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.
GLUTEN-FREE PECAN RAISIN BREAD
Ingredients
- 325 grams blanched almond flour about 3-1/4 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.
Brittany Anderson
January 7 at 5:56 pmYou 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.
Lisa
January 9 at 5:30 pmBrittany, 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.
Laura Dembowski (@piesandplots)
March 2 at 8:26 amThis bread looks awesome! I would never guess it’s paleo by looking at it. Raisin bread was always my favorite as a kid.
Catie
June 19 at 11:11 pmDo you have any advice on altering this for AIP? I have tapioca starch on hand – would that work?