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Gluten-Free Cinnamon Raisin Bread

Some say cinnamon bread is the best way to eat raisins—whether you love them or tolerate them, this gluten-free bread is sure to please anyone! Spread jam on it for a sweet treat, or enjoy it with peanut butter for a more protein-focused breakfast.

This recipe was provided courtesy of our friends at the Gluten-Free Palate.

Slices of gluten-free cinnamon swirl raisin bread.



  • 2 ½ teaspoon active dry yeast
  • 1 cup warm milk
  • 4 Tablespoon brown sugar
  • 2 large eggs
  • ¼ cup plain yogurt
  • 2 ¾ cups of gluten-free flour
  • 1 teaspoon ground cinnamon
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • ½ cup raisins, soaked in warm water for 30 minutes then fully drained. Tap with kitchen towel if needed.

Cinnamon Swirl

  • 1 stick butter, softened
  • 1 Tablespoon ground cinnamon
  • 3 Tablespoon brown sugar
  • 1 Tablespoon butter, melted (for brushing the dough before it’s ready to bake)


  1. In a mixing bowl, mix yeast, warm milk, and brown sugar. Mix until the sugar is well dissolved, and cover with a warm kitchen towel for 10-15 minutes or until the yeast blooms (it’s bubbly on the top).
  2. In a bowl of a stand mixer, using a whisk attachment, mix eggs, yogurt, and yeast mixture until incorporated.
  3. Change the whisk attachment to the hook attachment and add gluten-free flour and ground cinnamon. Mix well using medium speed for 5-10 minutes.
  4. Add canola oil and salt and mix for another 10 minutes.
  5. Last, add the raisins and mix again just until incorporated.
  6. Take the bowl off the stand mixer, and place the dough on a floured flat surface. Knead or fold for another 5 minutes or until the dough becomes smooth and form it into a ball.
  7. Put the dough ball in a large, oiled bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 45-60 minutes or until it doubles in size.
  8. Mix the butter, cinnamon, and brown sugar in a bowl. Refrigerate until the dough is ready.
  9. Generously grease the loaf pan with butter. A 8 x 4.5 x 4-inch loaf pan will do.
  10. After waiting, put the dough on a floured flat surface and punch the air out of it. Form it into a ball then divide it into 5 equal parts. Take 1 part (keep the others covered with a kitchen towel) and roll it out into a rectangle, ½-inch-thick and 7½ inch-long (or however long your loaf pan is).
  11. Spread ⅕ of the cinnamon butter mixture on top of the rectangle of dough, then roll the dough to form a log with a length of 7½ inches. Repeat with the rest of the dough sections.
  12. Now you have 5 logs of dough. Put 2 of the logs on the bottom of the pan, side by side, and put the others on top of them.
  13. Cover the pan using a towel and let it rest for another 45-60 minutes, or until it doubles in size.
  14. Pre-heat your oven to 350°F.
  15. When the dough is ready, brush the dough with melted butter.
  16. Bake for 35-40 minutes. If the top of the bread is getting brown fast, cover with aluminum foil.

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