By Wendy Stoltz and Gusti Ayu Wahyuni Mertawati / Last Modified On March 20, 2023

The taste of cinnamon, sugar and pops of raisins in this gluten-free cinnamon raisin bread is unforgettable. This loaf of bread will disappear in a flash. It has a soft, fluffy texture and slathered with butter takes it to a whole new level of yumminess.

Making bread is so much fun! Here's a few of my other favorites: Gluten-free cinnamon rolls are always a great treat, as well as this easy, quick, gluten-free pumpkin bread recipe using only a handful of ingredients. If you need a festive treat this gluten-free fruit cake is so tasty, I even make it any time of the year!

Gluten-free cooking courses are a great way to harness those cooking skills. If you have a sweet tooth, this Gluten-Free Japanese Desserts course may be the one for you!

Gluten-Free Cinnamon Raisin Bread Recipe

Your house is going to smell amazing with wafts of cinnamon and melted sugar. You will have inhabitants of your household slinking out of their rooms asking for a slice, retreating, and coming back for more.

This GF cinnamon raisin bread is so worth having the patience waiting for the yeast to rise. It has such a great texture that is so soft and fluffy.

Leftovers are necessary with this bread. Transform them into French toast or a bread pudding too. Alternatively, make a second loaf and freeze it in slices for when the craving arises. Follow my step-by-step directions for success.

Don't like raisins? Try out our Gluten-Free Cinnamon Bread instead!

Why You’re Going to Love This Gluten-Free Cinnamon Raisin Bread

Easy to make - This GF loaf is really so easy to make. Follow my step-by-step instructions for success.

Tastes so good - With cinnamon, raisins and sugar what is not to love about the taste. It is like dessert bread.

Freezes well - Make an extra loaf or two depending on your freezer space. You can then enjoy it as and when you like.

Ingredients in Gluten-Free Cinnamon Raisin Bread

For The Bread:

Yeast - I've used gluten-free active dry yeast. Always check as not all yeast is gluten-free.

Milk - The warm milk helps to activate the yeast. 

Sugar - Use brown sugar.

Eggs - Large eggs at room temperature this helps to make the texture perfect. 

Yogurt - I have used plain yogurt.

Flour - For this recipe I have used an all-purpose gluten-free flour.

Cinnamon - Ground cinnamon to add the great taste.

Oil - I have used canola oil.

Salt - Regular table salt for taste.

Raisins - Soak the black raisins in warm water for 30 minutes and then drain them to remove the moisture.

For Swirling:

Butter - ½ stick butter, softened.

Cinnamon - 1 tbsp ground cinnamon.

Sugar - 2 tbsp brown sugar.

Butter - 1 tbsp butter, melted (for brushing the dough before it’s ready to bake).

Equipment Needed for This Gluten-Free Cinnamon Raisin Bread

Mixing bowls - These Pyrex mixing bowls come in handy.

Stand mixer - Use a stand mixer to make the dough mix through nicely.

Loaf pan - Use a loaf pan that is about 8 x 4.5 x 4-inch.

If you have any questions about making gluten-free cinnamon raisin bread, please leave a comment and we will get back to you as soon as possible.

How to Make Gluten-Free Cinnamon Raisin Bread

1. In a mixing bowl, mix yeast, warm milk, and brown sugar. Mix until the sugar is well dissolved, and cover with a warm kitchen towel for 10-15 minutes or until the yeast blooms (it’s bubbly on the top).
2. In a bowl of a stand mixer, using a whisk attachment, mix eggs, yogurt, and yeast mixture until incorporated.
3. Change the whisk attachment to the hook attachment and add gluten-free flour and ground cinnamon. Mix well using medium speed for 5-10 minutes.
4. Add canola oil and salt and mix for another 10 minutes.
5. Last, add the raisins and mix again just until incorporated.
6. Take off the bowl from the standing mixer and place the dough on the floured flat surface. Knead for another 5 minutes or until the dough becomes smooth and form it into a ball.
7. Put the dough ball in the oiled large bowl, cover it with a clean kitchen towel, and let it rest for 45-60 minutes in a warm place or until it becomes doubled in size.
8. While waiting for the dough, mix the butter, cinnamon, and brown sugar in a bowl. Mix well and keep them in the refrigerator until the dough is ready.
9. Grease the loaf pan with butter generously. I’m using an 8 x 4.5 x 4-inch loaf pan.
10. After 45-60 minutes of waiting, put the dough on the generously floured flat surface and punch out the air in it. Form it into a ball and divide it into 4 parts. Take 1 part (keep the others covered with a kitchen towel) and start to roll it into 7½ inch-width (depending on the loaf pan you use) and ½ inch-thick rectangles.
11. Spread ¼ of the cinnamon butter mixture on top of the rolled dough and start to roll the dough to form a log with a length of 7.5 inches. Do it with the rest of the dough.
12. Now you have 4 logs of dough. Put 2 of the logs on the bottom of the pan, side by side, and put the others on top of them.
13. Cover the pan using a towel and let it rest for another 45-60 minutes or double in size.
14. When the dough is ready, brush the dough with melted butter.
15. Heat your oven to 350F for 10-15 minutes then bake your bread for 35-40 minutes. If the top of the bread is getting brown faster in the middle of baking time, you may put aluminum foil to cover it.
16. Now you can enjoy your swirl bread!

For the complete list of ingredients and instructions in gluten-free cinnamon raisin bread, please see the complete recipe below.

Tips for Making the Best Gluten-Free Cinnamon Raisin Bread

• Make sure the yeast rises correctly.
• Measure your flour correctly, by spooning it into your measuring cups.
• Put aluminum foil on the top of your GF cinnamon raisin bread if it is browning too much when baking in the oven. 
• Let your bread cool for a good 2 hours before slicing it.

Tips On Yeast Rising

• Make sure the milk is warm and not too hot. If it is too hot, it will kill the yeast.
• Mix the yeast, warm milk, and brown sugar well. Until all the sugar is well dissolved.
• Cover it with a warm kitchen towel for 10-15 minutes or until the yeast blooms. When it's bubbly on the top you know it is ready.

Frequently Asked Questions

What Gluten-Free Flour Is Best For Making Bread?

When I tested the recipe with Bob's Red Mill Gluten-Free All Purpose Baking Flour it worked the best. I didn't try any other flour.

Should You Soak Your Raisins Before Baking Bread?

Soak the black raisins in warm water for 30 minutes and then drain them to remove the moisture. I prefer doing it, but you don't have to. They come out plumper in the bread.

How Long Does The Dough Take To Rise?

There are multiple stages in this recipe where you need the dough to rise. It will vary according to the conditions when you make this recipe. The first rise takes about 10-15 minutes.

How Long Will This Raisin Bread Keep Fresh?

It stays fresh in the fridge for 4 days.

How Do I Store Gluten-Free Cinnamon Raisin Bread?

Store it in the refrigerator for under 4 days. I like to store it in a sealed container.

Can I Freeze Gluten-Free Cinnamon Raisin Bread?

Yes, you can freeze it for under 3 months. I like to slice the GF cinnamon raisin bread so I can take out a slice to enjoy when I want to.

Can You Make This Gluten-Free Cinnamon Raisin Bread Ahead of Time?

Yes, you can. It freezes well so you can make it and then freeze it and then take it out as required. Alternatively, make it ahead as it last 4 days in the fridge.

What Substitutions / Replacements Can I Make in This Gluten-Free Cinnamon Raisin Bread?

Oil - You can try another mild-tasting oil.

Egg-free - I have not tried an egg replacer. Let us know if you do.

Dairy-Free - Replace the milk with a dairy-free alternative.

 Did you make this gluten-free cinnamon raisin bread recipe? Please leave me a comment below letting me know what you thought.