GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD

Gluten- and Dairy-Free Cinnamon Raisin Bread image

After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 cups plus 1 tablespoon gluten-free all-purpose baking flour
1 cup sugar, divided
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup coconut milk
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup raisins
3 teaspoons ground cinnamon
Dairy-free spreadable margarine, optional

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.

Nutrition Facts : Calories 295 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.