Apple Cinnamon Breakfast Bread

Chunks of apple and a cinnamon ripple through a tender loaf. Smells like autumn and tastes like a hug.

Why you'll love this recipe

• Not one spoon of refined sugar
• Sweetened with real honey
• Makes enough for 10
• Easy, with clear steps and nothing fussy

What you'll need

Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.

• 2 apples, peeled and diced
• 1/3 cup (110 g) raw honey
• 2 large eggs
• 1/3 cup (80 ml) melted coconut oil
• 1/2 cup (120 g) applesauce
• 1 tsp vanilla
• 2 cups (240 g) whole-wheat pastry flour
• 1 1/2 tsp baking powder, 1/2 tsp baking soda, pinch salt
• Cinnamon swirl:** 2 tsp cinnamon + 1 tbsp honey

How to make it

Preheat oven to 350°F (175°C). Line a loaf pan.

Whisk honey, eggs, coconut oil, applesauce and vanilla; stir in diced apple.

Combine flour, leaveners and salt; fold into wet.

Pour half the batter in the pan, drizzle the cinnamon-honey swirl, add remaining batter and swirl with a knife.

Bake 48–55 minutes until a skewer comes out clean. Cool before slicing.

Storage

Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.

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Lemon Poppy Seed Muffins

Banana Oat Blender Muffins (Flourless)

Cranberry Orange Loaf