Cinnamon Raisin Walnut Bread

I’m a little spazzy right now, I just saw a comment from Melissa Joulwan on my previous post.  Oh my jeez, I’m so excited.  I love her book, and I love that my favorite paleo authors are such nice people.

And to think I just used her “weekly cook-up” philosophy this morning, because I had some energy – within two hours I ate breakfast, made a jar of paleo mayo, packed a sandwich for James and a  chopped salad for myself, baked a batch of cinnamon raisin bread, prepped veggies for tomorrow’s crock pot corned beef, and sliced and cooked a giant bag of Brussels sprouts.  Not a week’s worth of food, but still a sense of accomplishment… and I have yet to go to work today.  Whee.


So check this out – I need to tell you about Taylor Made It Paleo’s cinnamon raisin bread.  I was skeptical because it looked so easy – and it is – and paleo “bread” can be hit or miss.  But it is SO amazing.  She said smells like dancing angels, but in my opinion, that’s exactly how it tastes.  Not just because I slathered it with mascarpone cheese… it would be equally delicious plain, or with butter or jam.  It’s actually the proper consistency of a moist, dense bread.  Holy crap, it’s good.


Yum… is that a perfect slice, or what?

You will need:
2 cups almond flour
2 tbsp cinnamon
1 tsp baking soda
1/4 tsp salt
5 eggs
1/4 cup honey
1/4 cup coconut oil, melted
2 tsp vanilla
1/2 cup raisins
1/4 cup walnuts, optional (I use nearly a cup for a much chunkier bread – toasted in a pan, cooled, then chopped)
Maple sugar (optional)

1. Preheat the oven to 350.  Get out a loaf pan, and coat it well with coconut oil or cooking spray.
2. In a medium bowl, whisk together the first 4 dry ingredients.
3. In a larger bowl, whisk your eggs, then slowly whisk in the melted coconut oil (so it doesn’t get cold and harden), then whisk in the honey & vanilla.
4. Add the dry ingredients to the wet, and blend well with a whisk or spatula.  Fold in the raisins & walnuts.  The batter will be kinda thick.
5. Pour into your prepared loaf pan, and generously sprinkle the maple sugar on top of the loaf.  It will create a crunchy coating.
6. Bake 30 minutes, or until a toothpick comes out clean.


Published by

Angie (Foodie Stroll)

2 thoughts on “Cinnamon Raisin Walnut Bread”

    1. Hi Kathie! So glad you liked it, I definitely enjoyed your chocolate chip muffins. Thanks for visiting!

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