Cinnamon Raisin Soda Bread

Cinnamon Raisin Soda BreadWhen I gave up grains over two years ago I also gave up Cinnamon Raisin Ezekiel Bread. I am pretty excited to now enjoy a slice of grain-free cinnamon raisin bread without creating the sugar spikes and the insatiable appetite I would get after eating the grain-filled version.  Stay tuned for an upcoming post about why I don’t eat sprouted grain bread!

This recipe is a spin off of my Grain-Free Irish Soda Bread which is delicious and will be great for St. Patrick’s Day or ANY day! I love how the baking soda and vinegar gives the bread a darker and crusty exterior which reminds me of grain filled artisan breads. You can mold this dough into any shape you like but for this recipe, I chose to shape it into a loaf. The slits on the top help for even cooking and make it look like fancy bread! HA!

This is a denser bread which really does remind me of the yummy Ezekiel Bread I used to binge eat before reading Wheat Belly over two years ago! Feel free to slice and freeze this bread for when you just want a little bit of happy!  Best if served at room temperature or toasted with salted butter.

I hope you enjoy! 

**Looking for a Nut-Free version?? Simply (really, it’s this easy), substitute raw sunflower seed flour in the place of the almond flour. How do you make sunflower seed flour?? Place raw sunflower seeds in a Magic Bullet or food processor and process until sunflower seeds are pulverized and look like almond flour. Do not over blend or you will have sunflower seed butter. If it turns green, don’t worry. It’s just the reaction of the baking soda with the sunflower seeds! 

Cinnamon Raisin Soda Bread

Yeilds 12 slices

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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 1-1/4 cups almond flour (or sunflower seed flour for nut-free)

    2 tbsp. coconut flour (I use Tropical Traditions or Bob’s Red Mill)

    1 tsp. baking soda

    1 tsp. grain-free baking powder

    1/8 tsp. Himalayan salt

    1/8 tsp. Organic KAL Stevia or sweetener of choice, to taste

    1-1/2 tsp. cinnamon 

    1 oz. raisins, chopped (or snipped in half using scissors) 

    1/2 cup chopped pecans or walnuts (omit for nut-free)

    1/2 tbsp. apple cider vinegar

    2 large pastured eggs

    2 tbsp. real sour cream, cream or coconut milk (for dairy-free) 

  1. Preheat oven to 350 degrees F. Butter (or use coconut oil) the bottom of a cookie sheet and set aside. In a medium bowl, add the dry ingredients (including the raisins and nuts) and blend well, making sure there are no lumps. Add the remaining ingredients and blend with a wood spoon until ingredients form a thick dough. Taste for sweetness and adjust if needed. (Yes, taste the batter.)

    Place the dough onto the prepared cookie sheet, then with damp hands, pat and shape the dough into a loaf (the loaf will be approximately 7 inches long and 4 inches across ). Using a knife, cut slits on top of the dough, about 1/2 inch deep. Bake for around 25-28 minutes or until golden brown, and a toothpick inserted in the middle comes out clean. Allow to cool 5 minutes before removing the bread with a spatula to finish cooling on a wire rack. 

    Allow to cool at least 20 minutes before slicing the bread with a serrated knife. Enjoy plain, or toasted with salted butter. 

    I found that this bread was actually better the next day after I left it out to “air” cool. 

  1. Nutrition: 80 Calories, 6.5 grams Fat, 4.3 grams Total Carbs, 1.3 grams Fiber (3.0 NET Carbs), 2.5 grams Protein per slice.

Satisfying Eats

  Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats,   NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.

Happy Cookin’!





  1. Donna Hardin says

    Anxious to try. I thought Ezekial breads were better at maintaining insulin spikes?

    Alo, is there a way to remove the ‘related results’ from your blog…they are frustrating when trying to scroll down and rea. Tx

    • satisfyingeats says

      Donna, Ezekiel Bread is still wheat and grains. Perhaps if you can only eat one piece you MAYBE ok, but I can’t! :) What do you mean about “related results”??

      • Donna Hardin says

        Hi Melissa, thank you for the info! The tab, “related results” has advertising on it…perhaps it’s a feature with my Ipad? Thank you for all you do…I am enjoying yor site very much!

        • Donna Hardin says

          One more question — do you have a specific list/website you follow to check on glycemic levels on foods? This is all new to me and I would love to have a source to check as I learn what’s low, medium or high GI levels. TX

  2. mom2one says

    Looks fabulous! :) Could I substitute honey or pure maple syrup for the stevia? If so, how much? Thanks for sharing this recipe! :)

    • satisfyingeats says

      Nikki, hmmm. When you are shaping it into a loaf, you are not flattening it out at all. This was a small loaf (don’t let the picture fool you) but I was able to achieve the height shown. The dough will be sticky but be sure to wet your hands when you shape. Please double check the ingredients and directions to make sure nothing was missed. Hope this helps!

    • jan jones says

      for eggs, substitute 1 T flax seed (ground) plus 2T water, for each egg. Mix the flax and water and let sit for about 5 miutes to thicken. Then add in as you would eggs.

      I am looking forward to making this today to take to a Ladies’ Fellowship we have once a month. Many of the women are trying to eat healthy, and love trying new recipes!

  3. Janet says

    I made this to take with me on a weekend trip to my daughter’s sporting event. Not only was it fabulous, but all my friends wanted to eat it! The texture is that of a quick bread and it is good and moist. I would like it to be a little thicker. Would it be possible to make this in a small loaf pan? Would it still get done in the middle or is it too dense?

    • satisfyingeats says

      Rachel, you can try adding unsweetened apple sauce in the place of the sour cream, that shouldn’t be a problem. Just taste the batter and adjust it to your desired sweetness. Hope this helps!

  4. Rachel Fenton says

    I’m dairy free so I’d use coconut milk in place of the sour cream. Could I use applesauce in place of the honey? Or omit the honey altogether?

  5. Rosemary says

    WOW! I just went on a sugar free detox and we were craving some bread. My daughter who is a picky eater begged me to make another loaf after she tasted this bread. She does not normally like to eat anything I fix unless it is bad for her. My whole family likes this bread.

    I have your first cookbook and love all of your recipes.

  6. CJ StJohn says

    Sounds wonderful but is there something else I could substitute for the sour cream or coconut milk in this recipe…Thank you…your website is awesome!…

    • satisfyingeats says

      CJ, you can even use water in this recipe, I added the dairy for a little bit of moisture! Glad you are enjoying my site! :)

  7. says

    Hi Melissa,
    Can I omit the coconut flour? Nobody in my family tolerates coconut meat or flour for that matter. Can I substitute with flaxseed meal?
    Thank you :)

    • satisfyingeats says

      Guille, coconut flour contributes different properties than other flours. My only advise is to add the flaxseed meal. It should work fine since this recipe doesn’t call for a lot of coconut flour. Please come back and give me your verdict!

  8. Pam says

    I am so in love with this! It is delicious with butter. I also plan to try it with peanut butter or almond butter. I also plan to try your soda bread recipe this weekend. Thank you so much!


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