Gluten-Free Cinnamon Raisin Bread

Ingredients

• 3 cups gluten-free 1-to-1 baking flour
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon xanthan gum (omit if flour blend contains it)
• 3 tablespoons sugar
• 1 cup warm milk (110°F / 43°C)
• 3 tablespoons unsalted butter (melted)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup raisins (soaked in warm water for 10 minutes, drained)
• 2 teaspoons ground cinnamon (for swirl)
• 1/4 cup brown sugar (packed, for swirl)
• 1 tablespoon softened butter (for swirl)

Instructions

1. 1

   Whisk together the flour, yeast, salt, xanthan gum, and sugar in a large bowl.

2. 2

   Combine the warm milk, melted butter, eggs, and vanilla. Pour into the dry ingredients and mix until a thick, sticky dough forms.

3. 3

   Fold in the drained raisins until evenly distributed.

4. 4

   Grease a 9x5 inch loaf pan. Spread half the dough in the bottom of the pan.

5. 5

   Mix the cinnamon and brown sugar together. Dot the softened butter over the dough layer, then sprinkle the cinnamon-sugar mixture evenly over it.

6. 6

   Spread the remaining dough on top, covering the cinnamon-sugar layer. Smooth with wet hands.

7. 7

   Use a butter knife to swirl through the dough in a figure-eight pattern to create marble streaks.

8. 8

   Cover and let rise for 50-60 minutes until the dough reaches just above the pan rim.

9. 9

   Preheat your oven to 350°F (175°C). Bake for 45-50 minutes until golden and the internal temperature reaches 200°F (93°C).

10. 10

    Cool in the pan for 15 minutes, then turn out onto a wire rack. Best served toasted with salted butter.

Recipe Variations

• →Cinnamon Walnut: Replace raisins with 3/4 cup chopped walnuts.
• →Apple Cinnamon: Add 1 cup diced apple to the cinnamon-sugar layer.
• →Cranberry Orange: Use dried cranberries instead of raisins and add 1 tablespoon orange zest.

Nutrition Facts

Per serving