As a child, whenever I thought of cinnamon and raisins, I would think about the cinnamon raisin bagels that my mother used to buy. Not very often, though; the plain ones were “healthier.” But the cinnamon raisin ones were soo much better.
However, I was never a bagel girl. (Even though I love these!). I prefer cakey, bready, chewy, fluffy things. This cinnamon raisin mini loaf fits that bill. I only made one mini loaf because sometimes I don’t want a big ol’ honkin’ loaf of something; I just want a mini slice of deliciousness that’s small enough to hide in my room.
If you’re making this recipe for company (or more than about four people), I highly recommend doubling it and making two mini loaves.
This nut and coconut free bread has a decidedly bread-y texture, but it’s definitely sweeter seeing as it’s studded with raisins. I put lots of cinnamon; because you can never have enough cinnamon.
- Preheat oven to 350 degrees Fahrenheit and grease a mini loaf pan with a little butter.
- Whisk the egg whites and egg in a mixing bowl and add the butter, maple syrup, apple cider vinegar, and vanilla and mix well.
- Add the cassava flour, cinnamon, baking soda, salt, and raisins and mix well.
- Transfer to the mini loaf pan and bake for 30-35 minutes, or until it passes the toothpick test.
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Shared at Allergy-Free Wednesday