rich, moist vegan quick bread bursting with juicy raisins under a blanket of warm cinnamon flavor. Gluten Free.
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!
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!
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. :)”
>>Related: Vegan Cinnamon Cookies
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!
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 ❤️
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📸 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! 📸
More Delicious Vegan Quick Bread Recipes
- Gluten Free Vegan Pumpkin Bread Recipe (GF, Dairy-Free)
- Super Moist Vegan Oatmeal Chocolate Chip Banana Bread (Gluten Free)
- Moist Vegan Gluten Free Zucchini Bread Recipe (GF)
- Best Moist Chocolate Chip Banana Bread Recipe (Vegan, Gluten-Free)
- Vegan Chocolate Banana Bread (GF)
- Gluten Free Pumpkin Bread Recipe
- Irresistible Healthy Banana Bread Recipe
- Easy Vegan Pumpkin Bread
- Easy Gluten Free Banana Bread Recipe (Vegan)
- Vegan Cinnamon Quick Bread
Vegan Cinnamon Raisin Quick Bread Recipe (Gluten Free)
- 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.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Quick Bread, Breakfast
- Method: Bake
- Cuisine: American
Keywords: vegan quick bread, gluten free cinnamon raisin bread
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Dr J says
Well this is just a phenomenal recipe! So easy to make and absolutely delicious. Your explanation of the consistency is right on target. Thank you for providing
I have tried about two or three different vegan raisin bread recipes this past week and all of them did not come out well. I finally found a keeper 😉
Happy holidays
Dr. J
★★★★★
Demeter | Beaming Baker says
Hi Dr. J! That’s so lovely of you to say. 🙂 It’s so wonderful when you finally find a recipe that you can rely on–I’m so happy my recipe could be the one! Happy holidays, Demeter
Michelle says
Can you substitute regular flour?
Demeter | Beaming Baker says
Hi Michelle! I haven’t tried it myself, so I can’t say for sure, but it should be fine. Let me know how it turns out!
Juliet says
Do I measure the oat and almond flour first, then sift it? Or measure after sifting?
Demeter | Beaming Baker says
Hi Juliet. Measure first, then sift. 🙂
Tasch says
Hi Demeter, thank you for your most wonderful baking site! I made your choc chip cookies – ooh la la! They tasted delicious. And also your zucchini bread, equally so. I have since learned that an American cup is 10mls more than an Australian cup (or is it grams, crumbs I forget!) So, next time I will add a little less zucchini which may be the reason my partner thought it was a little undercooked in the centre. Or perhaps I just undercooked it a little in the centre! hahahahaha.
I wanted to ask if I could sub maple sugar for all your recipes that require coconut sugar? And is so, would it just be the same amounts subbed?
Thank you so much Demeter, you site is the FIRST ONE EVER where I’ve been able to make something that actually tasted delicious!! I so appreciate you.
Blessings, Tasch
★★★★★
Tasch says
oops! I meant and American cup is 10mls LESS… “a US cup is 240ml and an Australian cup is 250ml”. Thanks
★★★★★
Demeter | Beaming Baker says
Aww thank you so much Tasch! Your kind words are absolutely making my day. I’m honesty so pleased to hear that you’re having a good experience in the kitchen, and honored that I was a part of it. ❤️
Sorry for the late reply, your comment got stuck in the spam filter. 😓 Good to know about the difference between American and Australian cups! I haven’t tried maple sugar, so I can’t say for sure, but I know other readers have used date sugar in many of my recipes with good results. If you do try it, I’d love to know how it turns out. 😊 Hugs!
Don says
Demeter,
This is the second recipe of yours I’ve made in the past couple weeks, this time for my wife’s birthday (with stuffed Manicotti for dinner). You nailed it again. Delicious, moist and well enjoyed by us. Your recipes are simple to follow. Next on the list is your lemon bread (the one w/o the drizzle) and the no-churn coconut/almond ice cream. Thanks much and take care.
★★★★★
Demeter | Beaming Baker says
Hi Don, it’s so much fun to hear about your BB baking adventures! The homemade birthday dinner you made for your wife sounds wonderful. 🙂 Please wish her a belated “Happy Birthday!!” from me. I can’t wait to hear what you think of my lemon bread and coconut almond ice cream. Take care & talk soon!
be says
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!
Demeter | Beaming Baker says
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!
Sara says
I can’t seem to find parchment paper anywhere, can I just use Pam spray (for baking) instead?
Demeter | Beaming Baker says
Hi Sara! Greased foil will also work fine here. 🙂 Happy baking!
Silvia Agustin says
Could I add dry fruits in this recipe to make it as a christmas fruit bread?
Demeter | Beaming Baker says
Hi Silvia! I haven’t tried it, but it should be okay. Let me know how it goes!
Ellen Abrams says
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!!!
★★★★★
Demeter | Beaming Baker says
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
Bushra says
What option can I use instead of oats flour
Toni says
I can’t believe how moist this bread is! I love the homey flavor of the oat flour too. Delicious!
★★★★★
Demeter | Beaming Baker says
I know, the flavor is perfect this time of year!
Madeline Armstrong says
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. 🙂
★★★★
Demeter | Beaming Baker says
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! 🙂
Theron says
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.
★★★★★
Demeter | Beaming Baker says
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. 🙂
Betsy says
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!
★★★★★
Demeter | Beaming Baker says
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. 🙂
Maria says
Hi Demeter,
I can’t have almond flour what can I substitute for cinnamon raisin bread receipe.
Thank you
Demeter | Beaming Baker says
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!