Diced apple gets folded straight into the batter here, giving every slice little pockets of juicy fruit and warm cinnamon spice. The flax and water mixture does the binding work you'd expect from eggs, so the crumb still bakes up soft and moist without any funky texture. A crackly cinnamon-sugar topping goes on right before baking, forming that classic golden, slightly crunchy crust once it comes out of the oven. Neutral oil and plant-based milk keep the loaf tender for days, so it's just as good sliced thick on day three as it is warm from the pan. This one's a genuinely solid pick for a gluten free kitchen, no fuss involved. Slice it up for breakfast, an afternoon snack, or alongside a hot cup of coffee — it holds its own either way.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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