cinnamon bread. Comfort food in any season and for any occasion.

Prep time: 15 – 20 minutes                                                                                       

Cook time: 40 – 45 minutes

Rising time: 90 – 120 minutes

Total time: 2 – 3 hours

Yields: 10 – 14 slices

INGREDIENTS:

Bread

• 2 ½ cups Metta GF flour
• 1 cup milk (for dairy-free option, I used soymilk)
• 2 packet instant/rapid rise yeast 4 ½ tsp
• ¼ cup brown sugar (I used Zulka’s vegan sugar)
• 1 cup softened raisins
• 3 large eggs, whisked (sub flax eggs or any egg substitute)
• (egg substitute) 3 Tbsp of ground flaxseed powder (If using flax eggs)*
• 3 Tbsp melted butter (I used Earth Balance vegan sugar)
• 3 tsp baking powder
• 2 tsp cinnamon powder
• 1 tsp vanilla extract
• 1 tsp salt

*Note: Results may vary with the egg substitute.

Vanilla Glaze (Optional)

• ¼ C powdered sugar (I used organic vegan confectioners’)
• 1 – 2 tsp of milk (I used soymilk)
• ¼ tsp vanilla extract

DIRECTIONS:

1. Whisk together milk and yeast in a small bowl. Allow to stand for 5 minutes.
2. Also, if using flax eggs mix 3 tablespoon of ground flaxseed with 9 tablespoons of water. Set it aside for 5 – 10 minutes to gel.
3. To soften the raisins, the raisins should be soft to the touch, soak them in warm water for 5 – 10 minutes. Drain the raisins well squeezing out excess water if needed and then use as directed.
4. In the bowl of a stand mixer, combine Metta flour, brown sugar, cinnamon, salt, and baking powder. Just use a hand whisk to mix these dry ingredients. Using a paddle attachment, add the yeast mixture, eggs or egg substitute, melted butter, and vanilla extract. Mix on medium speed for about 5 minutes. The dough will be thick, but will not form a ball.
5. Stop the mixer then add the raisins and mix them until they are well incorporated.
6. Spray an 8 ½ x 4 ½ x 2 ¾ loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This may take about 1 – 2 hours.
7. When the dough has doubled in size, preheat oven to 350 F. Remove the plastic wrap and bake for 40 – 45 minutes. Do check on the bread 30 minutes into it, if the top gets too dark before it is completely cooked, place a piece of foil on the bread.  Ideally the best way to know that the bread is completely baked is to check that the internal temperature has reached 210 F. I just did the toothpick test to make sure it comes out clean.
8. Remove the bread from the oven and allow to cool for 10 – 15 minutes. I like to spray a little oil on the crust so it stays moist. After 15 minutes, transfer bread to a wire cooling rack to allow it to cool completely before you decorate with garnish of choice.
9. While the bread is cooling, prepare the OPTIONAL sugar glaze. Mix the powdered sugar with milk and vanilla extract. It should be a pourable consistency. Here I also garnished the bread with raisins and shaved chocolate. Drizzle the glaze over the cooled cake before cutting and serving AND enjoy 😊

Note: This recipe was adopted and modified from https://glutenfreebaking.com/gluten-free-cinnamon-raisin-bread-recipe/

Have you used Metta gluten-free flour for this recipe or any other recipe?

Kindly take a moment to leave a review here to help our community!

Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com