AIP Cinnamon Raisin Bread (Edit recipe)

This recipe is the best raisin bread recipe that you will find. It has a perfect balance of sweetness and cinnamon. The texture is soft, fluffy, and moist. The raisins add a nice burst of flavor to it and the loaf is perfect for toast or sandwiches. The ingredients are simple so you can make it at home with no problem. This bread goes great with any meal or snack time!

15 minutes

50 minutes to 55 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	17 g
Carbohydrates:	41 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	310 mg
Fiber:	6 g
Sugars:	20 g
Calculated per serving.

by Sip Herbals

View original recipe

Serves: 8

Ingredients

1 cup Tapioca Starch
1 cup Coconut Flour
2 tsp Dirty Chai Herbal Coffee Substitute
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Coconut Sugar, + 1 Tbsp
1/2 cup Coconut Oil, melted and cooled
1 cup unsweetened Applesauce
2 Tbsp Coconut Milk
2 Tbsp Unflavored Gelatin, + 6 tablespoons warm water (2 gelatin eggs)
3/4 cup Raisins

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and line a 8x4 loaf pan with parchment paper.
In a small bowl make your gelatin eggs by whisking 2 tablespoons of unflavored gelatin powder with 6 tablespoons of warm water until dissolved. Set aside.
In a large bowl mix together your tapioca and coconut flour, cinnamon, baking powder, baking soda, and salt.
In a medium sized bowl, add ½ cup coconut sugar, coconut oil, applesauce, coconut milk, and gelatin eggs and whisk to combine.
Add your wet ingredients to your dry and fold together to combine. Fold in the raisins until evenly incorporated throughout the batter.
Add batter to loaf pan and spread to even out and sprinkle 1 tablespoon of coconut sugar on top.
Bake for 50-55 minutes until a tester comes out clean in the center. If you notice your top getting too dark in color, loosely cover with foil for the remaining bake time. 8. Remove from the oven and let the loaf cool 10 minutes in the pan before removing and then an additional 15 before cutting into it so the texture really sets.