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    Home » Breakfast

    Gluten-Free Pecan Raisin Bread

    December 19, 2012 Updated: July 1, 2022 by Lisa Wells / 4 Comments

    This gluten-free pecan raisin bread is amazing right out of the oven and even better toasted. Slice and freeze the loaves for an easy paleo breakfast.

    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.

    Gluten-Free Pecan Raisin Bread

    GLUTEN-FREE PECAN RAISIN BREAD

    This bread freezes well and is even better toasted. 
    5 from 1 vote
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    Prep Time: 10 mins
    Cook Time: 45 mins
    Total Time: 55 mins
    Servings: 10 servings (2 small loaves)
    Course: Bread
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
    Author: Lisa Wells

    Ingredients

    • 325 grams blanched almond flour about 3-¼ cups
    • 1 teaspoon baking soda
    • ⅛ teaspoon fine sea salt
    • 2 extra large eggs
    • 2 tablespoons honey
    • 1 tablespoon lemon juice
    • ½ cup chopped pecans
    • ½ cup raisins

    Instructions

    • 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.

    Nutrition

    Calories: 268kcal Carbohydrates: 17g Protein: 9g Fat: 21g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.003g Cholesterol: 33mg Sodium: 153mg Potassium: 98mg Fiber: 4g Sugar: 5g Vitamin A: 51IU Vitamin C: 1mg Calcium: 79mg Iron: 2mg
    Keyword: gluten free raisin bread recipe, pecan raisin bread
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

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    Comments

    1. Brittany Anderson

      January 07, 2014 at 5:56 pm

      You seem to use almond flour quite a bit in your recipes. From the little bit of reading I have done (I have no pretenses of being an expert) it seems that it isn't really a great choice to use on a regular basis. I have read that coconut flour is a better option. I am just wondering if you have researched this at all and what your thoughts are.

      Reply
      • Lisa

        January 09, 2014 at 5:30 pm

        Brittany, I bake with both almond flour and coconut flour. Almond flour is simply finely ground almonds, so it’s no better or worse for you than almonds. The key is to be aware of how much of it you’re eating, and make sure you're not eating too many nuts. Almond flour baked goods, like any baked goods, are treats and should be eaten sparingly.

        Reply
    2. Laura Dembowski (@piesandplots)

      March 02, 2014 at 8:26 am

      This bread looks awesome! I would never guess it's paleo by looking at it. Raisin bread was always my favorite as a kid.

      Reply
    3. Catie

      June 19, 2014 at 11:11 pm

      Do you have any advice on altering this for AIP? I have tapioca starch on hand - would that work?

      Reply

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