Nights are starting to get cooler here on the Illinois/Wisconsin border, and I’m starting to actually feel like turning on my oven again (instead of sweating through my daily tasks of baking and cooking up vats of meat stock and bone broths).
One of my favorite fall spices is cinnamon, followed closely by clove and nutmeg. This tasty bread (compliments of Nourished and Nurtured, one of my favorite blogs) was one of the first breads we experimented with when transitioning to Full GAPS, and it remains one of our favorites. Warm, spicy, and buttery, it toasts well. It is one of the recipes that I will often bake up ahead of time and take with us on our long road trips. Enjoy!
Cinnamon Raisin Bread
½ cup organic butter, melted
¼ cup raw honey
5 pastured, organic eggs
¼ tsp. sea salt
¼ tsp. baking soda
1 tsp. vanilla extract
½ tsp. ground cinnamon
Pinch ground nutmeg
1/3 cup coconut flour (sifted)
¼ cup almond flour (to make your own nut flour from soaked nuts, click here)
½ cup raisins
Combine the wet ingredients first (butter, honey, eggs, vanilla), followed by the sea salt, baking soda, cinnamon, nutmeg and flours. Mix well but do not over mix. Finally, fold in the raisins.
Pour into a small greased loaf pan and bake at 325 degrees Fahrenheit for 25-35 minutes (I tend to bake it around 35-40 minutes, but make sure to check sooner so that bread does not overbrown).
One Reply to “Cinnamon Raisin Bread”
Reblogged this on d0ntstop and commented:
Can’t wait to try this with double raisins! 😉