Cinnamon Raisin Bread

Ingredients

• 3 cups Gluten-Free All-Purpose Flour Blend
• 1/4 cup Tapioca Starch
• 1/4 cup Granulated Sugar
• 2 1/4 teaspoons Instant Yeast
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/4 cups Milk (dairy or non-dairy) (warmed to 110-115°F)
• 1/4 cup Unsalted Butter (melted)
• 1 large Egg
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Cinnamon
• 1 cup Raisins
• 1/4 cup Brown Sugar (for swirl)

Instructions

1. 1

   In a large bowl, whisk together the gluten-free flour, tapioca starch, granulated sugar, yeast, baking powder, and salt.

2. 2

   In a separate bowl, combine the warm milk, melted butter, egg, apple cider vinegar, and vanilla extract. Whisk until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. The batter will be quite wet.

4. 4

   Gently fold in the raisins and 1 tablespoon of cinnamon.

5. 5

   Pour half the batter into a greased 9x5 inch loaf pan. Mix the remaining cinnamon and brown sugar together. Sprinkle the cinnamon sugar mixture over the batter in the pan, then top with the rest of the batter. Gently swirl the cinnamon mixture through the dough with a knife.

6. 6

   Cover the loaf pan with plastic wrap and let rise in a warm place for 45-60 minutes, or until doubled in size.

7. 7

   Preheat oven to 350°F (175°C).

8. 8

   Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil during the last 15 minutes of baking.

9. 9

   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.