Gluten-Free Cinnamon Raisin Loaf

I woke up this morning hankering for a toasted hot cross bun spread with creamy butter. The kind I remember growing up as a child – dense bread dotted with juicy raisins spread with butter that oozes off the sides onto my fingers..  But as it is not Easter and I live in Singapore I had to get creative.  And of course its imperative my husband enjoys the fruits of my labour so I whipped up a simple and gluten free oven baked loaf that can be ready in a little over an hour..  Plus it is low in added sugar with most of the sweetness coming from the raisins. The smells wafting through the house alone are reason enough to make this recipe again, not to mention the moist, rich loaf that stands alone without the need of spreads… Simply slice and serve warm with a cup of tea or coffee… Delicious!

Dry Ingredients:

  • 1 cup brown rice flour
  • ¾ cup amaranth flour
  • ¼ cup sorghum flour
  • 3 tsp baking powder
  • ½ tsp xanthan gum
  • 2 tsp cinnamon
  • ¼ tsp salt

Wet Ingredients:

  • 1 cup 2% milk
  • 3 eggs
  • 1 tsp cider vinegar
  • 2 tbsp unsweetened applesauce
  • 2 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 1 tbsp brown sugar
  • ½ cup raisins (soaked for a few minutes in hot water)
  • ½ cup walnuts chopped

Method:

Preheat the oven to 200 degree Celsius.

Whisk the dry ingredients together in a medium sized bowl. In a separate bowl mix the wet ingredients on low to medium speed until well combined. Add the wet ingredients into the dry mixture and beat on low speed until batter is lump free. Fold in the raisins and the nuts and place in a small / medium sized non-stick loaf pan. Bake for approximately one hour (depending on depth of pan). Check by poking a knife in the centre of the loaf; if it comes out clean its ready! Allow loaf to cool on a cooling rack for about 10 minutes before serving. Stores in an airtight container for approximately 3 days, or alternatively slice and wrap in individual serves and freeze for up to one month.

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