Breakfast/ Dessert/ Snacks

Apple Cinnamon Chia Loaf Bread

A tender loaf, perfectly sliceable, with a delicious crumb. It’s a great alternative to a banana bread to switch things up a bit. I love having a hunky slice as part of breakfast, usually lather with peanut butter or almond butter. A generous touch of maple syrup and pinch of salt and you’re on the same realm as a salted caramel spread. Divine!

This loaf is vegan and easily made gluten free just by opting for your favourite gluten free flour blend.

It bakes up beautifully and can be frozen in slices for a grab and go snack or meal component in a hurry. It’s actually super good toasted as well; in fact I prefer most breads even of the sweetened cake kind toasted. I just a little crunch around the edges!

Recipe created for Chia Bia using their Apple and Cinnamon Chia blend! This is not a sponsored post.

Apple Cinnamon Chia Loaf

Print Recipe
By Serves: 10 -12 Prep Time: 10 minutes Cooking Time: 45 - 50 minutes


  • 60g smooth almond or peanut butter
  • 60ml light tasting olive oil
  • 125ml oat milk
  • 250g apple puree
  • 60ml maple syrup
  • 60g soft brown sugar or coconut sugar
  • 300g plain flour or gluten free alternative
  • 2 tbsp Chia Bia Apple and Cinnamon Milled Chia
  • 1 - 2 tsp cinnamon
  • 2 tsp baking powder
  • ½ tsp baking soda



Preheat your oven to 180C (350F).


Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil.


Whisk together the almond or peanut butter, olive oil, oat milk, apple puree, maple syrup and sugar in a large bowl until well combined.


Sieve in the flour, cinnamon, baking powder and soda. Add in the milled chia and then fold everything together just until you see no lumps of flour. Don’t over mix or you will end up with a gummy texture!


Place into your prepared tin, run a knife down the centre and then bake for 45 - 50 minutes. Cover with foil after 30 - 35 minutes if it’s getting too brown. Allow to cool fully before slicing.


Store in a sealed container for up to three days or freeze slices for up to one month.


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