Cinnamon Raisin Bread~ With Almond Flour

Almond Flour Cinnamon Raisin Bread


  • 2 eggs + 1 “flax egg”( 1 tablespoon of flaxseed in 2 tablespoons of water) or 3 eggs
  • ¼ cup of coconut oil- softened 
  • 4 tablespoons of butter-softened 
  • 2 tsp of vanilla
  • 1 tsp of almond extract
  • 3 tablespoons of cinnamon
  • ¼ cup of coconut sugar, honey or protein powder -optional
  • 2 cups of almond flour
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp  of apple cider vinegar
  • 1 tsp of ginger- optional but helps the bread rise
  • ⅓ cup of raisins


  1. Preheat your oven to 350 degrees.  In  a mixing bowl combine the coconut oil, butter, and extracts. In a separate bowl, beat the eggs with a hand mixer until “fluffy”. This will make the bread a little less dense. I usually beat them for about 5 minutes. 
  2. Pour the eggs into the wet ingredients. Combine the flour, sugar,  baking soda and powder, ginger,  cinnamon, and apple cider vinegar.  Add half of the raisins and mix well.
  3. Pour batter into a 9×5 loaf pan lined with parchment paper or sprayed.  Swirl in additional cinnamon and the remainder of the raisins. 
  4. Bake for 35 -40 minutes or until the toothpick comes out clean.