Easy Gluten-Free Cinnamon Raisin Bread (No Roll or Knead)
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!
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 (59 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 tablespoon ground cinnamon
Stir in the melted butter into the portion that was removed. Set both bowls aside.
`1 tablespoon (14 g) 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.
Add warm water, eggs, honey, and oil. Mix on low speed to let the dough come together, about 1 minute.
1 ½ cups (360 g) warm water (110°F), 2 large eggs, ¼ cup (85 g) honey, ¼ cup (53 g) 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 (170 g) raisins
Grease a 9X4 loaf pan (preferred) or 9X5-inch loaf 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.
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Notes
Dairy Free Modification
Replace in butter in the cinnamon swirl with plant-based, dairy-free butter. The recommended flour, Cup4Cup, does contain milk powder. If this doesn't work for you, I recommend using King Arthur Measure-for-Measure instead.
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.
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.