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!

Prep Time 10

Cook Time 50

Rising 20

Total Time 1 20

Servings

Author Melissa Erdelac

Ingredients

Cinnamon Swirl

¼ cup (59 g) light brown sugar packed
¼ cup (50 g) granulated sugar
1 tablespoon ground cinnamon
`1 tablespoon (14 g) melted butter

GF Bread

3 cups (438 g) (gluten free all purpose flour (Cup4Cup gluten free flour highly recommended - see recipe notes for alternatives)
1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast
1 tablespoon (11 g) psyllium husk powder (optional) helps with bread moisture & structure (what is psyllium husk?)
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups (338 g) warm water (110°F)
2 large eggs room temperature
¼ cup (85 g) honey
¼ cup (55 g) oil any preferred
1 cup (170 g) raisins

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.

Nutrition