Warm cinnamon and finely diced apple run through every bite of this cozy loaf, with a flax egg keeping the crumb tender and moist without any eggs at all. Applesauce and a touch of neutral oil add richness and keep things extra soft, while a brown sugar-cinnamon topping bakes into a lightly crackled, sweet crust. The batter comes together in two bowls with a simple fold-and-scrape method, so there's no fussy technique standing between you and a golden, deep-brown loaf. It slices cleanly once fully cooled, revealing little pockets of soft apple throughout. This one's a genuinely solid pick for a gluten free kitchen, whether you're serving it for breakfast, an afternoon snack, or alongside coffee for guests.
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Learn more →10 servings
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.
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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