This gluten-free pecan raisin bread is addictive right out of the oven and even better toasted. Slice and freeze the loaves for an easy paleo breakfast.
My husband inspired this recipe. He told me about the seasonal raisin nut bread he saw at the local market and I couldn't stop thinking about it until I made one. And I'm glad I did. Pecans and raisins are a great combination in this easy paleo bread.
This pecan raisin bread is even better toasted. I slice and freeze the loaves and then thaw and toast the slices in the oven for breakfast. I actually do this with all my baking so my freezer is always stocked with gluten-free, grain-free breads. To thaw, place the frozen sliced bread in a cold oven on a piece of parchment paper and set the oven to 325 degrees. When the oven comes up to temperature, flip the bread over to toast the other side.
- 325 grams blanched almond flour (about 3-1/4 cups)
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 extra large eggs
- 2 tablespoons honey
- 1 tablespoon lemon juice
- ½ cup chopped pecans
- ½ cup raisins
- Preheat oven to 300 degrees.
- Line a cookie sheet with parchment paper.
- Combine almond flour, baking soda and salt in a large bowl.
- Make a well in the flour and add the eggs, honey and lemon juice.
- Stir until combined, then add pecans and raisins. The dough will be very stiff. Continue to work it until is starts to form a ball.
- Divide dough in half and scoop onto cookie sheet. Lightly wet hands and shape the dough into two loaves approximately 7 inches long x 3.5 inches wide. Make sure the height is consistent across the loaves so they bake evenly.
- Bake for 40 - 45 minutes until loaves are golden brown. Cool completely before slicing.