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.
- 1/3 cup non-dairy milk (I used almond - soy or cashew would work well too)
- 1 tbsp apple cider vinegar
- 1.5 cups spelt flour (or white whole wheat flour)
- 1 tsp cinnamon (I use a rounded tsp, not leveled off. It's probably more like 1.25 tsp.)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 1/4 cup cashew butter
- 1/2 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/4 cup aquafaba*
- 1 tsp pure vanilla extract
- 1 1/2 cups shredded tart apples** (about 2 medium apples - no need to peel)
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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.
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In a small measuring cup, whisk together the non-dairy milk and apple cider vinegar and set aside.
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In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder.
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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.
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Pour the wet ingredients into the dry, whisking until just combined.
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Add the shredded apples and gently mix again just until combined.
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Pour batter into the prepared loaf pan. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
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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.