Cinnamon Raisin Swirly Bread

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.

This bread was so alluring I asked my husband to take it to work so I wouldn’t eat it all. He refused, saying it was too good to share (sorry, guys).

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.)

Cinnamon Raisin Swirly Bread
Prep time
Cook time
Total time
gluten-free, dairy-free, egg-free, soy-free, nut-free, vegan, vegetarian
Serves: 8 to 10
  • 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
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix the flour, baking powder, salt and coconut sugar.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.


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12 Responses to Cinnamon Raisin Swirly Bread

  1. veganadian September 28, 2012 at 9:49 am #

    This looks amazing! I have to try and make it. Thank you for sharing this recipe!

  2. frugalfeeding September 28, 2012 at 3:06 pm #

    I think the term bread is more about the shape… perhaps. Anyway, it sounds great… raisins and cinnamon work very well together.

  3. A Table in the Sun September 28, 2012 at 5:11 pm #

    Just the ticket for fall. Apples, cinnamon, and raisins together are one of my all time favorite food combinations.

  4. slklesko September 28, 2012 at 6:39 pm #

    This looks delish!

  5. Roxanne September 29, 2012 at 8:38 am #

    I made this last night, the taste is incredible. Mine was a little dry and fell apart quite easily. I ended up cutting it into cake portions rather than loaf portions. Going to try and add a little more applesauce and maybe some ground flax. Otherwise fabulous, my husband loved it :)

    • Roxanne September 29, 2012 at 8:39 am #

      Forgot to add that I used Stevia instead of coconut sugar – soo good.

    • Sondi Bruner September 29, 2012 at 10:24 am #

      Hmm, I’m sorry to hear that yours was dry. Mine wasn’t like that at all – I wonder if it was the stevia maybe? Glad you still enjoyed the taste, though!

      • Roxanne September 29, 2012 at 11:09 am #

        I wonder if it had anything to do with the milk?? I used almond milk instead of coconut milk. Will def make again and again. :)

  6. ellebakes October 2, 2012 at 4:50 am #

    yum, all your recipes always look amazing :)

  7. shannon October 21, 2012 at 8:59 pm #

    Can I use almond flour instead of a mixuture of other gluten free flours?

    • Sondi Bruner October 21, 2012 at 10:24 pm #

      Do you want to use all almond flour to make it grain-free? I’m not entirely sure how that would work. If you try it, you may need to play around with the amount of liquid. Almond flour is very absorbent, so you’ll probably need to add more liquid. Let me know how it turns out!