¼ cup packed brown sugar, or coconut sugar (I used light brown sugar)
⅓ cup granulated sugar
½ cup almond milk
1-2 tbsp lemon juice
¼ canola olive oil blend (or just canola oil)
2 tbsp pumpkin puree or unsweetened applesauce
1 tbsp cinnamon
a dash of nutmeg
2½ tsp baking powder
salt
2 tsp vanilla extract
Optional
¾ cup walnuts
⅓ cup gluten free certified oats
flaxseed meal
chocolate chips
additional spices
Instructions
Preheat oven to 350 degrees. Lightly grease a 4 by 8 inch loaf pan. (I like to grease it with coconut oil)
In a large bowl, beat the milk and lemon juice until bubbles appear. Then add the oil, applesauce or pumpkin puree, and sugars and mix well. Stir in vanilla.
Sift the flour, baking powder, cinnamon, nutmeg, and salt in the mixture. Stir until smooth.
Gently fold in add ins.
Bake for 50-55 minutes. It should be slightly browned.
Let cool for 15 mins in pan, and then transfer it to a cooling rack.
Once it cools, it's ready to eat!
Notes
*Can be replaced with all purpose flour
Recipe by To:You From:Scratch at https://toyou-fromscratch.com/gluten-free-vegan-cinnamon-loaf/