Vegan Cinnamon Quick Bread

Ingredients

• 2 teaspoons coconut sugar
• ¼ teaspoon ground cinnamon
• 2 ¼ cups gluten free oat flour – if using homemade oat flour
• ½ cup finely ground blanched almond flour
• 2 ½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup water
• ½ cup non-dairy milk
• 3 tablespoons melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 1 teaspoon pure vanilla extract

Method

1. 1

   Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.

2. 2

   Add Cinnamon Topping ingredients into small bowl. Whisk together into well mixed. Set aside for later.

3. 3

   In a large bowl, sift together all the dry ingredients: oat flour, almond flour, cinnamon, baking soda, baking powder and salt.

4. 4

   Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

5. 5

   In a medium bowl, whisk together all wet ingredients: water, milk, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.

6. 6

   Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.

7. 7

   Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer. Sprinkle Cinnamon Topping in a mostly even layer over the bread—some clumping is good!

8. 8

   Bake for 45-55 minutes. Mine took 50 minutes. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.

9. 9

   Allow to cool on a cooling rack for 1 hour. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice loaf into 10-14 slices. Enjoy!