I’m really trying here, folks. You know, to come to terms with the end of summer. It ain’t so easy.
As a warm-weather enthusiast, I greet cooler temperatures with about as much joy as a toddler greets a shot-wielding nurse. Over the past two weeks, my fellow awesome food bloggers have pulled out the pumpkin, heralding an early start to autumn. It’s still August, people! Rage against the dying of the light!
I’m going to hold out against pumpkin for a bit longer. I mean, I love pumpkin. But I want to use it when I really need it, i.e., when the long sleeves start coming out of my closet.
This applesauce bread is a nice compromise. It has hints of autumn in it, but it can be made all year round. And the maple glaze on top is the best! Thick and totally dangerous. It’s one of those situations where I have to wash the bowl right away or whatever’s left will be scraped out with a spoon. And then I’ll get that sugar crash going.
This bread can be made with flour, but I chose to use gluten-free oat flour. That way, my husband can enjoy it. Also, the oat flavor pairs perfectly with the applesauce, and it lends the bread more moisture. That’s a winning situation in my book!
To make life even better, there’s no mixer involved here. You literally dump in all the ingredients, mix and bake. Just as easy as a mix, but from scratch.
This bread is so moist and dense, and the glaze is just pure amazingness. It’s thick and with the pure maple syrup base, you’ll be ready to snuggle up to a fireside even when it’s still 90 degrees out.
A quick bread in every sense of the word, this gluten-free version is the answer to your worries. Bake one up and breakfast is taken care of!
- 1 cup sugar
- 1 tablespoon canola oil (any vegetable oil is fine)
- 1 cup unsweetened applesauce
- 1 egg
- 1 teaspoon real vanilla extract
- 1 cup oat flour (labeled gluten-free)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 4-6 tablespoons real maple syrup
Preheat the oven to 350. Line the bottom of a loaf pan with parchment paper cut to fit and spray the sides with pan-release spray (Pam will work).
In a bowl, combine all of the ingredients for the bread and stir until smooth. Pour into the loaf pan and bake for 45-50 minutes. Test the bread’s doneness by inserting a toothpick into the center.
Cool the bread completely. Once the bread is cool, make the maple glaze. Combine the powdered sugar and vanilla. Gradually stir in the maple syrup until the glaze is thick but spreadable.
Using a knife or offset spatula, smooth the glaze over the bread and let it set.
Cut into slices and serve.