Cinnamon Raisin Bread | PALEO


Once I created my Paleo style Garlic Herb Bread, I knew my next bread recreation would be something sweet.  And what better than "Cinnamon Raisin"!?

It's a nostalgic treat for me:  toasted cinnamon raisin bread topped with softened butter... the perfect morning bite with your coffee, and a great breakfast companion with some crispy bacon & fluffy eggs.  (drool...)



So, I took that same basic oven bread recipe with the egg and coconut flour base, and put a sweet spin on it.  The results were absolutely perfect, and I could not wait to share!

I hope you enjoy this quick & easy Paleo bread as much as we did.  Our loaf did not last long!



Ingredients:

  • 6 eggs
  • 1/2 cup butter, melted
  • 1/2 cup coconut flour
  • 1/4 cup honey
  • 1/4 cup water
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cup raisins


Tools:

  • mixing bowl
  • 9 x 5" loaf pan
  • parchment paper (optional)


Directions:
  1. Preheat the oven to 375ºF.  Line a 9 x 5" loaf pan with parchment paper for easy removal from the pan, if you're like me & have sticking anxiety.  
  2. In a mixing bowl, whisk the eggs.  Add all of the remaining ingredients, except for the raisins, stirring until smooth.  Stir in the raisins last.  
  3. Pour the bread "dough" or batter into the lined baking pan and smooth over the top.  
  4. Bake for about 40 minutes, or until the bread is light golden brown on top, and a toothpick inserted to the center comes out clean.
  5. Let the bread sit for 5-10 minutes, then slice and serve.  (Leftovers are best stored in the refrigerator.)

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