Sugar Free Cinnamon Raisin Loaf

Jump to Recipe

Is there anything that smells better than a freshly toasted slice of cinnamon raisin bread with a bit of butter? This one takes all the guilt out of eating a slice of bread. It is made with whole wheat and has no refined sugar. The sweetness comes from a touch of honey in the dough. It is probably the healthiest way to make bread.

I have to thank my sister-in-law (J’s sister) for reminding me about this recipe. I made this for her over a year ago when J and I had gone for a visit. At the time I was just starting to explore eating healthier, cutting back on sugar, eating more whole grains etc.

I discovered a whole wheat cinnamon raisin bread recipe from 100daysofrealfood that was made in a bread machine. Since I did not (and still do not) own a bread machine, I adapted the recipe so I could bake it in my oven at home. It turned out great!

My sister-in-law loved it, and recently she asked me for the recipe and I realized I never wrote it down! So I had to make it again and record it for the blog. And now I have a link that I can send my SIL the next time she needs the recipe!

This is perfect for your next (healthy-ish) tea time snack. Try this refined sugar free whole wheat cinnamon raison loaf and let me know what you think!

Sugar Free Cinnamon Raisin Bread

An easy and healthy whole wheat cinnamon raisin bread.
Prep Time15 minutes
Cook Time45 minutes
Resting time2 hours
Total Time3 hours
Course: Brunch, Side Dish, Snack
Keyword: dairy free, sugar free, Vegetarian
Servings: 1 loaf


  • 2 tsp active dry yeast
  • 1 cup raisins
  • 2 cup warm water (divided)
  • 4 tbsp honey
  • 1/2 cup coconut oil (melted)
  • 3 cups whole wheat flour
  • 2 tsp cinnamon
  • 1/2 tsp salt


  • In a small bowl mix the 2 tsp active dry yeast and 1 cup warm water. Set aside for 10 minutes. The top should start to get foamy (that's how you know your yeast is still good). Meanwhile prepare your other ingredients.
  • In another small bowl, mix the raisins in 1 cup warm water. Set aside.
  • Meanwhile, mix in the bowl of a stand mixer with dough hook attachment, mix 3 cups flour, 2 tsp cinnamon and 1/2 tsp salt.
  • When yeast has rested 10 minutes, add the 4 tbsp honey and 1/2 cup melted coconut oil. Mix, and pour into the flour mixture.
  • Drain the raisins, discard the water, and add the soaked raisins to the flour mixture.
  • Turn on the mixer with a dough hook, and mix till the dough is combined and becomes a ball. About 5 minutes. (You can also knead the dough by hand if you don't have a mixer).
  • Oil the sides of the bowl with the dough, cover with a clean kitchen towel and let rest for at least 1 hr in a warm place (if you are in a cold climate, try placing it in your cold oven with the oven light turned on).
  • After 1 hour the dough should have approximately doubled in size.
  • Meanwhile, grease a 9-inch loaf pan and line the bottom with parchment and set aside.
  • Punch down the dough in the bowl, and shape into a loaf. Place in the greased loaf pan. Cover again and let it rest for another 1 hour in a warm place.
  • Preheat oven to 375F (190C). Uncover the dough in the loaf pan, it should have risen again. Place the loaf pan in the preheated oven and cook for 40-45 minutes.
  • Allow to cool for at least 10 minutes in the pan before trying to remove it. Then remove from pan and place loaf on a cooling rack to completely cool. Slice and eat!


The loaf should keep for a few (2-3) days in the fridge, or freeze for up to 3 months.

Leave a Reply