Paleo Raisin Swirl Bread
Whip up a wholesome twist on a classic favorite with this Paleo Raisin Swirl Bread! This grain-free, dairy-free bread combines the nutty richness of almond flour and the subtle sweetness of coconut flour, making it a perfect option for those following a paleo lifestyle. Infused with warm cinnamon, plump raisins, and crunchy pecans, this loaf features a beautifully layered swirl for a delightful mix of flavor and texture in every bite. Naturally sweetened with honey and incorporating nutrient-rich ingredients like eggs, coconut oil, and almond milk, this bread is as nourishing as it is delicious. Whether you're savoring it fresh out of the oven or toasted for breakfast, this paleo-friendly treat is sure to satisfy your sweet tooth while keeping you on track. Quick to prepare and perfect for meal prepping, this bread checks all the boxes for a guilt-free indulgence!
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Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 0.5 teaspoon salt
- 4 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut oil
- 0.5 cup raisins
- 0.5 cup pecans, chopped
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
Step 2
In a large mixing bowl, combine almond flour, coconut flour, baking soda, 1 teaspoon of cinnamon, and salt. Mix well.
Step 3
In a separate bowl, whisk together the eggs, honey, vanilla extract, almond milk, apple cider vinegar, and coconut oil until smooth.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until fully combined and a batter forms.
Step 5
In a small bowl, mix the remaining cinnamon with the raisins and pecans.
Step 6
Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon-raisin mixture evenly over the batter.
Step 7
Pour the remaining batter over the raisin mixture and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 9
Allow the bread to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (770.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2513.0 |
| Total Fat 186.8g | 0% |
| Saturated Fat 42.1g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 744mg | 0% |
| Sodium 2836.9mg | 0% |
| Total Carbohydrate 166.0g | 0% |
| Dietary Fiber 40.5g | 0% |
| Total Sugars 98.2g | |
| Protein 79.0g | 0% |
| Vitamin D 207.9IU | 0% |
| Calcium 909.4mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1317.4mg | 0% |
Source of Calories