Eggless Apple Cinnamon Bread
Warm spices, tender chunks of fresh apple, and a crackly cinnamon-sugar crust — this loaf is the kind of thing that makes your whole kitchen smell like a fall bakery. The secret to skipping eggs without sacrificing texture is a simple flax egg: just ground flaxseed stirred with water and left to gel for five minutes before it gets whisked right into the batter. Combined with unsweetened applesauce and a neutral oil, the crumb stays moist and cohesive from edge to center. A full teaspoon and a half of cinnamon plus a hint of nutmeg means the spice flavor is genuinely present, not just a whisper. The batter comes together in one large bowl and one medium bowl, so cleanup is minimal and the whole process is approachable even on a busy weeknight. With ten slices per loaf, it's an easy one to bake ahead and enjoy all week — toasted with a little butter, it's practically a different experience than it is fresh out of the pan.
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Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bread
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ½ cup packed light brown sugar
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ cups peeled and finely diced apple (about 1 large apple)
For the topping
- 1 tbsp light brown sugar
- ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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