Cinnamon Raisin Walnut Bread


gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free

I am not one to be visited by the green-eyed monster very often, but when the object-of-eyeing happens to be bread, well, she might as well move in.

Oh, and I know you perked up the moment your eyes reached the word “bread.”  I’m not talking about any ole’ bread.  I am speaking specifically about Great Harvest bread.  I admit I’ve never tasted it before, so maybe my jealousy is ungrounded.  However, my gut convinces me otherwise.  The gorgeous photos I’ve seen of this bread stamped throughout the blogs I frequent assure me I have very good reason to be jealous, in fact.  Kath eats this bread so often that I positively melt with covetousness when I read her posts.  And it doesn’t help that she usually uses the word “doughy” to describe it either.

But enough is enough.

I am making my own fortune.  My own bread.  Same thing?  I sure think so.  No, I know so.  How?

All I can say is that there will be no more coveting from now on.

This bread is phenomenal spread with peanut butter and sliced banana or as Heather gobbles it: with goat cheese, avocado, and sweet potato (or Kabocha! My personal favorite).

Cinnamon Raisin Walnut Bread

1 3/4 cups warm water (100-110˚)

1 tsp coconut sugar or agave nectar

1 package active dry yeast (2 1/4 tsp)

3 Tbsp honey (or maple syrup to make vegan)

2 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

1/2 cup tapioca flour/starch

1/2 cup potato starch

1/4 cup brown rice flour

3/4 cup sorghum flour

3/4 cup millet flour

1/4 cup teff flour

1 1/2 tsp xanthan gum

1 1/2 tsp salt

1/2 tsp baking soda

1 cup raisins (I use jumbo chilean flame raisins – bigger is better, in this case!)

2/3 cup chopped walnuts

1 Tbsp cinnamon

1) Proof your yeast.  Mix the warm water, teaspoon of palm sugar/agave, and yeast in a small mixing bowl.  Cover the top with plastic wrap and set aside to allow the yeast to grow.

2) Meanwhile, mix flours, starches, xanthan gum, salt, baking soda, and cinnamon in a large mixing bowl.

3) Once yeast has formed a layer of foam, add the remaining wet ingredients: oil, vinegar, honey/maple syrup.  (If the yeast has not formed a layer of foam, it is inactive because the water was either too cold to activate it or too hot and killed it.  If this happens, start over with a new package of yeast!)  Mix well!

4) Add wet ingredients to dry ingredients gradually, mixing continuously with a fork or whisk to get rid of lumps.  Hand stir just until well combined.

5) Stir in walnuts and raisins.

6) Transfer dough into an 8 x 4″ loaf pan. (Or bread machine, and follow bread machine instructions from here on out!)

7) Fill a 9 x 13″ baking dish with a few inches of very hot water.  Place loaf pan inside this baking dish and cover the entire thing with a thin kitchen hand towel.  Place in the oven (DO NOT TURN OVEN ON) or microwave or other warm place, and allow the dough to rise for 40-60 minutes.

8) Remove towel and larger baking dish from loaf pan and place bread back in the oven, setting the temperature to 375˚.  Allow the oven to reach this temperature with the bread inside.  Bake for 40 minutes.

9) After 40 minutes, remove bread from loaf pan, place on cookie sheet lined with parchment paper, put back in oven.  Bake for an additional 15 minutes to allow the bread to become crustier on all sides.  The bread is done when you tap it and it sounds hollow.

10) Protect from jealous onlookers and hoard all for yourself.

11) Okay, maybe not that last part.  How about… Be nice and share…?  :)



Filed under Breads/Muffins

11 responses to “Cinnamon Raisin Walnut Bread

  1. Hey Desi! That looks so good. Love all the photos, and that it’s such a healthy bread!


  2. Hi Desi,
    Great blog! I see we have the same food sensitivities so I wanted to let you know that I have developed a gluten-free sourdough bread technique and recipes that are also free of dairy, eggs, soy, yeast and most sugars.*

    I offer a free starter recipe download here:

    The breads are excellent with good taste, texture and unusually long shelf life. They use whole grain flours with a minimum of starch flours, which is hard on some people’s systems. The sourdough technique eliminates the need for gums and baking soda/powder.

    *I use a small amount of sugar in the fermented drink that I use to preserve the starter. Honey may also be used. If this is foreign to you, it is explained in the free download.

    Good luck, hope your body recovers to full health and keep writing,

    • Hi Sharon! Thanks so much for stopping by and for introducing me to your free starter recipe! I just signed up! Sourdough has always been a favorite of mine, so I’m really looking forward to recreating a allergen-free version and learning about your whole technique. Love the “food as medicine” name too, by the way. I couldn’t agree more! :)

  3. Oh my goodness, this is great. I’m trying to eat less wheat but so LOVE cinnamon raisin walnut bread from Great Harvest. Thanks so much for sharing this recipe. Can’t wait to get back to Nashville and make it soon. :)

    • Thanks, Heather!!!! Seeing all your yummy sandwiches on your blog TOTALLY inspired this recipe! Hopefully, it is somewhat close to the real thing… (I’ll never know!) ;o)

  4. A Part of the Solution

    Your recipes look good and are thoughtfully developed to be yummy and inclusive both. But I worry about your use of Agave Nectar, given it’s point of origin and how it affects our bodies once it’s in them. Here’s a link which explains the problems better than I can:

  5. Pingback: Roasted Japanese Pumpkin « The Palate Peacemaker

  6. What a stuning & wonderful looking good for you bread this surely is!

    Looks truly appetizing!!

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