This healthy cinnamon raisin bread is made with almond, spelt and coconut flours.
Back when I was old enough to make my own breakfast but before the nutritional profile of food even crossed my mind, aka middle & high school age, you could pretty much find Pepperidge Farm’s cinnamon raisin swirl bread on my plate almost every morning. Unless toaster strudels were in the freezer. Then my brother and I would fight over those and their delicious sugary icing at the kitchen counter with ABC news on the tv in the background (solely for Sam Champion’s 2 minute weather spiel. Oh, Sam. I’m glad you didn’t come out until much later in life so I could enjoy that childhood crush on your perfect blonde hair & blue eyes to it’s fullest extent).
And I wondered why I’d be starving for lunch by 10am. Carbs + sugar…breakfast of champions.
Funny enough, this bread has 3 main ingredients that I didn’t even know existed back in those days, almond flour, spelt flour and coconut flour and yet, the taste brings me right back to those school mornings.
And now that I do care about the nutritional profile of the foods I eat, I can say for sure this one definitely beats out Pepperidge Farm and their HFCS, partially hydrogenated oils and other ingredients I can’t even pronounce. It’s moist, full of cinnamon flavor and studded with raisins.
Unfortunately though, this time the bread doesn’t come with a side of teenage crush.
- ¾ cup almond flour
- ½ cup spelt flour
- ¼ cup coconut flour
- ¼ cup ground flax seed
- 1 tablespoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup raisins (black, golden or a mixture)
- 3 eggs
- ¼ cup melted butter
- 2 tablespoons maple syrup
- 1½ teaspoons vanilla extract
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
- Combine dry ingredients including raisins in a large bowl and mix together.
- Whisk together wet ingredients in a small bowl.
- Pour wet ingredients into dry and mix with a spatula until combined.
- Transfer batter to the loaf pan spreading evenly and into the corners with a spatula.
- Bake for 25-30 minutes.
- Remove from oven, lift the parchment paper out of the loaf pan and place the bread (with the parchment still on it) on a cooling rack.
- Slice once cooled for at least 10 minutes.