Gluten Free Cinnamon Raisin Bread Recipe

Gluten Free Cinnamon Raisin Bread Recipe

Is there a better smell in the kitchen than the smell of homemade gluten free cinnamon raisin bread baking? It even makes the bread smile.

gluten free cinnamon raisin bread - gfJules

A reader recently sent a photo of the gluten free cinnamon raisin bread she had made from my gfJules™ Sandwich Bread Mix and I thought it was such a stroke of brilliance that I needed to figure this out for myself.

My kids love, love, love cinnamon raisin bread (I mean, who doesn’t love Pepperidge Farm Cinnamon Raisin Bread?!), so I knew I’d have a hit if I could get the technique just right.

Well, many many loaves later, my house smelled amazing, and I had WAY too many loaves of gluten free cinnamon-raisin bread (gluten free French Toast, anyone!?), but I had successfully made this yummy bread both in the oven and in the bread machine.

gluten free french toast cinnamon raisin bread

Gluten Free Cinnamon Raisin French Toast made with bread from the bread maker.

 

The directions below include a scratch recipe if you don’t have my gfJules™ Sandwich Bread Mix, but if you do have the mix, it’s even easier! Once you’ve made this bread yourself, you may decide you want even more cinnamon and sugar or raisins … go for it!

gluten free cinnamon raisin loaf - gfJules

The way to get that pretty “smile” in your gluten free cinnamon raisin bread is to layer the batter when you are putting it in the pan.

Rather than integrating the cinnamon and sugar ingredients into the batter/dough, you instead put half of the batter into the pan … then sprinkle with cinnamon and sugar and cut into the batter with a knife in a criss-cross pattern to cut the mixture into the batter a bit …

making gluten free cinnamon raisin loaf - gfJules

Cut into the sprinkled cinnamon-sugar mixture with a knife to distribute into the dough. 

… then spread the rest of the batter on top.

making gluten free cinnamon raisin loaf 2 - gfJules

Spread remaining dough and smooth with a spatula before rising.

 

It’s the same principle if you were to make a marbled (mock) rye, for example. (Speaking of which, have you checked out my gluten free pumpernickel recipe yet?).

gluten free free cinnamon raisin bread on board

That’s one of the beautiful things about making your own gluten free breads — you can make them how YOU like them! I’d love to hear from you if you do try this recipe, did you make any changes and add more mix-ins? Do you prefer baking it in a bread machine or oven?

zojirushi GF cinnamon raisin bread - gfJules

This lovely loaf was baked in my Zojirushi bread machine and the cinnamon and sugar was mixed into the dough during the mixing cycle, so it was integrated throughout.

 

After a few years of making this gluten free cinnamon raisin bread in the bread machine and having the flavors integrated throughout (deliciously, mind you), I decided to scour the internet and see if anyone had figured out a way to get that pretty smile, er … I mean, swirl of cinnamon and sugar through the bread when they used a bread machine. 

Seemed like a reasonable question, right? But I didn’t find any answers! 

So what do you do when no one else has forged a path before you? Make one yourself, of course!

Many many loaves later (again, French Toast, anyone?!), I’ve discovered a method for getting that marbled Pepperidge Farm look — cinnamon swirl, if you will —  in your gluten free cinnamon raisin bread, even in a bread machine! 

gluten free free cinnamon raisin bread sliced_

Click on the photo to see my video showing how to get this marbled cinnamon-swirl look using a bread machine!

 

For the exact how-to on getting this s.w.i.r.l. using a bread machine, click on my video. The basic idea is that you’ll use your bread machine’s mixing action to incorporate the cinnamon-sugar mixture at the last minute.

Each bread machine has an add-in function after the main mixing cycle right before the rising cycle; you’ll want to add the cinnamon-sugar at the tail end of this add-in cycle. For the T-fal Bread Machine, for example, this cycle is just about 5 minutes long, so you’ll add the cinnamon-sugar around 1:41 on the cycle clock (about the 4th out of 5 minutes after the add-in buzzer).

However you decide to make this yummy bread, don’t wait any longer — it’s so delicious! You’ll wonder (like I did) where this gluten free cinnamon raisin bread has been all your life!

Check out the Recipe Video

 

gluten free cinnamon raisin bread loaf with slices - gfJules

Gluten Free Cinnamon Raisin Bread Recipe

Yield: 1 large loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

It's hard to beat fresh baked yeast bread, but gluten free cinnamon raisin bread is probably it! The aroma, the sweet taste, the soft crumb ... no need for butter or anything else (unless you want it) -- the delicious bread is amazing on its own!

Ingredients

OR

  • 3 cups gfJules™ All-Purpose Gluten-Free Flour
  • 1/4 cup flax seed meal (or GF buckwheat; millet; sorghum flour; or gfJules Flour)
  • 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) OR almond meal
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. sea salt

PLUS

  • 2 Tbs. honey, agave nectar or coconut palm nectar
  • 1 1/4 cup room temperature liquid: EITHER sparkling water, club soda, ginger ale or gluten free beer, or milk (not skim)
  • 1 tsp. apple cider vinegar (omit if using gfJules™ Bread Mix
  • 1/4 cup extra virgin olive oil
  • 2 large eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
  • 1 tsp. pure vanilla extract
  • 1 Tbs. rapid rise or bread machine yeast, gluten-free (Red Star Quick Rise®
  • 1/2 cup raisins

Cinnamon-Sugar Mixture

  • 3 Tbs. brown or coconut palm sugar (or granulated cane sugar)
  • 1 Tbs. cinnamon

Instructions

Oven Directions:

If not using my bread mix, whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder and salt.

In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey, liquid of choice (club soda/milk etc.), apple cider vinegar, oil, egg or replacer and vanilla extract.  Gradually add the dry ingredient mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment.

Once incorporated, add the yeast granules and raisins; beat well for 1 – 2 more minutes.

Scoop one quarter of the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Sprinkle cinnamon-sugar mixture across the middle of the dough - try not to sprinkle to the edges of the pan. Cut through the cinnamon-sugar mixture with a knife to distribute the layer deeper into the dough (pictured above).

Spread remaining dough on top and smooth with a rubber spatula.

Cover with an oiled piece of wax paper or parchment.  Set the pan aside for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off.

Remove the cover from the raised dough and transfer to a preheated convection oven set to 325º F or a preheated static oven set to 350º F.  Bake on the lowest oven rack.

Cook for approximately 55 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the loaf comes out clean (internal temperature should reach 205º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.

Gluten Free Bread Machine Directions:

Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on breadmakers and gluten free breads in my article on using breadmachines.

Bring all liquids to room temperature before adding to the machine, if possible.  Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10 minutes before adding. 

Whisk together dry ingredients and add on top of liquids in the pan.  Make a small well with your finger in the center of the dry ingredients and pour in the yeast.

Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting). Close the lid to the breadmaker and let it do the rest!

You may want to check on the dough during the mix cycle to make sure the flour around the edges is incorporated. If it has not been mixed well, use a rubber spatula to help the edges and corners of the pan mix more thoroughly.

Approximately five minutes prior to the end of the mixing cycle, a buzzer should sound on your machine, signaling that it is time to add any mix-ins like raisins.

Sprinkle the raisins into the pan at this time. Each bread machine's cycle is slightly different, but you'll want to add the cinnamon-sugar mixture at the tail end of this add-in cycle. For the T-fal Bread Machine, for example, this cycle is just about 5 minutes long, so you'll add the cinnamon-sugar around 1:41 on the cycle clock (about the 4th out of 5 minutes after the add-in buzzer). The paddle will integrate this mixture into the bread, but the idea is that if it's added at the "last minute," it shouldn't mix it entirely into the bread, but leave a thread of cinnamon-sugar instead.

(See the video for exact instructions for how to add cinnamon-sugar to get the best marbled look using a bread machine).

Once the bake cycle is complete, test the temperature of the interior of the loaf before removing from the pan with a bread baking thermometer  – it should have reached approximately 200-205º F.  If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle of 5-10 minutes, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.

Recommended Products

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I hope you love making this soft, aromatic gluten free cinnamon raisin bread almost as much as you enjoy eating it!

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Gluten Free Cinnamon Raisin Bread for Bread Machine or Oven | gfJules

gluten free Cinnamon Raisin Bread - gfJules

 

Seeking a soft, bendable gluten free cinnamon raisin bread? This recipe aims to please! Subtle cinnamony-flavor in a moist, pliable sandwich bread!

Gluten Free Cinnamon Raisin Bread Recipe

Gluten Free Cinnamon Raisin Bread Recipe

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Gluten Free Cinnamon Raisin Bread
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36 thoughts on “Gluten Free Cinnamon Raisin Bread Recipe

  1. Pingback: Craving great bread but don’t want to turn on the oven? Breadmachine to the resc… – Gluten Free

  2. I made a few adaptions to this recipe (I’m a fussy eater, please don’t judge me) and I was super impressed with the end result. I ran out of gluten free flour so replaced 1 cup with 1 cup of coconut flour. Used almond meal in place of the milk powder. I also don’t like raisins (I know it makes no sense making raisin toast when you don’t like raisins but I wanted that nice cinnamon-y loaf) so I left those out and instead added a handful of chopped dry roasted almonds and a handful of chopped walnuts. Next time I’ll probably leave out the almonds – I didn’t feel like they added much to the toast. Overall a super delicious gluten free & dairy free raisin-less toast. Highly recommend!

    • No judgment here, Kimberley! I’m just glad you loved it and I’m glad you took the time to note your substitutions and share them! It sounds delightful, actually (I may try it your way next time)!
      ~jules

  3. Pingback: Preparing for Emergencies Gluten Free

  4. Hey: I just received a new bread maker, and would have ordered your APF to make the raisin bread recipe! I am new to GF and am also an insulin diabetic, so carbs are a big problem for me!! I wonder how many carbs are in this bread and in all of your recipes?

    • Hi Sandie, if you scroll down on the gfJules Flour page, you’ll see the nutritional table with information on carbs, and you can find that information for my gfJules Bread Mix, as well (in case you decide you want to use that to make this or other bread recipes). A few of my recipes have the nutritional tables on the recipe pages, but most do not, as I don’t have a nutritional calculator on my site yet, unfortunately. I write the recipes myself and take all the photos and maintain the site myself, and I just haven’t had the ability to also run the nutritional calculations myself as well. I do hope to do that one day soon, or be able to hire someone to help me! But for over 450 recipes already, it’s going to take awhile! What I tell folks they can do though, is to grab the ingredients from any of my recipes and copy them and paste them into a free on-line nutritional calculator to get a pretty good idea of the information they need for the recipes they’re looking at (use the information from my gfJules Flour or mixes pages for those ingredients if you need it). I hope that will help you be able to enjoy my recipes, Sandie!
      ~jules

  5. Although delicious, the bread was dense and the middle was not cooked. What can I do to make it look like yours?

    • Hi Barbara, can you tell me a bit more about how you made this bread? Oven or bread machine (if so, what kind)? Did you take the internal temp before removing it from the oven or machine? Did you use my flour or bread mix? What liquid did you use? Were you using an egg substitute? Was your yeast fresh?
      Check out these gluten free bread baking tips as well and see if any apply to your method.
      ~jules

  6. You really put a lot of information and substitutions to meet everyone’s needs! Thank you for all your hard work! I can’t wait to make this!

    • Hi Christine, thank you so much for your kind note. I do try to accommodate as many peoples’ needs as possible because I want everyone to be able to enjoy baking again. I mean, doesn’t everyone deserve to be able to enjoy delicious gluten free cinnamon raisin bread? 🙂
      ~jules

  7. Made it today, my first time baking EVER! I used Angry Orchard Unfiltered Cider for my fizzy liquid and I messed up on a couple of things: 1) I put the Craisins in with the wet ingredients and 2) I forgot to do the kinfe thing with the sugar/cinnamon stuff but neither seemed to matter, it came out freakin delicious!! I’ll IG it tomorrow @made.in.england.63

    • I saw your instagram photo – absolutely beautiful! Especially now that I know you “messed up” a few things! LOL
      So happy you baked it in spite of any hiccups along the way, and so happy the recipe was forgiving enough to turn out for delicious for you, in spite of any hiccups! Happy baking, Peter and keep up the gorgeous photography!
      ~jules

  8. Made this yesterday and the kitchen smelled like Heaven. Unfortunately the bread turned out very dense and brick like. What could I have done wrong? I let it rise in a warm oven for several hours and it rose to the top of my bread pan. Used fresh yeast as well. Any tips would be greatly appreciated.

    • Hi Danielle, happy to help however I can. Were you using my gfJules Bread Mix or my gfJules Flour and baking from scratch?
      ~jules

  9. Pingback: Mother's Day Gluten Free Recipe Roundup! - Gluten free recipes - gfJules - with the REAL Jules

  10. I have tried this recipe a variety of ways in my bread machine, and it never seems to come out right. No matter what, the bread always seems still a bit wet everywhere but the crust. I’ve tried a variety of settings on my bread machine, cooked it longer, added a bit less liquid… but the result is always the same! Any ideas? Thanks!

    • Hi Julie – I’m so sorry I never saw this question before! I have lots of ideas to help, actually! Lots of questions, to start, first.
      What machine do you have? Does it have a gluten free setting? Does it have a choice as to the size of the loaf? Are you changing anything else about the recipe? Gluten free flour? Eggs? What liquid are you using?
      Do you have a bread thermometer? If so, is it reading 200-205F in the middle of the bread when the cycle is over? If not, add time on the machine if there’s a bake setting or just put it in the oven at 350 for 5-10 minutes and keep testing it (I know, defeating the purpose of the bread machine, but I had to do this every time with my Cuisinart machine, for some reason!). If you don’t have a bread thermometer, I’d highly recommend getting one for this very reason because often breads look done but they’re really not.
      Sometimes just the addition of raisins can be the extra moisture that puts a bread over the edge and be that much too much liquid that makes a bread look “wet” inside, so that could be it, as well.
      Start with this article for bread baking tips and see if any of these other hints help as well: https://gfjules.com/18-tips-for-gluten-free-bread-baking/
      And then of course this article on baking gluten free bread in a bread machine: https://gfjules.com/baking-gluten-free-bread-in-a-breadmaker/
      I really hope some of these tips help!
      ~jules

  11. I just bought the gfjules sandwich bread mix and need the recipe to make it in the bread machine. If I like the taste, I will order more of this flour. I have the Zojurishi Bread Machine.
    Thank you.

    • Hi Winifred – if you have my bread mix, it’s super easy! Simply bring the liquid ingredients to room temperature and add to the bread machine pan. Pour the bread mix on top and then make a well in the center of the mix and pour in the yeast. Super easy! Check out my article on baking bread in a bread machine for more details. Enjoy!
      ~jules

  12. Pingback: Mother's Day Gluten Free Recipe Roundup! - Gluten free recipes - gfJules - with the REAL Jules

  13. Yummy. I have made it twice now, both times in the bread machine, and it turned out beautifully. If it mattered to me whether it has swirls of cinnamon rather than just the taste I would probably make it in the oven. I add Craisins rather than raisins just because it is what we have. Thanks so much for sharing this.

  14. So just to clarify, we don’t have to proof the yeast before we add to the dough? Also can’t we just add the cinnamon and raisins while we are beating the dough for better integration rather than having blotches of cinnamon in the bread? I want to be sure I am successful as this will be my first time every making your bread!

    • You can absolutely add the cinnamon and raisins while beating if you don’t want threads of cinnamon in the bread — totally up to you! And no need to proof the yeast, though you can if you’re more comfortable with that method. Good luck!!!
      ~jules

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