Whisk together and let sit for 10- 15 minutes or until it thickens. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. We can eat eggs, so I still bake with them every once in a while. The only reason I added egg is because I wanted extra protein in the cake. You can use a flax egg in this Gluten-Free Cinnamon Roll Cake - it comes out just as good. I love making this sweet cinnamon apple bread for my friends and family.Although the ice cream cake is vegan, I use an egg in this recipe. You can even freeze apple bread for up to 1 month! When you’d like to unfreeze it, placing a slice in the microwave for 20 or 30 seconds will do just the trick. Or, it can be kept in the refrigerator for up to 5 days. To prevent your apple bread from becoming dry, I recommend that you keep it well-covered while on the countertop at room temperature. This is a healthier sugar substitute which preserves the taste of granulated sugar! Monk fruit sweetener is great for those who are on keto or low-carb diets, or diabetics. White sugar – White sugar may also be swapped out for monk fruit sweetener.All purpose flour – You can use other types of flour such as whole-wheat flour or gluten free flour while still making this yummy apple bread recipe.But don’t worry! By swapping out a few ingredients, your sweet cinnamon apple bread will still be an unforgettable sweet treat. If you’re looking to make this delicious recipe on the lighter side, we have some additional options for you. Your ideal apple should be firm with no bug holes or bruises, and ripe with a strong apple scent. ![]() The best choices include Honeycrisp, Granny Smith, Golden Delicious, Pink Lady, and Gala. To be sure that the loaf is done baking, insert a toothpick and if the toothpick comes out clean, it’s ready to enjoy! Let the cinnamon apple bread cool completely before serving.įor the best pies, crisps, and other baked goods, apples should be firm enough so that they retain their texture while cooking or baking. ![]() Pour the remaining batter over the loaf, and top it with the rest of the swirled batter over the apple mixture.įinally, bake for about 35-40 minutes or until the bread is slightly golden on top. Then, sprinkle 3/4 of the cinnamon and brown sugar swirl mixture over the apple layer. Now, you will add 1/2 of the apple bread batter to the prepared loaf pan. Add in vanilla extract, baking powder, and baking soda until evenly mixed. After doing so, add melted butter and combine. Use a large bowl to mix the eggs with white sugar. You will need two mixing bowls to stir the apple bread and swirl the ingredients separately.įirst, mix brown sugar and cinnamon in a medium bowl. Then, grease an 8” loaf mold with butter and set aside. How to Make Your Cinnamon Swirl and Apple Cake Loaf They are also however great for baking as the retain their shape when cooked. Fuji – Fuji are among the sweetest apples available and are one of the best choices for eating fresh.They have an amazing balance of sour and sweet undertones which will surely complement your apple cake loaf! Pink Lady – Pink Lady apples are easy to find since they’re available in supermarkets during almost any time of the year.Also, they tend not to brown too quickly after slicing! Honeycrisp – Like the name implies, Honeycrisp apples are crisp with a honey-like sweetness which holds up well after baking.If you enjoy a dash of sweetness, I recommend pairing Granny Smiths with Honeycrisp apples. Granny Smith – This tart fruit adds a strong apple flavor to your end product, and it perfectly retains its shape while baking.Honeycrisp and Pink Lady are also great choices for baking because these tend to retain their crisp texture and sweet flavor. However, there are many options to choose from when it comes to baking with apples. I enjoy the tartness of Granny Smith apples mixed with the sweetness of Fuji apples. There are plenty of apples which you can use to make this apple cake loaf. Check out our other amazing baked good recipes.How to Make Your Cinnamon Swirl and Apple Cake Loaf.
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