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).

Cinnamon raisin bread

And I wondered why I’d be starving for lunch by 10am. Carbs + sugar…breakfast of champions.

Healthy cinnamon raisin bread

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.

Cinnamon raisin bread

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.

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Cinnamon Raisin Bread

Servings: 8 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
This healthy cinnamon raisin bread is made with almond, spelt and coconut flours.


  • 3/4 cup almond flour
  • 1/2 cup spelt flour
  • 1/4 cup coconut flour
  • 1/4 cup ground flax seed
  • 1 tablespoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins, black, golden or a mixture
  • 3 eggs
  • 1/4 cup melted butter
  • 2 tablespoons maple syrup
  • 11/2 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.


*If you wanted to make this paleo, I believe substituting more almond flour for the spelt would work although I haven't tried it. Depending on how strict you are on paleo, the butter could also be subbed for melted coconut oil. The bread probably won't rise as much without the spelt flour though.


Serving: 1SERVINGCalories: 257kcalCarbohydrates: 23gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 77mgSodium: 330mgPotassium: 160mgFiber: 6gSugar: 4gVitamin A: 269IUVitamin C: 1mgCalcium: 64mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. Is the flax to mimic an egg? Can I just use an egg since I don’t have flax seed? This sounds fabulous!! Thank you!

  2. Just made this tonight! Super yummy. Subbed coconut oil for butter and chia seeds for flax seeds! Thank you for the recipe!

  3. I baked this yesterday morning, replacing the spelt with more almond flour. Absolutely yummy!! Thanks for the fabulous recipe!

      1. It didn’t rise as high as your spelt version, but the taste and texture are still great. And I used butter, not coconut oil.

  4. Made this last night on a budget (flour mix was homemade almond meal in a blender, and subbed the coconut flour for more flax), and it turned out AMAZING!!!! having it for breakfast with a green juice–feelin’ good :) Thanks!

    1. awesome :) loving how it seems to adapt pretty well with the flour substitutions! glad you liked it!

  5. I love cinnamon raisin bread! I really like that you incorporated coconut flour and flaxseed into this as well.

  6. This recipe sounds too delightful and I must see if I can ever get all the ingredients to make it. I love cinnamon raisin bread and homemade would be better. Thank you so much for sharing.