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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)


  • 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

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

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.

  • Category: Quick Bread, Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: vegan quick bread, gluten free cinnamon raisin bread