Enjoy a soft, buttery slice of easy gluten-free cinnamon raisin bread without the effort! This mix, dump and bake recipe starts with the softest GF bread dough, enhanced with plump raisins and a double layer of cinnamon swirl. It’s simple enough for even the most novice gluten-free bakers to pull off with impressive, delicious results!

close up of the top of bread with cinnamon swirl.
Have you been longing for this homemade classic? My GF raisin bread is soft, squishy, and tender, plus ridiculously easy to make. This no-fail recipe is guaranteed to be a success!

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Easy Gluten-Free Cinnamon Raisin Bread Recipe

Whether you don’t have extra time to make exceptionally soft, squishy gluten-free cinnamon rolls or sticky, gooey GF monkey bread, are looking for sliceable breakfast bread, or miss this classic treat, gluten-free cinnamon raisin bread checks a lot of boxes.

When creating this gluten-free raisin bread recipe I wanted to avoid complex steps, such as multiple rises and rolling out dough. Of course, I couldn’t sacrifice the ideal sweetness, soft fluffy texture, and taste so I turned to one of my most widely-shared recipes for the bread dough base – life-changing gluten-free bread recipe.

To make the yeasted dough, the process is the same. Simply mix all the ingredients in a large bowl and pour into the pan. To maximize the best old fashioned flavor, the dough is layered with two doses of cinnamon-sugar mixture and an entire cup of juicy raisins sprinkled throughout.

Below I share how to make GF cinnamon raisin bread, step-by-step, with bonus notes, such as how to adapt the recipe for dairy-free, know when the bread is done baking, and multiple ways to enjoy this treat besides toast!

Ingredient Tid Bits

  • Gluten-free flour – Unfortunately not all flour blends are created equal and they make or break the raisin bread quality. I highly recommend using  Cup4Cup GF flour, but in the recipe notes below I add adaptions for other GF flour brands.
  • Psyllium Husk Powder – I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture and prevents the bread from becoming crumbly. Some brands will turn breads darker, or even purplish in color, so I recommend using this particular one.
  • Instant (Rapid Rise) Yeast – I love using instant yeast because it requires no proofing. Simply mix with the dry ingredients and let the dough rise.
  • Honey – Granulated sugar may be substituted, but it will result in a slightly drier texture.
  • Oil  – Use any preferred oil, such as vegetable, coconut, or canola oil. Alternatively, substitute the same amount of melted butter, but not for gluten-free dairy-free bread.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Double dose of cinnamon

Begin by making the cinnamon sugar mixture. Stir together brown sugar, granulated sugar, and cinnamon. Transfer 4 tablespoons of this mixture to another bowl and then stir in melted butter. The dry mixture goes in the bread, while the butter one is used on top.

two bowls of cinnamon sugar mixture.
Dry cinnamon sugar mixture goes in bread, while the one with butter is added to the top.

Dump and mix dough

For the bread, use a stand mixer with paddle attachment and combine all the ingredients. Yep. You read that right. That’s it! Stir in the raisins and hard part is over.

bread dough with raisins in a large bowl.
Mix together the dough ingredients and then stir in raisins. The dough will be soft and sticky.

Layer with filling

Grease a loaf pan. I love my 9X4 pullman pan because it bakes up in nice tall slices. Pour in half the batter and smooth evenly. Sprinkle the dry sugar mixture over the top. Use a butter knife to gently swirl the mixture in.

Dollop the remaining batter over the top and gently smooth. Sprinkle the butter sugar mixture over the top. Use a knife to swirl again, piercing all the way down to the bottom of the pan. Swirl in one direction and then repeat in the opposite direction.

cinnamon sugar mixture sprinkled on first half of dough.
Spread half the dough and then add cinnamon mixture.
cinnamon mixture on top of unbaked bread.
Spread on remaining dough and dollop with butter cinnamon mixture.

Rise and bake

Cover with a large, greased piece of plastic wrap. Set in a warm, draft-free place to rise until the bread reaches two-thirds to the top of the pan, about 20-30 minutes. Bake in a 350°F oven for about 50 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 190-200°F. Cool, slice, and enjoy!

the risen bread before baking.
Swirl the bread dough again and then let rise.
end of bread loaf on a white marble counter.
This is the type of loaf where we fight over the end pieces. Lots of cinnamon goodness seeped into buttery crevices.

How to Know When GF Bread is Done

I highly recommend using an instant read thermometer (to check the temperature when baking gluten free. (I really like this one because it reads the temp lightening fast.) Typically, the bread will “look” done before it’s actually done adequately baking. The internal temperature should reach 190-205ºF.

If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy. If you aren’t sure, sometimes I’ll turn off the oven, crack the door slightly, and let it stay in for 5-7 minutes longer.

Yummiest Ways I’ve Used This Bread

Of course now that you have an easy gluten-free raisin loaf back in your life, I’m sure you won’t have trouble eating slice after slice. This bread offers more than just your average breakfast toast, though.

If you want up the sweet decadency, make a quick glaze for the topping. Mix together ¼ cup powdered sugar, 1 tsp milk, and ¼ tsp vanilla extract.

We enjoy sliced buttered and griddled for grilled cheese or hot ham and cheese sandwiches. Even if the bread is slightly dried out, leftovers work great for french toast, french toast casserole, or my famous chocolate chip banana gluten-free bread pudding.

a slice of bread with butter spread on top.
Lucky for us, save yourself a step and skip plumping the raisins in hot water first. The bread’s steamy baking environment makes them soft and juicy on their own.

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close up of the top of bread with cinnamon swirl.
5 stars (14 ratings)

Easy Gluten-Free Cinnamon Raisin Bread (No Roll or Knead)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 14
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Enjoy a soft, buttery slice of easy gluten-free cinnamon raisin bread without the effort! This mix, dump and bake recipe starts with the softest GF bread dough, enhanced with plump raisins and a double layer of cinnamon swirl. It's simple enough for even the most novice gluten-free bakers to pull off with impressive, delicious results!
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Ingredients
 

Cinnamon Swirl

GF Bread

Equipment

Instructions
 

  • In a small bowl mix together the brown sugar, sugar, and cinnamon. Remove 4 tablespoons of the sugar mixture and transfer to another small bowl.
    ¼ cup light brown sugar, ¼ cup granulated sugar, 1 tablespoon ground cinnamon
  • Stir in the melted butter into the portion that was removed. Set both bowls aside.
    `1 tablespoon melted butter
  • To make the bread dough, use a stand mixer with paddle attachment. Mix together gluten free flour, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.
    3 cups (gluten free all purpose flour, 1 packet (2 ¼ tsp) instant rapid rise yeast, 1 tablespoon psyllium husk powder (optional), 1 teaspoon baking powder, 1 teaspoon salt
  • Add warm water, eggs, honey, and oil. Mix on low speed to let the dough come together, about 1 minute.
    1 ½ cups warm water (110°F), 2 large eggs, ¼ cup honey, ¼ cup oil
  • Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be thinner, slightly thicker than cake batter. Stir in the raisins.
    1 cup raisins
  • Grease a 9X4 loaf pan (preferred) or 9X5-inch loaf pan (avoid using 8X4-inch pan). Pour half the batter in the pan and smooth evenly. Sprinkle the dry sugar mixture (without added butter) over the top. Use a butter knife to gently swirl the mixture in.
  • Dollop the remaining batter over the top and gently smooth. Sprinkle the butter sugar mixture over the top. Use a knife to swirl again, piercing all the way down to the bottom of the pan. Swirl in one direction and then repeat in the opposite direction.
  • Spray a large piece of plastic wrap with nonstick cooking spray. Lay the plastic, greased side down, over the pan.
  • Set in a warm, draft-free place to rise until the bread reaches two-thirds to the top of the pan (do not let it go over this point because it rises more in the oven). This should take about 15-20 minutes. Meanwhile preheat the oven to 350°F.
  • Remove plastic and bake bread on middle rack for 50-55 minutes, tenting a piece of foil loosely over the bread halfway through. The internal temperature of the bread should read 190-200°F.
  • Allow the loaf to cool for 10 minutes in the pan and then remove to a cooling rack. If using a 9X4-inch pullman pan, it's best to lay the bread on it's side to cool. Allow bread to cool at least 1 hour before slicing. For best results, serve the bread slightly warm or toasted. Chilled, cold bread has an adverse effect on texture.

Notes

Dairy Free Modification
Replace the butter in the cinnamon swirl with plant-based, dairy-free butter.  
Psyllium Husk Powder
I’ve made the bread multiples with and without the psyllium husk powder. It doesn’t affect the taste, but it does help maintain moisture, prevents the bread from becoming crumbly, and makes it softer.
Psyllium husk powder is very affordable to buy, lasts a long time, and greatly improves GF breads texture because it helps absorb moisture. 
I recommend the psyllium listed in the ingredients because the lighter color doesn’t affect the bread. Some powders are darker, which will make GF baked goods a grayish, purple color.
Alternative GF Flour Blends
KA Measure-For-Measure – I find this flour to be more absent of flavor and moisture, so adding an additional ¼ tsp salt, as well as modifying with milk powder (use method explained above) can help. I also recommend cutting the water to 1 ¼ cup + 2 tbsp (305 g) to build out the structure and prevent the bread sinking during cooling. 
King Arthur Gluten-Free Bread Flour – I recently tried this and loved the results! It has a great taste and nice soft texture. My only recommendation would be to cut back on the psyllium husk powder to 1/2 tbsp since it’s already in the flour’s blend.
Bob’s Red Mill Gluten Free 1-To-1 Baking Flour – I worked with this flour quite a lot to try to mimic the texture with C4C. To counteract a “spongy,” wet crumb I recommend omit milk powder, cutting water to 1 ¼ cups (295 g), and adding ¼ cup cornstarch to the dry ingredients.
How to Know When Bread Is Done
I highly recommend using an instant read thermometer to check the temperature when baking gluten free. Typically, the bread will “look” done before it’s actually done adequately baking.
If you pull the bread too soon the liquids won’t have time to evaporate and it will be gummy and dense, instead of soft and fluffy. The internal temperature should reach 190ºF-200ºF. 
Freezing / Storing
Gluten-free bread does not have the shelf life like normal bread. Refrigerating will dry it out, and is not recommended. It may be wrapped tightly and left at room temperature, but will lose optimal taste and texture quickly.
For best results, slice and freeze the bread after it has completely cooled (at least 3 hours). Pull slices as needed from the freezer to defrost or toast from frozen. I recommend to slightly warm the bread (toasting or in the microwave) before enjoying again.
 
Calories: 219kcal, Carbohydrates: 40g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 187mg, Potassium: 135mg, Fiber: 4g, Sugar: 13g, Vitamin A: 61IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg
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