Raisin Bread

Paleo Raisin Bread

I have a few quirks; I like routine, I like to sit in the same chair at dinner time and the same spot on the couch, I am not enthusiastic about sharing my meals and I especially like sleeping in a dark, silent room with plenty of personal space. My husband and daughter accept this, they leave me be, things were coasting along quite nicely.

Then I had my adorable baby boy. For his first year he slept when he wanted, if he wanted, and no two days were the same. Now he likes to sit at the table, in my chair, and on the couch, in my spot. He never seems to be very interested in eating, unless it is off my plate. I have come to terms with all of this; I rolled with his unpredictable patterns, moved to another chair, sat at the other end of the couch, and feed him my meals. But last night he ended up in my bed. I lay, staring at the ceiling for five hours while he slept peacefully stretched on top of me, arm wrapped firmly around my neck, check planted next to mine.

All I could think was how blessed I am to have this beautiful little man shaking up my world, breaking all my rules, and bringing complete chaos to our once peaceful home.

My little girl loves this raisin bread, everyday. My little boy, he liked it yesterday, who knows what today will bring.

Raisin Bread

300 grams sweet potato flesh*

1/2 cup coconut flour, sifted

3 eggs

60 grams melted butter or coconut oil

1 teaspoon bicarb soda / baking soda

1 tablespoon of lemon juice

2 teaspoons cinnamon

1 teaspoon vanilla

1/2 cup raisins

pinch of salt

*I roast a purple skin / white flesh sweet potato and keep the flesh for this recipe, I personally think the skins are delicious. You can use whatever sweet potato you like.

Preheat your oven to 180 Degrees Celsius or 350 Degrees Fahrenheit.

Grease and line a mini loaf tin (mine is 6″ x 2.5″) with baking paper hanging oven the sides for easy removal.

Put all the ingredients except for the raisins into your food processor or blender and pulse until well combined, gently stir through the raisins. Spoon the mixture into the prepared tin, smooth over the top with a spoon. Bake for 40 minutes. Cover the loaf with foil and bake for a further 20 minutes. Remove from the oven and allow to cool before thickly slicing, Enjoy.

  • Kath

    What a wonderful real story!
    One never knows what life will bring. Once upon a time I used to say never, as in, that will never happen! Now I know to never say never because life changes you, not always as you expect but once there are children in you life you realise what a blessing your life and there’s really are.
    Thanks for sharing
    I may get to the recipe on day too!
    Still much to in love with the two ingredient fudge, it always has people asking for the recipe , I love adding the cocoa…..mmmmmm!

    • bianca

      Thank you so much for your lovely message Kath, I am glad you are enjoying the fudge! Many thanks for writing and for sharing our recipe. Bianca. xx

  • Oh I loved this story. Aren’t children wonderful? So great you get to appreciate the ‘shaking up’ so to speak 🙂 definitely going to tryvthuscrausin bread! Thanks!

    • bianca

      Thank you Jessie, I am glad you liked the story, I hope you also enjoy the raisin bread. Thanks for writing. Bianca

  • Sian Marta

    Hey Bianca. This looks great. Any suggestion for an alternative to the raisins ( I know, raisin bread without raisins for heavens sake!). Little man can’t do grapes. Thank you!
    Sian

    • bianca

      Hi Sian, I would use whatever dried fruit your little man likes. Finely chopped dates, dried apricots or a mixture of the two would be lovely. I hope this helps. Many thanks, Bianca

      • Sian

        Hi Bianca, haven’t made these yet but made the strawberry ice pops with mango instead (yum) and just wanted to let you know that I will always be thankful for your introduction to the purple sweet potato. They are fabulous!
        Have a lovely weekend. Sian

        • bianca

          Thank you Sian, aren’t they fabulous!!!! I love them as I am sire you have noticed! Have a great day, Bianca

  • Kate

    This bread looks delish … How do you think egg alternatives would go in it? Soaked chia or linseed maybe. I can do one egg, but not three. Thanks for sharing.

  • Emma

    This raisin bread is absolutely amazing!!! I only had normal sweet potatoes..I was a bit worried the colour might be a put off but it came out a beautiful golden colour. I also had no coconut flour so used rice flour instead and it was delicious! We ate it warm with a drizzle of maple syrup and it was heaven!! I’ll have to invest in some more loaf tins so I can quadruple the recipe! My 3 and 5 year olds said it was the yummiest raisin bread they’ve ever had! Thank you so much for sharing your lovely recipes Bianca 🙂

    • bianca

      Thank you so much Emma!! I really appreciate this!! I love getting feedback, I find it really helpful. It is very kind of you to take the time to write. I am glad you enjoyed it. Bianca

  • Love your story and your recipes so simple easy and we all love them Thankyou

    • bianca

      Thank you so much Kelly, I really appreciate that. Bianca

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  • Desiree

    Can coconut flour be replaced with almond meal?

    • bianca

      Hi Desiree, I would recommend getting some coconut flour if you can, you can order it online or buy it from a heath food shop or food co op, I hope that helps. Bianca

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  • Made this today for the first time and it is delicious! I definitely need to get myself a mini loaf pan though. I added nutmeg and used a mixture of sultanas and cranberries as I didn’t have any raisins. I know the kids will LOVE it when they wake up tomorrow. Thank you!

    • bianca

      Thank you so much Jodie. I really appreciate you taking the time to write. I am rapt that you have enjoyed it, your variations sound delicious. I hope your children love it! Bianca

  • Charlie

    Thank you so much! Can’t remember the last time i was able to have raisin bread!! Made it with almond meal (and a tbspn of quinoa flour) and tasted delish!! Thanks!!

  • Mandy

    Hi Bianca! Love this blog – right up there with my whole foods, eat from scratch philosophy. Just made this today – my sweet potato looked a bit past its used by date so I used the same weight in cooked white beans – delish! Thought your readers may find this useful and I added some craisins as I have a craisin addicted one year old! Can’t wait to make the banana bread. All the best to you – will spread the word 🙂

    • bianca

      Thank you so much Mandy!! I love the white beans idea and I know many others will too. I really appreciate you taking the time to share! I would love to hear how you go with the banana bread, I hope you enjoy it. Many thanks, Bianca

  • Simone

    Absolutely love your story Bianca! It sounds just like me, my eldest daughter & my second daughter being just like yours…. So nice to see it from your point if view, such a positive way to deal with the ‘shaking up’. Would love to try this recipe, just wondering if you have a suggestion for replacing the butter for something dairy free? If possible. By the way I made your caramel mud cake today & it’s delicious! I’m so impressed with it… & so were my visitors & hubby, thank you!

    • bianca

      Thank you Simone. I am glad you could relate to the post and I really appreciate the feedback on the mud cake. You can substitute the butter for coconut milk. I hope this helps. Be sure to let me know what you think. Many thanks, Bianca

      • Simone

        Thank you so much Bianca, I will try it over the next few days. I’m actually just in the midst of baking your sweet potato bread, can’t wait to try! Happy Sunday!

  • Megan kumeta

    Fantastic story, and my boy is just the same! He is now 19 months and has never had a steady trait in his life.. Your recipes are fantastic and since finding you 3 days ago I have booked marked ALOT of your recipes. My first recipe.. Your raspberry chocolates! My question for this recipe is what I could swap the butter for (non-dairy). Could I use coconut oil?

    • bianca

      Hi Megan, thank you for your message, I am a little confused as the raspberry chocs do not contain butter? I hope you enjoy the recipes. Many thanks, Bianca

      • Megan kumeta

        Hi! I was just saying that my first recipe I tried was the raspberry chocolates. My question was what I could replace the dairy with within the raisin bread recipe. Love your recipes! Thanks!

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  • Hi,
    I just wanted to let you know how much I am enjoying reading your blog and all your heartfelt warming little stories. The way you write is so beautiful. Thank you for making me smile today.

    Joanna x

    • bianca

      Oh Joanna, thank you so much!! What a lovely message!! I am glad you are enjoying it, I really appreciate the feedback. Bianca. x

  • Bek

    Hi Bianca. Just tried this raisin bread and its great ! My only query is mine came out looking more like a dark rye bread ( not the lovely colour as pictured here on your website.) I used the white sweet potato (not the gold/orange one) but it really came out so different looking to yours im wondering where I went wrong ? I followed your recipe to the letter … weird ? Off to make caramel mud cake now 🙂 Thanks so much for all you do x

  • What gorgeous little stories you have. They are bringing tears to my eyes! I am a mum also, and have my “special little ways” as my partner calls them, so I can relate to your stories. The receipes look amazing and I am definatley going to be cooking the raisin bread and banana bread soon x x

    • bianca

      Thank you so much Stacy! I really appreciate you writing, I am glad you are enjoying the site. Many thanks, Bianca

  • Loved this raisin bread – it was delicious. Thanks so much for sharing your recipes. It’s very generous of you. I’m about to make this for the second time in 24 hours. I can’t believe how sweet it was without any sweetener added – the sweet potatoes and raisins are enough (I was a little dubious at first but was pleasantly surprised when I tasted it).

    • bianca

      Thank you so much!! I am glad you like it! I really appreciate you taking the time to write. Enjoy, Bianca

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  • Linnea

    In Sweden where I live, a very common treat during the hollidays are “lussekatter” (https://en.wikipedia.org/wiki/Saffron_bun). If done right they are moist and really delicious. If done wrong (which most of them are) they are really, really dry. This year, since going gluten free, I have thought quite a bit about a good replacement for these buns, and this recipe was just perfect. I took out the cinnamon, added saffron and ended up with the most delicious, moist saffron bread I could ever have hoped for. Thanks a million for your posts and your work!! 🙂

    • bianca

      Oh I love this!!!! Thank you so much!! I am glad you have found a version of something you loved that fits into your gluten free diet. I really appreciate you writing!! Enjoy, Bianca

  • Cassandra

    Hi Bianca, I’m having a bit of trouble with the sweet potato – I roasted and then peeled it, to which i then realised i probably hadn’t roasted it long enough (having trouble mashing it), any ideas on what to do? Or if it will work anyways? Thanks 🙂

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  • Suzanne

    I just love this bread. I now double the recipe for double the joy ☺️

  • Meg

    Mine turned out rather flat, brown and mushy. 🙁

  • Dalena

    This sounds like a great recipe! As a Canadian I don’t use grams. Could you tell me how much 300grams and 60grams are, please? I recently used a purple-skinned sweet potato in a paleo scalloped potato recipe.

    • you’vegotthis

      Google is your friend, just type: 300g to oz
      It will convert it for you.

  • araikwao

    I am going to try this with flax meal and water instead of eggs this weekend, as I have far more flax meal than eggs just now. Hopefully it works out…

  • Jocelyn

    Have this cooking in the oven now! Cut my finger with a knife (cutting lemon in half) making this, so I’m now really looking forward to eating it!

  • BeckyH

    This bread is delicious, I think I’d eat it for breakfast every day if I could. I make it once a week without fail and have tried it with coconut oil and butter. Both work perfectly but I find the coconut oil adds a beautiful flavour that is missing in the butter version. I have a couple of slices in a bowl with a dollop of organic Greek yoghurt and some blueberries, it’s divine! I have a loaf in the oven right now… yum 🙂

  • Sandy

    Yum, Yum, Yum, I haven’t tried it yet but cant wait to do so 🙂

  • kahlia

    Sweet potato! Ingenious. This is the raisin toast we will be eating from now on

  • Amanda

    Hi , may be a silly question am I only using the skin and not the potato itself for this ??? Also do you think it would work in a slow cooker ?? How long do you think.

    • I use the flesh of the potato. I don’t use the skin in this recipe. I hope you enjoy it. x

  • kelly seach

    Just had to share some exciting news for those living egg free: this worked perfectly for us using 2tbsp chia seeds blitzed and 9 tbsp water. Too yummy! (ours looks rustic due to the orange sweet potato). Thanks for another great recipe supermum!

    • Great feedback!!!! That will be very helpful to many. Thank you!! If you test our any others be sure to let us know. x

    • Clare

      Thanks for sharing about the egg free version;)

      • kelly seach

        You are welcome :))

  • kelly seach

    oops with pic

  • Guest

    Lovely recipe, easy to make and delicious

    • Thank you! I really appreciate the feedback. I am glad you have enjoyed it. x

  • Guest

    Lovely recipe, easy to make and delicious!

  • Tina

    Turned out great! I’ll be making this one again.. maybe tweaking it with some more spices, cranberries and pecans for an alternative!

    • Tina

      OH, I forgot! I love your site, it’s wonderful. I’m sure I’ll be trying out more recipes. 🙂

      • Thank you so much!!! I am glad you are enjoying the simple things I share. I would love to hear how you go with anything else that you try. Bianca. x

    • I am glad you have enjoyed it! Cranberries and pecans sounds divine! Be sure to let me know how that goes. x

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  • Nola

    WOW I just made this and we ate it warm and it went in a flash. I did add 1/2 a cup chopped walnuts, and I held my breath and baked it in the cake pan of my breadmaker which has a bake feature. Great result. Would this work with pumpkin instead of sweet potato?

    • HI Nola,
      That is great to hear!!! Thank YOU! I am glad you enjoyed it.
      I would make some adjustments if using pumpkin as pumpkin has less starch then potato, you will notice it is more watery. I hope this makes sense. Thanks again, Bianca

      • Nola

        Thanks Bianca. Great to have an Aussie website!!

  • Rosanne

    I’ve made these in small square tins as hot cross buns… have some teachers and gym coaches who are coeliac so I’m hoping they like them, and that I can get them past the kids! Thanks again Bianca!

    • Thank YOU! That is great idea. I hope they are enjoyed. x

  • Tina Nutter

    Even though it was a 41 degree day here in Perth, my son & I had fun in the kitchen making your Raisin Bread! 😀 It’s delicious!

  • koby

    About to make this tonight, Just wondering how long to cook the sweet potato?

    • It depends on size but I cook mine whole for over an hour and until an inserted skewer or knife goes in and out without any resistance. I hope this makes sense.

  • Belinda

    Was making the sweet potato bread and roasted extra so I could try this as well. OMG it’s SO GOOD !! My new fruit bread and will be a staple in my house from now on. Was eating it straight from the toaster as it needed nothing else. Can I make bulk and freeze ?
    Thank you again Bianca xx

    • Sure can!!! Again, a fabulous pic! Thank YOU!!!!!! xxxx

  • Ydm Gyesi

    I made this bread tonight and it didn’t rise a lot. Is that how it’s suppose to be? It smells delicious and I can’t wait to taste it.

    • Yes that sounds perfectly fine. I hope you enjoy it. x

  • Vikki

    I was just wondering how many grams the sweet potato would be before its roasted? Thanks

  • Diana

    Made this yesterday for my kids as an afternoon snack. It must have been filling as not one of my kids finished their dinner. Thanks for the great recipe. It is also a great way to use the white skin purple flesh sweet potato my mum keeps giving me, my kid refuse to eat it on its own.

  • Irene

    Hi Can I replace the coconut flour with sunflower seed meal? thanks

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  • Jane White-Dunn

    I made this last night and it is very wet and mushy. It baked for 70 minutes total and the knife came out clean. But the consistency was not that of a bread but more like a pudding. Nevertheless it tastes delicious! What can I do to make it more “bready”?