This no knead, no yeast Oatmeal Cinnamon Raisin Bread has the best fluffy texture, is perfectly sweet, and includes an explosion of cinnamon and raisin flavors! Heat up a slice with a thick pat of butter for the tastiest afternoon snack!
Oats, unsweetened applesauce, eggs, ground cinnamon, and raisins are the main ingredients of this magical oatmeal raisin quick bread!
Moist, fluffy, and the perfect companion to butter, the classic cinnamon raisin flavors draw you in and keep you coming back for more.
It is made with straightforward ingredients you likely already have on hand, so that it is easy to bake at a moment’s notice. Perfect for enjoying daily and a fun treat for guests!
Unlike sliced cinnamon raisin bread you buy from the store, this is a sweet bread recipe, designed to have the same consistency as banana bread.
In this sense, this isn’t a sandwich style bread that you put in a toaster, but a softer, fluffier quick bread. This also means it doesn’t require yeast and waiting to let the dough rise!
Do you prefer baking muffins over bread? Make my Gluten-Free Oatmeal Raisin Muffins.
Let’s discuss the healthy ingredients in this delicious cinnamon raisin bread!
Cinnamon Raisin Bread Ingredients:
Quick Oats: Rather than using all-purpose flour or bread flour, this cinnamon raisin loaf is made with whole grain oats. This brings complex carbohydrates to the recipe for some slower burning energy.
For gluten-free cinnamon raisin bread, be sure to use certified gluten-free oats. I use gluten-free sprouted oats.
Applesauce: Bringing moisture and natural sweetness to the oatmeal raisin bread, applesauce is a miracle ingredient here.
It adds fiber and sweetens with fruit without the need for oil, thereby reducing the calorie content of the bread.
Eggs: A couple of large eggs help the batter rise to the best fluffy texture.
Pure Maple Syrup: We need a touch of pure maple syrup to boost the sweetness of the bread. While we aren’t adding very much, the combination of pure maple syrup and raisins makes this easy recipe plenty sweet.
Ground Cinnamon: One of the stars of the show here! A generous amount of cinnamon yields that warm, delightful flavor we all crave in a baked good.
Want to try something wild? Use pumpkin spice instead (but only if you’re a pumpkin pie spice lover!).
Sweet Raisins: A pivotal ingredient in cinnamon raisin bread, we need (you guessed it), raisins!
Be sure to use a fresh supply of juicy raisins rather than using stale old raisins for the best results. We want the raisins to be soft and squishy in the bread, not hard. Golden raisins work great too.
Pure Vanilla Extract: A splash of pure vanilla extract adds another source of warm flavor to the bread. Don’t skip it unless you have to!
Baking Powder: The leavening agent. Baking powder causes the bread batter to rise into a beautiful airy texture.
Sea Salt: Salt is a big flavor enhancer! Don’t skip it!
Gluten-Free All-Purpose Flour or Regular All-Purpose Flour: We need a little flour to toss with the raisins to ensure they don’t sink to the bottom of the bread during the baking process.
Recipe Customizations:
- Replace the applesauce with 1 cup of cottage cheese or Greek yogurt for a boost of protein! If you go this route, you may consider adding a couple of tablespoons of brown sugar or white sugar to offset the loss of sweetness from the applesauce.
- I haven’t tested this recipe using any other flour, so do so at your own risk 🙂
- Add ⅔ cup of chopped walnuts or pecans to the bread for some nutty crunch.
- Replace the raisins with chocolate chips if you’re a chocoholic like me!
- If you try this recipe using an egg replacer, feel free to drop a comment below letting us know which one you used and how the bread turns out.
- For bread that tastes richer and is more moist, add 2 tablespoons of avocado oil or olive oil.
Now that we’ve covered the main ingredients for cinnamon raisin bread, let’s bake a loaf!
How to Make Oatmeal Cinnamon Raisin Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with a piece of parchment paper.
Transfer the oats to a high speed blender and blend on a low speed for 60 seconds, or until a flour forms.
Add the baking powder, sea salt, and cinnamon to the blender and blend for another few seconds until the dry ingredients are combined.
In a large bowl, mix together the applesauce (or cottage cheese), eggs, pure maple syrup, and vanilla extract until the wet ingredients are combined.
Transfer the flour mixture to the mixing bowl with the wet ingredients and stir well until a wet sticky dough forms.
Place the raisins in a bowl or a measuring cup and stir them with 2 teaspoons of flour (gluten-free or regular all-purpose flour both work great). This is to prevent the raisins from all sinking to the bottom of the bread during the baking process.
Mix the raisins into the oatmeal bread dough until evenly distributed throughout the batter.
Transfer batter to the prepared baking pan and spread it into an even layer. If you’d like, sprinkle the top of the bread with chopped walnuts or pecans.
Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 20 to 22 minutes, or until the bread is golden brown and cooked through.
Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 190 degrees F or higher, it is ready.
Let the cinnamon raisin bread cool completely to room temperature before slicing and serving.
I recommend enjoying a thick slice of homemade cinnamon raisin bread warmed up with butter on top for the tastiest treat!
It tastes even better the next morning after the flavors have had time to develop, so feel free to make it in advance.
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Transfer the loaf to an airtight container or a plastic bag and refrigerate for up to 5 days.
- Freezer: Freeze any leftovers in a freezer bag or ziplock bag for up to 2 months.
If you happen to have leftover bread that has gone stale, use it to make French toast or even bread pudding!
The next time you’re craving some cinnamon raisin action, bake up a loaf of this bliss!
I love the idea of enjoying it with some Greek yogurt or cottage cheese (or other protein source) for breakfast, although I often eat it for dessert with the most melted butter on top.
For any fan of raisins, this delicious recipe is worthy of keeping on constant rotation.
Beginner bakers, you’ll be delighted to know there’s no need to let the bread rise and no troubleshooting the process of activating instant yeast in warm water.
If you’re a fan of oatmeal raisin cookies, make my 6-Ingredient Peanut Butter Oatmeal Raisin Cookies. They are the loveliest combination of oatmeal raisin and peanut butter cookies!
Do you love baking healthy homemade bread? Try some of my personal favorites.
More Quick Bread Recipes:
- Healthy Carrot Cake Bread
- Protein Cinnamon Roll Bread
- Vegan Zucchini Banana Bread
- Cranberry Orange Bread
- Blueberry Lemon Breakfast Bread
- Paleo Morning Glory Quick Bread
On demand yeast-free no knead bread recipe the whole family will love!
Oatmeal Cinnamon Raisin Bread Recipe
Equipment
Ingredients
- 2 cups quick oats or rolled oats
- 2 tsp baking powder
- 3/4 tsp sea salt
- 2 ground cinnamon optional
- 1 cup unsweetened applesauce or cottage cheese
- 2 large eggs
- ⅓ cup pure maple syrup
- 2 tsp pure vanilla extract
- 3/4 cup raisins*
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with a piece of parchment paper.
- Transfer the oats to a high speed blender and blend on a low speed for 60 seconds, or until a flour forms.
- Add the baking powder, sea salt, and cinnamon to the blender and blend for another few seconds until the dry ingredients are combined.
- In a large bowl, mix together the applesauce (or cottage cheese), eggs, pure maple syrup, and vanilla extract until the wet ingredients are combined.
- Transfer the flour mixture to the mixing bowl with the wet ingredients and stir well until a wet sticky dough forms.
- Place the raisins in a bowl or a measuring cup and stir them with 2 teaspoons of flour (gluten-free or regular all-purpose flour both work great). This is to prevent the raisins from all sinking to the bottom of the bread during the baking process.
- Mix the raisins into the oatmeal bread dough until evenly distributed throughout the batter.
- Transfer batter to the prepared baking pan and spread it into an even layer. If you’d like, sprinkle the top of the bread with chopped walnuts or pecans.
- Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 20 to 22 minutes, or until the bread is golden brown and cooked through.
- Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 190 degrees F or higher, it is ready.
- Let the cinnamon raisin bread cool completely to room temperature before slicing and serving.
- I recommend enjoying a thick slice of homemade cinnamon raisin bread warmed up with butter on top for the tastiest treat!
Notes
Nutrition
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