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Cinnamon Raisin Bread

If you like raisins, you’ll love this sweet dessert.

(Contributed by ThyCa: Thyroid Cancer Survivors' Association, Inc.)

This sweet bread has a wonderful consistency and great smell!

12 servings–0.64 mcg of iodine per serving


  • ½ cup raisins

  • 1 tsp vanilla extract

  • 1 cup boiling water

  • ¼ cup brown sugar

  • 1 tbsp cinnamon

  • 2 cups flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp non-iodized/non-sea salt

  • 2 egg whites

  • ¼ cup shortening

  • 1 cup sugar

  • ½ cup potato water (see instructions below) or substitute plain water or LID-safe nut or oat milk

Glaze ingredients:

  • ½ cup powdered sugar

  • 3 tbsp water

  • ½ tsp vanilla extract


  1. Preheat oven to 350°F.

  2. Grease and flour a loaf pan.

  3. While oven is heating, pour the vanilla extract and boiling water over raisins and let them stand for 10 minutes.

  4. Pour off the liquid and set aside in a strainer so they continue to drip dry while you mix the other ingredients.

  5. Mix together brown sugar and cinnamon; set aside.

  6. Mix together remaining dry ingredients.

  7. Coat raisins with a heaping tablespoon of cinnamon-sugar mixture.

  8. Mix shortening and egg whites.

  9. Next, combine dry ingredients with shortening mixture and add potato water (or water or LID-safe milk).

  10. Use a heaping tablespoonful of cinnamon-sugar mixture to coat raisins.

  11. Fold raisins into batter.

  12. Spread half the batter into prepared loaf pan.

  13. Sprinkle half of remaining brown sugar mixture on batter.

  14. Spoon rest of batter into pan and sprinkle remaining brown sugar mixture on top.

  15. Bake for 1 hour, or until cake tester comes out clean.

  16. Cool for 15 minutes and then remove to cool completely.

  17. Mix water, powdered sugar, and vanilla together to form a glaze.

  18. Pour over bread, slice, and enjoy!

To make potato water:

  1. Peel and boil a small white potato in 2 cups of water.

  2. When potato is soft, mash it in cooking water.

  3. Pour the “milky” water through a strainer and use to make bread in place of milk.

  4. Keep refrigerated for up to 3 days.


We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!

Typically, those following a low-iodine diet (LID) are recommended to consume no more than 50 micrograms (mcg) of iodine per day. One serving of this recipe as stated does not exceed 15 mcg of iodine.

Talk to your doctor before making any dietary or lifestyle changes and to determine if these recipes are healthy choices for you.

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