This bread is basically fall in a slice. It’s fluffy and full of cozy spices, with a nutty cinnamon crumble both inside and out. Healthy enough to eat for breakfast, but could easily satisfy your after-dinner sweet tooth. I made mine gluten-free with a simple gf flour blend from Trader Joe’s, but you can absolutely use any all-purpose flour. Enjoy! And try not to eat the whole thing in one sitting.
INGREDIENTS:
2 eggs
1/4 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup coconut sugar (or brown sugar)
1/4 cup nut milk (or any kind)
1/2 tsp vanilla
1 cup rolled oats
1 apple, chopped (skin on)
1.5 cups almond flour (or meal)
1/2 cup gf flour blend (or all-purpose)*
2 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
pinch salt
crumble:
2 tbsp coconut sugar
2 tbsp applesauce
2 tbsp pecans, crushed
2 tbsp walnuts, crushed
2 tsp cinnamon
pinch salt
*You can use a gf blend or all-purpose flour. I’m also pretty sure that oat or brown rice flours would swap easily. Have not tested though!
DIRECTIONS:
Pre-heat oven to 350 and grease a loaf pan with coconut oil spray (or any spray/butter/oil).
In a large bowl, mix eggs, applesauce, maple syrup, coconut sugar, milk, and vanilla. Mix well. Pour in oats, all flours, baking powder, cinnamon, allspice + salt. Stir well to combine. Fold in 3/4 of the chopped apple mixture. Set aside.
Make the crumble by chopping pecans + walnuts into small pieces and adding to a small bowl with rest of ingredients. Stir to mix.
Add half of the bread batter to the greased loaf pan and spread evenly. Drizzle half of the crumble mixture on top and roughly spread around. Add the rest of the batter on top and finish with the remainder of the crumble mix, spreading evenly on the top later. Sprinkle the rest of chopped apples on top.
Bake for 40-50 minutes. I used a glass loaf pan so it took a little longer, about 45 minutes. I suggest checking it after 40 min. Look for a toothpick to come out mostly clean, browning on the edges + slightly cracking on top.
Let rest for at least 10 minutes before slicing. Will keep on counter covered for 2 days, and then in the fridge for a few more.
To reheat, I love to heat a little butter in a pan and then cook a slice on both sides until it’s crisp/warm.