Apple Spice Bread

Apple Spice Bread

This egg-free, diary-free, gluten-free  apple spice bread started out as a muffin recipe, but I soon figured out I could make it more versatile by cooking it in a loaf pan for 45 minutes rather than as muffins. What results is a very dense, moist, healthy bread that resembles a cake.
This recipe calls for using flax seed/flax meal with water as an egg substitute. Made with unsweetened applesauce, apricot jelly, and grated apple, this recipe is delightfully moist.  We tend to substitute  black cherry jelly (all fruit, no corn syrup!) for the apricot jelly, and the sweet cherry explodes in each bite.  Just plain yummy!
This makes a great breakfast and would be great with almond butter or apple butter….or toasted….. or for a snack or dessert…..

Apple Spice Bread Recipe

First, make the flax egg:

  • 2 Tablespoons Flax meal
  • 1/4 cup of water

Mix the flax meal and the water in a small bowl and set aside for 10-15 minutes. The flax meal will absorb the water and make a thick gel – a Flax egg!

Preheat oven to 350 degrees.

Whisk the following ingredients together in a medium bowl:

  • 1 1/2 cups all-purpose GF flour (I prefer King Arthur)
  • 1/2 cup old fashioned  Gluten-free rolled oats
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 6 Tablespoons sugar
  • 1/2 cup raisins or any dried fruit. Consider cherries, cranberries, blueberries)

In a large bowl, stir the following ingredients together:

  • 1 1/4 cups unsweetened applesauce
  • 1/2 apricot spread or cherry jelly or seedless blackberry jelly – as long as it is pure fruit!
  • 1 cup grated Granny Smith apple
  • 2 teaspoons vanilla extract

Stir  the flax mixture into the liquids bowl. Stir in half of the dry ingredients, then add the remaining half, stirring gently to combine.

Pour into a greased loaf pan. Bake about 45 minutes or until a toothpick comes out clean when inserted into the middle of the loaf. Avoid over baking.

Let the pan cool on a wire rack for a few minutes. Then remove the loaf and cool completely – if you can – on the wire rack. This loaf will keep in a sealed container for a few days ..assuming any remains…… We tend to eat this so quickly that I have no idea how long it will last.

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