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Vegan Cinnamon Raisin Quick Bread Recipe (Gluten Free)

Published: Nov 21, 2020 · by Demeter | Beaming Baker 108 Comments · As an Amazon Associate I earn from qualifying purchases.

rich, moist vegan quick bread bursting with juicy raisins under a blanket of warm cinnamon flavor. Gluten Free.

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. #Vegan #GlutenFree #Cinnamon #Raisin #Bread | Recipe at BeamingBaker.com

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 nearly 5 years this blog has run.

Lol. My mom! What can I say, she likes to keep me on my toes! 😉

I originally shared this recipe back in November of 2018, and since then it’s become a bit of a thing. And by “thing” I mean a reader favorite. Have you tried this vegan quick bread yet?

If you try this vegan cinnamon raisin quick bread, leave a comment below and let me know what you think! You know I seriously love hearing from you.

In the meantime, why don’t we get super-festive, super-fall-ish and make a fresh, warm loaf of cinnamon raisin bread together? 🙂 Let’s bake this!

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. #Vegan #GlutenFree #Cinnamon #Raisin #Bread | Recipe at BeamingBaker.com

How to Make Vegan Cinnamon Raisin Bread 

Preheat

First things first, preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper.

Dry Ingredients

Sift together all the dry ingredients in a large bowl: oat flour, almond flour, cinnamon, baking soda, baking powder and salt.

Water + Milk

Heat the water and milk until warm enough to prevent the coconut oil from solidifying once it’s mixed with these two ingredients.

Wet Ingredients

In a medium bowl, whisk together all of the wet ingredients: water, milk, coconut oil, coconut sugar, maple syrup and vanilla.

Combine

Add the wet ingredients to the dry ingredients and whisk together until combined and no flour patches remain. Fold in raisins and walnuts.

Pour Batter

Pour your vegan quick bread batter into the prepared loaf pan. Smooth into an even layer and dot with raisins and walnuts.

Bake, Cool and Enjoy

Bake for about 50 minutes. Cool completely and slice. Enjoy the best gluten free cinnamon raisin bread ever!

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. #Vegan #GlutenFree #Cinnamon #Raisin #Bread | Recipe at BeamingBaker.com

Testimonials for Vegan Cinnamon Raisin Quick Bread 

Zeel says, “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!”

Amy Mae says, “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.)”

Claribel says, “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!”

Debbie says, “This bread is delicious! I am going to have to try your other quick breads!”

Kami says, “I’ve made this 3x—I absolutely love it! Please do more quick bread recipes. :)”

Storing and Freezing Your Vegan Quick Bread

Room Temp + Fridge: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. This vegan quick bread is best the first 3 days.

To Freeze: Store vegan quick bread 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.

Just the right amount of dense & light, this vegan cinnamon raisin quick bread is the perfect homemade treat to bake. Bursting with juicy raisins under a blanket of warm cinnamon… yum!

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. #Vegan #GlutenFree #Cinnamon #Raisin #Bread | Recipe at BeamingBaker.com

So whaddya think? Was my mom totally right about this vegan cinnamon raisin quick bread or what? 🙂 I can’t wait to hear what you and your loved ones think of my vegan quick bread recipe. Just so you know, it’s such a pleasure sharing in these sweet, homemade kitchen moments with you. ‘Til the next one…

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀ Click below to Pin ☀

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. #Vegan #GlutenFree #Cinnamon #Raisin #Bread | Recipe at BeamingBaker.com

📸 Did you make this vegan quick bread recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Vegan Cinnamon Raisin Quick Bread Recipe (V, GF): an easy recipe for moist and satisfying healthy cinnamon raisin bread made with delicious whole ingredients. #HealthyBaking #VeganGlutenFree #BeamingBaker #Vegan #CinnamonRaisin #GlutenFree #GlutenFreeBaking | Recipe at BeamingBaker.com

Vegan Cinnamon Raisin Quick Bread Recipe (Gluten Free)


★★★★★

4.9 from 35 reviews

  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 slices 1x
  • Diet: Vegan
Print Recipe
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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.


Scale

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

  1. Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  2. In a large bowl, sift together all the dry ingredients: oat flour, almond flour, cinnamon, baking soda, baking powder and salt.
  3. 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.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in raisins and walnuts.
  6. 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.
  7. 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.
  8. 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

Organic Extra Virgin Coconut Oil 16oz

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Blanched Almond Flour, Finely Sifted 1lb

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Coconut Sugar 3pk

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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

Did you make this recipe?

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Filed Under: Breads, Breakfast, Christmas, Dairy-Free, Dessert, Fall Thanksgiving, Featured, Featured Recipes, Fruit, Gluten Free, Holiday, Vegan Tagged With: Almond Flour, Cinnamon, coconut oil, coconut sugar, Maple Syrup, Non-Dairy Milk, Oat Flour, raisins, Salt, vanilla, Walnuts

Reader Interactions

Comments

  1. be says

    December 18, 2020 at 4:47 pm

    Do you think I can use almond meal I grind up myself instead of almond flour? (my food processor is not the best, so it won’t be super fine). Thanks!

    Reply
    • Demeter | Beaming Baker says

      December 19, 2020 at 1:07 pm

      Hi there! I know almond meal will work in this recipe in general, but be careful with making your own as it can yield different results depending on how finely it’s ground, etc. If you try it, let me know how it goes!

      Reply
  2. Sara says

    December 11, 2020 at 4:29 pm

    I can’t seem to find parchment paper anywhere, can I just use Pam spray (for baking) instead?

    Reply
    • Demeter | Beaming Baker says

      December 12, 2020 at 11:04 am

      Hi Sara! Greased foil will also work fine here. 🙂 Happy baking!

      Reply
  3. Silvia Agustin says

    November 24, 2020 at 12:35 pm

    Could I add dry fruits in this recipe to make it as a christmas fruit bread?

    Reply
    • Demeter | Beaming Baker says

      November 28, 2020 at 11:36 am

      Hi Silvia! I haven’t tried it, but it should be okay. Let me know how it goes!

      Reply
  4. Ellen Abrams says

    November 22, 2020 at 4:50 pm

    Aloha Vegan Sister I dont have almond flour But do have coconut flour = will it be OK to substitute please?
    Also using a toaster oven for firts time??? Mahalo!!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 11:03 am

      Aloha, Ellen! 🙂 Try subbing the almond flour for an extra 1/4 cup of oat flour. Definitely do not use the coconut flour, it will ruin the recipe (coconut flour is quite tricky lol!!). Toaster oven: that might be a bit tricky. They tend to burn baked goods on the outside and leave the inside uncooked. But maybe yours is a better one? (Fingers crossed). Let me know how it turns out! Xo

      Reply
  5. Toni says

    November 22, 2020 at 12:23 pm

    I can’t believe how moist this bread is! I love the homey flavor of the oat flour too. Delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 8:38 am

      I know, the flavor is perfect this time of year!

      Reply
  6. Madeline Armstrong says

    November 22, 2020 at 11:05 am

    Thanks for the recipe! I decided to make this last night and didn’t have almond flour so subbed it for 1/4 cup more oat flour. I also reduced the maple syrup a tiny bit as I don’t like things super sweet. It turned out well, great texture! The only note I have is it didn’t really get much rise at all, so maybe making it in a smaller or more narrow loaf pan would be good. 🙂

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 11:00 am

      Thanks for giving it a try, Madeline! 🙂 I love that you were able to give it a shot with the extra oat flour in place of the almond flour. Definitely reducing the maple syrup and the oat flour sub changed the texture and rise a bit, but glad you still enjoyed it! 🙂

      Reply
  7. Theron says

    November 22, 2020 at 7:49 am

    Your mom has got a point! This is one of my favorite recipes of yours. I made this recipe (many times) as muffins with a cinnamon powdered sugar glaze. This comes out reminiscent of cinnamon buns with WAY less time and effort.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 11:12 am

      Woohoo!! She will be happy I told her you said so. 😉 Oh my goodness, your cinnamon powdered sugar glaze is giving me some cravings right now. I’m so happy you enjoyed them, Theron! You know I love hearing what you think. 🙂

      Reply
  8. Betsy says

    November 22, 2020 at 12:00 am

    So good! I’m going to have to make a double batch next time so it lasts longer! Maybe a triple batch and bring a loaf to my in-laws. Delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 10:58 am

      I’m so thrilled that you enjoyed it, Betsy! A double or triple batch is always a good idea—especially in my family. Lol! Happy baking. 🙂

      Reply
  9. Maria says

    November 21, 2020 at 3:25 pm

    Hi Demeter,
    I can’t have almond flour what can I substitute for cinnamon raisin bread receipe.
    Thank you

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 10:46 am

      Hi Maria, if you don’t have almond flour, add an additional 1/4 cup oat flour. The cinnamon bread won’t be as fluffy as is ideal, but it’ll do. Happy baking!

      Reply
  10. Jacqueline Debono says

    November 21, 2020 at 11:39 am

    I love fruit and nut breads and this vegan version looks fantastic! Perfect to make for my vegan sister when she next visits (hopefully soon!)

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 8:37 am

      Oh definitely hoping it’s soon Jacqueline! 🙂

      Reply
  11. Kim says

    November 21, 2020 at 11:38 am

    I printed out this recipe for my friend who is vegan! She can’t wait to try it.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 21, 2020 at 5:47 pm

      That’s awesome! I know she’s gonna love it!

      Reply
  12. Ginny says

    November 21, 2020 at 11:20 am

    This was so simple and I love the mix of flour types. A keeper for sure! It’s so nice to have a slice of raisin bread in the morning.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 8:37 am

      So glad you enjoyed the flour combo Ginny!

      Reply
  13. Tracy says

    November 21, 2020 at 11:17 am

    We’re not a gluten free or vegan household, but we LOVE this bread! It’s so moist and yummy. We’ve given it to friends and they’re always surprised when I tell them it’s vegan and gluten free!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 8:37 am

      That’s awesome! I’m so pleased it’s been such a hit for your and your friends Tracy!

      Reply
  14. Kechi says

    November 21, 2020 at 11:14 am

    This bread looks so flavorful and perfect! I see myself enjoying a slice with a cup of tea!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 8:36 am

      It’s so good with a warm cozy drink! 😊

      Reply
  15. Dannii says

    November 21, 2020 at 11:14 am

    I love anything with cinnamon in, so this bread sounds amazing to me. I can’t wait to try it.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 8:36 am

      Haha then you’re seriously gonna love this one Dannii!

      Reply
  16. Traci says

    November 21, 2020 at 8:35 am

    This is the perfect quick bread recipe for any occasion and the new go-to! Love how simple and delicious it is…vegan too! Thanks for another winner BB!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 24, 2020 at 10:50 am

      Whoop whoop! I’m so happy that you love so much about my vegan cinnamon raisin bread! Happy baking to you Traci. 🙂 Hugs!

      Reply
  17. Amy Mae Notdorft says

    September 3, 2020 at 3:01 pm

    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.)

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 5, 2020 at 12:08 pm

      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! 😋

      Reply
  18. Catherine Nowlan says

    August 30, 2020 at 8:44 am

    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!

    Reply
    • Demeter | Beaming Baker says

      August 31, 2020 at 3:47 pm

      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! 🙂

      Reply
  19. Mala says

    August 10, 2020 at 6:49 am

    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.

    Reply
    • Demeter | Beaming Baker says

      August 14, 2020 at 3:30 pm

      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?

      Reply
      • Mala Rama says

        August 15, 2020 at 2:45 am

        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..

        Reply
      • Mala says

        August 17, 2020 at 1:01 am

        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..

        ★★★★★

        Reply
        • Demeter | Beaming Baker says

          August 18, 2020 at 4:06 pm

          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!

          Reply
          • Mala says

            August 19, 2020 at 11:04 am

            0h…so many valuable advices..thank you..I will keep trying..hopefully you will have a positive feedback soon..😁

            ★★★★★

            Reply
  20. Audrey says

    June 12, 2020 at 12:29 pm

    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 🙂

    Reply
    • Demeter | Beaming Baker says

      June 13, 2020 at 11:49 am

      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!! 🙂

      Reply
  21. Zeel says

    May 3, 2020 at 9:54 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      May 4, 2020 at 2:05 pm

      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!

      Reply
  22. Tanya says

    April 29, 2020 at 4:30 pm

    I am allergic to coconut. How do I substitute for coconut sugar, is that a one to one sub with granulated sugar?

    Reply
    • Demeter | Beaming Baker says

      April 29, 2020 at 6:19 pm

      Hi Tanya, yep, the granulated sugar should work just fine. 🙂 Hope you enjoy it!

      Reply
  23. Samantha says

    November 9, 2019 at 6:01 pm

    Could I use almond meal instead of almond flour? Would it make much difference with this recipe in moisture, texture, etc?

    Reply
    • Demeter | Beaming Baker says

      November 13, 2019 at 7:32 am

      Hi Samantha! Yep, that’s totally fine. 🙂 Happy baking!

      Reply
  24. Claribel says

    October 25, 2019 at 10:36 pm

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 29, 2019 at 12:18 pm

      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!

      Reply
  25. Debbie says

    October 7, 2019 at 1:48 pm

    This bread is delicious! I am going to have to try your other quick breads!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      October 8, 2019 at 1:46 pm

      Thanks Debbie!! I’m so happy to hear it. 🙂 Can’t wait to hear your thoughts on the rest of my quick bread recipes.

      Reply
      • Adrienne says

        June 22, 2020 at 10:59 pm

        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?

        Reply
        • Demeter | Beaming Baker says

          June 23, 2020 at 3:57 pm

          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

          Reply
  26. Erica says

    August 3, 2019 at 12:17 pm

    Hi, can I make muffins out of this recipe? Thanks! xoxo

    Reply
    • Demeter | Beaming Baker says

      August 5, 2019 at 3:46 pm

      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!

      Reply
  27. Kami says

    July 22, 2019 at 9:54 pm

    I’ve made this 3x—I absolutely love it! Please do more quick bread recipes. ☺️

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      July 24, 2019 at 12:04 pm

      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? .

      Reply
      • Neha says

        April 7, 2020 at 11:59 pm

        Can you please make a hot cross bun quick bread?

        Reply
  28. Jen says

    April 14, 2019 at 7:40 am

    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?

    Reply
    • Demeter | Beaming Baker says

      April 15, 2019 at 10:36 am

      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! 🙂

      Reply
      • Jen says

        April 15, 2019 at 10:38 am

        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

        Reply
  29. Tina says

    March 21, 2019 at 11:59 am

    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

    Reply
    • Demeter | Beaming Baker says

      March 25, 2019 at 2:38 pm

      Hi Tina! Yep, that should work fine. You could swap them for some additional chopped nuts, too. Happy baking!

      Reply
  30. CharlieAnn says

    December 2, 2018 at 4:28 pm

    What can I substitute for coconut oil? Allergic to coconut.

    ★★★★

    Reply
    • Demeter | Beaming Baker says

      December 3, 2018 at 11:33 am

      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! 🙂

      Reply
  31. Erin | Dinners,Dishes and Dessert says

    November 29, 2018 at 9:37 am

    This couldn’t look any more perfect!

    ★★★★★

    Reply
  32. Erin | Dinners,Dishes and Dessert says

    November 29, 2018 at 9:33 am

    This needs to happen at my house very soon!I’m in love with this bread!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 29, 2018 at 12:52 pm

      Haha yes it does! . Hope you enjoy it Erin!

      Reply
  33. Catalina says

    November 28, 2018 at 12:41 pm

    This raisin bread looks so healthy and delicious! This is in my future!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 2:08 pm

      Thanks Catalina! What a tasty future it’ll be. 😉

      Reply
  34. Cathy says

    November 28, 2018 at 11:26 am

    I’d love a piece of this right now! It looks amazing!

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 2:08 pm

      Make it two! 😉 Thank you!

      Reply
  35. Jamielyn says

    November 28, 2018 at 9:55 am

    Looks DELICIOUS! Need to make ASAP!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 2:08 pm

      Thanks! Let me know what you think!

      Reply
  36. Melanie Bauer says

    November 28, 2018 at 3:34 am

    Oh my gosh, I’m totally drooling over this goodness! Looks so tasty and yummy, need to try this!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 2:07 pm

      Yay!!! Thanks Melanie!

      Reply
  37. Sabrina says

    November 27, 2018 at 8:10 pm

    I can’t wait to try this! Not only does it look amazing but I bet it makes the house smell amazing too!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 1:59 pm

      Oh gosh—yes it does!! It was all I could do to wait to try it. Hehe!

      Reply
  38. Daniela says

    November 27, 2018 at 11:00 am

    This quick bread looks absolutely scrumptious. I would love to make it for the holidays with dried cranberries instead of raisins. Great recipe!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 1:34 pm

      Oh, I love the sound of this bread with cranberries! Enjoy. 🙂

      Reply
  39. SHASHI AT SAVORYSPIN says

    November 27, 2018 at 10:49 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 1:34 pm

      Thank you! Seriously!! What a tasty combo. 🙂

      Reply
  40. beth says

    November 27, 2018 at 10:28 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 1:34 pm

      Thanks so much, Beth! The texture is my fave part. I hope you and your mom love this! 🙂

      Reply
  41. ali randall says

    November 27, 2018 at 9:59 am

    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 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 28, 2018 at 1:33 pm

      It totally is! 🙂 I’m loving your plan of making several loaves (maybe a few to keep for yourself)! Hehe

      Reply
  42. Jenny says

    November 18, 2018 at 5:02 pm

    I have an oat allergy. Could I use Quinoa flour instead? And would I use the same amount? Thank you!!

    Reply
    • Demeter | Beaming Baker says

      November 19, 2018 at 12:32 pm

      Hi Jenny! I’m not sure about quinoa flour since I haven’t tried it before. How about gluten free all purpose flour?

      Reply
  43. Nicole says

    November 18, 2018 at 2:11 pm

    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!

    Reply
    • Demeter | Beaming Baker says

      November 19, 2018 at 2:50 pm

      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!

      Reply
      • Sylvia says

        August 20, 2019 at 11:33 am

        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?

        Reply
        • Demeter | Beaming Baker says

          August 20, 2019 at 4:57 pm

          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! 🙂

          Reply
          • Sylvia says

            August 21, 2019 at 11:17 am

            Thank you for your reply. I will give it a try soon!

            Reply
  44. Eva S says

    November 15, 2018 at 7:27 pm

    Could I use all 1-1 gluten free baking flour instead?? Looks delicious, thanks!

    Reply
    • Demeter | Beaming Baker says

      November 16, 2018 at 4:11 pm

      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! 🙂

      Reply
  45. Amanda says

    November 15, 2018 at 11:52 am

    The texture on this bread looks perfect! The flavors sound great for next week. Can’t wait to try it!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 15, 2018 at 2:30 pm

      The texture is one of my fave parts! Right next to that amazing flavor combo! .

      Reply
  46. Rebecca says

    November 15, 2018 at 11:43 am

    ohhhhhh this looks GOOOOD!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 15, 2018 at 2:30 pm

      You know it Rebecca! ..

      Reply
  47. Claudia Lamascolo says

    November 15, 2018 at 11:31 am

    I would love a big slice of this right now! that looks marvelous and hearty!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 15, 2018 at 2:29 pm

      Haha oh yeah it is! ☺️ Always hits the spot!

      Reply
  48. Elaine Benoit says

    November 15, 2018 at 10:50 am

    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! 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 15, 2018 at 2:29 pm

      Oh yes, the texture is amazing! . Happy baking Elaine! .

      Reply
  49. Jill says

    November 15, 2018 at 10:44 am

    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!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      November 15, 2018 at 2:28 pm

      I know! This recipe is so fun to make, hope you enjoy it Jill!

      Reply

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