The Minnesota trip included this amazing breakfast bread.
Which I promptly tweaked upon arriving home.
My version of the Cinnamon Swirl Bread morphed into Cinnamon Apple Swirl Bread and Cake.
2 cups vanilla almond milk (or non-dairy milk of choice).
1 TBSP and 1 teaspoon apple cider vinegar
1 1/3 cups sugar
1/4 cup Earth Balance (next time I will try coconut oil)
1/4 cup applesauce
2 TBSP ground flax
6 TBSP water
2 teaspoons vanilla
4 cups of or a blend of whole wheat pastry flour, unbleached all purpose and/or unbleached white whole wheat flour.
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Filling: (I'm increasing/changing this up this next time so am giving you the changes I will make.)
1/2 cup sugar or maple syrup
4 TBSP ground cinnamon
1 teaspoon ginger
2-3 finely diced apples or 1/2 cup apple sauce or maple syrup
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F. Grease a 9x5" loaf pan and an 8 x 8" cake pan. Combine the milk and vinegar and set aside to curdle. Mix the flax and water together and allow to gel. In meantime mix flour, salt, soda, baking powder together. In a separate bowl cream sugar with the Earth Balance or coconut oil, add applesauce, vanilla, flax eggs and milk. Mix well. Stir in the flour mixture and stir until incorporated.
Mix the filling ingredients together in a separate bowl.
Distribute 1/3 the batter into prepared pans. (2/3 of that in cake pan, 1/3 in loaf pan). Spoon 1/3 of the filling over the batter. Repeat this step twice. Bake 40-50 minutes, until a toothpick inserted near the center comes out clean. You can remove the loaf from the loaf pan to a wire rack after cooling for 15 minutes or so in pan.