Get Ready For Some Raisin-Class Explosions Of Flavor In My Sugar Free Cinnamon Raisin Bread Recipe!

May 24, 2015


1In a mixing bowl, dissolve yeast in warm water.

2Add almond milk, 1/16th of a teaspoon of stevia, oil, salt and 2 cups of flour. Beat until smooth.

3Add raisins and remaining flour to form a soft dough. Pour out onto a floured surface and then knead it until it's smooth and elastic, which will take about 6-8 minutes.

4Place in a greased bowl, and then turn it once to grease the top of the dough. Cover and let rise in a warm place until the size of the dough doubles, which will take about 1 hour.

5Punch the dough down with your fists on a lightly floured surface until it gets shaped into a rectangle, then cut it to divide it in half. Roll each half into a 15-inch x 7-inch rectangle.

6Combine cinnamon and remaining 1/16th of stevia and sprinkle it over the dough. Sprinkle water over top of the flattened out rolls.

7Starting with a short side, roll up each roll tightly, like a jelly-roll. Pinch the seams and the ends to seal.

8Place, seam side down, in two greased 9x5-inch loaf pans. Cover and let rise until doubled, which will take about 1 hour.

9Preheat oven to 350 degrees F and bake for 30-35 minutes. Remove from the pans and let cool completely.

10Combine the glaze ingredients and drizzle over loaves.


The Main Bread Portion

2 cups of warm Almond Milk

1/2 a cup of warm Water

1/2 a tablespoon of Red Star Baking Yeast

1/16th of a teaspoon of Stevia Organic Extract Powder

1/4 of a cup of Vegetable oil

2 Teaspoons of salt

5 and 3/4 cups of all-purpose flour

2 cups of raisins

1 tablespoon of ground cinnamon

1/16th of a teaspoon of Stevia Organic Extract Powder

1 Tablespoon of water

The Glaze:

1/2 a cup of Agave Nectar

1 Tablespoon of milk

1 Tablespoon of Cinnamon

Add or subtract some cinnamon depending on your tastes. Some people put in more than double what I do!