This aromatic vegan cinnamon-raisin bread can be made with a variety of flours. As a quick bread version of this classic loaf, this satisfying treat can be ready for you and your guests faster than the yeasted variety.
To serve: Make sure to let this bread cool to room temperature before removing from the loaf pan and slicing. Yielding about 10 slices, it’s delicious served plain or with a smear of vegan butter or jam.
Coffee, tea, vegan hot cocoa, or cold plant-based milk are all good accompaniments as a midday or evening snack, or as a quick breakfast.
Flour options: It seems like whole wheat pastry flour, which has long been my favorite for quick breads, cakes, and cookies, has lately been harder to find — I can’t say I have any idea of why this is. Bob’s Red Mill still makes it, and offers an explanation of what it is, and how it differs from regular whole wheat flour.
This being said, there are several other flours that will work well in baked goods like this:
- A combination of half all-purpose flour and half white whole wheat
- Light spelt flour
- Einkorn flour
Einkorn flour, recently revived from an ancient whole wheat with a lower gluten content, is wonderful to bake with, yielding a tender crumb. Learn more in A Guide to Baking with Einkorn Flour. I don’t mean to overcomplicate things … this lovely loaf is easy to make and very forgiving, no matter what kind of flour is used.
Recipe is from The Vegetarian Family Cookbook by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 2 cups flour (see options in Notes)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup vanilla vegan yogurt (coconut or other)
- 1/3 cup maple syrup
- 2 tablespoons plus 1 teaspoon safflower or other neutral oil
- 1/4 cup plain or vanilla plant-based milk, or as needed
- 1 cup raisins
- 1 tablespoon cinnamon
- 2 tablespoons natural granulated sugar
- 1/3 cup finely chopped walnuts for topping, optional
- Preheat the oven to 350º F.
- Combine the first 3 (dry) ingredients in a mixing bowl and stir together.
- Make a well in the center of the flour mixture and pour in the yogurt, maple syrup, 2 tablespoons of the oil, and enough plant-based milk to make a smooth, stiff batter. Stir until just thoroughly mixed, then stir in the raisins.
- In a small bowl, combine the cinnamon, sugar, and the remaining teaspoon of oil. Stir until the cinnamon and sugar are evenly moistened with the oil. Sprinkle half of the mixture over the batter, then gently turn the batter over with a large mixing spoon or spatula; repeat.
- Pour the batter into a lightly oiled or parchment-lined 9-by 5-by 3-inch loaf pan. Sprinkle with the top with the walnuts if desired.
- Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted in the center tests clean.
- Let the bread cool to room temperature. Run a knife around the edge of the loaf pan, then carefully remove the bread. Place it on a platter, and allow it stand for a few more minutes before slicing.
Use any of these flours: All-purpose; a combination of all-purpose and white whole wheat flours (1 cup of each; light spelt; einkorn; or whole wheat pastry flour.
If you’re a raisin fan, you might also enjoy …
See more breads and savory baked goods.