This cinnamon raisin bread recipe is gluten free and drool worthy

Easy Gluten-Free Cinnamon Raisin Bread Recipe

Whether you don’t have extra time to make exceptionally soft gluten-free cinnamon rolls, are looking for sliceable breakfast bread, or miss this classic treat, gluten-free cinnamon raisin bread checks a lot of boxes!

When creating this gluten-free raisin bread recipe I wanted to avoid complex steps, such as multiple rises and rolling out dough Of course, I couldn’t sacrifice the ideal sweetness, soft fluffy texture, and taste so I turned to one of my most widely-shared recipes for the bread dough base – 5-star gluten-free bread!

To make the dough, the process is the same. Simply mix all the ingredients in a large bowl and pour into the pan. To maximize the best old fashioned flavor, the dough is layered with two doses of cinnamon-sugar mixture and an entire cup of juicy raisins sprinkled throughout.

Below I share how to make GF cinnamon raisin bread, step-by-step, with bonus notes, such as how to adapt the recipe for dairy-free, know when the bread is done baking, and multiple ways to enjoy this treat besides toast!

Ingredient Notes

• Gluten-free flour – Unfortunately not all flour blends are created equal and they make or break the raisin bread quality. I highly recommend using  Cup4Cup GF flour. See my everything guide to gluten-free flour for how other brands compare with taste and texture.
• Psyllium Husk Powder – I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly. Some brands will turn breads darker, or even purplish in color, so I recommend using this particular one.
• Instant (Rapid Rise) Yeast – I love using instant yeast because it requires no proofing. Simply mix with the dry ingredients and let the dough rise.
• Honey – Granulated sugar may be substituted, but it will result in a slightly drier texture.
• Oil  – Use any preferred oil, such as vegetable, coconut, or canola oil. Alternatively, substitute the same amount of melted butter, but not for gluten-free dairy-free bread.

how to make Gluten-free Cinnamon Raisin Bread

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Begin by making the cinnamon sugar mixture. Stir together brown sugar, granulated sugar, and cinnamon. Transfer 4 tablespoons of this mixture to another bowl and then stir in melted butter. The dry mixture goes in the bread, while the butter one is used on top.
2. For the bread, use a stand mixer with paddle attachment and combine the gluten free flour, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.
3. Add warm water, eggs, honey, and oil. Mix on low speed to let the dough come together, about 1 minute. Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter. Stir in the raisins.
4. Grease a loaf pan. Pour in half the batter and smooth evenly. Sprinkle the dry sugar mixture over the top. Use a butter knife to gently swirl the mixture in.
5. Dollop the remaining batter over the top and gently smooth. Sprinkle the butter sugar mixture over the top. Use a knife to swirl again, piercing all the way down to the bottom of the pan. Swirl in one direction and then repeat in the opposite direction.
6. Cover with a large, greased piece of plastic wrap. Set in a warm, draft-free place to rise until the bread reaches two-thirds to the top of the pan, about 20 minutes. Meanwhile, preheat oven to 350°F.
7. Bake the bread or 50-55 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 190-200°F. (See How to Know When GF Bread is Done)
8. Allow the loaf to cool for 10 minutes in the pan and then remove to a wire rack. Allow bread to cool at least 1 hour before slicing. For best results, serve the bread slightly warm or toasted. Chilled, cold bread has an adverse effect on texture.

recommended Baking Pan

This gluten-free bread recipe yields a lot of bread dough, so the loaf pan volume is important! For best results, I highly recommend investing in a small pullman loaf pan, which measures 9X4X4-inches.

It handles the amount of dough perfectly, conducts heat evenly throughout baking so the entire loaf bakes uniformly, and yields an authentic sandwich bread shape, perfect for slicing!

If you do not have a pullman pan on hand, a 9X5-inch loaf pan will also work, but a 8X4-inch pan may cause the bread to overflow in your oven and should be avoided.

Do I have to Plump raisins first?

When testing the recipe, I experimented with hydrating, or plumping, the raisins in hot water before adding it to the bread dough. Some recipes recommended this step to ensure, soft, plump raisins.

Fortunately, though, I found it made no difference on the end result. The bread contains enough liquid and steam to naturally do this through the baking process. So, save yourself an extra step and time!

Dairy-free Adaptation

Replace in butter in the cinnamon swirl with plant-based, dairy-free butter.  The recommended flour, Cup4Cup, does contain milk powder. If this doesn’t work for you, I recommend using  King Arthur Measure-for-Measure instead.

Variations and more uses

1. Make a quick glaze frosting for the top. Mix together ¼ cup powdered sugar, 1 tsp milk, and ¼ tsp vanilla extract.
2. Use leftovers to make gluten-free french toast or french toast casserole.
3. Let the cubed bread slightly dry out and make easy gluten-free bread pudding.
4. Replace the raisins with dried cranberries or currants.
5. Use for griddled sandwiches, such as hot ham and cheese.
6. Similar to cinnamon rolls, raisin bread makes an amazing side dish for chili!

Storing and Freezing

Enjoy gluten-free raisin bread within 1-2 days of baking. To store longer, cool the bread completely, slice, and then transfer to an airtight freezer bag up to 3 months.

Pull the slices from the freezer as needed, thawing at room temperature or quickly defrost in the microwave.

This bread is best served slightly warmed or toasted. If the bread has been frozen and thawed, it’s best to heat it for a few seconds in the microwave or toast first. If it is cold, the texture will come less pliable and crumbly.