Apple Cinnamon Bread
This loaf tastes like that Quaker instant apple cinnamon oatmeal from childhood, and I am here for it!
- 1 ½ cups apples peeled & diced into ½” pieces (I used Honeycrisp)
- 2 tablespoons coconut sugar
- 1 tablespoon ground cinnamon divided
- 1 ½ cups gluten-free all-purpose flour I used Bob’s Red Mill
- ½ cup rolled oats
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup/1 stick unsalted butter softened to room temperature
- ¾ cup granulated monkfruit sweetener
- 2 large eggs room temperature
- ½ cup canned full-fat coconut milk, room temperature
- ⅓ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- Optional glaze: 1 cup powdered sugar plus 3 tablespoons milk of choice plus more as needed
- Preheat oven to 350 degrees F and line a loaf tin with parchment paper (I use binder clips to hold down the sides).
- In a medium-sized bowl combine diced apples, coconut sugar and 1 teaspoon cinnamon. Toss to coat and set aside.
- In a large bowl, whisk together flour, oats, salt, baking powder, baking soda and remaining 2 teaspoons cinnamon.
- In a third medium-sized bowl, combine butter and monkfruit. Whisk for 1-2 minutes, until noticeably lighter in color and fluffy. Add eggs, coconut milk, Greek yogurt and vanilla and whisk until incorporated. It might look a little separated/chunky but it’s ok!
- Add wet ingredients to dry and fold until just combined.
- Spread approximately half of your batter into the loaf tin and spread in an even layer–I find it helpful to use a dampened spatula.
- Add apple mixture, including juices, then all remaining batter. Smooth until evenly coating the top.
- Cover with aluminum foil, then baking for 35 minutes. Remove foil and bake another 30-40 minutes, until a toothpick comes out with crumbs but no wet batter.
- In the meantime, whisk together powdered sugar and milk, if making a glaze, and add milk as necessary until it reaches a semi-runny consistency.
- Cool 30 minutes before topping with glaze. Cool another 30 minutes before slicing. Leftovers will keep at room temperature for 48 hours or in the fridge one week. I do not recommend freezing.
*This is adapted from THIS recipe by Sally's Baking Addiction :).