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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

Ingredients

  • 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

Instructions

  • 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!

Notes

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