If you’re love fall cider you need to try this Fall Cider Loaf served with a delicious pomegranate glaze. This loaf can be a sweet dessert or even as a breakfast with a dollop of coconut yogurt. If you’re in the mood for cozy fall recipes, this fruity fall cider loaf is a must!
Fall Cider Loaf Ingredients
I love cozy recipes during the fall, and this loaf has to be the most comforting. Plus it will make your entire house smell divine! Here are the main ingredients:
- Apple (Honeycrisp and Red or Green)
- Orange
- Pomegranates
- Gluten-Free Flour (all-purpose gluten free blend, oat or almond flour, and tapioca flour)
- Cinnamon & Cardamom
In terms of kitchen equipment, here’s everything I used in this particular recipe:
Moist & Dense Texture
This recipe used fruit juices, so the end result is a decadent moist and dense texture. If you prefer airy and light, this is not the recipe for you! It’s perfect for autumn and winter because it’s so warming, but it really can be enjoyed all year round.
Pomegranate Glaze
This fruity glaze isn’t necessary, but it is so delicious. I recommend storing it on the size and adding it individually as needed. I used a mortar and pestle to smash the pomegranates, and left the seeds in for extra nutrients.
{If you like this recipe, you’ll love my PUMPKIN BREAD and my PUMPKIN CHURRO SCONES.}
Fall Cider Loaf with Pomegranate Glaze
Ingredients
Fall Cider Loaf
- 1 honeycrisp apple
- 1 navel orange remove the peel
- 1/2 pomegranate, seeds from
- 3/4 cup coconut sugar
- 1/4 cup coconut oil
- 3 flax eggs 1/2 cup + 1 tbsp ground flax or flax meal combined with 3 tbsp water
- 1 tsp vanilla extract
- 2 cups all purpose gluten free flour can sub for oat or almond flour
- 1 cup oat flour can sub for almond flour
- 1 tbsp baking powder
- 2 tbsp tapioca flour can sub for arrowroot flour
- 1 tsp sea salt
- 2 tsp cinnamon
- 1 tsp cardomom
- 2 apples green or red
Pomegranate Glaze
- 1/4 cup pomegranate seeds
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees and add your flax egg ingredients to a dish.
- To a food processor or blender add the peeled orange, the chopped honey crisp apple, and the pomegranate seeds.
- Sift the dry ingredients (flours, baking powder, baking soda, sea salt, and spices) into one bowl and the remaining wet ingredients (blended fruit mix, coconut sugar, coconut oil, flax eggs, and vanilla) in another bowl. Make sure each mixture is fully combined before slowly mixing the dry ingredients into the wet. Chop the 2 red or green apples into cubes and mix into the batter. See photos for reference regarding the size of the cubes.
- Add parchment paper to your pan and pour the mixture inside. Bake for about 90 minutes then let cool for at LEAST 25 minutes before pouring the glaze and cutting in.
- To make the glaze, mash pomegranate seeds until they form a juice. You can leave the seeds in. Add 1/2 cup of powdered sugar and mix until a glaze forms. If the mixture is too liquidy, add more powdered sugar until desired consistency is reached.
