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Cinnamon Raisin Bread | Cooked | Gluten-Free | Oil-Free | Yeast-Free | Nut-Free

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I have been on a bread, donut, and muffin kick lately, so you will just have to bear with me. Actually, truth be told, it’s all Bob’s fault. With each bread-like recipe I created, he kept eating them up and asking for more. And who am I to deny this sweet, loving man who supports and encourages all the things I do in life?  But we are not here to talk about Bob…we are here to talk about this wonderfully moist cinnamon and raisin bread.

vegan gluten-free nut-free flour-free cinnamon raisin bread


My goal for this bread was to not only make it vegan and gluten-free but as low in sugar as possible without sacrificing the raisins, since this IS raisin bread, after all. To disperse the sweetness a bit more into the bread, I added 1/2 cup of raisins to the batter and pulsed it into small bits so the flavor would spread more evenly. I then hand-mixed in another 1/2 cup of raisins so that we could still enjoy the plump pockets of sweetness that everyone is familiar with when it comes to raisin bread. Mission accomplished.

vegan gluten-free nut-free flour-free cinnamon raisin bread

This bread tastes downright delicious! No need for “butters,” jams, or spreads. It also comforts the soul once nicely toasted, as it warms each juicy raisin, creating a soft inside with a crunchy exterior. When I bake bread I like to slice it, once cooled, and then freeze it in tightly wrapped sections of 4 slices.  I slip them into a cambro or zip-lock bag, label, and pop it in the freezer. This way, we can be assured that it won’t go stale or bad. And the only reason that would even happen is that I am always working on new recipes, so it can be challenging to eat it all before it expires.

vegan gluten-free nut-free flour-free cinnamon raisin bread

Ready for a close-up?  I used to find it unnerving to follow other people’s recipes, especially if they weren’t around to ask questions. Did mine turn out like theirs? What texture did their recipe yield? Is mine undercooked? Overcooked? I was always second-guessing my cooking abilities. Because of that, I try to remember to take close-up photos so you can have an idea of how the item should look. Now, if I could only turn these photos into scratch n’ sniff stickers!

vegan gluten-free nut-free flour-free cinnamon raisin bread

You may read through the ingredient list and think,  “Hmm, I wonder if I could substitute out _____ for ____?” Let me explain why I choose the ingredients that I did. Once you understand the purpose of each ingredient, you can better decide whether to replace an item.

Buckwheat and Rolled Oats

Psyllium Husks

Chia Seeds


I hope you found this information helpful and you give the bread a try. Please leave a comment below. blessings and love, amie sue

vegan gluten-free nut-free flour-free cinnamon raisin breadIngredients

Yields 1 (3 3/4″ x 8 3/4″) pan – roughly 12 slices


Soaking the Buckwheat

  1. Place the buckwheat in a glass or stainless steel bowl, and cover with double the amount of water.
  2. Add 2 Tbsp raw apple cider vinegar, stir, and cover with a clean dishtowel.
  3. Let it sit on the counter for 30 minutes to 4 hours.
  4. Once ready to use, drain and rinse before adding to the food processor.

Mixing and Baking

  1. Preheat oven to 350 degrees (F) and prepare your baking pan.
    • I am baking the bread in silicone pans; therefore I don’t need any oil or parchment paper. One tip when using silicone pans is to place them on a baking sheet before loading and transporting them to the oven. Since they are soft and flexible, they can be challenging to handle once full.
    • If you use any other type of pan, I recommend lining it with parchment paper so the bread doesn’t stick.
  2. Add the rolled oats, chia seeds, psyllium husks (not powder), cinnamon, applesauce, stevia, water, 1/2 cup raisins, and salt to the food processor (along with the buckwheat). Process for a full 30-60 seconds.
  3. Add the baking powder and baking soda, process 10 seconds, and immediately pour into the pan and bake for 1 hour.
  4. Hand mix in the remaining 1/2 cup of whole raisins.
  5. Pour the batter into the bread loaf pan and slide into the oven for roughly 50-60 minutes.
    1. At the 50 minute mark, test the doneness with a toothpick.
  6. Once done baking, remove the pan and dump the bread onto a cooling rack. Do not keep it in the pan, or it can become soggy-bottomed.
  7. Cut once cooled, and enjoy!


  1. Once cooled, you can store in an airtight container on the counter for a couple of days, or in the fridge for around 5 days.
  2. It also freezes fantastically well and toasts up beautifully. Slice it before freezing and pull out individual pieces as you need for an easy, nourishing breakfast or lunch.

8 thoughts on “Cinnamon Raisin Bread | Cooked | Gluten-Free | Oil-Free | Yeast-Free | Nut-Free

  1. cheryldiane says:

    I am allergic to oats. Do you think this recipe would work using quinoa?

    • amie-sue says:

      Good morning Cheryl,

      I haven’t tested it but it might work. I would be sure to use quinoa that has been thoroughly rinsed and drained. Quinoa can have a bitter taste to it if that step is skipped. If you try it, don’t add the full amount of water that the recipe calls for since extra water will be coming from the quinoa. Add just 1 cup of water and mix. The batter will naturally thicken as it sits due to the psyllium husks but it seems TOO thick, like it doesn’t want to shake off the spoon, add a bit more water. I hope this makes sense and helps. Keep me posted. blessings, amie sue

  2. Paulette says:

    Hola donde vivo sólo consigo psyllum en polvo, sirve?

    • amie-sue says:

      Good morning Paulette,

      I always prefer to use psyllium husks but if you can’t get them, you can use the powdered version. However, cut the measurement in half because it much more concentrated. Keep me posted if you give it a try. blessings, amie sue

  3. janice says:

    I don’t see where it says to add the stevia. Guessing that’s initially with the applesauce and water?

    • amie-sue says:

      Good morning Janice, yes, adding the stevia when adding in the applesauce and water is right. I adjusted it to read that. Thanks for pointing that out so I could fix it. blessings, amie sue

      • janice says:

        Thank you, Amie Sue! The bread turned out great and is delicious. It’s a problem. Haha!

        • amie-sue says:

          lol I know that “problem!” I make 2-4 loaves of bread a week (from the recipes on the site). Now, I am starting to bake 6 loaves, slice them, then freeze them. Saves a little time during my busy schedule. :) Thanks for sharing. Have a blessed day. amie sue

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