Vegan Cinnamon Raisin Quick Bread Recipe (Gluten Free)

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!

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. :)”

>>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!

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! 📸

More Delicious Vegan Quick Bread Recipes

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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)


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

Scale

Dry Ingredients

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!

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

© 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.

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123 Comments

  1. 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.

  2. 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!

  3. 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!

  4. 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.)

  5. 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!

  6. 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.

    1. 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?

      1. 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..

      2. 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..

        1. 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!

          1. 0h…so many valuable advices..thank you..I will keep trying..hopefully you will have a positive feedback soon..😁