This cinnamon raisin bread is soft, delicious, and a breeze to make! Made with buckwheat flour, the bread is packed protein, fibre, and nutrients, all on top of the cinnamon raisin flavor we love! It toasts well, slices can be frozen, and it makes a perfect breakfast. No kneading required and only one proof!
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This recipe was inspired by my popular Soft and Delicious Buckwheat Bread. I was interested in seeing how I could take the successful bread recipe and incorporate cinnamon and raisins, while also using only buckwheat flour instead of buckwheat flour and rice flour. It turns out that buckwheat flour is an awesome flour to use, not only for being naturally gluten-free, but also for all the protein, fibre, and vitamins and minerals it contains. And it worked perfectly for this cinnamon raisin bread!
Ingredients
- Buckwheat flour
- Tapioca starch
- Active yeast
- Ground flaxseed
- Xanthan gum
- Salt
- Warm water
- Oil
- Eggs
- Honey
- Butter
- Brown sugar
- Granulated sugar
- Cinnamon
- Raisins
Instructions
In a medium, combine the buckwheat flour, tapioca starch, active yeast, ground flaxseed, xanthan gum, and salt. Whisk together.
In a mixing bowl (or the bowl of a stand mixer), add the warm water, oil, room-temperature eggs, and honey. Beat until well combined (it is okay if the mixture gets a bit frothy).
Add the dry ingredients to the mixing bowl and mix, scraping down the sides the bowl 1-2 times to make sure all the ingredients are well combined.
Add the raisins and mix in with a rubber spatula.
Mix the brown sugar, sugar, and cinnamon together in a bowl.
Transfer 2 ½ tablespoons of the cinnamon sugar mixture to a separate bowl containing the melted butter. Mix and set aside.
Line the bottom of your loaf pan with parchment paper (or use a big enough piece to come up the sides to help lift the loaf out). Add half of the bread batter to the pan and level out.
Sprinkle the dry cinnamon sugar mixture all over the batter. If desired, use a knife to poke the cinnamon sugar into the batter.
Pour the remaining bread batter into the loaf pan.
Drop dollops of the cinnamon sugar butter mixture over the dough. Use a toothpick to swirl the cinnamon sugar butter into the batter.
Cover the loaf pan with a lightly damp tea towel (or the cover of the Pullman pan) and let the bread proof in a warm location for about 1 hour, until the batter has doubled in size or is no higher than ½" from the top of a regular loaf pan.
Preheat oven 350F/180C about 30 minutes through the proofing. Bake the bread, uncovered, for about 45-50 minutes, or until an instant-read thermometer inserted into the middle registers at least 200F/95C.
Serving Suggestions
As tempting as it may be to slice into the warm loaf and start devouring it, be sure to allow the cinnamon raisin bread to cool completely to room temperature before taking a knife to it!
Enjoy a fresh, soft slice with a shmear of soft salted butter, or toast it! Slices brown beautifully in the toaster (and are also delicious with some butter!). And don't forget to nibble on it with your favorite hot beverage!
Commonly Asked Questions
Can I replace the buckwheat flour with a pre-packaged gluten-free flour blend?
You can, but I can't guarantee that the final results would be the same. If you use a gluten-free flour blend, substitute the total weight of both the buckwheat flour and tapioca starch. If the flour blend already contains xanthan gum, omit the xanthan gum in this recipe.
I love raisins! Can I add more to the recipe?
Of course! Try adding a ⅓ cup packed raisins instead of the ¼ cup.
What non-dairy option is there for the butter?
Use an equal amount of neutral flavored oil to substitute for the butter.
How do I store the bread?
Keep the bread covered at room temperature for 1-2 days, up to 5 days in the refrigerator.
Can I freeze the bread?
Yes! Slice the bread, place parchment paper between each slice and freeze in a resealable bag for 3-4 months. Defrost slices at room temperature before toasting, or warm slightly in the microwave to soften to eat as bread.
More Gluten-Free Bread Recipes
If you've been to my blog before, you know that I'll only publish gluten-free bread recipes once I've gotten them close to being like their wheat counterparts! Check out some of these other popular options:
- Soft and Delicious Buckwheat Bread
- Soft Homemade Gluten-Free Bread
- Soft Gluten-Free Sandwich Bread
- Gluten-Free Honey Oat Nut Bread
If you're interested in non-yeast, quick bread recipes, these are some delicious options:
- Crazy-Good Gluten-Free Banana Bread
- Super Moist Gluten-Free Banana Bread (no butter, oil, or xanthan gum)
- Gluten-Free Cinnamon Apple Bread
If you've been looking for a really good gluten-free cinnamon raisin bread, this is it! No kneading, only one proof required, easy, delicious...what more can you ask for? You'll love how soft each slice is (like "real" bread!) and how beautifully they toast up for you to slather on some butter. It's another gluten-free bread recipe you're going to love!
~ Lisa.
Recipe
Gluten-Free Cinnamon Raisin Bread
Ingredients
Dry Ingredients:
- 225 grams buckwheat flour
- 125 grams tapioca starch
- 1 tablespoon ground flax seed
- 2 ¼ teaspoons active yeast
- 1 ½ teaspoons xanthan gum
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cup warm water
- ¼ cup extra light olive oil (or any neutral flavored oil)
- 3 eggs, room temperature
- 1 tablespoon honey
Cinnamon Sugar:
- ¼ cup packed raisins
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons sugar
- 1 tablespoon cinnamon
- 1 tablespoon butter, melted
Equipment
Instructions
- In a medium, combine the buckwheat flour, tapioca starch, active yeast, ground flaxseed, xanthan gum, and salt. Whisk together.
- In a mixing bowl (or the bowl of a stand mixer), add the warm water, oil, eggs, and honey. Beat until well combined (it is okay if the mixture gets a bit frothy).
- Add the dry ingredients to the mixing bowl and mix, scraping down the sides the bowl 1-2 times to make sure all the ingredients are well combined.
- Add the raisins and mix in with a rubber spatula.
- Mix the brown sugar, sugar, and cinnamon together in a bowl.
- Transfer 2 ½ tablespoons of the cinnamon sugar mixture to a separate bowl containing the melted butter. Mix and set aside.
- Line the bottom of your loaf pan with parchment paper (or use a big enough piece to come up the sides to help lift the loaf out). Add half of the bread batter to the pan and level out.
- Sprinkle the dry cinnamon sugar mixture all over the batter. If desired, use a knife to poke the cinnamon sugar into the batter.
- Pour the remaining bread batter into the loaf pan.
- Drop dollops of the cinnamon sugar butter mixture over the dough.
- Use a toothpick to swirl the cinnamon sugar butter into the batter.
- Cover the loaf pan with a lightly damp tea towel (or the cover of the Pullman pan) and let the bread proof in a warm location for about 1 hour, until the batter has doubled in size or is no higher than ½" from the top of a regular loaf pan.
- Preheat oven 350F/180C about 30 minutes through the proofing. Bake the bread, uncovered, for about 45-50 minutes, or until an instant-read thermometer inserted into the middle registers at least 200F/95C.
- Allow the bread to cool for about 20 minutes in the pan before removing it and transferring it to a cooling rack to cool completely before slicing.
Notes
- If you want to use a gluten-free flour blend to substitute for the buckwheat flour, substitute the total weight of both the buckwheat flour and tapioca starch. If the flour blend already contains xanthan gum, omit the xanthan gum in this recipe.
- Use ⅓ cup packed raisins if you prefer more in your bread.
- Replace the butter with oil to keep the recipe dairy-free.
- Keep the bread covered at room temperature for 1-2 days, up to 5 days in the refrigerator.
- To freeze: slice the bread, place parchment paper between each slice and freeze in a resealable bag for 3-4 months. Defrost slices at room temperature before toasting, or warm slightly in the microwave to soften to eat as bread.
- This recipe was partly inspired and adapted from, but not limited to, Mama Gourmand's Easy Gluten-Free Cinnamon Raisin Bread.
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
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