Apple season is in full swing, now that fall is on the way – why not celebrate with this delicious apple loaf. The replacement of apple cider for the normal water adds depth to the recipe, and the chopped apple creates a very moist loaf that is bursting with flavor and texture. Be sure to use tart, firm apples for best results

6 Tbsp apple cider (freshly pressed is best!)
1 1/2 c (6 ounces or 170g) Better Batter Gluten Free Flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs OR 1/2 cup flax or chia gel
1/2 cup raw sugar (you may use regular in a pinch)
1/2 cup honey
1/3 cup shortening (Crisco or palm shortening are both fine), melted and cooled
1 cup finely chopped apple (tart, firm apples such as Pink lady are best for this)

Preheat your oven to 325 degrees. Grease and flour an 8×4 inch loaf pan.

Sift together the flour, baking powder, baking soda, cinnamon, and nutmeg.

In another bowl, beat together eggs or egg replacement gel (made of flax or chia), sugars, and honey. Beat until very very smooth and color lightens. Very slowly, with the mixer running, pour in the melted, cooled shortening and beat until completely incorporated.

Alternately in two batches each, add the flour mixture and the cider. Stir until mixture becomes smooth. Quickly fold in the chopped apple and pour the batter into prepared pan.

Cook for 50 to 55 minutes. A perfect oven will cook this at 55 minutes exactly. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Wrap tightly.

Wrapped, this cake will keep for up to one week, if it lasts that long!