Rich, Moist Vegan Cinnamon Raisin Quick Bread — Gluten Free
Welcome to a beloved family recipe from Beaming Baker. This vegan cinnamon raisin quick bread is dense yet tender, warmly spiced with cinnamon, and studded with juicy raisins. It’s naturally gluten free when made with gluten free oat flour and uses simple, wholesome ingredients. The loaf is easy to make and perfect for breakfast, a snack, or a cozy afternoon with tea.
I first published this recipe in November 2018, and it’s become a reader favorite. If you bake it, I’d love to hear what you think — leave a comment below. For now, let’s get festive and bake a warm loaf together.
How to Make Vegan Cinnamon Raisin Bread
Preheat
Preheat your oven to 350°F (175°C). Line an 8-inch loaf pan with parchment paper or lightly grease it.
Dry Ingredients
In a large bowl, sift or whisk together the dry ingredients: gluten free oat flour, finely ground blanched almond flour, ground cinnamon, baking soda, baking powder, and salt. Make sure the oat flour is finely ground for the best texture.
Warm Liquids
Combine the water and non-dairy milk and heat gently until warm. Warming prevents melted coconut oil from solidifying when combined with the liquids.
Wet Ingredients
In a separate bowl, whisk together the warm water and milk with melted coconut oil, coconut sugar, pure maple syrup, and vanilla extract until smooth and evenly combined.
Combine
Add the wet mixture to the dry ingredients and whisk until no dry flour streaks remain. Fold in the raisins and chopped walnuts (walnuts are optional).
Pour Batter
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle a few extra raisins and chopped walnuts on top and lightly press them into the batter.
Bake, Cool and Enjoy
Bake for 45–55 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs when the loaf is done; mine usually takes about 50 minutes. Cool the loaf on a wire rack for at least an hour. Once cool, remove from the pan and slice into 10–12 pieces. Serve plain or with a smear of jam or nut butter.
What Readers Are Saying
“OMG. This bread is to die for! I could eat all of it in one sitting but have to control myself. The ingredients are clean and healthy, and it tastes amazing.” — Zeel
“Another amazing quick bread recipe. My kids love it too! I can’t wait to make more seasonal breads.” — Amy Mae
“I’ve been a loyal follower for a while and I’ve made these breads many times. This one is great for breakfast or a snack. I spread homemade chia seed mixed berry jam on it — heavenly. I added nutmeg and cardamom and used pecans instead of walnuts.” — Claribel
“This bread is delicious! I’m going to try the other quick breads next.” — Debbie
“I’ve made this three times — I absolutely love it. Please share more quick bread recipes!” — Kami
Related recipe idea
Try vegan cinnamon cookies or other spiced quick breads for more cozy baking ideas.
Storing and Freezing Your Vegan Quick Bread
Room temperature + Refrigerator: Store the loaf in an airtight container. It keeps well in a cool, dark place or in the refrigerator for up to one week, though it’s best within the first three days for optimal texture and flavor.
To freeze: Wrap slices or the whole loaf well and store in an airtight container or freezer bag for 1–2 months. Thaw at room temperature for about 30 minutes before serving, or warm in the microwave in 15-second increments until just warm.
Ingredients (makes 10–12 slices)
Dry Ingredients
- 2 1/4 cups gluten free oat flour (very finely ground)
- 1/2 cup blanched almond flour, finely ground
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup water
- 1/2 cup non-dairy milk
- 3 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Add-ins
- 3/4 cup raisins
- 1/2 cup chopped walnuts (optional)
Optional Topping
- 1 tablespoon chopped walnuts
- 1/2 tablespoon raisins
Instructions
- Preheat the oven to 350°F and prepare an 8-inch loaf pan with parchment or nonstick spray.
- Whisk together the dry ingredients in a large bowl.
- Warm the water and non-dairy milk until gently warm to the touch.
- Whisk the warmed liquids with melted coconut oil, coconut sugar, maple syrup, and vanilla in a separate bowl.
- Combine wet and dry mixtures, stirring until no dry patches remain. Fold in raisins and walnuts.
- Pour the batter into the prepared pan, smooth the top, and add optional toppings.
- Bake 45–55 minutes, checking with a toothpick. Cool on a rack for at least an hour before slicing.
This loaf strikes a lovely balance between dense and light, with warm cinnamon and bursts of sweet raisins in every bite. It’s a perfect homemade treat to bake for yourself or to share.
Thank you for baking along. I hope this vegan cinnamon raisin quick bread becomes a new favorite in your kitchen. Sending warm wishes and happy baking, xo Demeter
Share your photos
Did you make this recipe? Take a photo and share it on social media with your favorite baking community hashtag. I’d love to see your loaf!
More Delicious Vegan Quick Bread Recipes
- Gluten free vegan pumpkin bread
- Super moist vegan oatmeal chocolate chip banana bread (gluten free)
- Moist vegan zucchini bread (gluten free)
- Best moist chocolate chip banana bread (vegan, gluten free)
- Vegan chocolate banana bread (gluten free)
- Gluten free pumpkin bread
- Irresistible healthy banana bread
- Easy vegan pumpkin bread
- Easy gluten free banana bread (vegan)
- Vegan cinnamon quick bread
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