Cinnamon Raisin Bread

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!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond flour, paleo bread, paleo raisin bread

Prep Time 5

Cook Time 30

Total Time 35

Servings -8

Calories 472kcal

Author Monica Stevens Le

Ingredients

2 cups almond flour sifted
a few pinches sea salt
1 teaspoon baking soda
3 tablespoons ground cinnamon
5 eggs
1/4 cup coconut oil melted, or grass-fed butter
1/4 cup honey
1 1/2 teaspoons vanilla extract
1/4 cup pecans
1/2 - 2/3 cup raisins depends how much you like 'em!

Instructions

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!

Notes

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.

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