Healthy Apple Pecan Cinnamon Bread (vegan, GF, oil-free)
This healthy apple pecan cinnamon bread is bursting with fall flavors. We have an apple tree in our backyard so I’m always finding new ways to use up all the apples. This bread did not disappoint! The juicy apples with crunchy pecans wonderfully compliment the cinnamon flavors throughout the bread. It’s super cozy and it will make you want to curl up next to the fire while enjoying a slice. I love it warm and toasted with a smear of peanut butter. Mmmm…so so good! It’s also vegan, refined sugar free, oil-free, and can be made gluten-free too! A guilt-free bread that will make you wanting more. This healthy apple pecan cinnamon bread is perfect for breakfast, as a snack, or for dessert. Your house will also smell amazing while the bread is baking!
Healthy Apple Pecan Cinnamon Bread (vegan, GF, oil-free)
Ingredients
- 2 cups all-purpose flour (or gluten-free AP flour)
- 1/2 cup coconut sugar, plus a little more for topping (or brown sugar)
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp water)
- 1 cup unsweetened applesauce
- 1/2 cup almond milk (or any non-dairy milk)
- 1 tsp vanilla extract
- 2 tbsp tahini
- 2 medium apples, peeled and chopped (about 1.5 heaping cups)
- 1/2 cup chopped pecans, save some for topping
Instructions
- Preheat the oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper.
- In a medium mixing bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside to thicken for 10 minutes.
- In a large bowl, add the flour, coconut sugar, cinnamon, salt, baking powder, and baking soda. Whisk until well combined.
- In the bowl with the flax egg, add the applesauce, milk, vanilla, and tahini. Whisk until combined. Add the wet to the dry and use a spatula to mix until just combined. Don’t overmix, it is supposed to be a thick batter. Fold in apples and pecans, saving a few chopped apples and pecans for the topping.
- Place batter into the lined loaf pan. Sprinkle the leftover apples and pecans on top. Sprinkle some coconut sugar all over the top. Bake for 65-75 minutes, or until a toothpick comes out clean. Let it sit in the pan for 10-15 minutes. Then carefully remove bread from the pan and place on a wire rack to cool completely. Slice and enjoy!
