I love quick breads that are easy to throw together! And this is such a lovely little loaf. It’s soft, moist, aromatic and will make your home smell completely luscious, like one of those yummy fall-scented candles or essential oil plug-ins.
The original recipe used melted coconut oil, which I rarely have on hand so I substituted grapeseed oil instead. I’m sure that changed the taste, but this was so delicious I don’t think I’d try the coconut oil next time. I also lowered the amount of sugar to ¾ cup and I’ll probably reduce it further to ½ cup in the future, as the apples added enough sweetness.
You can slice this nice and thick and eat it on its own, or toast it lightly and enjoy with a smear of jam or butter.
Gluten-free and Vegan Apple Bread
From She Let Them Eat Cake
½ cup brown rice flour
½ cup garfava flour
¼ cup millet flour
1/3 cup tapioca flour
2 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
¾ tsp xanthan gum
¼ tsp sea salt
2 ½ tbsp of ground flax combined with 3 tbsp warm water
¾ cup natural cane sugar
½ cup grapeseed oil
1 cup shredded apple (2 medium-sized apples)
Preheat the oven to 350 degrees F. Lightly oil a 9×5 inch loaf pan.
Mix the gluten-free flours in a large bowl. Add the cinnamon, baking soda, baking powder, xanthan gum and sea salt and whisk well.
Combine the ground flax and warm water in a small bowl. Add the sugar, apple and oil and stir well.
Add the wet ingredients to the dry ingredients and stir just until combined. Pour into prepared pan and bake for about 40-45 minutes. Remove from oven and check with a knife or toothpick to make sure it’s done.