I use the term ‘bread’ very loosely here, as this cinnamon raisin swirly bread definitely has all the trappings of a very decadent cake.
There are plenty of tastes and textures here. The first thing you’ll notice is the buttery-like tenderness, followed by the delicate cinnamon flavour, and then you’ll reach the crunch of the swirl topping.
Finally, you’ll discover the fruity pop of the raisins – and while raisins are typically very sweet, compared to everything else in here they seem downright tangy.
What kind of treats are you unable to resist?
(Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.)
- 2 cups gluten-free flour (I used one cup brown rice, one cup sorghum)
- 1 tbsp baking powder
- ¼ tsp salt
- ¾ cup coconut sugar
- ¼ cup applesauce
- 1 cup coconut milk
- ⅓ cup coconut oil
- ½ cup raisins
- Topping: ¼ cup coconut sugar mixed with 1 tbsp cinnamon
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flour, baking powder, salt and coconut sugar.
- In a small pot, gently melt the applesauce, coconut milk and coconut oil together. Add the liquid to the dry ingredients and mix well. Fold in the raisins.
- Grease a loaf pan or line it with parchment paper. Pour half of the batter into the pan and spread it evenly. Sprinkle most of the topping over the batter – leave a tablespoon for the top.
- Pour the rest of the batter into the pan. Sprinkle the remaining topping over it, then take a knife and swirl it through the batter in any design you like.
- Bake for 50-55 minutes, or until a toothpick inserted comes out clean.