Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with a piece of parchment paper.

Transfer the oats to a high speed blender and blend on a low speed for 60 seconds, or until a flour forms.

Add the baking powder, sea salt, and cinnamon to the blender and blend for another few seconds until the dry ingredients are combined.

In a large bowl, mix together the applesauce (or cottage cheese), eggs, pure maple syrup, and vanilla extract until the wet ingredients are combined.

Transfer the flour mixture to the mixing bowl with the wet ingredients and stir well until a wet sticky dough forms.

Place the raisins in a bowl or a measuring cup and stir them with 2 teaspoons of flour (gluten-free or regular all-purpose flour both work great). This is to prevent the raisins from all sinking to the bottom of the bread during the baking process.

Mix the raisins into the oatmeal bread dough until evenly distributed throughout the batter.

Transfer batter to the prepared baking pan and spread it into an even layer. If you'd like, sprinkle the top of the bread with chopped walnuts or pecans.

Cover the loaf pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 20 to 22 minutes, or until the bread is golden brown and cooked through.

Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 190 degrees F or higher, it is ready.

Let the cinnamon raisin bread cool completely to room temperature before slicing and serving.

I recommend enjoying a thick slice of homemade cinnamon raisin bread warmed up with butter on top for the tastiest treat!