Ingredients
2 cups plus 1 tablespoon gluten-free all-purpose baking flour1 cup sugar, divided 1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 large eggs1 cup coconut milk1/2 cup canola oil1 teaspoon vanilla extract1 cup raisins3 teaspoons ground cinnamonDairy-free spreadable margarine, optional
Preparation
Preheat 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.
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.
Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.
