Cinnamon Raisin Bread (vegan, dairy-free, 100% whole grain)

Whole spelt cinnamon raisin bread that’s bursting with cinnamon flavor! Relatively simple as far as yeasted breads go.

Cinnamon Raisin Bread - 100% whole spelt and pretty simple! Also just happens to be vegan and dairy-free | texanerin.com

Good 100% whole grain bread recipes aren’t that easy to come by. And most of them can be a bit fussy. But this cinnamon raisin bread? It’s just as easy as a recipe made with white flour!

I tried making this with whole wheat flour and it didn’t work out. When you use spelt, it makes things a little tricky. Spelt requires less moisture than wheat, but the question is exactly how much less to use. I’ve read that you should use 10 – 25% less less liquid when using spelt and I know a 15% differential doesn’t sound like that much, but in bread baking it seems to be. I sub whole spelt for whole wheat all the time in non-yeasted baked goods and haven’t had a problem. It’s just in yeasted bread that I have this issue.

So I was extremely excited when I found a recipe on Sonya’s page already calling for whole spelt. My changes were to add more cinnamon because I wanted more of a cinnamon taste and less of a spelt taste, and to give it a cinnamon swirl. You could leave that out if you really want to, but it makes the bread so much more fun and tasty. And whose morning doesn’t need some more excitement?!

100% Whole Spelt Cinnamon Raisin Bread - relatively simple, healthy and coincidentally vegan and dairy-free!

I put some icing on top and then realized it was a pretty silly move. This bread is really best toasted and icing in the toaster isn’t the best idea. So ignore that! No comments about how you burned down your kitchen with toasting icing will be allowed. ;)

I don’t know what’s up with German dry yeast, but I haven’t had much luck with it. And neither have my American bread baking friends over here. For this loaf, and all my other yeast breads, I’ve been using a two pound bag of active Red Star Yeast I bought at Sam’s or Costco three years ago. It was only about $4 at the time so it was an amazing value.

100% Whole Spelt Cinnamon Raisin Bread - healthier and delicious! Also happens to be vegan and dairy-free | texanerin.com

And one important thing to note: With most of my recipes, you can’t tell that they’re whole grain. You can with this cinnamon raisin bread but that’s not a bad thing if you actually like whole grain goodies! Just letting you know because this might be a difficult one to sell to the whole grain haters.

And I just realized that this is vegan and dairy-free. Bonus! And this here maple cinnamon almond butter would go perfect on it. It’s like eating spreadable maple cinnamon candy. :)

    Some other cinnamon raisin goodness!
  • Cinnamon Raisin Honey Whole Wheat English Muffins – A Kitchen Addiction
  • Cinnamon Raisin Nazook – Barbara Bakes
  • Oatmeal Cookie Granola (gluten-free) – Cakes ‘N’ Bakes
  • Cinnamon Raisin Oatmeal Fritters – Scarletta Bakes
  • 100% Whole Spelt Cinnamon Raisin Bread

    • Prep Time:
    • Cook Time:
    • Ready in:
    • Yield: 12 servings

    Ingredients

    • 2¼ teaspoons active dry yeast
    • 1 cup (235ml) warm water
    • 2 tablespoons honey or agave
    • 2 tablespoons melted coconut oil or canola oil
    • 3 to 3½ cups (450 - 525 grams) whole spelt flour
    • 1 tablespoon cinnamon
    • 1 teaspoon salt
    • ½ - 1 cup (70 - 140 grams) raisins
    • ¼ cup (.6 dl) coconut or brown sugar
    • 1 tablespoon cinnamon

    Directions

    1. In a large bowl, mix together the yeast, warm water and honey. Proof for 5 minutes.
    2. Add the oil, 1½ cups flour, cinnamon, salt and raisins. Mix with a hand mixer until well combined.
    3. Cover the bowl with plastic wrap and let the dough rise for 30 minutes or until doubled.
    4. Add more flour, ¼ cup at a time, just until the dough comes together. I used about 1½ cups in this step, meaning I used 3 cups in the entire recipe.
    5. Mix the dough on low for 3 minutes. The dough should be just slightly sticky, but not so sticky that you can't work with it.
    6. Spray an 8 x 4" loaf pan with cooking spray.
    7. On a floured clean surface or a Silpat, roll the dough into an eight inch square.
    8. Sprinkle the sugar and cinnamon evenly over the surface.
    9. Roll into a tight loaf and place in the prepared loaf pan.
    10. Spray the plastic wrap you used to cover the bowl with cooking spray and use this to cover the loaf.
    11. Let the dough rise for 30-60 minutes in a warm place or until doubled.
    12. Preheat the oven to 350 degrees F (175 degrees C) and bake the loaf for 30-40 minutes. It should be golden brown and when tapped, it should sound hollow.
    13. Let the bread cool in its pan for 5 minutes before turning it out onto a wire rack to cool completely.

    Adapted from Arrowhead Mills as seen on Home Cooking with Sonya - Spelt Cinnamon Raisin Bread

    Recipe by  | www.texanerin.com

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53 comments on “Cinnamon Raisin Bread (vegan, dairy-free, 100% whole grain)” — Add one!

  • Kristin says
    March 16, 2014 @ 9:21 pm

    Yum! I LOVE cinnamon bread, but hate raisins. Sadly the the whole grain store bought cinnamon bread (Ezekiel, etc) all contain raisins. I can’t wait to try your recipe, sans raisins, I think I’ll decrease the brown sugar though.

    Reply
    • Erin replies to Kristin
      March 16, 2014 @ 11:00 pm

      I hope you’ll enjoy it, Kristin! Let me know how it goes. :)

      Reply
  • nancy says
    February 6, 2014 @ 8:15 am

    My dad was telling me how he wishes bakeries or grocery stores would sell whole grain raisin bread… so I searched and found this recipe…

    It turned out amazing! And I found it very easy to make. I could not find whole spelt flour in the store so I used whole grain flour specifically for baking bread and we loved it. My house smelled so lovely of fresh bread and cinnamon.

    If you do decide to use whole grain flour, I used a total of 3 cups.

    Thanks for the great recipe!

    Reply
    • Erin replies to nancy
      February 6, 2014 @ 8:42 pm

      Oh, wow. I’m so happy that whole wheat worked for you! And thanks for adding the note about using 3 cups if using whole wheat. :) That sounds about right. That was so sweet of you to make bread for your father. I hope he was happy with it! Thanks a ton for the feedback. :)

      Reply
  • Syl says
    September 9, 2013 @ 12:10 am

    I make all my bread in a bread maker. Has anyone tried to make this in a bread maker?

    Reply
    • Erin replies to Syl
      September 9, 2013 @ 10:00 am

      I haven’t used a bread maker in years and so I haven’t tried this recipe in one but I’m assuming it would work. :)

      Reply
  • Lise says
    August 29, 2013 @ 3:58 am

    Hi Erin, I made this bread the other day and while it’s yummy, it’s pretty crumbly. Is that typical with spelt breads? Or do you have any ideas to fix it? Thanks! Lise

    Reply
    • Erin replies to Lise
      August 29, 2013 @ 1:03 pm

      Hi Lise! I’m sorry to hear that it came out crumbly. It’s definitely not typical of spelt bread or this loaf! Did you follow the recipe exactly or did you make some changes? If it came out crumbly, it sounds like perhaps there was too much flour or that it was in the oven too long. So sorry I couldn’t be more of a help!

      Reply
      • Lise replies to Erin
        August 31, 2013 @ 2:19 am

        Well, I’m glad to hear that it’s not typical of spelt breads, because I love the flavor of spelt flour! Perhaps I left it in too long – the last loaf I made (in a crockpot, long story) wasn’t totally done and I had to stick it back in with a piece missing ;). So maybe I’m erring too far the other way! Thanks for the suggestion!

        Reply
        • Erin replies to Lise
          September 1, 2013 @ 1:32 pm

          Next time, use a thermometer and when it reaches 190F, you’re good! And perhaps weigh the flour. It could be you just pack your cups tighter than I do. :)

  • Jean says
    May 31, 2013 @ 4:18 am

    Cinnamon Raisin bread is one of my favorite things–I have a feeling I’d love your whole grain version. :)

    Reply
    • Erin replies to Jean
      May 31, 2013 @ 11:05 pm

      I think you would, too! ;)

      Reply
  • Heidi @ Food Doodles says
    May 29, 2013 @ 11:52 pm

    Your first statement is so right! It’s not hard to sub 50% whole grains in place of white flours but all of it? So hard! I LOVE cinnamon raisin bread and of course I’m thrilled that you used all whole spelt flour for this. I have to try this!

    Reply
  • Jen L | Tartine and Apron Strings says
    May 26, 2013 @ 4:41 am

    Erin, this is a perfect loaf of bread!!! I would like to have this for breakfast please. Wish I had a fresh loaf right now…

    Reply
  • Lisa {AuthenticSuburbanGourmet} says
    May 25, 2013 @ 8:36 pm

    Delish! I can just imagine a slice of this toasted with a bit of butter. Oh how great your house must have smelled!

    Reply
  • Erin @ Dinners, Dishes and Desserts says
    May 23, 2013 @ 4:12 pm

    I need to find where I can get Spelt. I do like whole grain goodies, especially bread – so I want to try this!

    Reply
    • Erin replies to Erin @ Dinners, Dishes and Desserts
      May 23, 2013 @ 9:48 pm

      Yeah, it stinks. It’s hard to find in the US! Whole spelt, which is the good stuff, is even more difficult to find. :(

      Reply
      • Heather replies to Erin
        May 27, 2013 @ 6:52 pm

        I have to get whole spelt from the local natural food store. I bake with spelt and have discovered that not only does it require about an extra 1/8 cup per 1 cup as a conversion from wheat, it only requires one rise. Once you get the ratio down, you should be able to substitute spelt in any wheat recipe. I am gluten intolerant but because spelt is gluten friendly (it still has gluten) I can eat it!

        Reply
        • Erin replies to Heather
          May 28, 2013 @ 2:41 pm

          Thanks for the tip! I usually add extra spelt when I use a recipe meant for whole wheat, but then I find that the other amounts are off. The yeast, the cinnamon, etc. So I try reducing the liquid. And it usually doesn’t come out. I’ll try using your formula. Thank you! :)

  • Jocelyn (Grandbaby Cakes) says
    May 22, 2013 @ 8:50 pm

    This looks so delish! That swirl is seriously calling my name!

    Reply
  • ashley - baker by nature says
    May 21, 2013 @ 5:11 am

    I love baking with spelt flour! This loaf looks amazing, girl!

    Reply
  • Valerie says
    May 19, 2013 @ 11:57 pm

    I’ll take three slices, please. (With lots of butter!)
    My math skills are sad, so dealing with percentages is kind of nightmare – thanks for finding an easy recipe. :D

    Reply
  • Kristi @ My San Francisco Kitchen says
    May 17, 2013 @ 3:47 am

    Your bread looks gorgeous! Great job!

    Reply
  • sally @ sallys baking addiction says
    May 17, 2013 @ 1:45 am

    Wow x10000!! A non-fussy, EASY, whole wheat bread recipe. Ahhh you’ve done it Erin! It looks so soft, so cinnamon-y, and I love all the raisins. Cinnamon Raisin bread is my favorite kind and I’ve never seen a whole wheat version before. Pinning this one!

    Reply
    • Erin replies to sally @ sallys baking addiction
      May 17, 2013 @ 9:08 am

      Thanks for pinning! And thanks for the nice comment. :) I have another version of whole grain cinnamon bread but it’s way more complex. So happy to have found this one!

      Reply
  • Marta @ What should I eat for breakfast today says
    May 17, 2013 @ 1:16 am

    I need to try a spelt flour, and this bread will be a good ocasion.

    Reply
  • Becca from Cookie Jar Treats says
    May 16, 2013 @ 4:02 pm

    I like whole grain! Well at least I like it in bread. I tend to not like it so much in cakes and such, but this is bread and I love bread, especially cinnamon swirl bread. I’m not allowed to buy cinnamon swirl bread anymore because I did that once and within three hours half the loaf was gone, whoops :P

    This bread looks very good, and the spelt makes it more interesting :)

    Reply
    • Erin replies to Becca from Cookie Jar Treats
      May 17, 2013 @ 9:10 am

      Haha. I do the same with fresh bread. So you’d better not make this. ;) And how do you not like it in cakes and stuff? You can hide the flavor there!

      Reply
  • Anna (Hidden Ponies) says
    May 16, 2013 @ 7:39 am

    This is awesome, I love the swirl!

    Reply
  • The Café Sucre Farine says
    May 16, 2013 @ 4:53 am

    I’m imagining how good this would be toasted. I suppose it would ruin the great nutritional value of it though to smother it in butter but maybe it would just come out even, what do you think? It looks wonderful and I’m imagining the aroma when it’s baking, mmmm mmmm

    Reply
    • Erin replies to The Café Sucre Farine
      May 17, 2013 @ 9:13 am

      It would most definitely come out even! Smothering it in butter makes sense. We all need some fat in our diets. ;)

      Reply
  • Tracey says
    May 16, 2013 @ 2:26 am

    I’ve never worked with spelt flour before but I’m definitely curious! I’ve been using a ton of white whole wheat flour since it’s pretty mild – I need to slowly introduce whole wheat goodness to my husband ;)

    Reply
    • Erin replies to Tracey
      May 17, 2013 @ 9:18 am

      But spelt tastes even less whole grainy! At least to me. Whole wheat tastes pretty healthy, in my opinion. Spelt? Less so. :) I hope you and your husband will like spelt!

      Reply
      • Heather replies to Erin
        May 27, 2013 @ 7:01 pm

        You could always try easing the family into it. I did it by starting with all white spelt, then I introduced half white spelt and half whole spelt. Finally, I went to whole spelt. Each level was a little more dense, but when using the correct amount of yeast, it will still be pretty light in comparison to other whole grain breads (excluding store bought, those are always the lightest from processing). Also, spelt has a nuttier flavor that wheat so spelt bread tastes delish!

        Reply
        • Erin replies to Heather
          May 28, 2013 @ 2:57 pm

          Thanks for the tips, Heather! This bread is definitely a nice fluffy one. But I agree – whole spelt is so much yummier than whole wheat! I’m not a fan of healthy tasting goodies. ;)

  • Laura (Tutti Dolci) says
    May 15, 2013 @ 7:44 pm

    Oh, this bread looks so good! Love the cinnamon swirl and your maple-cinnamon almond butter suggestion sounds perfect!

    Reply
  • Kelly @ Hidden Fruits and Veggies says
    May 15, 2013 @ 6:49 pm

    I’ve never used spelt, so I’m glad for your little Spelt101 in here :) This bread looks amazing, bonus points for being vegan and pretty low on oil. Think it’s safe to say this is going to be my first venture into using spelt!

    Reply
    • Erin replies to Kelly @ Hidden Fruits and Veggies
      May 17, 2013 @ 9:23 am

      I hope you’ll enjoy it, Kelly! Let me know how it comes out. And happy that my little spelt schooling was beneficial to someone. ;)

      Reply
  • Holly @ EatGreatBEGreat says
    May 15, 2013 @ 6:21 pm

    Mmmmm…this sounds great! I totally agree, whole wheat recipes are hard to find. I like the fact that this one is not difficult to make.

    Reply
    • Erin replies to Holly @ EatGreatBEGreat
      May 17, 2013 @ 9:24 am

      Thanks, Holly! And yeah, most whole grain bread recipes taste too healthy. I don’t like that at all!

      Reply
  • Eat Good 4 Life says
    May 15, 2013 @ 4:10 pm

    I think the icing looks fine over the top but you are right though, not very practical when you want to toast the bread :-) I haven’t made bread in for ever, I think pizza dough is about as close I have gotten lately. The bread looks really spongy like for a 100% whole wheat loaf. I am sure this bread was gone in no time :-)

    Reply
    • Erin replies to Eat Good 4 Life
      May 17, 2013 @ 9:26 am

      Now that I think about it, you don’t post much bread, do you? Why not? Bread is just so yummy, especially when fresh from the oven! I hope to see more bread recipes from you soon. :D

      Reply
  • Katrina @ Warm Vanilla Sugar says
    May 15, 2013 @ 4:02 pm

    This sounds absolutely perfect! Love the spelt flour in there. I need to bake with it more!

    Reply

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