Recipe: Flourless Cinnamon Raisin Bread (Paleo, GAPS)


Nov 19
Flourless Cinnamon Raisin Bread, Paleo pumpkin bread

I’m using Kabocha squash, because I love the fact that you don’t need to add any flour. This Flourless Cinnamon Raisin Bread is amazing!

It is perfect for gluten-free, grain-free recipes!

Since we do not eat grains in my house, we do eat a lot of winter squash. Butternut squash used to be the go-to squash. This season I’ve been using a lot of kabocha (we still love butternut). I buy a large one and cook it per the directions below. Then I store the cooked squash in jars in the refrigerator. All week long I make things from the cooked squash.

The point of using kabocha squash is that it is very starchy and dense. In most cases you do not need to add any flour to thicken it. When you process it in the food processor, it gets softer and fluffy. Sometimes you have to add some liquid, because it is so dry.

I you want to use a different squash, you may need to add flour which defeats the purpose of this recipe. However, if that is what you have on hand, it would be fine, just know that you may need to add some kind of flour, like coconut flour or almond flour to thicken.

This bread turned out really delicious — especially if you load it up with butter or ghee!

Flourless Cinnamon Pumpkin BreadClick here for directions for The Easiest Way to Make Winter Squash


Recipe: Flourless Cinnamon Raisin Bread (Paleo, GAPS)

Flourless Cinnamon Raisin Bread
  • Author: Dr. Jill
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes




  1. In the food processor process the cooked kabocha squash – it may be dry and crumbly
  2. Add the eggs, honey and softened ghee or butter and process
  3. If the kabocha squash is very dry, add the water or coconut milk
  4. Add the baking soda, salt and all the spices and process
  5. Add the raisins and mix until they are evenly distributed throughout the batter as best you can see
  6. The batter should be thick but somewhat pourable
  7. Divide the batter into the three baking pans
  8. Smooth the batter in the pan and with a spatula bring the batter away from the sides
  9. Place all three small baking pans on one cookie sheet for ease in handling
  10. Bake at 325ºF for 20 – 30  minutes or until a toothpick comes out clean
  11. Cool on a rack

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