25+ Irresistible Ezekiel Cinnamon Raisin Bread Recipes for Every Occasion

Welcome to the world of Ezekiel cinnamon raisin bread, where health meets indulgence in the most delicious way!

Ezekiel bread, made from sprouted grains and legumes, is not only packed with nutrients but also offers a wonderful, hearty flavor that elevates any dish.

When combined with the warm, sweet notes of cinnamon and the chewy goodness of raisins, you have a recipe that’s perfect for breakfast, snacks, or even as a dessert.

In this article, we’ve compiled over 25 mouthwatering recipes that showcase the versatility of Ezekiel cinnamon raisin bread.

Whether you prefer traditional loaves, unique twists, or quick bread variations, you’ll find something here to inspire your baking adventures.

Let’s dive into these delectable recipes that will not only satisfy your taste buds but also nourish your body!

25+ Irresistible Ezekiel Cinnamon Raisin Bread Recipes for Every Occasion

Incorporating Ezekiel cinnamon raisin bread into your diet is an excellent way to enjoy the benefits of sprouted grains while indulging in sweet and aromatic flavors.

With the 25+ recipes we’ve shared, you can experiment with different ingredients and techniques, making each loaf a unique creation that reflects your personal taste.

From classic loaves to innovative spins like pumpkin spice and almond butter swirls, the possibilities are endless.

So, grab your baking gear and start creating wholesome, delicious bread that will delight your family and friends.

Cinnamon Raisin Ezekiel Bread with Walnuts

This Cinnamon Raisin Ezekiel Bread with Walnuts combines the nutritious blend of sprouted grains with the warm flavors of cinnamon and the delightful crunch of walnuts. Perfect for breakfast or as a snack, this recipe showcases the natural sweetness of raisins complemented by the nutty flavor of walnuts, making it a wholesome addition to any meal. Packed with protein and fiber, this bread is not only delicious but also supports a healthy lifestyle.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted barley flour
  • 1/2 cup sprouted lentil flour
  • 1/2 cup sprouted spelt flour
  • 1/4 cup honey or maple syrup
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
• For the Add-Ins:
  • 1 cup raisins
  • 1/2 cup chopped walnuts

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, honey or maple syrup, and yeast. Let it sit for about 10 minutes until it becomes frothy.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the sprouted flours, salt, and cinnamon. Mix well.
3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients. Stir until a sticky dough forms.
4. Add Raisins and Walnuts: Fold in the raisins and walnuts, ensuring they are evenly distributed throughout the dough.
5. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf pan and let it rise again for about 30 minutes, or until the dough rises slightly above the edge of the pan.
9. Preheat the Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake the bread for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.
11. Cool and Slice: Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

This Cinnamon Raisin Ezekiel Bread with Walnuts is a delightful way to enjoy the benefits of sprouted grains while treating yourself to the comforting flavors of cinnamon and raisins. Whether you enjoy it toasted with a bit of butter or as a sandwich base, this bread is a versatile addition to your kitchen. Plus, the addition of walnuts provides healthy fats and a satisfying crunch, making it a well-rounded choice for any meal of the day.

Cinnamon Raisin Ezekiel Bread with Almond Butter Swirl

This Cinnamon Raisin Ezekiel Bread with Almond Butter Swirl offers a unique twist on traditional cinnamon raisin bread. The creamy almond butter adds richness and a nutty flavor that complements the sweetness of the raisins and the warmth of the cinnamon. Not only is this bread a feast for the senses, but it also boasts an impressive nutritional profile, making it a smart choice for health-conscious bakers and families.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted barley flour
  • 1/2 cup sprouted millet flour
  • 1/2 cup sprouted quinoa flour
  • 1/4 cup brown sugar or coconut sugar
  • 1 1/2 cups warm almond milk (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
• For the Almond Butter Swirl:
  • 1/2 cup almond butter
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon cinnamon

Instructions:

1. Activate the Yeast: In a bowl, mix the warm almond milk, brown sugar, and yeast. Allow it to sit for about 10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together the sprouted flours, salt, and ground cinnamon.
3. Combine Ingredients: Add the activated yeast mixture to the dry ingredients. Mix until a sticky dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour or until doubled in size.
6. Prepare Almond Butter Swirl: In a small bowl, mix almond butter, honey or maple syrup, and cinnamon until smooth.
7. Shape the Dough: Punch down the risen dough and roll it out into a rectangle on a floured surface. Spread the almond butter mixture evenly over the dough.
8. Roll and Shape: Roll the dough tightly from one end to the other. Pinch the seams to seal. Place the loaf in a greased 9×5-inch pan.
9. Second Rise: Cover the loaf and let it rise for another 30 minutes.
10. Preheat Oven: Preheat your oven to 350°F (175°C).
11. Bake: Bake for 30-35 minutes until the top is golden and it sounds hollow when tapped.
12. Cool and Slice: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This Cinnamon Raisin Ezekiel Bread with Almond Butter Swirl is a delightful fusion of flavors and textures. The creamy almond butter creates a luscious ribbon throughout the bread, enhancing the sweet and spicy notes of the cinnamon and raisins. Ideal for breakfast, a snack, or even dessert, this bread is not just satisfying but also offers a wealth of nutrients from the sprouted grains and healthy fats from the almond butter. Enjoy it fresh or toasted for a delectable treat!

Cinnamon Raisin Ezekiel Bread with Apple Chunks

This Cinnamon Raisin Ezekiel Bread with Apple Chunks is a delicious and hearty bread that captures the essence of autumn in every slice. The combination of sweet, juicy apples, cinnamon, and raisins creates a comforting flavor profile that is both satisfying and nutritious. This bread is a perfect choice for breakfast, an afternoon snack, or even as a unique dessert when served warm with a scoop of vanilla ice cream.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted barley flour
  • 1/2 cup sprouted oat flour
  • 1/2 cup sprouted buckwheat flour
  • 1/4 cup maple syrup
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup diced apples (peeled and cored)
• For the Topping:
  • 1 tablespoon cinnamon
  • 1 tablespoon sugar (optional)

Instructions:

1. Activate the Yeast: Combine warm water, maple syrup, and yeast in a small bowl. Allow it to sit for about 10 minutes until frothy.
2. Mix the Dry Ingredients: In a large bowl, mix the sprouted flours, salt, and cinnamon.
3. Combine Wet and Dry Ingredients: Add the yeast mixture to the dry ingredients and mix until a sticky dough forms.
4. Add Apples: Gently fold in the diced apples until evenly distributed.
5. Knead the Dough: On a floured surface, knead the dough for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover and let it rise again for 30 minutes.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Prepare Topping: Mix the cinnamon and sugar together, and sprinkle over the top of the loaf before baking.
11. Bake: Bake for 30-35 minutes until golden brown and hollow when tapped.
12. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Apple Chunks is a wholesome and flavorful treat that brings together the natural sweetness of apples with the warm spices of cinnamon and the heartiness of sprouted grains. Each slice is a perfect combination of texture and taste, making it ideal for any time of the day. Whether enjoyed fresh from

Cinnamon Raisin Ezekiel Bread with Chia Seeds

This Cinnamon Raisin Ezekiel Bread with Chia Seeds is not only delicious but also packed with omega-3 fatty acids, fiber, and protein. The addition of chia seeds adds a pleasant crunch and enhances the nutritional profile of this bread. With the natural sweetness of raisins and the warm spices of cinnamon, this bread makes for a nutritious breakfast or a satisfying snack, keeping you full and energized throughout the day.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted barley flour
  • 1/2 cup sprouted chickpea flour
  • 1/2 cup sprouted oat flour
  • 1/4 cup honey or agave syrup
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup chia seeds
  • 1 cup raisins

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey or agave syrup, and yeast. Allow it to sit for about 10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sprouted flours, salt, cinnamon, and chia seeds.
3. Combine Wet and Dry Ingredients: Add the activated yeast mixture to the dry ingredients. Stir until a sticky dough forms.
4. Add Raisins: Fold in the raisins, ensuring they are evenly distributed throughout the dough.
5. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise for another 30 minutes, or until it rises slightly above the edge of the pan.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
11. Cool and Slice: Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing.

This Cinnamon Raisin Ezekiel Bread with Chia Seeds combines the nutty flavors of sprouted grains with the sweet notes of raisins and cinnamon. The chia seeds not only add a delightful crunch but also enhance the bread’s health benefits, making it a great choice for those looking to incorporate more nutrients into their diet. Enjoy it fresh or toasted, and consider spreading a little nut butter on top for an extra boost of flavor and nutrition.

Cinnamon Raisin Ezekiel Bread with Carrot

This Cinnamon Raisin Ezekiel Bread with Carrot is a delightful way to sneak in some veggies while enjoying a classic treat. The grated carrots add moisture and natural sweetness, complementing the cinnamon and raisins beautifully. This recipe is perfect for those looking to incorporate more fruits and vegetables into their diet without sacrificing flavor. It’s an excellent choice for breakfast or a wholesome afternoon snack that will please both kids and adults.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted rye flour
  • 1/2 cup sprouted barley flour
  • 1/2 cup sprouted lentil flour
  • 1/4 cup maple syrup
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup grated carrots
  • 1 cup raisins

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, maple syrup, and yeast. Let it sit for about 10 minutes until it becomes frothy.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the sprouted flours, salt, and cinnamon.
3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients and mix until a sticky dough forms.
4. Add Carrots and Raisins: Fold in the grated carrots and raisins until evenly incorporated.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover and let it rise for another 30 minutes.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes until the top is golden brown and sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Carrot is a unique twist on the classic recipe, bringing together the health benefits of sprouted grains, the sweetness of raisins, and the nutrition of carrots. Each slice offers a delightful combination of flavors and textures, making it a great addition to your breakfast table or a healthy snack option. Enjoy it plain, with a spread of cream cheese, or as the base for a delicious sandwich!

Cinnamon Raisin Ezekiel Bread with Coconut Flakes

This Cinnamon Raisin Ezekiel Bread with Coconut Flakes is a tropical twist on a beloved classic. The addition of unsweetened coconut flakes brings a hint of sweetness and texture, enhancing the overall flavor profile. This bread is perfect for breakfast, afternoon tea, or as a delightful treat to share with friends and family. With the nourishing benefits of sprouted grains and the delightful aroma of cinnamon, this recipe is sure to become a favorite in your home.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted barley flour
  • 1/2 cup sprouted millet flour
  • 1/2 cup sprouted quinoa flour
  • 1/4 cup honey or agave syrup
  • 1 1/2 cups warm coconut milk (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup raisins
  • 1/2 cup unsweetened coconut flakes

Instructions:

1. Activate the Yeast: In a bowl, mix warm coconut milk, honey or agave syrup, and yeast. Let it sit for about 10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, combine the sprouted flours, salt, cinnamon, and coconut flakes.
3. Combine Ingredients: Add the activated yeast mixture to the dry ingredients and stir until a sticky dough forms.
4. Add Raisins: Fold in the raisins until evenly distributed throughout the dough.
5. Knead the Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise again for 30 minutes, or until slightly above the edge of the pan.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes, or until golden brown and hollow when tapped.
11. Cool and Slice: Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

This Cinnamon Raisin Ezekiel Bread with Coconut Flakes offers a delightful combination of flavors that transport you to a tropical paradise with every bite. The chewy coconut adds texture and sweetness, making it a perfect complement to the warm spices of cinnamon and the rich flavor of raisins. Whether you enjoy it fresh out of the oven, toasted with butter, or as part of a delicious breakfast spread, this bread is a nutritious and satisfying choice that you and your loved ones will cherish.

Cinnamon Raisin Ezekiel Bread with Applesauce

This Cinnamon Raisin Ezekiel Bread with Applesauce is a moist and flavorful loaf that perfectly balances sweetness and spice. The use of unsweetened applesauce not only enhances the bread’s moisture but also reduces the need for added sugars. Combined with the warm flavors of cinnamon and the chewy texture of raisins, this bread makes a delicious breakfast or snack. It’s a wonderful way to enjoy the health benefits of Ezekiel bread while savoring a naturally sweet treat.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted spelt flour
  • 1/2 cup sprouted barley flour
  • 1/2 cup sprouted lentil flour
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup raisins
  • 1/4 cup chopped walnuts (optional)

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, unsweetened applesauce, and yeast. Let it sit for about 10 minutes until it becomes frothy.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the sprouted flours, salt, and cinnamon.
3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients. Mix until a sticky dough forms.
4. Add Raisins and Walnuts: Gently fold in the raisins and walnuts (if using) until they are evenly distributed throughout the dough.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it is smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise for another 30 minutes or until it rises above the edge of the pan.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

This Cinnamon Raisin Ezekiel Bread with Applesauce is a delightful way to enjoy the wholesome goodness of Ezekiel bread without the added sugars. The natural sweetness and moisture from the applesauce create a tender crumb, making this bread perfect for breakfast, snacks, or even as a healthy dessert option. Serve it toasted with a bit of nut butter for a filling meal or enjoy it plain for a satisfying treat that everyone will love.

Cinnamon Raisin Ezekiel Bread with Pumpkin

This Cinnamon Raisin Ezekiel Bread with Pumpkin is a seasonal favorite that combines the rich flavors of pumpkin and cinnamon, making it perfect for autumn. The pumpkin puree adds moisture and a subtle sweetness, while the spices bring warmth to every slice. This bread is not only delicious but also rich in nutrients, thanks to the fiber and vitamins from pumpkin and the benefits of sprouted grains. It’s a great choice for breakfast, brunch, or even as a delightful addition to your holiday table.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted oat flour
  • 1/2 cup sprouted rye flour
  • 1/2 cup sprouted quinoa flour
  • 1 cup canned pumpkin puree
  • 1/4 cup maple syrup or honey
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup raisins
  • 1/4 cup pecans (optional)

Instructions:

1. Activate the Yeast: In a bowl, mix warm water, pumpkin puree, maple syrup or honey, and yeast. Let it sit for about 10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sprouted flours, salt, cinnamon, nutmeg, and pecans (if using).
3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients and mix until a sticky dough forms.
4. Add Raisins: Gently fold in the raisins, ensuring they are evenly distributed.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise for another 30 minutes.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Pumpkin is a delightful treat that brings the flavors of fall into your kitchen. The pumpkin adds richness and nutrition, making each slice not only tasty but also healthy. Whether enjoyed fresh with a pat of butter, toasted, or used for sandwiches, this bread is a versatile addition to your meal repertoire. It’s sure to impress family and friends, especially during the holiday season!

Cinnamon Raisin Ezekiel Bread with Almond Flour

This Cinnamon Raisin Ezekiel Bread with Almond Flour is a nutritious and gluten-free alternative that still offers the classic flavors of cinnamon and raisins. The addition of almond flour adds a nutty taste and moist texture while contributing healthy fats and protein. This recipe is perfect for those with gluten sensitivities or anyone looking to incorporate more healthy ingredients into their diet. Serve it as toast for breakfast or as a snack for an energizing boost throughout the day.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1/2 cup almond flour
  • 1 cup sprouted oat flour
  • 1/2 cup sprouted lentil flour
  • 1/4 cup honey or agave syrup
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 cup raisins
  • 1/4 cup sliced almonds (optional)

Instructions:

1. Activate the Yeast: In a bowl, combine warm water, honey or agave syrup, and yeast. Let it sit for about 10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sprouted flours, almond flour, salt, cinnamon, and sliced almonds (if using).
3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients and mix until a sticky dough forms.
4. Add Raisins: Gently fold in the raisins until evenly distributed throughout the dough.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise for another 30 minutes, or until it rises slightly above the edge of the pan.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

This Cinnamon Raisin Ezekiel Bread with Almond Flour offers a deliciously nutty flavor and a moist texture that everyone will enjoy. Perfect for breakfast or as a wholesome snack, this recipe is not only easy to make but also packed with nutrients. The combination of sprouted grains and almond flour makes this bread a fantastic choice for those seeking gluten-free options without sacrificing taste. Enjoy it toasted with a spread of almond butter or simply on its own for a satisfying treat!

Cinnamon Raisin Ezekiel Bread with Greek Yogurt

This Cinnamon Raisin Ezekiel Bread with Greek Yogurt is an exceptional recipe that adds protein and moisture to the traditional loaf. Greek yogurt not only enhances the bread’s texture, making it delightfully soft, but it also contributes a subtle tanginess that balances perfectly with the sweetness of the raisins and the warmth of the cinnamon. This recipe is ideal for breakfast or an afternoon snack and pairs wonderfully with a spread of cream cheese or a drizzle of honey.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted spelt flour
  • 1/2 cup sprouted barley flour
  • 1/2 cup Greek yogurt (plain, unsweetened)
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 cup raisins
  • 1/4 cup sunflower seeds (optional)

Instructions:

1. Activate the Yeast: In a bowl, mix the warm water, Greek yogurt, and yeast. Let it sit for about 10 minutes until foamy.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the sprouted flours, salt, cinnamon, and sunflower seeds (if using).
3. Combine Wet and Dry Ingredients: Pour the yeast mixture into the dry ingredients and mix until a sticky dough forms.
4. Add Raisins: Gently fold in the raisins until evenly distributed.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise for another 30 minutes.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Greek Yogurt is not just a delightful addition to your breakfast table; it’s also packed with protein and healthy ingredients. The Greek yogurt enriches the bread’s texture while providing a boost of nutrients, making it a wholesome choice for any time of the day. Serve it warm with your favorite spread or simply enjoy it plain. This versatile loaf is sure to become a family favorite!

Cinnamon Raisin Ezekiel Bread with Coconut Oil

Indulge in the tropical flavors of this Cinnamon Raisin Ezekiel Bread with Coconut Oil. The rich aroma of coconut oil enhances the sweetness of the raisins and the spice of cinnamon, resulting in a uniquely flavorful bread. This recipe is not only delicious but also offers a healthier fat option compared to butter or margarine. Enjoy this bread fresh for breakfast or toasted for a delicious snack with a hint of coconut flavor.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted oat flour
  • 1/2 cup sprouted rye flour
  • 1/2 cup melted coconut oil (cooled)
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 cup raisins
  • 1/4 cup shredded coconut (unsweetened, optional)

Instructions:

1. Activate the Yeast: In a bowl, mix warm water, melted coconut oil, and yeast. Allow it to sit for about 10 minutes until frothy.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the sprouted flours, salt, cinnamon, and shredded coconut (if using).
3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients and stir until a sticky dough forms.
4. Add Raisins: Gently fold in the raisins until evenly distributed throughout the dough.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise for another 30 minutes.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Coconut Oil is a deliciously aromatic loaf that brings a hint of tropical flavor to your kitchen. The coconut oil not only enhances the taste but also provides healthy fats that contribute to overall wellness. Perfect for breakfast or as a midday snack, this bread is a versatile addition to your recipe collection. Serve it warm with a smear of nut butter for a satisfying and wholesome treat!

Cinnamon Raisin Ezekiel Bread with Chia Seeds

This Cinnamon Raisin Ezekiel Bread with Chia Seeds is a nutrient-packed option that incorporates the health benefits of chia seeds, known for their omega-3 fatty acids and fiber. The addition of chia seeds gives the bread a delightful crunch while enhancing its nutritional profile. This recipe is not only easy to make but also results in a hearty loaf that is perfect for sandwiches or toasting. Enjoy the wholesome flavors of cinnamon and raisins with an added boost of health benefits.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted spelt flour
  • 1/2 cup sprouted barley flour
  • 1/4 cup chia seeds (soaked in 1/2 cup water for 15 minutes)
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 cup raisins
  • 1/4 cup pumpkin seeds (optional)

Instructions:

1. Soak Chia Seeds: In a small bowl, soak chia seeds in 1/2 cup of water for 15 minutes until they form a gel-like consistency.
2. Activate the Yeast: In a bowl, combine warm water and yeast. Let it sit for about 10 minutes until frothy.
3. Mix the Dry Ingredients: In a large mixing bowl, whisk together the sprouted flours, salt, cinnamon, and pumpkin seeds (if using).
4. Combine Wet and Dry Ingredients: Add the chia seed mixture and the activated yeast mixture to the dry ingredients. Stir until a sticky dough forms.
5. Add Raisins: Gently fold in the raisins until evenly distributed throughout the dough.
6. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
8. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
9. Second Rise: Cover the loaf and let it rise for another 30 minutes.
10. Preheat Oven: Preheat your oven to 350°F (175°C).
11. Bake: Bake for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
12. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Chia Seeds is a fantastic way to incorporate more nutrition into your diet while still enjoying a delicious treat. The chia seeds add a delightful texture and numerous health benefits, making this bread a wholesome choice for breakfast or snacks. Whether served with butter, cream cheese, or on its own, this hearty loaf is sure to please everyone at your table. Enjoy the nutritious and delicious flavors in every slice!

Cinnamon Raisin Ezekiel Bread with Almond Butter Swirl

Indulge in this Cinnamon Raisin Ezekiel Bread with Almond Butter Swirl, where creamy almond butter is swirled into the dough before baking, adding a rich and nutty flavor that perfectly complements the sweetness of the raisins and the warmth of cinnamon. This recipe transforms the classic bread into a gourmet treat, ideal for breakfast or an afternoon snack. It’s not just delicious; it also offers the nutritional benefits of healthy fats and protein, making each slice satisfying and nourishing.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted barley flour
  • 1/2 cup sprouted lentil flour
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 cup raisins
  • 1/2 cup almond butter (softened)

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water and yeast. Let it sit for about 10 minutes until frothy.
2. Mix the Dry Ingredients: In a large bowl, combine sprouted flours, salt, and cinnamon.
3. Combine Wet and Dry Ingredients: Pour the activated yeast mixture into the dry ingredients and stir until a sticky dough forms.
4. Add Raisins: Fold in the raisins until evenly distributed.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and roll it out into a rectangle. Spread the almond butter evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log shape.
8. Second Rise: Place the rolled dough seam side down in a greased 9×5-inch loaf pan. Cover and let it rise for another 30 minutes.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Almond Butter Swirl is a delightful way to elevate your bread-making experience. The creamy almond butter adds a luxurious touch and a rich flavor that perfectly balances the sweetness of the raisins and the spice of cinnamon. Enjoy it fresh out of the oven or toasted with a bit of extra almond butter on top for a satisfying treat that’s both wholesome and indulgent!

Cinnamon Raisin Ezekiel Bread with Applesauce

This Cinnamon Raisin Ezekiel Bread with Applesauce is a moist and flavorful alternative that incorporates applesauce into the dough for added sweetness and moisture. The combination of cinnamon and raisins, along with the natural sweetness of apples, creates a comforting bread that is perfect for breakfast or a snack. This recipe is great for those looking for a lighter option that still delivers on taste and satisfaction, making it a wonderful addition to any meal.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted oat flour
  • 1/2 cup sprouted quinoa flour
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 cup raisins
  • 1/4 cup walnuts (chopped, optional)

Instructions:

1. Activate the Yeast: In a bowl, combine warm water and yeast. Let it sit for about 10 minutes until foamy.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the sprouted flours, salt, cinnamon, and walnuts (if using).
3. Combine Wet and Dry Ingredients: Add the applesauce and activated yeast mixture to the dry ingredients. Stir until a sticky dough forms.
4. Add Raisins: Fold in the raisins, ensuring they are evenly distributed throughout the dough.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise for another 30 minutes.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Applesauce is a wholesome and delicious option that showcases the natural sweetness of apples while providing a moist texture. The combination of cinnamon and raisins creates a comforting flavor that will remind you of home. Enjoy it sliced for breakfast, topped with yogurt, or as a delightful snack throughout the day. This recipe is a fantastic way to incorporate more fruits into your diet while indulging in a homemade treat!

Cinnamon Raisin Ezekiel Bread with Pumpkin Spice

This Cinnamon Raisin Ezekiel Bread with Pumpkin Spice is a seasonal favorite that brings the warm flavors of fall into your kitchen year-round. By adding pumpkin puree and a blend of pumpkin spices to the classic cinnamon raisin bread, this recipe results in a moist, aromatic loaf that’s perfect for toasting or enjoying fresh. It’s an excellent choice for breakfast or as a delightful snack, bringing the cozy flavors of autumn to your table, no matter the season.

Ingredients:

• For the Ezekiel Bread:
  • 1 cup sprouted wheat flour
  • 1 cup sprouted rye flour
  • 1/2 cup sprouted corn flour
  • 1/2 cup pumpkin puree (canned or fresh)
  • 1 1/2 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup raisins
  • 1/4 cup pecans (chopped, optional)

Instructions:

1. Activate the Yeast: In a bowl, combine warm water and yeast. Let it sit for about 10 minutes until foamy.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the sprouted flours, salt, cinnamon, pumpkin pie spice, and pecans (if using).
3. Combine Wet and Dry Ingredients: Add the pumpkin puree and activated yeast mixture to the dry ingredients. Stir until a sticky dough forms.
4. Add Raisins: Gently fold in the raisins until they are evenly distributed throughout the dough.
5. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about an hour or until doubled in size.
7. Shape the Loaf: Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
8. Second Rise: Cover the loaf and let it rise for another 30 minutes.
9. Preheat Oven: Preheat your oven to 350°F (175°C).
10. Bake: Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
11. Cool and Slice: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Raisin Ezekiel Bread with Pumpkin Spice is a delightful way to enjoy the flavors of fall any time of the year. The pumpkin puree not only adds moisture but also a subtle sweetness, complemented by the warmth of cinnamon and pumpkin spices. This bread is perfect for breakfast, an afternoon snack, or even as a side with dinner. Serve it warm or toasted with a pat of butter or cream cheese for an indulgent treat that is sure to please everyone!

Note: More recipes are coming soon!