Helloooooooooooooo!! Happy Monday! I’ve worked my darn hardest to try and make your Monday as kick-ass as mine has been so far. How? With bread, that’s how. I know you love bread. I also know a lot of you cannot eat bread or choose not to eat bread due to inflammatory issues, a gluten or grain intolerance and/or sensitivities, or personal preference. My body and stomach pretty much like everything under the sun. Sure, I get a bit bloated when I eat certain foods from certain food groups, but I am pretty much a wild child when it comes to eating preference. We cannot all be so lucky though.
I know a lot of you are like: “What the heck can I make for breakfast that doesn’t revolve around eggs?” When I first started eating Paleo, I was eating eggs for breakfast every dang morning. I’m not exaggerating. Sometimes, I’d even throw in hard boiled eggs for an afternoon snack and toss some scrambled eggs into my dinner menu as well. No, there was no problem in doing so for me. BUT I understand a lot of you do not want to eat eggs every dang day. Although they come scrambled, sunny-side up, poached, soft or hard boiled, raw, YOU CALL IT, it is easy to get sick of eating the same thing over and over again- no matter how you serve it. The solution? I bring you: Cinnamon Raisin Bread. I really wanted to make something that was versatile enough to make into: a french toast or sandwich, underneath a giant scoop of ice cream, or simply to eat by itself with a slab of grass-fed butter. No, really though. That’s how I ate it. As soon as it came out of the oven, I spread on some butter and down the hatchet it went… so good!
I decided to add some pecans to my loaf because I love the crunch factor they bring. You don’t need to add nuts, and I understand a lot of people have a preference of walnuts over pecans in their sweet breads… do it however YOU like. Nothing is stopping me from making things however I like, after all. Have it your way, that’s all I can wish for. You can also turn this into something a little bit sweeter, by pulling it out 5-7 minutes before it is done, and sprinkling a layer of coconut sugar over the top of the bread loaf to caramelize and crust up. I highly recommend this if you are feeling sassy, and you want to unleash that inner bad-assery. GO FOR IT! Enjoy this bread, but next time- do yourself a favor… grab enough ingredients to make two loaves. You will go through the first one way too quickly. Th at way, you can throw the second loaf into the freezer and pull it out when you are finished! Thank me later.
Cinnamon Raisin Bread
- Preheat your oven to 350 degrees Fahrenheit.
- Line a loaf pan with parchment paper and grease it with some coconut oil as well.
- Mix your dry ingredients in a medium sized bowl and set them aside.
- Blend your wet ingredients together in a high speed blender or stand mixer. After everything is well incorporated, slowly add your dry ingredients to the mixture.
- Once everything has been mixed well, fold in the raisins and nuts.
- Pour the mixture into the bread pan, and bake for 25-30 minutes or until a toothpick comes out clean from the center of the loaf.
- Serve warm with your favorite grass-fed butter. This is my favorite way, but feel free to get crazy creative people. You can make delicious french toast from this!
- I decided to add some pecans to my loaf because I love the crunch factor they bring. You don’t need to add nuts.
- You can also turn this into something a little bit sweeter, by pulling it out 5-7 minutes before it is done, and sprinkling a layer of coconut sugar over the top of the bread loaf to caramelize and crust up.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.