Cinnamon Raisin Bread (Gluten-Free)


  • 2 cups almond flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/2 cup melted coconut oil
  • 1/2 cup agave nectar (or honey)
  • 1/2 tsp. vanilla
  • 2 large eggs
  • 1 cup raisins

Pre-heat the oven to 350 degrees F. Grease a large loaf pan with cooking spray.

In a large bowl, combine the almond flour, salt, baking soda and cinnamon.

In a medium bowl, whisk together the coconut oil, agave, vanilla and eggs. 

Add the dry ingredients to the wet ingredients and mix well until thoroughly combined.

Fold in the raisins. Pour the batter into the prepared loaf pan. 

Bake for 30-35 minutes (times will vary depending on oven), until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool completely in the pan.

Using a serrated knife, run the knife around the edges of the pan and gently turn the pan upside down. The bread should fall out very easily. Store in an airtight container.

by The Savvy Kitchen