Autumn is time for apple picking & everything apple and cinnamon spiced. This tender bread combines the best of those two ingredients into a lovely breakfast or snack. Most recipes for apple bread call for peeling the apples, no need to peel the apples here! The peel is undetectable in the bread and by keeping the peel you retain the health benefits of the peel, including dietary fibre. When it comes to gluten free, refined sugar free and vegan quick breads and muffins, it is a real challenge to produce a bread that isn’t dense and gummy. After much testing, I am happy to have finally achieved a successful bread.
Question: Can I use an all purpose GF flour blend for the flours called for in the recipe? I have found that all purpose gluten free flour blends do not work well, at least not in my bread and muffin recipes. The end result is dense, gummy and often falls after baking. I think it may be something to do with the fact that most blends (I love using GF flour blends in other baking however) are heavy on starches. I recommend using the 3 flours called for in the recipe. You can substitute another whole grain flour, such as sorghum, millet or buckwheat for the ivory teff called for. Gluten free baking, particularly when you are working with non traditional ingredients such as coconut sugar, plant milks and egg substitutes is a real balancing act, to get the right combination of ingredients to achieve success.
Apple allergy? I have at least 4 friends who are allergic to apples so I am guessing it is becoming more common. Substitute grated zucchini or pears for the apples.
Can I use any variety of apple in this? Not necessarily. Red Delicious or Macintosh varieties will not work in this, nor for any baking really due to their texture. Grannysmith are too tart for breads or muffins. I recommend other varieties such as Gravenstein, Honeycrisp, Gala, Cosmic Crisp or most golden or green apple varieties.
Preheat oven to 350F, grease and line a loaf/bread pan with parchment paper. Whisk wet ingredients in a medium bowl until smooth, about 1 minute or so.
Sift dry ingredients over a bowl. I recommend using a fine mesh sieve to sift. Add the dry ingredients to the wet and mix until well incorporated. The batter will be quite thick and should look glossy.
Use a spatula to spoon the batter into your prepared loaf pan. Evenly smooth out top of loaf. Bake in the centre of your oven for 60-65 minutes, or until a toothpick or bamboo skewer when inserted comes out clean. Allow loaf to cool in the pan for at least 30 minutes then transfer to a cooling rack. Cover loaf and enjoy within 3 days or freeze for up to 3 months.
Ingredients
Directions
Preheat oven to 350F, grease and line a loaf/bread pan with parchment paper. Whisk wet ingredients in a medium bowl until smooth, about 1 minute or so.
Sift dry ingredients over a bowl. I recommend using a fine mesh sieve to sift. Add the dry ingredients to the wet and mix until well incorporated. The batter will be quite thick and should look glossy.
Use a spatula to spoon the batter into your prepared loaf pan. Evenly smooth out top of loaf. Bake in the centre of your oven for 60-65 minutes, or until a toothpick or bamboo skewer when inserted comes out clean. Allow loaf to cool in the pan for at least 30 minutes then transfer to a cooling rack. Cover loaf and enjoy within 3 days or freeze for up to 3 months.