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Title: Gluten & Dairy-Free Cinnamon Raisin Bread
Categories: Breads, Fruits, Spices
Yield: 12 servings

2 c + 1 tb gluten-free A-P
- baking flour; w/o xanthan
- gum
1 c Sugar; divided
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
1 c Coconut milk
1/2 c Canola oil
1 ts Vanilla extract
1 c Raisins
3 ts Ground cinnamon
Dairy-free spreadable
- margarine; opt

Set oven @ 350oF/175oC.

In a large bowl, whisk flour, 3/4 cup sugar, baking
powder, baking soda and salt. In another bowl, whisk
eggs, coconut milk, oil and vanilla until blended. Add
to flour mixture; stir just until moistened. Toss the
raisins with remaining flour; fold into batter.

Transfer half of the batter to a greased 9x5-in. loaf
pan. Combine the cinnamon and remaining sugar. Sprinkle
half over batter. Repeat layers. Cut through batter with
a knife to swirl.

Bake until a toothpick inserted in center comes out
clean, 45-50 minutes. Cool in pans 10 minutes before
removing to a wire rack to cool completely. If desired,
serve with dairy-free margarine.

Courtney Stultz, Weir, Kansas

Makes: 1 loaf - 12 slices

RECIPE FROM: https://www.tasteofhome.com

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