Ingredients:
2 lbs apples such as Fuji, Pink Lady, Granny Smith or Ambrosia--peeled, cored and cut into thin slices
2 eggs
100g sugar
1/2 cup (120mL) milk
1 tbsp butter, melted
120g QUeen Milling Gluten Free All Purpose Flour Blend
1 tsp baking powder
Directions:
Preheat oven to 350℉.
Grease a 8 1/2" x 4 1/2" loaf pan and line with parchment paper so that the parchment hangs over the long sides of the pan.
In a medium bowl, whisk eggs and sugar until pale in colour. Add the milk and melted butter and mix well.
Sift in the flour and baking powder and combine. Add sliced apples and using a rubber spatula, coat the apples well with the batter.
Using clean hands, arrange apple slices in the prepared loaf pan in an overlapping pattern. You will need to keep roughly 40-50 slices for the top layer.
Continue arranging apples in even layers until you reach 1/2" from the top, then press apples down and arrange the final top layer of apples in a shingled pattern.
Scrape remaining batter into the pan making sure to leave 1/4" of space from the top. Tap the pan gently to evenly distribute batter.
Place pan on middle rack of oven and place a rimmed baking sheet on rack below to catch any drippings. Bake for 65-75 minutes, rotating pan halfway through. Bake until top is golden brown and domed. The center should meet little resistance and toothpick inserted in center comes out clean.
Remove pan to wire rack for cooling. Once cooled lift loaf from pan using the parchment and let cool 1hour longer before slicing.