Gluten Free and Vegan Cinnamon Raisin Oat Bread

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Biting into this warm and fluffy cinnamon raisin oat bread had me stepping back in time. I remembered baking it when my kids were itty bitty. When their toys were strung all over and their little voices filled our house with such fun chaos!

Back then I made fresh homemade bread quite often. Filled our grain hopper with whole wheat berries and made flour on the spot. Cinnamon raisin oat bread was always my favorite! It filled the house with such an inviting aroma that the entire family gobbled it up in usually one day!

I’m still using the same recipe but tweaked it a little bit to accommodate my gluten free and dairy free needs. But if you think for one second this bread will be lacking flavor, think again. It’s fluffy, moist and bursting with juicy raisins!

I used a combination of flours in this recipe. Homemade oat flour, which is really easy to make by the way. You just add Old Fashioned gluten free oats to a blender and blend on high. In seconds you’ll have fresh, warm, homemade oat flour. I generally make just enough for the recipe.  (Measure the oats according to the recipe and blend. You may need to add a little more to get the exact measurements but start off with just the two and fourth cup oats to start off.) When I have extra flour, I will put it into a mason jar and store in the freezer until my next baking session.

The other flour I used was Cassava flour. Cassava flour is made by grating and drying the fibrous cassava root. It's a great substitute for wheat and other flours. You can use it in any recipe that calls for wheat flour. It’s great for gluten free baking!

Cassava flour can easily be found in most grocery stores nowadays. It’s located in the baking section, generally with the other alternative flours. 

This is a quick bread so no yeast involved. It’s vegan too, so you don’t need eggs either! It’s a pretty simple recipe. I like to add nuts for a little crunch but that ingredient is optional. One little tip I’d like to mention is…Make sure the bread has mostly cooled before slicing it. Of course who doesn’t enjoy a warm slice of bread, duh! But if it’s too hot when slicing, your bread could fall apart easier.

Other than that, enjoy this cinnamon raisin oat bread by itself or topped with your favorite dairy free butter or cream cheese. Oh and here’s my easy pumpkin butter recipe. It’s great for any bread, but especially this one!

Be sure to leave a comment if you liked this recipe, I always enjoy hearing your feedback!

Many Hugs,

Cathleen

oat bread, gluten free, vegan, raisin bread, fall baking

breakfast, desserts, snacks

Yield: 8

Author: Cathleen Crobons

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Gluten Free and Vegan Cinnamon Raisin Oat Bread

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 2 ¼ cups oat flour (gluten free)
• ½ cup cassava flour
• 2 ½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup water
• ½ cup plant milk
• 3 Tablespoons melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 1 teaspoon pure vanilla extract
• ¾ cup raisins
• ½ cup walnuts, chopped

Instructions

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper or spray with cooking oil. Set aside.
2. In a large bowl, sift together all the dry ingredients. Oat flour, cassava flour, cinnamon, baking soda, baking powder and salt.
3. Combine lukewarm water and plant milk to a medium size bowl. The warm liquid will keep the melted coconut oil from solidifying once these ingredients are mixed.
4. Then whisk together all the wet ingredients. Water, milk, coconut oil, coconut sugar, maple syrup and vanilla.
5. Add in the dry ingredients to the wet ingredients a little at a time, stirring as you go.
6. Mix until well incorporated. Fold in the raisins and chopped walnuts.
7. Pour batter evenly into the prepared pan. Using a silicone spatula, smooth batter evenly. Sprinkling the top with a few raisins, nuts and cinnamon if desired.
8. Bake for 45-55 minutes. Every pan and oven are different. So start out baking for 45 minutes and adding on more time if needed. Mine took 50 minutes.
9. You can insert a knife or toothpick to check for doneness. Allow to cool on a cooling rack for 1-2 hours.
10. Slice when bread is fully cooled and enjoy!

Nutrition Facts

Calories

350.12

Fat

13.64

Sat. Fat

5.62

Carbs

52.5

Fiber

4.08

Net carbs

48.41

Sugar

10.81

Protein

7.14

Sodium

264.43

Cholesterol

1.83

Nutritional Info is generated automatically and may not be 100% accurate.