As a snack, a simple slice of Cinnamon Raisin Bread approaches perfection. The sweet raisins and aromatic cinnamon make it seem like a special baked treat, one that’s elevated even further by a simple warm up in the toaster. And yet, it’s just a bit of bread—not a donut or a slice of cake—so it never quite crosses the line into “dessert” territory!
Reformulated with a new recipe that no longer includes eggs (which means it’s now also vegan!), this hearty loaf smells and tastes just like classic Cinnamon Raisin Bread—because it is! All TJ's has done is replaced the wheat flour with a combination of brown rice flour and tapioca flour. Husked brown rice is finely ground and used as the primary substitute for wheat flour. The tapioca flour—derived from the root of the cassava plant from South America—helps provide some of the crispness and chew that’s often missing in other gluten free breads.
This bread is great for breakfast, toasted with a spread of butter (or a bit of TJ's Vegan Buttery Spread, to keep it totally vegan). Of course, it’s also great with a variety of fruit or nut spreads, or try it egg-battered and pan-fried for a delicious French toast.
