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.
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.