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theelevatedbaker

Browned Butter Cinnamon Raisin Bread

Gluten free cinnamon raisin quick bread with a toffee nutty depth from the browned butter.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 2 loaves
Course: Any time you want, Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 180 g Almond flour
  • 150 g White rice flour
  • 150 g Brown rice flour
  • 100 g Arrowroot starch Can substitute with tapioca starch
  • 1 tsp Xanthum gum Can substitute 1 tsp psylium husk
  • 1.5 cup Sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1.5 tsp Cinnamon
  • 2 Large eggs
  • 1.5 tsp Almond Extract
  • 2 cups Buttermilk
  • 1/2 cup Butter (Unsalted)
  • 1.5 cups Raisins
Swirl
  • 1 Tbs Cinnamon
  • 1/2 cup Sugar

Method
 

  1. Preheat oven to 350F
  2. Grease 2 9x5 inch bread pans
Brown the butter
  1. Place butter in a skillet on the stove
  2. Heat over medium heat until melted, stir occasionally
  3. Start stirring frequently as the butter continues to heat
  4. As the butter begins to foam, start stirring constantly
  5. The solids in the butter will begin to brown and it will begin to smell nutty
  6. Once they reach a light to medium brown remove from the heat
Batter
  1. Mix together the dry ingredients
  2. Mix buttermilk, almond extract, eggs and browned butter together
  3. Stir wet ingredients into dry
  4. Fold in the raisins
  5. Mix together the swirl by mixing the cinnamon and sugar
  6. Spoon 1/4 of the batter into each bread pan
  7. Spread (sift) 1/4 of the swirl mixture onto batter in each pan
  8. Repeat
  9. Stick a butter knife into the batter and fold, repeat this 3-5 times until it looks swirled but not mixed
  10. Place in the over for 50-60 minutes
  11. Let cool for 10 minutes in the pan then turn out to cool completely

Notes

You can convert this recipe to sea level by making the following changes:
1. Decrease total flour weight by 30 g
2. Increase baking soda to 2.5 tsps