Apple and cinnamon almond-oat loaf topped with flaked almonds, in its paper liner on a wooden board

This is a rework of a loaf I baked last week when I’d collected some windfall apples. A few months ago I bought a couple of 1lb loaf tins to give an alternative to always baking a large loaf, my theory being I could either bake half a recipe, or bake two loaves: one for now, one for the freezer. Last week I tried to make a single apple loaf sized to fit the newish tin but it came out flat and a bit lost in there, so this week I’ve scaled it up to fill the tin properly. That’s why the quantities look a little odd. It’s worked, so I’m writing it down before I forget how I got here.

Ingredients

• 100g almond flour
• 33g oat flour (plus 1 tsp reserved for coating the apple)
• ⅔ tsp baking powder
• ⅛ tsp bicarbonate of soda
• ⅛ tsp salt
• 1 tsp ground cinnamon
• ⅛ tsp nutmeg
• 2 eggs, beaten
• 53g full-fat Greek yogurt
• 40ml extra virgin olive oil
• 53ml maple syrup or honey
• 1⅓ tsp vanilla extract
• 110g apple, peeled, cored and diced into 5mm cubes
• 1⅓ tbsp flaked almonds, for the top

Method

  1. Preheat fan oven to 160°C. Line a 1lb loaf tin with parchment.
  2. Toss the diced apple in the reserved tsp of oat flour so the pieces don’t sink to the bottom.
  3. Whisk the almond flour, remaining oat flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together.
  4. In a separate bowl, beat the eggs, then whisk in the yogurt, oil, maple syrup and vanilla.
  5. Fold the wet mixture into the dry, mixing just until combined.
  6. Fold in the apple.
  7. Pour into the tin, scatter with flaked almonds, and bake for 35-40 minutes until golden and a skewer comes out clean.
  8. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely.