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Cinnamon-Spiced Apple Bread

Makes 1 loaf


  • ¾ C. organic cane sugar
  • ¼ C. packed brown sugar
  • 1/3 C. neutral oil (e.g. canola, grapeseed, safflower)
  • 2 flax eggs (2 T. ground flax meal mixed with 6 T. hot water)
  • 1 t. vanilla extract
  • ¼ C. dairy-free milk
  • 2 C. gluten free, all-purpose flour
  • 1 t. pumpkin pie spice (traditionally cinnamon, nutmeg, ginger, allspice)
  • 1 ½ t. baking soda
  • ½ t. salt
  • 2 C. finely chopped apples
  • ½ t. xanthan gum or 1 t. guar gum
  • topping: 3 T. demerera sugar + ¼ t. ground cinnamon + ¼ t. ground cardamom


  1. Preheat the oven to 350° and grease and flour a 1-pound loaf pan.
  2. Beat the sugar, brown sugar, and oil together in a mixer for 2–3 minutes until blended through. Add the flax eggs, vanilla extract, and dairy-free milk and mix another 1–2 minutes.
  3. In a small bowl, mix together the All-Purpose Flour, pumpkin pie spice, baking soda and salt. Add to the sugar-oil mixture and blend until all mixed through.
  4. Fold in the apples and pour into a parchment-lined loaf pan. Sprinkle over the spice topping mixture to coat the top.
  5. Bake for 40–50 minutes until a toothpick inserted into the middle comes out clean. Cool a few minutes and enjoy warm!