Apple Cinnamon Bread - simple, classic fall flavors in an easy oil-free quick bread. Try it for breakfast, a lunchtime treat, an afternoon snack with coffee or tea, or even a dessert.
Preheat oven to 350 degrees F. Line a 9.25" x 5.25" loaf pan with parchment paper (or lightly spritz with oil) and set aside.
In a small measuring cup, whisk together the non-dairy milk and apple cider vinegar and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder.
In a large mixing bowl, whisk together the cashew butter, maple syrup, coconut sugar, aquafaba, vanilla extract, and non-dairy milk/apple cider vinegar mixture from earlier.
Pour the wet ingredients into the dry, whisking until just combined.
Add the shredded apples and gently mix again just until combined.
Pour batter into the prepared loaf pan. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan and continue to cool on the wire rack for another 10-20 minutes before slicing.
*Aquafaba is the liquid from a can of chickpeas. It acts as the egg in this recipe and helps the bread to rise and stay soft and fluffy.
**I like to use the big holes on the food processor grating disc. You can also grate by hand using the side with the bigger grates.