Apple Cinnamon Loaf

Lately, I am all about apple cinnamon or pumpkin spice. I guess you can really tell how much I love autumn and all the autumnal flavors! I love baking quick breads. Banana bread is a household favorite over here, and during this time of year I love making pumpkin bread too. But how could I leave out the delicious combination of apple and cinnamon? I couldn’t!

This is a great brunch or breakfast addition, because it’s not as sweet as a dessert. It’s thick and fluffy and perfectly spiced. This recipe does contain eggs, but you can always swap them out for flax or chia eggs. Or aquafaba (bring water from chickpeas).

I know you are going to love this recipe, and I hope you make it for a weekend brunch! Be sure to tag me on instagram @naturallychelsbates and use #naturallychelsrecipe so I can see! I love seeing what you guys are making and loving. Your support means the world to me!

Apple Cinnamon Loaf

A brunch favorite. this lightly sweetened apple cinnamon loaf is perfect for autumn. It's thick and fluffy and oh so cinnamon-y!

Course Bread, Breakfast
Keyword bread, brunch recipe, gluten-free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf or cake
Author Chels

Ingredients

Dry ingredients

  • 2 c almond flour
  • 1/4 c oat flour
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom

Wet Ingredients

  • 1/4 c honey or maple syrup
  • 3 eggs
  • 1/4 c coconut oil
  • 1/4 c cashew milk
  • 1 tsp vanilla

Add ins

  • 1 small chopped apple about 3/4-1 cup
  • 1/4 c walnuts

Instructions

  1. In a stand mixer, or large mixing bowl, add all dry ingredients and mix. 

  2. Add in all wet ingredients and mix well, until a batter in formed. 

  3. If you used a stand mixer, take the bowl off and use a silicone spatula to fold in the add in ingredients (apple and walnuts). 

  4. Line a loaf pan with parchment paper, and fill with batter. 

  5. Top with extra cinnamon, apples and/or walnuts if desired.

  6. Bake at 350 for 50 minutes, until a toothpick comes out clean. Cool completely before cutting and serving.