Cinnamon Raisin Bread


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!"

– Mamagourmand


Brown Sugar Granulated Sugar Cinnamon | Honey Butter | Eggs GF Flour Instant Rise Yeast Psyllium Husk Powder Baking Powder | Oil Raisins

In a small bowl, mix together the sugars and cinnamon. Remove some to a different bowl and mix it with the melted butter.

Let's Make It!

Combine all of the dough ingredients in a large bowl until slightly sticky. Then stir in the raisins.

Pour half of the dough into a bread pan and top with the dry cinnamon sugar mixture.

Pour the remaining dough in and then top with the butter and cinnamon sugar mixture. Swirl with a knife, cover and let rise.

Bake for 50-55 minutes. Allow to cool slightly before slicing and serving!

How Do I Know when the bread is baked?

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. The internal temperature should reach 190ºF-200ºF.

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