Cinnamon Raisin Bread Recipe

Marion's Smart Delights Launches Improved Gluten-Free Baking Mixes at the ...

As a testament to the versatility of Marion's Smart Delights, the company now offers three new refreshing summer recipes:   Tropical Lime Bars , Strawberry Lemon Bars , and Creamy Blueberry Tart .  Using Marion's Gluten-Free Lemon Bar Mix, create Tropical Lime Bars by simply substituting lime juice for lemon juice and following the baking tips. Strawberry Lemon Bars are perfect for summer and a great, natural way to get more than one-third of your required daily allowance of Vitamin C. Marion's Cookie and Muffin Mix makes a Creamy Blueberry Tart -- a wholesome gluten-free tart with the smoothness of delightful Mascarpone, vegan Tofutti or Greek Yogurt, and the freshness of blueberries…just perfect for a summertime celebration.

"My goal is for everyone to enjoy a healthier, happier relationship with food regardless of their special dietary needs," says , PhD, Founder and President of Marion's Smart Delights.  

The new nutrition keys on the front of the new consumer and retail-friendly packaging make it immediately apparent that Marion's Smart Delights are a great nutritious option for gluten-free goodies. One serving of Marion's Cookie and Muffin Mix contains only 70 calories, 0 grams of saturated fat, 35 milligrams of sodium, 3 grams of sugar, and 8 grams of whole grains. Marion's Lemon Bar Mix contains 104 calories, 0 grams of saturated fat, 37 milligrams of sodium, 11 grams of sugar, and 5 grams of whole grains per serving.  

With countless allergy-friendly and vegan recipes on the website, the wonderfully versatile Cookie and Muffin Mix can be used to make cinnamon raisin bread, carrot cake, and much more. Nutrition information, diabetes exchanges, heart-healthy alternatives, and ideas for keeping calories in check are also available. Consumers will enjoy making many different kinds of mouthwatering treats while controlling key ingredients to fit any lifestyle.

Recipe for Gluten Free, Sugar Free Cinnamon Raisin Bread

3 Tablespoons Grade B maple syrup

Lightly coat a 9×5 inch loaf pan with cooking spray.  Turn your oven on the Bread Proofing setting or find a warm place to set your bread while it proofs.

Put the raisins in a bowl and cover them with warm water.  Set aside.  If your eggs are cold, put them in a measuring cup or glass and cover with warm tap water.  Let them warm up while you prepare the remaining ingredients.

Make the sponge:

Heat the milk in the microwave for 20 – 30 seconds until it’s between 100F – 110F.  It should feel warm but not hot when you dunk your finger in the milk.  Add 1 tablespoon of palm sugar & yeast, stir, cover with plastic wrap and set aside.

In a large bowl, whisk together the brown rice flour, oatmeal, sorghum flour, tapioca flour, white rice flour, potato starch, 2 1/2 tablespoons palm sugar, cinnamon, salt, and xanthan gum.

In a medium bowl, whisk together eggs, oil, and maple syrup.  Add wet ingredients to dry ingredients and stir to combine.  Then, add the yeast sponge and stir until smooth.  Drain raisins, reserving soaking water for another use, and add plumped raisins to dough and mix in.  Turn batter into prepared pan and proof in the oven or in a warm spot for an hour.

Place bread in cold oven, or if you’ve been proofing in your oven just turn it on to 350F.  No need to preheat.  Bake for 30 minutes, then cover with foil to keep from getting too brown on top.  Bake for another 15 – 20 minutes until loaf is set and firm in the center.  Let cool in pan for 10 minutes then turn on it’s side to let it cool the rest of the way.  Keep in an airtight container.  Serve toasted with butter.

*Note about milk: I’ve made this with evaporated milk and almond milk – it’s delicious both ways.

Note about raisin soaking water:  Keep this water refrigerated in an airtight container for up to two weeks.  Use in place of water or milk to add flavor and sweetness to your favorite recipes.

This recipe sounds delightful Amy. I love cinnamon bread and I so agree with you and Joe about the toasted raisins. Even better! Pete and I like to put peanut butter on our cinnamon bread. Thanks for telling us about your Grandmother. I adored my Grandmother so I know what it’s like to have a special woman like that in your life. xo

[ Reply ]

@Anna@Green Talk , I am sure that this bread would work with agave; the original recipe used white rice flour and since it was my first time playing with it I didn’t want to change too many things. You could probably use more sorghum…you’ve got me thinking though. This is a recipe that I’m going to mess around with…it has a lot of different possibilities.

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