Servings: 1 loaf
Cinnamon Swirl Apple Oat Bread
This delicious fluffy apple oatmeal bread features a delightful thread of cinnamon and sugar running throughout and fresh apple studded within the bread. The perfect fall treat, warm up a slice with butter and enjoy it with coffee or tea!
Equipment
Ingredients
- 2 cups rolled oats*
- 3 Tbsp coconut sugar brown sugar, or regular cane sugar
- 2 tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ⅔ cup unsweetened applesauce**
- 2 large eggs
- ½ cup avocado oil
- 1 ½ tsp pure vanilla extract optional
- 1 large Granny Smith apple or honeycrisp apple chopped or grated, about 2 cups
Cinnamon Swirl:
- ½ cup coconut sugar or brown sugar or cane sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp pumpkin pie spice or more cinnamon
- Pinch sea salt
Instructions
- Preheat the oven to 350 and line a 9” x 5” loaf pan with parchment paper. If you don't have parchment paper on hand, you can liberally spray the loaf pan with cooking spray or grease it up with butter or coconut oil.
- Peel the apple and chop it into small pieces. As an alternative to chopping small apple pieces, you can use shredded apples by grating the apple with a box grater. I personally prefer nice chunks of apples.
- Transfer the oats to a high-powered blender and blend on low speed for 60 seconds, or until oat flour forms.
- Add in the remaining dry ingredients: sugar, baking powder, sea salt and cinnamon, and blend some more until the dry mixture is well combined.
- Mix the applesauce, eggs, avocado oil, and vanilla extract together in a large bowl until the wet ingredients are well-combined.
- Pour the oat flour mixture into the large mixing bowl with the wet ingredients and stir well.
- Add in the fresh apple chunks (or grated apple) and mix well until it is thoroughly distributed throughout the batter.
- Pour half of the apple bread batter into the prepared loaf pan and spread it into an even layer.
- In a small bowl, stir together the ground cinnamon, pumpkin spice, and coconut sugar (or granulated sweetener of choice) until well combined. Sprinkle all of the cinnamon sugar mixture over the bread batter. It will seem like a thick layer - this is normal.
- Spread the rest of the apple bread batter over the cinnamon sugar layer and use a rubber spatula to smooth it into an even layer.
- Draw a large “S” shape into the batter using a bread knife (be sure to press the knife all the way down to the bottom of the bread pan). This will create the swirl effect.
- Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake uncovered for another 20-30 minutes or until the top of the bread is slightly golden brown and the bread is baked through.
- To verify whether or not the bread is ready, insert a digital thermometer into the center of the bread. Quick bread is best once it has reached an internal temperature of 190 to 205 degrees Fahrenheit.
- Allow the apple cinnamon bread to cool completely before slicing and serving. I like transferring the pan to a wire rack to get airflow underneath it.
- I like heating a slice up in the microwave with some butter for the tastiest treat.
Notes
*You can also use 2 cups of almond flour or 1 ⅔ cup gluten-free all-purpose flour.
**You can replace the applesauce with 2 large ripe mashed bananas if you’d like for a sweeter bread
Nutrition
Serving: 1Slice (of 8), Calories: 343kcal, Carbohydrates: 45g, Protein: 6g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 51mg, Sodium: 171mg, Potassium: 335mg, Fiber: 5g, Sugar: 25g