Soft, tender, and packed with warm cinnamon flavor, this loaf gets its cozy texture from a flax "egg" base, plant-based milk, and a generous fold of finely diced apple throughout the crumb. Every bite is studded with little pockets of soft-cooked apple, and a crackly cinnamon-sugar topping bakes into the surface for a bit of sweet crunch. The batter comes together in two bowls with no fancy equipment required, so it's an easy weekend bake even for beginners. It rises into a deep golden loaf with a springy top and a moist, fragrant center that smells like fall the moment it comes out of the oven. This is a genuinely solid pick for a gluten free kitchen, and it slices cleanly enough for neat servings once fully cooled. Toast a slice the next day and it's just as good, maybe better.
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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, leaving an overhang on the two long sides to act as handles.
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-like consistency.
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