GLUTEN AND DAIRY FREE RAISINS AND CINNAMON BREAD
-2 cups plus 1 tablespoon gluten-free all-purpose baking flour
-1 cup sugar, divided
-1-1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 large eggs
-1 cup coconut milk
-1/2 cup canola oil
-1 teaspoon vanilla extract
-1 cup raisins
-3 teaspoons ground cinnamon
-Dairy-free spreadable margarine, optional
1) Preheat the oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter.
2) Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl.
3) Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.