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gluten free vegan mini cinnamon apple loaves

October 27, 2014 by Sarah 7 Comments

Gluten Free Vegan Mini Cinnamon Apple Loaves. Tender apple bread, baked in mini loaf pans.

Next to muffins (and cookies), my favorite thing to make for my family are quick breads. Loaves of yummy goodness that you mix, pour and bake. No fuss. Banana and pumpkin bread are always the most requested around here. For some reason they also request, “no nuts!” Since I’m the only one that seems to think nuts in banana bread is a good idea, I usually leave them out. Anyone else enjoy the added texture and flavor from walnuts or pecans in their quick breads? I know I’m not crazy.

I have a fridge FULL of apples right now, thanks to an amazing deal on apples I recently came across at a local orchard. I’ve been making apple goodies for weeks. I’ve already made two batches of crockpot applesauce, which I promise to share the recipe! My kids eat it like it’s dessert. I’ve also made a few loaves of this gluten free vegan cinnamon apple bread. Mini size. Cause that’s how I roll. Bakes quicker and the little slices are perfect for little hands.

This recipe only makes 2 decent-size mini loaves of apple cinnamon bread. That lasts for about a day in our house. Maybe two. Simply double the recipe to make 4 loaves. 2 for you and 2 for a friend or neighbor! It’s always a sweet idea to pass on the love of homemade bread. Good for the soul and good for the belly.

Gluten Free Vegan Mini Cinnamon Apple Loaves. Tender apple bread, baked in mini loaf pans.

5.0 from 1 reviews
gluten free vegan mini cinnamon apple loaves
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 2 mini loaves
INGREDIENTS
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup So Delicious unsweetened coconut or almond milk
  • 1/3 cup brown sugar or coconut sugar
  • 1/4 cup maple syrup
  • 1/3 cup canola oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 apples, peeled and grated on large holes of grater
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Prepare mini loaf pan by spraying with cooking spray or lining with parchment paper.
  2. In large mixing bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Set aside.
  3. Mix together applesauce, coconut milk, brown sugar, maple syrup, coconut oil and vanilla. Stir in grated apples. Add to flour mixture and blend just to combine.
  4. Pour batter into prepared mini loaf pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
  5. Allow to cool in pan for 10 minutes. Remove from pan and continue to cool on cooling rack. Slice and serve.
3.5.3208

Filed Under: breads Tagged With: apples, bread, dairy free, egg free, gluten free, vegan

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Comments

  1. Anonymous says

    October 27, 2014 at 10:55 pm

    How long would you suggest cooking if you are using just one regular sized loaf pan?

    Reply
    • Anonymous says

      January 8, 2015 at 2:39 pm

      I wanna know this too! I have no mini loaf pans.

      Reply
    • sarahbakesgfree@gmail.com says

      January 8, 2015 at 4:17 pm

      I would start with 45-50 minutes and then check with toothpick. If not quite done, bake another 5 minutes.

      Reply
  2. Renee Evans says

    November 2, 2014 at 1:50 am

    How much in cup measurements does the 2 apples equal to? I have a bunch of apples to use to make things from a friends apple tree, but they are very small apples. So am I not sure how many to use.

    Reply
  3. rayne says

    December 17, 2016 at 12:32 pm

    sarah-

    i see apple sauce listed in the needed supplies- but its not listed in the directions… do you just add it with the grated apples?

    Reply
    • Sarah says

      December 19, 2016 at 10:34 am

      Yes, thanks for pointing that out! Just fixed it 🙂

      Reply
  4. mflowers says

    August 3, 2017 at 5:58 pm

    This recipe was absolutely delish. I’m kinda sensitive to gluten so I made it with 1 cup rice flour and 1/2 cup whole wheat flour. I also added ground ginger, cardamom, nutmeg, 2 flax eggs, raisins, and poppy seeds. YUM, thank you!

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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