We frequently bake various breads to have for breakfasts. Chocolate chip banana bread is popular, as is the gluten-free version of cranberry cheese bread, which Mike grew up with. About a month or so ago I thought it would be fun to try and make an apple cinnamon bread. This is the result.
- 2/3 cup buckwheat flour
- 1/3 cup sorghum flour
- 1/3 cup brown rice flour
- 2/3 cup potato starch
- 2/3 cup gluten-free oats
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup brown sugar
- 1/3 cup dry milk
- 1 tablespoon ground cinnamon
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup natural apple sauce
- 1 large apple, chopped (this was ~1 1/3 cups)
- 2 eggs, beaten
- Preheat oven to 350 degrees.
- Combine all the dry ingredients (that’s everything from the cinnamon up) in a large bowl and mix thoroughly.
- Cut the butter into small cubes, and cut into the flour mixture.
- Mix in the applesauce, apples, and eggs.
- Pour into a greased loaf pan, and bake for 60-70 minutes. Bread is done when a knife inserted comes out clean. Allow to cool for 5-10 minutes then remove from loaf pan to finish cooling.
I think we got pretty lucky on our first try with this one. The inside was nice and moist, and the sweetness was about right for our tastes in breakfast breads (i.e., not too sweet). If you like things sweeter, you can cut the dry milk and replace it with sugar.
