Vegan Cinnamon Raisin Quick Bread Recipe (V, GF): an easy recipe for moist and satisfying healthy cinnamon raisin bread made with delicious whole ingredients. Vegan, Gluten-Free, Dairy-Free, Whole Grain.
Welcome to my mom’s favorite Beaming Baker recipe of all time. 😉 Naturally, it’s not one of the 500 coconut recipes I’ve made and dedicated specifically to my mom over the almost 3 years that this blog has run. This recipe literally knocked my paleo coconut macaroons, chocolate coconut bars, and even these chocolate coconut macaroons out of first place… Harrumph!
Lolol. My mom! What can I say, she likes to keep me on my toes! Thing is, if you’ve been around BB long enough, you know that my mom LOVES her some coconut. She can have it in any-thing. Like, any-thing. In any form.
Like, one time I took out a jar of coconut oil and my mom was like… “So…. can I taste that, or what? Do you have a spoon?” I’m like, “Mommy!! Noooo. That’s–it’s–just–I promise it’s not sweet or tasty just like that. Let me bake it into something first.” .
But it turns out, and obviously I’m kicking myself for this, that she’s had a love of raisin bread that actually exceeds her love of coconut. For years and years. So, you might’ve guessed by now that I didn’t solely concoct this recipe for my baked good-lovin’ mama.
And you’d be right. I actually took a poll on Instagram, which I’m wont to do, and my IG followers are wont to participate in. 😉 Like, A LOT. But here’s the thing, I asked: What quick bread recipe would you like to see on Beaming Baker?
Here were the choices:
- Cinnamon Raisin Bread
- Double Chocolate anything!!!
- Banana Oatmeal Bread
- ____________________
And I honestly did not think I’d get the response to what I got. Which was an overwhelming YES on Cinnamon Raisin Bread! Who’d thunk it? The thing is, chocolate is pretty big on my IG. And on BB. And let’s be honest… THE WORLD. Heh heh.
So getting like a bajillion votes for cinnamon raisin was quite the surprise! Imagine that! This vegan cinnamon raisin quick bread recipe had not one, but two, surprises in store for us. 😉 Anywho, my mom & sister, Jenny, proclaimed that this was their favorite, like #1 Beaming Baker recipe that they’d ever had.
And did I have any more loaves lying around my apartment? Like, that’s how we live. With loaves on the couch, on the bed, and in our shoe closet. Omigosh… I wish we had enough space for a shoe closet! Guuurl, we live in Boston–ain’t no space for those kinds of luxuries. .. I don’t know why I’m so sassy today…
Anyway, I went ahead and informed them that Erik had eaten the last of the loaves that were lying around the apartment. 😉
This amazing Vegan Cinnamon Raisin Quick Bread Recipe is moist, soft, and still perfectly and satisfyingly dense. Bursting with juicy raisins that add just the right amount of sweetness and delightful texture. Also, perfectly paired with super-complementary cinnamon. YUM! Bonus: this quick bread rises like the beauty it was always meant to be… Gorgeous rise down the middle, with just a few raisins tucked into the top for looks & identification purposes, in case you’re making like 500 different quick bread loaves. And just the perfect accompaniment to your favorite BB quick bread & muffin recipes:
- One Bowl Vegan Gluten Free Banana Nut Bread
- Healthy Lemon Poppy Seed Muffins Recipe
- One Bowl Gluten Free Vegan Pumpkin Bread
- Easy Orange Muffins Recipe
- Vegan Chocolate Banana Nut Bread
To name a few… 😉
Here are this Vegan Cinnamon Raisin Quick Bread recipe’s finest points, in case ya need a bit more convincing! It’s:
- moist, rich, and just the right amount of dense and light
- vegan, gluten-free, dairy-free
- oh-so satisfyingly made with a mixture of gluten free oat flour and deliciously textured almond meal
- delightfully refined sugar-free & allergy-friendly
- bursting with juicy raisins and a blanket of warm cinnamon flavor
- just the perfect vegan cinnamon raisin bread – healthy and so delish!
- made with the simple, whole and healthy ingredients you know and love
- so good paired with Chewy Oatmeal Raisin Cookies and Gluten Free Vegan Pumpkin Coffee Cake
- your soon-to-be favorite healthy cinnamon raisin bread, for real 😉
Are you ready to make your new favorite easy, delicious and healthy cinnamon raisin quick bread of the season? Let’s bake this! I’ll grab the raisins, you grab the gluten free homemade oat flour! Hint: if making your own oat flour, make sure it’s very fine and not at all coarse before using, to ensure the perfect loaf. 😉 It’s such a pleasure sharing in these sweet, homemade kitchen moments with you. I can’t wait to hear what you and your loved ones think! ‘Til next time…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Related Vegan Quick Bread Recipes + More
If you enjoyed this Vegan Cinnamon Raisin Quick Bread Recipe, then you’ll just love these allergy-friendly, whole ingredient sweet recipes:
- Best Moist Chocolate Chip Banana Bread Recipe
- Gluten Free Vegan Chocolate Pumpkin Bread
- Healthy Banana Blueberry Muffins Recipe
- Easy Gluten Free Vegan Oatmeal Raisin Cookies
- Oatmeal Raisin Vegan Granola Recipe
- Easy Gluten Free Banana Bread Recipe (Vegan, Dairy-Free)
Vegan Cinnamon Raisin Quick Bread Recipe (Gluten Free)
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hour 15 minutes
- Yield: 10-12 slices 1x
- Diet: Vegan
Description
Vegan Cinnamon Raisin Quick Bread Recipe: rich, moist vegan quick bread bursting with juicy raisins under a blanket of warm cinnamon flavor. Gluten Free. Made with simple, whole ingredients.
Ingredients
Dry Ingredients
- 2 ¼ cups gluten free oat flour – if using homemade, make sure it’s very finely ground (not coarse)
- ½ cup finely ground, blanched almond flour
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup water
- ½ cup non-dairy milk
- 3 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
Add-in Ingredients
- ¾ cup raisins
- ½ cup walnuts, chopped (optional)
Optional Topping
- 1 tablespoon walnuts, chopped
- ½ tablespoon raisins
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, cinnamon, baking soda, baking powder and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in raisins and walnuts.
- Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer. Optionally, sprinkle with walnuts. Tuck a few raisins into the batter. Lightly press toppings into the loaf.
- Bake for 45-55 minutes. Mine took 50 minutes. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.
- Allow to cool on a cooling rack for 1 hour. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice loaf into 10-12 slices. Enjoy!
Equipment
Organic Extra Virgin Coconut Oil 16oz
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Blanched Almond Flour, Finely Sifted 1lb
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Notes
Room Temp + Fridge: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Best the first 3 days.
To Freeze: store in an airtight container or bag, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
- Category: Quick Bread, Breakfast
- Method: Bake
- Cuisine: American
Keywords: vegan quick bread, gluten free cinnamon raisin bread
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
8-inch Loaf Pan | Unbleached Parchment Paper | Gluten Free Oat Flour | Blanched Almond Flour | Maple Syrup | Coconut Oil | Coconut Sugar | My Favorite Knife | Glass Mixing Bowls
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Another amazing quick bread recipe. My kids love it too! Can’t wait until it’s “seasonally acceptable” to start making your pumpkin bread again. (Honestly I would have made it today but I didn’t have any pumpkin in the house lol. Kinda glad because this recipe is so good too.)
★★★★★
Aww thanks so much Amy Mae! 😊 It’s always such high praise to know that the little ones enjoy a recipe too. Here’s to enjoying the fall and all the yummy flavors it brings! 😋
What should the consistency of the batter be? Mine was not thick/sticky at all. It is in the oven now so I am crossing my fingers that it will come out okay! I used currants instead of raisins, a blend of walnuts/pecans and for the top I sprinkled pepitas and more currants. I am really really looking forward to his bread and I just hope it turns out as amazing as it sounds!!
Thank you for an awesome recipe, I love all of yours!
Hi Catherine, how did your quick bread turn out? 🙂 Thick/sticky: perhaps you’re thinking of another recipe? The batter for this bread isn’t overly thick at all. I hope you love it! 🙂
Dear Demeter
I’m in love with your recipes. Ok..for my own knowledge..it’s two times now I’ve tried your cakes and I have cracks on the cake during the baking time in the oven. why does this happen? Hmm..I have realised though that my measuring cup is a 100ml one..not a 120 ml for half a cup.so i was measuring wrong. Can this be the culprit? I did notice the batter was really too runny.The taste is amazing though.
Hi Mala! So happy you’re enjoying the recipes. Hm, some cracking on top is definitely normal for a quick bread (since the batter rises and expands while baking). It’s possible that the difference in size for the measuring cup could lead to some issues too. Did you make any other changes/adjustments to the recipe?
Thank you so much for your answer…I don’t have almond meal here in Seychelles..I replaced with oat as mentioned in your previous comments..I will check if almond meal can be homemade….because we so get whole almond nuts here..
Dear Demeter..if you see this text for a second time..my apologies..I thought I deleted the first one by mistake. The only change that I made is adding more oat as I didn’t have almond meal. I saw in a previous comment that you do advise to do so. I decided to try again with oat flour recipes as I find I have a hard time mastering it. There is no almond meal hear in Seychelles so I made my own with blanched whole almond, the only ones I had. I think I grinded it too much as it started to become sticky. I also tried a different cake, the vegan chocolate banana nut cake (my apologies for posting here). Well the consistency was much much better..that’s positive but the top layer was over baked (hard and almost sour)..so I stopped the oven at around 40 mins..so I dont know if it’s the almond meal being overlygrinded..or the hear from the oven..should I lower the temperature maybe at 340 ? I’m sorry for such a long text..I cant wait to bake a perfect oat cake..
★★★★★
Hi Mala, no apologies necessary! 🙂 For the oat flour, make sure you add exactly the amount that I recommend. For the almond flour: the stickiness is definitely a bad sign—it means that your almond flour is turning into almond butter. This adds too much extra fat to the recipe and hence, leads to poor results. Next time, when making almond flour, make sure to blend no more than 1 cup at a time, and use a high quality blender that can process foods into fine pieces. The finer the almond flour & the more it resembles flour, the more it acts like actual flour in a recipe. Also, take care to watch out for it turning sticky. 😉 Hope this helps in your baking adventures!! Good luck!
0h…so many valuable advices..thank you..I will keep trying..hopefully you will have a positive feedback soon..😁
★★★★★
Hi Demeter, thank you so much for sharing this scrumptious vegan recipe! I am just starting out on the vegan journey and it looks like I’ll be back to your website frequently. I was wondering, I am not gluten free and have some whole wheat flour I’d like to use up, do you think I can do a 1 to 1 substitution for the oat flour? Would the Almond flour still also be needed? Thanks in advance for your help 🙂
Hi Audrey, you’re so welcome! 🙂 Let’s see: the whole wheat flour will work just fine in a 1:1 sub. I highly recommend still using the amount of almond flour listed, it adds a delicious texture & lightness to the bread. If you don’t have almond flour on hand, be sure to sub it with 1/4 cup extra whole wheat flour. Can’t wait to hear what you think!! 🙂
OMG. This bread is to die for! I could eat all of it in one sitting but have to control myself. I love this recipe because the ingredients are so clean, healthy and it is delicious! Thank you so much for sharing. In love with your blog!
★★★★★
Hi Zeel! Oh my, I’m so happy to hear this!! I’d say you might just love this bread as much as my sister & mom do (they hide slices, is all I’m saying). Thank you so much for your kind words. Cannot wait to see what you bake next!! Hugs!
I am allergic to coconut. How do I substitute for coconut sugar, is that a one to one sub with granulated sugar?
Hi Tanya, yep, the granulated sugar should work just fine. 🙂 Hope you enjoy it!
Could I use almond meal instead of almond flour? Would it make much difference with this recipe in moisture, texture, etc?
Hi Samantha! Yep, that’s totally fine. 🙂 Happy baking!
I’ve been a loyal Beaming Baker follower for a while now, and I’ve made her breads several times! They’re just so tasty! This one is great for breakfast or a snack. I spread some homemade chia seed mixed berry jam on it, and it’s heavenly. I added nutmeg and cardamom and pecans. I omitted the raisins and walnuts. I used grapeseed oil instead of coconut oil because it’s just what we had on hand. Delicious!
★★★★★
Awww… I’m blushing over here, Claribel! 🙂 It’s so satisfying and, honestly, motivating to read a comment such as yours. Thank you so much for taking the time to leave such kind words. ❤️ Btw, that homemade chia jam (and the nutmeg, cardamom and pecans) sounds amazing!! Hugs!
This bread is delicious! I am going to have to try your other quick breads!
★★★★★
Thanks Debbie!! I’m so happy to hear it. 🙂 Can’t wait to hear your thoughts on the rest of my quick bread recipes.
Your recipes are so inspiring! I have made many many of them! I really would like to make this raisin bread, but I cannot have Almond flour, is there a substitute for it?
Hi Adrienne, thank you so much!! That’s so kind of you to say. 🙂 For the almond flour, sub with an additional 1/4 cup of oat flour. The texture won’t be perfect, but pretty close. Enjoy! <3
Hi, can I make muffins out of this recipe? Thanks! xoxo
Hi Erica! I sunset ties it myself, but I’ve had readers do this with my other quick read recipes without issue. I’d say bake them about 20 min, and check for doneness. Let me know how they turn out!
I’ve made this 3x—I absolutely love it! Please do more quick bread recipes. ☺️
★★★★★
Woohoo!!! I’m so happy to hear it!! I’ve done this one, pumpkin, lemon, banana oatmeal, banana and moist banana chocolate chip so far. What other flavors would you like to see? .
Can you please make a hot cross bun quick bread?
Hi, I need to be sugar free so would it still taste ok without the sugar? Also, do you have the nutritional info for this recipe?
Hi Jen! Unfortunately, I haven’t tested it without the sugar but I do know that the recipe would be imbalanced. You could try making it with a sugar-free substitute like this Lakanto Maple Flavored Sugar-Free Syrup or this Lakanto Monkfruit Natural Sugar Substitute. I haven’t trie these options yet, so let me know how it turns out! 🙂
Would it be possible to just add more maple syrup? If so, how much? .
Also, do you have the nutritional info for this recipe? Thanks
This bread looks super moist and delicious! Yummy . Would the recipe still work if I left out (excluded) the raisins as my children love cinnamon but really don’t like raisins. Thanks
Hi Tina! Yep, that should work fine. You could swap them for some additional chopped nuts, too. Happy baking!
What can I substitute for coconut oil? Allergic to coconut.
★★★★
Hi CharlieAnn! I’ve had some readers use avocado oil instead of coconut oil in some of my recipes with good results, but I haven’t tried it myself with this recipe. Let me know how it turns out! 🙂
This couldn’t look any more perfect!
★★★★★
This needs to happen at my house very soon!I’m in love with this bread!
★★★★★
Haha yes it does! . Hope you enjoy it Erin!
This raisin bread looks so healthy and delicious! This is in my future!
★★★★★
Thanks Catalina! What a tasty future it’ll be. 😉
I’d love a piece of this right now! It looks amazing!
Make it two! 😉 Thank you!
Looks DELICIOUS! Need to make ASAP!
★★★★★
Thanks! Let me know what you think!
Oh my gosh, I’m totally drooling over this goodness! Looks so tasty and yummy, need to try this!
★★★★★
Yay!!! Thanks Melanie!
I can’t wait to try this! Not only does it look amazing but I bet it makes the house smell amazing too!
★★★★★
Oh gosh—yes it does!! It was all I could do to wait to try it. Hehe!
This quick bread looks absolutely scrumptious. I would love to make it for the holidays with dried cranberries instead of raisins. Great recipe!
★★★★★
Oh, I love the sound of this bread with cranberries! Enjoy. 🙂
Such a gorgeous loaf – I see why it’s your mom’s fav – a slice of this and a big mocha and am in heaven!
★★★★★
Thank you! Seriously!! What a tasty combo. 🙂
Such a gorgeous loaf! The texture is so spot on, I wouldn’t have thought it was GF! I have to make this for my Mom! She is gf and df! So this is perfect! Thanks!
★★★★★
Thanks so much, Beth! The texture is my fave part. I hope you and your mom love this! 🙂
This loaf looks like the best way to celebrate the holidays. This is the perfect gift to give when you love creating something from the heart. I will have to make a few loaves so I can save one for myself 🙂
★★★★★
It totally is! 🙂 I’m loving your plan of making several loaves (maybe a few to keep for yourself)! Hehe
I have an oat allergy. Could I use Quinoa flour instead? And would I use the same amount? Thank you!!
Hi Jenny! I’m not sure about quinoa flour since I haven’t tried it before. How about gluten free all purpose flour?
Any substitute for the almond flour that anyone hasn’t tried? I cannot eat almonds. The recipe looks delicious and I love baking with oat flour! Thanks!
Hi Nicole! Try subbing the almond flour with 1/4 cup + 2 tablespoons oat flour. You might need to play around with it to get just the right texture. Enjoy!
I also need to substitute almond flour with something… I didnt understand “1/4 + 2 tablespoons oat flour”..is that 2 and 1/4 tablespoons? How about using amaranth or coconut flour?
Hi Sylvia, you’d add in an additional 1/4 cup + 2 tablespoons oat flour. I can’t speak on amaranth as I haven’t tried it. I also wouldn’t recommend coconut flour–it’s very, very absorbent and will most likely ruin the texture of the bread. Good luck! 🙂
Thank you for your reply. I will give it a try soon!
Could I use all 1-1 gluten free baking flour instead?? Looks delicious, thanks!
Hi Eva! I haven’t tried it with this recipe, but other readers have done that with my other quick bread recipes with good results. Let me know how it turns out! 🙂
The texture on this bread looks perfect! The flavors sound great for next week. Can’t wait to try it!
★★★★★
The texture is one of my fave parts! Right next to that amazing flavor combo! .
ohhhhhh this looks GOOOOD!
★★★★★
You know it Rebecca! ..
I would love a big slice of this right now! that looks marvelous and hearty!
★★★★★
Haha oh yeah it is! ☺️ Always hits the spot!
This cinnamon raisin bread looks so scrumptious!! I love that it’s vegan and gluten-free! What a beautiful texture! I can’t wait to make a loaf or two or three! 🙂
★★★★★
Oh yes, the texture is amazing! . Happy baking Elaine! .
I have to try this recipe. It’s not very often that I see a cinnamon raising QUICK bread. And I especially like that this one is so healthy!
★★★★★
I know! This recipe is so fun to make, hope you enjoy it Jill!