Cinnamon Raisin Breakfast Loaf

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Cinnamon Raisin Breakfast Loaf

Cinnamon Raisin Breakfast Loaf

Going grain free doesn't nessecarily mean going bread free.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, Side Dish, Snack
Servings 10 slices
Calories 168 kcal


  • 1 cup coconut flour
  • 1 cup tapioca flour
  • 2 tsp cinnamon powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp Himalayan salt
  • ½ cup coconut sugar optional; omit for an unsweetened loaf
  • ½ cup melted coconut oil cooled slightly
  • 1 cup unsweetened applesauce
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract
  • 2 gelatin eggs
  • ¾ cup raisins


  • Preheat the oven to 177 C. Line a 1 kg loaf pan with baking paper and set aside
  • In a large bowl, combine the coconut flour, tapioca flour, cinnamon, baking powder, baking soda, and salt.
  • In a separate bowl, whisk to combine the coconut sugar, coconut oil, applesauce, coconut milk, and gelatin eggs.
  • Add the wet ingredients to the dry ingredients and combine. Fold in the raisins until evenly incorporated throughout the batter. Spread the batter into the prepared pan.
  • Place the pan in the oven and bake for 50 to 60 minutes until cooked through and a toothpick inserted comes out clean. (If the top of your loaf starts to brown too much before it is cooked through, loosely cover the top of the loaf with aluminum foil for the remaining bake time). I put down bakiingpaper between the food and the foil to avoid heavy metal exposure.
  • Allow to cool for 15 minutes in the pan before lifting out and allowing to cool at least an additional 10 minutes before cutting and serving. Don't cut too early, as it will ruin the texture of the bread!


Calories: 168kcalCarbohydrates: 36gProtein: 2gFat: 2gSaturated Fat: 2gSodium: 385mgPotassium: 114mgFiber: 6gSugar: 8gVitamin A: 7IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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