Apple Crumble Loaf [vegan, gluten-free, oil-free, refined sugar free]
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I love baking, and I love baking in the fall in particular because it’s the perfect time to combine pumpkins and apples with warming spices. I thought about making a pumpkin loaf, and I thought about making apple pie, but felt like there were so many recipes out there for both. Instead, I landed on an Apple Crumble Loaf with a crumbly topping, which is a perfect fall treat, dessert to serve at your Thanksgiving meal this year, or enjoy the morning after for breakfast.
This fluffy loaf is packed with fall flavour, but made without oil, gluten or refined sugar. Oh, and of course it’s vegan! I didn’t get to go apple picking this year, which is one of my favourite fall activities, but I was definitely on an apple kick. Every weekend, I’d pick up local apples from the farmer’s market in my neighbourhood and I wanted to try every single one.
I ended up finding a new current favourite: winesap apples, which are actually incredible for baking pies. I also ended up with too many apples in my kitchen (remember, I live alone!) and I leave this weekend for Mexico, so I thought I’d use them up in a creative way.
The result is this gorgeous apple loaf that admittedly, is already half gone. It makes a pretty large loaf, but you can easily store this in the freezer (slice it first!) and take it out to toast for breakfast or dessert anytime.
Apple Crumble Loaf (vegan, gluten-free, oil free)
- 1/3 cup non-dairy milk + 1 tbsp ACV
- 1/2 cup pure maple syrup
- 1/4 cup applesauce
- 2 heaping tablespoons almond butter or other nut/seed butter
- 1 tsp pure vanilla extract
- 1 cup quinoa flour
- 1/2 cup oat flour
- or use all oat
- 2 tsp ground cinnamon
- pinch of nutmeg
- pinch of cardamom
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 2 tablespoons ground flax seeds
- 2 large apples grated or very thinly sliced
- 1/4 cup oats
- 1 tbsp coconut sugar
- 1 tbsp applesauce
- 1 tbsp cashew butter or almond butter
- pinch of cinnamon
- Preheat your oven to 350F and prepare your baking pan by lining with parchment paper. The pan I used measures 8.5 x 4.4 inches. Use butterfly clips to hold parchment paper in place if desired.
- In a small bowl, combine your non-dairy milk and ACV and allow to sit for about 2 minutes or until thickened.
- In a large bowl, whisk together wet ingredients (maple syrup, applesauce, nut butter, vanilla) and ground flax.
- Sift in your remaining ingredients (except for grated apples) and mix until combined. Lastly, fold in your grated apple pieces.
- Transfer mixture into lined baking pan and pop into the oven for about 50 minutes (you may need to bake for additional 5-10 minutes if mixture looks undercooked.
- In a small bowl, combine all topping ingredients until it forms a crumbly texture. Use your hands to mix.
- At the 40 minute mark, layer the topping mixture on top of the apple loaf and return to oven to bake until complete.
- Using a chopstick or toothpick, test to see whether the center of the loaf is cooked through. Once completely cooked, allow the loaf to cool for 15 minutes before enjoying or slicing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love & apples,