This recipe is super forgiving. We usually have our toddler help make it, which results in measurements being off quite a lot, but the batter holds itself really well. The recipe is nice and sweet from the apple and cinnamon and even when served to adults doesn’t feel like it needs any extra sweetness. This can also be made as muffins, just reduce the cooking time to 25 minutes.
Apple & Cinnamon Bread
Ingredients
Dry Ingredients
- 1 cup wholemeal flour
- 1/2 cup rolled oats
- 1 tsp bicarb soda
- 1/2 tsp baking powder
Wet Ingredients
- 2 large ripe bananas (mashed)
- 1/2 cup soy milk (or other)
- 1/3 cup coconut oil (melted)
- 1 tsp apple cider vinegar
Apple Mix
- 2 apples (peeled and diced)
- 1 tsp cinnamon
Instructions
- First make the Apple mix by cooking the apple and cinnamon in a pot, covered with a lid over medium heat for 10minutes till soft (we usually do this the day ahead)
- Preheat oven to 180c
- Add the dry mix ingredients to a bowl and mix to combine
- Add the wet mix ingredients to another bowl and mix together.
- Mix wet & dry together
- Add 1 cup of the apple & cinnamon mix & stir all together making sure not to overmix.
- Pour into an oiled loaf tin (we use coconut oil) and top with remaining apples
- Cook 45-50mins till golden
- Let the bread/cake cool in the tin for a few mins before removing and allow to cool slightly before serving.
Notes
Store on the bench for 2 days, fridge for 4, or sliced and in the freezer for 2 months.
To make this gluten free substitute the oats with gluten free oats and the flour with a gluten free flour alternative in a 1:1 ratio.
Did you make this recipe?
Leave a comment below to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.