Roasted sweet potato gives this loaf its moist, tender crumb and warm color, while a ribbon of cinnamon and brown sugar swirls through the center for that bakery-style marbled look in every slice. Ground ginger and nutmeg round out the spice, so each bite tastes like fall even before the cinnamon layer hits your tongue. The flax egg keeps things beautifully plant-based while still giving the loaf enough structure to slice clean once it's cooled. It bakes up with a deep golden crust and a soft, springy interior that makes it just as good for breakfast as it is for an afternoon snack. This one is a solid pick for a gluten free kitchen, and it's easy enough to keep in regular rotation once you see how well it slices and freezes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 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. Set aside for 5 minutes until the mixture thickens to a gel.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
