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Healthy Cinnamon Raisin Bread

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.

Cinnamon Raisin Bread

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


  • 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.

Nutrition Facts

Serving: 1SERVING | Calories: 257kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 330mg | Potassium: 160mg | Fiber: 6g | Sugar: 4g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Baked Goods
Keyword cinnamon raisin bread, healthy cinnamon raisin bread

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

Recipe Rating

Kristen Kemp

Wednesday 1st of July 2020

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!


Wednesday 21st of December 2016

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


Friday 24th of May 2013

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

Running to the Kitchen

Friday 24th of May 2013

Yay, glad it came out good with the almond flour sub! good to know!


Friday 24th of May 2013

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!

Running to the Kitchen

Friday 24th of May 2013

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


Thursday 23rd of May 2013

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