Cinnamon Applesauce Quick Bread (Vegan & Gluten-Free

• Canned Goods

  • 1 1/2 cups Applesauce, unsweetened

• Condiments

  • 3/8 cup Really smooth/runny almond butter

• Baking & Spices

  • 300 g 1 3/4 cup + 2 tablespoons white rice flour
  • 4 tbsp Brown sugar mixture or storebought light brown sugar
  • 1 1/2 tsp Cinnamon
  • 1 Cinnamon/sugar mixture
  • 1 tbsp Double-acting baking powder
  • 3/4 packed cup Either homemade brown sugar from this post or storebought light brown sugar
  • 3/8 cup Potato starch
  • 3/4 tsp Sea salt, fine

• Other

  • 1/4 cup + 2 tablespoons (86 g aquafaba (the liquid from a drained can of chickpeas, this is the "egg"

Found on thevegan8.com

Description

Ingredients

• 1 3/4 cup + 2 tablespoons white rice flour (300 g), do not, I repeat do not use brown rice flour or sticky white rice flour (see note below)
• 1/4 cup + 2 tablespoons (60 g) potato starch, not potato flour (this helps to make the bread fluffy)
• 1 tablespoon double acting baking powder (15 g)
• 1 teaspoon ground cinnamon (3 g, feel free to use more but since I was mimicking the Pepperidge Farm flavor, their main bread part doesnt even have any cinnamon in it, yet I still added this for a slight cinnamon effect, whereas the crusty parts have it stronger)
• 3/4 teaspoon fine sea salt (4 g)
• 3/4 packed cup (115 g) either homemade brown sugar from this post or storebought light brown sugar, not dark, do not just use plain coconut sugar, as the recipe needs the molasses/moisture)
• 1 1/2 cups (368 g) unsweetened applesauce
• 1/4 cup + 2 tablespoons (86 g) aquafaba (the liquid from a drained can of chickpeas, this is the egg)
• 1/4 cup + 2 tablespoons (105 g) really smooth/runny almond butter, I use homemade roasted
• Cinnamon/Sugar Mixture
• 4 tablespoons brown sugar mixture or storebought light brown sugar (45 g)
• 1 1/2 teaspoons cinnamon
• Note: Sometimes brown rice flour works as a decent sub for white rice flour in baking, but in this case of bread, it does not. As you can see, almost all the flour is white rice flour, so its very important. I tested a version with brown rice flour and it was a sad result...didnt rise well, not as fluffy, more crumbly and the taste was too strong of brown rice. Get the idea? So, make it as written and enjoy it! Keep in mind this is a bread and has a nice chewy texture to it, I wouldnt advise these as muffins, they are not light as muffins. I have plenty of muffin recipes on the blog if you are looking to make muffins.
• Note 2: If you are allergic to nuts, you can try subbing with a very smooth sunbutter, if need it nut-free. Also, I have not tested it with sunbutter, that is just a sub recommendation, and understand it will leave a somewhat sunbutter flavor and will change the texture to more dense possibly.

Directions

• As with all my recipes, using a scale will yield accurate results. Also, please keep in mind that subbing an ingredient, particularly a flour or trading dry for liquid sweetener and vice versa, is going to yield different results, therefore is not recommended.
• Preheat an oven to 350 degrees and lightly spray a 9X5 loaf ceramic or glass dish with oil and very gently dab it so its not too wet. You can use parchment paper if you like, I just prefer my loaves to have a more firm edge, which comes from baking directly in the pan.
• Add the rice flour, starch, baking powder, cinnamon and salt to a large bowl and whisk well until combined.
• Next, add the brown sugar, applesauce, aquafaba and almond butter to a separate bowl. If your almond butter is from the fridge or overly thick, make sure to warm it first and really stir it so it is very smooth and runny when measuring. Make sure you are leveling off the applesauce and almond butter with your cups. Whisk all the wet until really smooth. Slowly add the wet to the dry and stir all the ingredients well until smooth and no longer lumpy. It should be fairly thick, pudding-like, remember its a bread, but it should still be spreadable with a spoon.
• Add half the batter to the prepared pan and spread it out evenly to the corners and flatten the top.
• Combine the cinnamon/sugar mixture into a small cup or bowl and mix with a fork. Sprinkle half of it on the first layer of batter in the pan. Add the remaining batter on top and smooth out again to the corners. Sprinkle the remaining cinnamon/sugar mixture on top. Lightly swirl it around just mixing it in a little bit within the batter, making a somewhat chunky topping, not overmixing.
• Bake 50-60 minutes or until a toothpick comes out clean in the center. I removed mine at 60 minutes exactly. You definitely dont want to remove until the toothpick is clean, if it has a few dry crumbs, that is ok, but as long as there is not wet batter. Let cool at least 30 minutes before removing from the pan, as it will still finish cooking! Flip it over and let cool completely before slicing. This bread has a wonderful chew to it similar to yeasted bread, so make sure to use a really sharp knife for slicing. Keep the bread stored tightly in a container or plastic wrap so it doesnt dry out. I love to reheat them and toast them up and add some pecan butter on the top. Major yum.

Nutrition