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Fall Cider Loaf with Pomegranate Glaze

Moist and dense fall cider loaf made with delicious autumn ingredients.
Servings: 1 loaf


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


  • 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.