One of my mama’s special breakfast treats for me when I was growing up was cinnamon raisin bread toasted and drizzled with honey.  I loved it.  I begged for her to buy it and could not wait to see it come home from the grocery.

In this grain-free, dairy-free life, this special treat in its store-bought form is no longer an option.  So, this past weekend I decided it was time to create my own quick version of this delicious bread. I hope that you enjoy it 🙂

Cinnamon Raisin Bread

Prep: 15-20 min          Cook: 47-50 min.          Yields: One Loaf

Ingredients:

• 6 room temp eggs *see tip below
• 1/3 cup palm shortening, ghee, softened butter, or melted coconut oil
• 1/4 cup honey
• 1/4 cup coconut milk (sub with your preferred milk)
• 1/2 tsp vanilla extract
• 1/2 cup coconut flour
• 1 tsp cream of tarter
• 1/2 tsp baking soda
• 1/4 tsp sea salt

For the Swirl:

• 2 tbsp honey
• 1/2 tbsp cinnamon
• 1/8 tsp sea salt
• 1/4 cup raisins

Directions:

1. Pre-heat your oven to 325 degrees.  Cover the bottom of an 8×4 loaf pan with parchment paper and grease the sides (and bottom if you do not have parchment paper) with palm shortening (or other baking fat you chose).
2. You have the option to separate the eggs – this will allow you to whip up your egg whites and ensure a good light texture -this is not necessary though.  If you do choose to separate them – go ahead and place your egg whites in a medium, clean bowl, and set it aside.  Place your egg yolks in a large mixing bowl.  If you choose not to – just add all your eggs to one large mixing bowl.
3. Add the rest of the wet ingredients to your yolks (or whole eggs).  Cream until smooth.
4. Add your dry ingredients, mix until well-combined.
5. Get your cinnamon swirl ready – simply mix together the first 3 swirl ingredients in a small bowl – Keep your raisins separate.
6. If you separated your eggs – With a hand mixer or KitchenAid mixer – using clean beaters – on a medium speed whip up your egg whites until soft peaks begin to form when you remove the beaters.  Fold the egg whites into the batter until just combined.
7. Add about 1/3 of the batter to your loaf pan – drizzle 1/2 of your swirl, and then quickly with a knife lightly zig-zag the swirl on top of the batter. Sprinkle with half of your rasisins
8. Add another third of the batter and repeat.
9. Top with rest of batter.
10. Place in oven to cook for 47-50 minutes – until the top is bouncy or until when a toothpick is inserted in the top it comes out clean.
11. Remove and let cool for 5-10 minutes.  Flip out to finish cooling.  Can be tightly wrapped and stored on counter for 5-7 days, or placed in fridge for 10-14 days

Enjoy! 🙂 The hubby loves it with my Apple Butter.

*TIP: To quickly bring eggs to room temp – place in bowl of very warm water for 5-10 min.  I normally let these sit while I gather and prep my ingredients.

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