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 ❤️
☀ Click below to Pin ☀
📸 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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Do I measure the oat and almond flour first, then sift it? Or measure after sifting?
Hi Juliet. Measure first, then sift. 🙂
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
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oops! I meant and American cup is 10mls LESS… “a US cup is 240ml and an Australian cup is 250ml”. Thanks
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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!
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.
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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!
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!
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!
I can’t seem to find parchment paper anywhere, can I just use Pam spray (for baking) instead?
Hi Sara! Greased foil will also work fine here. 🙂 Happy baking!
Could I add dry fruits in this recipe to make it as a christmas fruit bread?
Hi Silvia! I haven’t tried it, but it should be okay. Let me know how it goes!
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!!!
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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
What option can I use instead of oats flour
I can’t believe how moist this bread is! I love the homey flavor of the oat flour too. Delicious!
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I know, the flavor is perfect this time of year!
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. 🙂
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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! 🙂
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.
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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. 🙂
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!
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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. 🙂
Hi Demeter,
I can’t have almond flour what can I substitute for cinnamon raisin bread receipe.
Thank you
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!
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!)
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Oh definitely hoping it’s soon Jacqueline! 🙂
I printed out this recipe for my friend who is vegan! She can’t wait to try it.
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That’s awesome! I know she’s gonna love it!
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.
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So glad you enjoyed the flour combo Ginny!
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!
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That’s awesome! I’m so pleased it’s been such a hit for your and your friends Tracy!
This bread looks so flavorful and perfect! I see myself enjoying a slice with a cup of tea!
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It’s so good with a warm cozy drink! 😊
I love anything with cinnamon in, so this bread sounds amazing to me. I can’t wait to try it.
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Haha then you’re seriously gonna love this one Dannii!
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!
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Whoop whoop! I’m so happy that you love so much about my vegan cinnamon raisin bread! Happy baking to you Traci. 🙂 Hugs!
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.)
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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..
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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..😁
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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!
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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!
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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!
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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. ☺️
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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.
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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!
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This needs to happen at my house very soon!I’m in love with this bread!
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Haha yes it does! . Hope you enjoy it Erin!
This raisin bread looks so healthy and delicious! This is in my future!
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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!
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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!
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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!
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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!
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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!
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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!
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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 🙂
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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!
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The texture is one of my fave parts! Right next to that amazing flavor combo! .
ohhhhhh this looks GOOOOD!
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You know it Rebecca! ..
I would love a big slice of this right now! that looks marvelous and hearty!
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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! 🙂
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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!
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I know! This recipe is so fun to make, hope you enjoy it Jill!