This recipe will take you through the steps of making a moist, sweet, and delicious AIP cinnamon raisin bread. It is one of our favorites and we hope that you enjoy it as much as we do
This recipe is the best raisin bread recipe that you will find. It has a perfect balance of sweetness and cinnamon. The texture is soft, fluffy, and moist. The raisins add a nice burst of flavor to it and the loaf is perfect for toast or sandwiches.
The ingredients are simple so you can make it at home with no problem. This bread goes great with any meal or snack time!
The ingredients for this AIP bread recipe are pretty basic- flour, sugar, salt, coconut milk and raisins. The only thing that makes this recipe a little different from other recipes is that you mix the raisins into the dough instead of sprinkling them on top.
If you are looking for a simple cinnamon raisin bread recipe that will taste great every time then this one will be perfect!
AIP Cinnamon Raisin Bread
1 cup tapioca flour
1 cup coconut flour
2 teaspoons Sip Herbals Dirty Chai Coffee Substitute
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup + 1 tablespoon coconut sugar
½ cup coconut oil, melted and cooled
1 cup unsweetened applesauce
2 tablespoons coconut milk
2 ‘gelatin’ eggs (2 tablespoons unflavored gelatin powder + 6 tablespoons warm water)
¾ cup raisins
1. Preheat the oven to 350F and line a 8×4 loaf pan with parchment paper. 2. In a small bowl make your gelatin eggs by whisking 2 tablespoons of unflavored gelatin powder with 6 tablespoons of warm water until dissolved. Set aside.
3. In a large bowl mix together your tapioca and coconut flour, cinnamon, baking powder, baking soda, and salt.
4. In a medium sized bowl, add ½ cup coconut sugar, coconut oil, applesauce, coconut milk, and gelatin eggs and whisk to combine.
5. Add your wet ingredients to your dry and fold together to combine. Fold in the raisins until evenly incorporated throughout the batter.
6. Add batter to loaf pan and spread to even out and sprinkle 1 tablespoon of coconut sugar on top.
7. Bake for 50-55 minutes until a tester comes out clean in the center. If you notice your top getting too dark in color, loosely cover with foil for the remaining bake time. 8. Remove from the oven and let the loaf cool 10 minutes in the pan before removing and then an additional 15 before cutting into it so the texture really sets.