Gluten-Free Raisin Bread
Description
Ancient civilizations began adding raisins to bread thousands of years ago, partly to make it sweeter, and partly because raisins lasted a long time without spoiling.
The ancient Egyptians were some of the first to use dried grapes in their baking, and the idea spread to the Roman Empire, where fruit-filled breads became a popular treat for special occasions and festivals. It was a simple way to turn everyday bread into something special and festive!
The raisin bread we know today started to take shape in 17th-century Europe, especially in England and France. Bakers would add raisins to rich, buttery dough for holidays and celebrations. By the 19th century, it was common in many households, thanks to the growing availability of dried fruits.
In the U.S., raisin bread really took off in the early 20th century, marketed as a wholesome but slightly sweet option for breakfast or snacks. Whether toasted with butter or used to make French toast, raisin bread has stayed a classic, loved for its cozy, homey vibe and its simple yet delicious flavor.
This recipe for soft, gluten-free raisin bread is lightly spiced with cinnamon and naturally sweetened with maple syrup. Perfect for breakfast or really any time of day, it’s easy to make, gluten-free, and completely plant-based!
Ingredients
Instructions
Prepare the Bread Tin
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Line a bread tin with parchment paper, and set it aside. Gather your required ingredients.
Mix the Wet Ingredients
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In a medium bowl, whisk together the plant-based milk, maple syrup, psyllium husk, and oil. Set the mixture aside for five minutes to allow the psyllium husk to thicken slightly.
Combine the Dry Ingredients
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In a separate large bowl, whisk together the gluten-free flour, almond flour, dry yeast, salt, and cinnamon until the dry ingredients are evenly combined.
Form the Dough
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Gradually pour the wet mixture into the dry ingredients, stirring with a spoon until just combined. Add the raisins and mix thoroughly. Turn the dough out onto a floured surface and knead until smooth.
Allow the Dough to Rise
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Place the dough into the prepared bread tin, cover with a dish towel, and let it rise in a warm place for about one hour, or until the dough has doubled in size.
Bake the Bread
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Preheat your oven to 180°C (350°F). Brush the top of the risen dough with a light layer of plant-based milk. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Cool the Bread
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Carefully remove the bread tin from the oven and let it cool slightly. Then, remove the loaf from the tin, peel off the parchment paper, and place the bread on a wire rack to cool completely before slicing.
Note
You can replace raisins with other dried fruits like cranberries, or eve chopped dates!
For the best results, keep dough placed in a warm area of your kitchen during the rising stage.
Store the cooled bread in an airtight container at room temperature for up to two days, or in the fridge for up to a week. It also freezes well for longer storage.
