Buckwheat Cinnamon Raisin Bread

by Jill Dalton

One of my favorite things to eat with breakfast is a piece of Buckwheat Cinnamon Raisin Bread toasted with a slather of peanut butter. The sweet cinnamon date swirl compliments the earthy flavor of the buckwheat bread perfectly. Breakfast just got a whole lot better!

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Buckwheat Cinnamon Raisin Bread

Print Recipe
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.4/5
( 34 voted )

Ingredients

Bread
2 cups (240g) buckwheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups (472 ml) unsweetened soy milk (or unsweetened plant milk of your choice)
1/2 cup raisins, divided in half
1 tablespoon apple cider vinegar
1 teaspoon Braggs liquid aminos

Cinnamon Swirl 
3 teaspoons cinnamon
1/2 cup (112g) pitted dates
1 teaspoon vanilla extract
1/2 cup (118 ml) water

Instructions

  1. Preheat oven to 350°F (180°C)
  2. Add the buckwheat flour, baking powder and soda to a mixing bowl and stir well.
  3. Add half of the soy milk, half of the raisins, apple cider vinegar and Braggs liquid aminos to a blender and blend until the raisins are pulverized.
  4. Pour into the flour mixture along with the remaining soy milk and second half of the raisins and mix well.
  5. Pour into a silicone bread pan or parchment lined bread pan.
  6. Add cinnamon topping ingredients to a blender and blend until it turns into a consistent paste.
  7. Pour mixture onto the top of the bread in two lines.
  8. Using a chopstick or butter knife poke down into the batter, starting at one end, drag the chopstick or knife back and forth through the batter in a S motion across the entire pan to make a marbled pattern.
  9. Bake for 1 hour.
  10. Let cool completely before slicing.
  11. Keep in an airtight container in the fridge for up to a week.
Did You Make This Recipe?
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11 comments

RENATE L. OTTO March 26, 2022 - 11:43 am

I accidentally hit four stars and can’t change it to five! Love your bread recipes and want to see more! Your Irish Soda bread is amazing so I make two loaves at a time. I don’t east sodium and use these substitutions for the same result in all your recipes..
Baking Soda and Potassium Bicarb can be substituted equally.
1 teaspoon baking powder = ¼ tsp Potassium Bicarb + ½ teaspoon Cream of Tartar.

Reply
Darlene Cloud March 26, 2022 - 6:17 pm

Question about this recipe…in your video you bake the bread for 45 minutes, but the recipe says 1 hour. Which is the correct time? Thank you.

Reply
Jill Dalton March 28, 2022 - 9:46 am

It is 1 hour. The original recipe for just the buckwheat bread is 45 minutes so I always check it at that point but with the added cinnamon date mixture it usually takes that extra time so that it cooks through.

Reply
Nicole March 27, 2022 - 5:01 pm

To make your cinnamon swirl in your bread more like you remember it, simply add half the batter to the loaf pan, then half of the cinnamon mixture, swirl. Then add remaining batter and top with remaining cinnamon mixture a swirl again. There! Now you’ll have swirl throughout when you cut into it. 😊

Reply
Gabriela April 5, 2022 - 12:28 pm

Can i use water instead kilka?

Reply
Jill Dalton April 6, 2022 - 5:35 pm

I haven’t tried making it that way so, honestly, I’m not sure.

Reply
Bonnie April 8, 2022 - 1:28 pm

Can you use whole wheat flour?

Reply
Jill Dalton April 9, 2022 - 10:56 am

I haven’t tried using any other flours with this recipe, sorry

Reply
Alocasia April 9, 2022 - 7:14 pm

Can you tell me what the texture of this bread should be like after it’s cooked? The bread is in the oven now. My first with buckwheat flour recipe. One difference I see is that my buckwheat flour is darker as is the bread.

Reply
Jill Dalton April 12, 2022 - 10:17 am

The texture is spongy like the texture of quick breads

Reply
Linda Arnold April 14, 2022 - 7:11 pm

Made this for Good Friday. It was so delicious. Didn’t feel like a healthy alternative but a special treat.
I have made the buckwheat bread before, and found it a bit sweet, so it is perfect like this.

Reply

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