Active Time15 Mins Total Time 1 Hour 30 Mins Yield 14 servings
By Teresa Sabga
This quick bread is studded with fresh apples and filled with fall spices—and it just happens to be vegan and gluten-free, though you’d never guess it. We’ve added a crunchy streusel coating and a decadent glaze on top, but it’s still not overly sweet. Pour yourself a steamy cup of chai tea and enjoy a slice any time of the day.
Gala apples, which we recommend, lend mellow sweetness that melts into the loaf, but if you prefer a crispier bite, go for Granny Smith. A mix of varieties is a welcome surprise, too.
FOR THE BREAD:
- 6 tablespoons water
- 2 tablespoons ground flax seed
- 1/4 cup canola oil
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 3/4 cup unsweetened almond milk
- 1 cup gluten-free one-to-one baking flour, such as Bob’s Red Mill
- 1/2 cup oat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup gala or Granny Smith apples, diced
- 1 cup rolled oats
- 1/4 cup walnuts, chopped
FOR THE CRUMBLE:
- 1 tablespoon coconut sugar
- 1 tablespoon gluten-free one-to-one baking flour
- 1/2 tablespoon oats
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon maple syrup
FOR THE ICING:
- 1 tablespoon powdered sugar
- 1 teaspoon water
- Calories 196
- Fat 7g
- Satfat .6g
- Cholesterol 0g
- Sodium 251.9mg
- Carbohydrates 30g
- Fiber 3.5g
- Sugars 11.1g
- Added sugars 0
How to Make It
Preheat oven to 350 degrees. Grease a 9×5 loaf pan with cooking spray and line with parchment paper.
In a small ramekin, mix water and ground flax seed. Let sit for five minutes or until it thickens and resembles the consistency of an egg.
In a large bowl, mix the flax egg, oil, applesauce, maple syrup, and almond milk together with a whisk. Add gluten-free flour, oat flour, baking soda, salt, and cinnamon to bowl and mix until thoroughly combined. Gently fold in the apples, rolled oats, and walnuts. Pour the batter into the prepared pan.
In a small bowl, start the crumble: Mix together coconut sugar, gluten-free flour, oats, cinnamon, and salt. Drizzle the maple syrup in and use your fingers to incorporate until the texture is a coarse meal. Sprinkle the streusel topping over the loaf.
Bake for one hour and fifteen minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven. Pull on the two long sides of the parchment paper to gently lift the loaf onto a cooling rack. Let cool completely.
In the meantime, mix the powdered sugar and water together. Use a spoon to drizzle over the cooled loaf.
Slice into 14 servings and enjoy alongside a warm cup of tea.
Tip: Gluten-free flours are very sensitive, so it’s best to store the bread in an airtight container in the fridge for up to five days.