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This cinnamon-scented raisin quick bread will make any kitchen feel cozy. It is perfect for breakfast or a coffee or tea afternoon bread.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: gluten-free, quickbread
Servings: 1 loaf
Author: Lora


  • 2 cups mixed dried fruits I used cranberries, golden raisins, raisins
  • ¾ cup of orange juice
  • ¼ green tea or use only orange juice
  • ½ cup light brown sugar
  • 1 large egg beaten
  • 1 Tablespoon vegetable oil
  • 2 cups 1-to-1 gluten-free baking flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg


  • Place the dried fruits in a bowl and soak them with the orange juice. Let soak for at least an hour.
  • Preheat oven to 350 F. Line a 9x5 inch loaf pan with parchment paper and spray with baking spray (or grease with butter).
  • In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar until frothy and beginning to thicken (about 2-3 minutes).
  • In a small bowl, sift together the flour, baking powder and spices.
  • Slowly add in the flour mixture and mix well after each addition.
  • Add the soaked dried fruit and the liquid and mix together well.
  • Scrape batter into the loaf pan.
  • Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean.