Full of hearty pumpkin and sunflower seeds and sweet, juicy raisins, this Cinnamon Raisin Seed Bread makes for a delicious breakfast or hearty snack. If you're new to gluten-free baking, this is an easy recipe to start with!
We all know 2020 was the year of homemade bread baking.
Hopefully being forced to bake bread at home reminded us all of how easy and amazing homemade bread can be!
But whenever I want healthy bread with some added texture and flavor, I always opt for this Cinnamon Raisin Seed Bread!
Did I mention it's gluten-free, vegan and SUPER EASY to make?!
Yep, you guys are going to love it.
Ingredients You'll Need for Cinnamon Raisin Seed Bread
This bread isn't made using just one flour, but instead combines a few different flours, one of which you'll make yourself!
Apart from psyllium husk powder, you should be familiar with all of these ingredients. Let me explain what it is before sharing the rest of the ingredients you'll need to make this bread.
What is Psyllium Husk Powder?
If you've ever had issues with constipation, then you've probably heard of psyllium husk powder.
Psyllium husk is a soluble fiber that is often used to bulk up stools and can be used to treat intestinal problems. Psyllium husk is commonly found in India and looks like a shrub-like herb.
Psyllium husk powder is simply psyllium husk that has been ground into flour.
Due to its water absorbing abilities, psyllium husk powder is a great ingredient to use in gluten-free baking as it helps bind ingredients together, keeping you from ending up with a crumbly mess.
I find it easiest to buy psyllium husk powder online or at health food stores, but it is becoming more readily available in traditional grocery stores as well!
List of Ingredients Needed for Homemade Cinnamon Raisin Seed Bread
In addition to psyllium husk powder, you'll need the following ingredients:
- Pumpkin seeds
- Brown rice flour
- Almond flour
- Sunflower seeds
- Psyllium husk powder
- Chia seeds
- Ground cinnamon
- Maple syrup
How to Make Cinnamon Raisin Seed Bread
Below I'll share step-by-step instructions on how to make this easy, gluten-free seed bread.
Step 1: Grind 1 cup of pumpkin seeds into flour. You can do this using a food processor or blender. Just be sure to stop grinding once the seeds reach a flour-like consistency. If you continue to grind them for too long, they will start to turn into pumpkin seed butter!
Step 2: Combine all of the dry ingredients together in a large mixing bowl and stir to combine.
Step 3: Add in the wet ingredients: maple syrup and water.
Step 4: Stir the wet and dry ingredients together until a thick batter forms. Allow the batter to sit for about 20-30 minutes until it thickens and most of the water has been absorbed.
While the batter thickens, preheat your oven to 375F/190C degrees and line a loaf pan with baking paper.
Step 5: Once the batter has thickened, pour it into your lined loaf pan and press it down until compact and level. I find damp hands or a damp spatula work best for this.
Step 6: Bake the loaf for 40 minutes. Then remove the loaf and cover it with aluminum foil before placing it back in the oven to bake for another 5-15 minutes or until a knife inserted into the center comes out clean.
Step 7: Allow the loaf to cool completely before slicing and enjoying with your favorite spreads!
How to Store Cinnamon Raisin Seed Bread:
I doubt you'll have many leftovers of this seed bread once it is baked, but in case you do, there are a couple different ways you can store it.
Fridge: This bread can be stored in the fridge for 4-5 days.
Freezer: You can also slice the entire loaf once it's cooled and store it in the freezer for 1-2 months. Simply remove a slice from the freezer and reheat it in the microwave or toaster oven.
I'd love to know if you give this Cinnamon Raisin Seed Bread a try and what you think! Was it your first time baking gluten-free bread? What spread do you like to spread on it the most?
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Gluten Free Cinnamon Raisin Seed Bread
- In a high speed blender or food processor, grind one cup of pumpkin seeds into a fine flour. Set aside the other ½ cup.
- Pour the pumpkin seed flour into a large mixing bowl and add the remaining dry ingredients, from the ½ cup remaining whole pumpkin seeds to the raisins. Stir to combine.
- Add in the water and maple syrup and stir until a damp dough forms. Allow the mixture to sit until the water gets soaked up and the dough is thick and dense, about 20-30 minutes.
- While the mixture thickens, preheat your oven to 375 °F and grease a loaf pan well with cooking spray or coconut oil. Or you can line the pan with parchment paper. Pour the thickened dough into your prepared loaf pan and firmly press it down with damp hands or a damp spatula until compact and flat.
- Bake the loaf for 40 minutes then cover with aluminum and bake another 5-15 minutes or until a knife inserted into the center comes out clean.
- Allow the loaf to cool before going around the edges with a knife and carefully removing the loaf onto a wire rack. Continue to allow the loaf to cool completely before slicing.
- Store the loaf in the fridge or slice and freeze it for later. This bread tastes amazing toasted with vegan butter!