apple cinnamon swirl loaf GLUTEN FREE DAIRY FREE

APPLE CINNAMON SWIRL LOAF (GF & DF)

350°F  60–70 minutes

This is a thicker batter but still pourable.

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WET

1/2 cup (115g) avocado oil or melted refined coconut oil
4 eggs
1 cup sugar (omit/reduce for less sweet)
2 tsp vanilla

1/2 cup unsweetened applesauce

DRY

1 cup (120g) almond flour
2/3 cup (110g) tapioca flour
1/2 cup (60g) oat flour
1/4 cup (20g) brown rice flour
1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp kosher salt

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CINNAMON SWIRL

1 tbsp cinnamon
1/3 cup allulose or sugar
1 cup chopped nuts: walnuts, pecans, or almonds

Optional:

raisins or dried fruit
cinnamon chips
dairy-free white chocolate
jam

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SAUTÉED APPLES

1–1½ medium Granny Smith or Honeycrisp apples, diced small
1 tbsp vegan butter or oil
1 tbsp brown sugar or allulose
1 tsp cinnamon
pinch kosher salt

Sauté apples over medium heat 5–7 minutes until just tender and moisture is mostly cooked off. Cool completely before adding to batter.

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DIRECTIONS

Preheat oven to 350°F. Grease and line a loaf pan.
Make sautéed apples and let cool completely.
In a large bowl, whisk together wet ingredients.
In another bowl, combine dry ingredients.
Stir dry ingredients into wet until fully combined. Batter will be thick but pourable.
Mix cinnamon swirl ingredients in a small bowl.
Spread half the batter into loaf pan.
Sprinkle with half the cinnamon swirl mixture and half the apples.
Add remaining batter.
Top with remaining swirl mixture and apples. Lightly swirl with a knife.
Bake 60–70 minutes. Tent with foil after ~40 minutes if browning too quickly.
Cool at least 1 hour before slicing for best texture.