Gluten-Free Vegan Cinnamon Swirl Bread
Ingredients
- 1 cup (250g) unsweetened applesauce
- 1/2 cup (125g) cashew butter (or nut/seed butter of choice)
- 2/3 cup (100g) coconut sugar
- 1 cup (240g) non-dairy milk
- 2 tbsp molasses*
- 1 tsp vanilla extract
- 2 cups (240g) oat flour
- 1/3 cup (45g) tapioca starch
- 1 tbsp cinnamon (or apple pie spice for a more complex flavor)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon sugar swirl
- 1/4 cup coconut sugar
- 1 tsp cinnamon (or apple pie spice)
Preparation
Preheat the oven to 350F.
Mix together the swirl ingredients and set aside.
Whisk together the applesauce, cashew butter, coconut sugar, milk, molasses, and vanilla until no clumps remain.
Add the oat flour, tapioca starch, cinnamon, baking powder, baking soda, and salt.
Stir to combine.
Pour half the batter into a loaf pan that has been well oiled or lined with parchment paper.
Sprinkle on half of the cinnamon sugar mixture.
Top with the rest of the batter and then the rest of the cinnamon sugar.
Bake for 45-50 minutes at 350F, or until the center is firm and bounces back when lightly pressed. If it feels squishy at all, bake for an additional 5 minutes or so.
Remove from the oven and cool for at least 30 minutes before slicing. If you slice it when it’s too warm it may be gummy inside.
Enjoy!
Storage
Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
