Total Time
3hrs 45mins
Prep 3 hrs
Cook 45 mins

Dad's a diabetic but loves his cinnamon raisin bread, and because he works such strange hours he's often eating snacks rather than meals. I crafted this version of the classic toasting bread to be higher in fibre and protein for staying power and a bit of impact on the carb count, as well as reducing the sugar with stevia.

Ingredients Nutrition


  1. In the bowl of a stand mixer, whisk together flours, bran, psyllium, Krisda blend, nutmeg, and yeast.
  2. Mix together the whey isolate, water, vanilla and maple syrup and add to the bowl, then turn mixer to medium low speed and mix with the dough hook for 8 minutes.
  3. Add oil and salt, and continue to mix 7 minutes longer. (Alternatively you can do this by hand, but you will need a longer mix time).
  4. Cover bowl and let rest 15 minutes.
  5. Turn the dough out onto a greased countertop and by hand, knead the raisins into the dough to evenly disperse them without breaking them up.
  6. Place back into the bowl, cover and allow to rest 1 1/2 hours.
  7. Meanwhile, in a small bowl, combine brown sugar, stevia packet, cinnamon, and tapioca starch. Set aside.
  8. When dough has rested, punch down and roll out into a rectangle with the "short" ends the length of the loaf pan.
  9. Brush the surface of the dough with the egg + egg white, reserving some for egg wash topping.
  10. Evenly sprinkle the cinnamon mixture over the dough, leaving a 1" space on one short end.
  11. Roll up dough, pinching the un-spiced end to seal.
  12. Place in a greased loaf pan.
  13. Cover and allow to rise 1 hour, until almost doubled.
  14. Preheat the oven to 350°F, brush the top of the loaf with remaining egg mixture and bake for 45 minutes, tenting the loaf lightly with aluminum foil for the final 20 minutes.