Easy Cinnamon Raisin Bread

Easy Cinnamon Raisin Bread

Homemade bread has been on my bucket list ever since I became more interested in cooking and baking. The entire process, however, is quite unappealing. I am not the sort of person who can stay in one spot throughout the day, waiting for first and second rises. Rather, I jump from here to there and go where the wind takes me. That’s why most of my recipes are easy and have a minimal time commitment.

Soda bread was enlightening for me, but I haven’t gone back to it for months. If you haven’t tried making soda bread you really should. There’s no yeast involved (only baking soda), no rises, and it’s incredibly easy.

But anyways. Back to the cinnamon raisin bread. I made this a few months ago and never posted it since the original bread was closer in texture to banana bread. The original cinnamon raisin bread does not stand up to a toaster. A certain someone in my family tried it out, and the smoke alarm went nuts. You shouldn’t have that problem with this one.

This time I turned it into a bread that stands up well in the toaster and tastes amazing with a swirl of pumpkin butter. It’s a whole grain (you can use a mixture of whole wheat flours if you like) and also vegan.

Breakaway from bread fear – try this easy cinnamon raisin bread.

Easy Cinnamon Raisin Bread

Author: Palette Dining
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
Serves: one 9×5 loaf


  • 1 Tablespoon ground flaxseed
  • 1 cup vegan buttermilk
  • 2 and ½ cups whole spelled flour
  • ¼ cup of cane sugar
  • 2 Tablespoons cinnamon
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ¼ cup grapeseed oil or other light oil
  • 1 cup raisins


  1. Make the flax egg. Combine the flaxseed with 3 Tablespoons of water in a small bowl and set aside to gel. In a medium-sized mixing bowl, make the vegan buttermilk and set aside.
  2. Preheat the oven to 350 F. Line a 9×5 loaf pan with parchment paper.
  3. In a large mixing bowl, add the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
  4. In the mixing bowl with the vegan buttermilk, add the flax egg and the oil and whisk to combine.
  5. Pour the wet ingredients over the dry ingredients and stir with a wooden spoon until just combined. Do not overmix. Fold in the raisins.
  6. Scoop the batter into the loaf pan and smooth over the top. Bake on the center rack for 50 minutes, or until a toothpick inserted in the center comes out clean.

*Add one tablespoon of lemon juice to a one-cup measure. Fill the cup with almond milk or other non-dairy milk. Pour into a bowl and stir to combine. [br]**Use whole spelled flour, whole wheat flour, or any combination of the two.

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