Gluten- and Dairy-Free Cinnamon Raisin Bread

Name: Gluten- and Dairy-Free Cinnamon Raisin Bread
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings.
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

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

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

Directions

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.

Keyword: gluten free bread MSV: 60,500