Gluten-Free Raisin Swirl Bread
Delight in the irresistible aroma of freshly baked Gluten-Free Raisin Swirl Bread, a lovingly crafted loaf that combines tender, fluffy texture with a mesmerizing swirl of cinnamon and brown sugar. Perfect for those with gluten sensitivities, this recipe uses a gluten-free all-purpose flour blend and xanthan gum to achieve a soft, bakery-quality crumb. Sweet bursts of raisins are folded into the batter, while the indulgent cinnamon-sugar swirl adds a layer of warm spice and sweetness with every slice. Simple to prepare and beautifully marbled, this loaf is ideal for breakfast, afternoon tea, or as a satisfying snack. Serve it warm to savor the rich buttery flavor, or toast a slice and pair it with your favorite spread for added flair. Gluten-free bread has never been so delicious!
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Recipe Information
Ingredients
- 420 grams Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 7 grams Active dry yeast
- 240 milliliters Warm water
- 120 milliliters Milk (or non-dairy alternative)
- 56 grams Unsalted butter (or non-dairy butter)
- 2 units Large eggs
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 150 grams Raisins
- 1 tablespoon Cinnamon
- 50 grams Brown sugar
Instructions
In a small mixing bowl, dissolve the yeast in warm water and let it sit until foamy, about 5-10 minutes.
In a microwave-safe bowl or saucepan, combine the milk and butter. Heat until the butter is melted and let it cool slightly.
In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, granulated sugar, and salt.
Add the yeast mixture, milk and butter mixture, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until smooth and well combined.
Fold in the raisins into the dough.
In a small bowl, mix the cinnamon and brown sugar together for the swirl.
Line a 9x5 inch loaf pan with parchment paper.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
Add the remaining batter over the cinnamon-sugar layer and smooth the top. Sprinkle the remaining cinnamon-sugar mixture over the top.
Use a butter knife to gently swirl the batter, creating a marbled effect with the cinnamon-sugar.
Cover the loaf pan with a clean cloth and let it rise in a warm place for about 30-45 minutes, or until almost doubled in size.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and a skewer inserted into the middle comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 607.1 g | 221% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 203.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 480 mg | 37% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
