After every meal, I love to eat something sweet to finish up the entire meal. Lately my mum gave me a big bag of raisins and I was inspired to make something with the raisins. I absolutely love cinnamon raisin, especially the sweetness of the raisins when warm and the fragrance of cinnamon.
This recipe drew on these two incredible flavours and I have been absolutely loving this bread with tea, soy milk or as a desert. I am personally not much of a baker, so I made sure this recipe was very simple to make and straight-forward. I like to make these a week in advance and just freeze them after to keep their freshness and also to ensure they last longer.
With the cinnamon raisin loaf not too sweet, they pair very well with this incredibly easy strawberry chia jam, which only requires three ingredients. Together these two are a match made in heaven
Serving Size: 7-9 (depending on the size of each slice)
Cinnamon Raisin Loaf
- 1 tbsp ground flax seed
- 3 tbsp water
- 3 tbsp coconut oil
- 1 cup gluten free all purpose flour (Bob’s Red Mill)
- 1/2 cup oat flour
- 1/2 teaspoon baking soda
- 1 1/2 tsp baking powder
- 1.25 cups plant milk
- 2/3 cups raisins
- 1/2 tsp nutmeg
- 1/2 tbsp cinnamon
- 1/4 cup coconut sugar
Strawberry Chia Jam–recipe here
Cinnamon Raisin Loaf
- Preheat oven to 350F
- In a bowl, mix the ground flax seed with water and let it sit for a few minutes till it becomes gelatinous, like an egg
- Melt the coconut oil in the microwave if solid
- In a large mixing bowl combine all the dry ingredients, spices and raisins
- Then add the oil, flax egg and mix in the milk. You can use any plant milk you have available; I personally like vanilla flavoured soy milk. It adds creaminess and a hint of vanilla to the load
- After mixing everything put the batter into a baking loaf pan. I like to line my pan with parchment paper so that I do not have to grease the pan and it is easier to wash
- Bake the cinnamon loaf for 40 minutes.
- To check whether it is ready, stick a toothpick into the loaf and make sure that there is no batter sticking to the toothpick when you remove it
- After it is done cooking, let the loaf cool down before slicing.
One thing I love about this recipe is that you could make a few modifications to the recipe and still get great results. I used sultana raisins for this recipe but I also recommend using golden raisins or chopped dates instead if you are not a fan of raisins. Also you can adjust the sweetness of the recipe by switching coconut sugar for a sweeter sugar such as golden or brown sugar. Lastly, if you do not have the patience to wait for an entire loaf to bake, you can bake the batter into mini muffins, which yields about 8 small muffins. These cook in 20 minutes and are super portable.