Home Simple Vegan Plant-Based Recipes Buckwheat Cinnamon Raisin Bread | The Whole Food Plant Based Cooking Show

Buckwheat Cinnamon Raisin Bread | The Whole Food Plant Based Cooking Show

Buckwheat Cinnamon Raisin Bread | The Whole Food Plant Based Cooking Show

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!

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15
  • WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

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?

Buckwheat Cinnamon Raisin Bread

Buckwheat Cinnamon Raisin Bread | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Buckwheat Cinnamon Raisin Bread | The Whole Food Plant Based Cooking Show

Buckwheat Cinnamon Raisin Bread | The Whole Food Plant Based Cooking Show

Buckwheat Cinnamon Raisin Bread | The Whole Food Plant Based Cooking Show

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!

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15
  • WellBean – Our viewers save $5 OFF a variety pack with code: TryWellBean5

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?

Buckwheat Cinnamon Raisin Bread