Paleo Cinnamon Raisin Bread

Paleo Cinnamon Raisin Bread

Although I cannot have raisins due to the high sugar content, they are a favorite among my children. Who didn’t love a thick slice of sugary raisin bread, slathered with butter when they went to visit Grandma? I am partial to this version, as it doesn’t cause a spike in blood sugar, and is super packed with protein for a great start to the day. This is especially good toasted, with your favorite spread:).  Enjoy!


8 Large Eggs

3/4 Cup Full Fat Coconut Milk (you will be using the solid formed on top of coconut milk after refrigeration)

Heaping 1/2 Cup Coconut Sugar

1 1/2 Tsp Vanilla Extract


2 Cups Almond Flour

1/3 Cup Coconut Flour

1/3 Cup Arrowroot Flour


Heaping 1/2 Tsp Baking Soda

1/2 Tsp Cream of Tartar

1/2 Tsp Sea Salt

1 Tbs Cinnamon

1/8 Tsp Clove Powder

1 1/2 Cups Organic Raisins


Place a can of full fat coconut milk in the fridge overnight. Remove, and scrape solid coconut cream from top, discarding the liquid.

In your stand mixer or blender, first combine the eggs,coconut sugar, and coconut cream.  Add almond flour, coconut flour, arrowroot flour, baking soda, cream of tartar, sea salt, cinnamon, and clove powder mixing until combined. Fold in raising, distributing evenly, but not over mixing.  Line a  9×5 inch loaf pan with parchment paper, or grease with coconut oil. Pour batter into pan.  I do not recommend using aluminum, so if silicone or glass is an option use that instead. Bake at 350 Degrees Fahrenheit for about 45 minutes, then reduce temperature to 325, baking for an additional 15 minutes, or until toothpick comes out clean.


Abby Butterfield


2 Comments on “Paleo Cinnamon Raisin Bread

    • Hmmm, I think it is certainly worth a shot. The flax will turn the texture a little gummy, but should still help the bread rise. Let me know how it turns out Kathy!

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