Description
Enjoy a slice of this sweet & moist apple cinnamon bread! It’s vegan, gluten-free, and perfect for the fall season.
Ingredients
Scale
Wet
- 1 cup grated apple (~1 medium apple)
- 1 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/2 cup almond milk
- 1/4 cup melted coconut oil*
- 1/2 tsp vanilla extract
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
Dry
- 2 cups gluten-free all purpose flour
- 1/2 cup rolled oats
- 1.5 tbsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
Mix-Ins
- 1/2 cup crushed pecans
- 3 large medjool dates, pitted and chopped
Instructions
- Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
- Create flax egg by combining 1 tbsp flaxseed meal + 3 tbsp water. Stir together and set aside to thicken for 15 minutes. Meanwhile, grate the apple and measure 1 cup. Remove pits from medjool dates and chop into small pieces.
- Combine dry ingredients in a separate bowl. Whisk together.
- Combine wet ingredients in a large bowl. Whisk together.
- Add dry ingredients to the wet ingredients. Stir together until thoroughly combined. Fold in the crushed pecans and chopped medjool dates.
- Pour batter into the loaf pan. Optional: sprinkle on any desired toppings.
- Bake for 55-60 minutes or until a toothpick comes out clean. Allow bread to cool before slicing and serving.
Notes
*Be sure to use melted coconut oil. If your coconut oil is solid, simply melt a few spoonfuls in the microwave for 30 seconds. Then, measure 1/4 cup and proceed with the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Sugar: 18g
- Fat: 9g
- Saturated Fat: 4.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
