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–+ servings
Gluten-Free Apple Bread 1

Gluten-Free Apple Bread

This moist and delicious Gluten-Free Apple Bread combines the sweetness of fresh apples with warm cinnamon to create a tender loaf that's perfect for fall gatherings or a cozy weekend breakfast. With a perfect crumb texture and rich apple flavor, this bread will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 235 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

For the Bread

  • 2 cups gluten-free flour blend with xanthan gum included
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil melted (or unsalted butter)
  • 3/4 cup granulated sugar or coconut sugar for less refined option
  • 1/4 cup brown sugar packed
  • 2 tsp vanilla extract
  • 2 cups Granny Smith apples peeled and diced (about 2 medium apples)

For the Optional Cinnamon Sugar Topping

  • 3 tbsp granulated sugar
  • 1 tsp cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, allowing overhang on the sides for easy removal. Alternatively, grease the pan thoroughly with cooking spray or coconut oil.
  • In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt for at least 30 seconds to ensure even distribution.
  • Peel and core the Granny Smith apples, then dice them into small, uniform ¼-inch cubes. For added brightness, toss the diced apples with 1 tablespoon of lemon juice if desired.
  • In a large bowl, whisk together the eggs, applesauce, melted coconut oil, granulated sugar, brown sugar, and vanilla extract until smooth and well incorporated.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  • Fold in the diced apples, reserving a handful for the top if desired. The batter should be thick but pourable.
  • Transfer the batter to your prepared loaf pan. If using the cinnamon sugar topping, combine the sugar and cinnamon in a small bowl, then sprinkle evenly over the top of the batter. Add any reserved apple pieces on top.
  • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with aluminum foil after about 35-40 minutes of baking.
  • Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This cooling period is crucial for gluten-free baked goods to properly set.

Notes

For an egg-free version, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
While Granny Smith provides the perfect balance of tartness and structure, Honeycrisp or Pink Lady apples work wonderfully too.
Store completely cooled bread in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze slices for up to 3 months.
If your gluten-free flour blend doesn't include xanthan gum, add 1 teaspoon to provide structure.
This recipe can also be made into muffins - bake at the same temperature for 20-25 minutes.

Nutrition

Calories: 235kcalCarbohydrates: 38gProtein: 3gFat: 9gSodium: 215mgFiber: 2gSugar: 21g
Keyword Gluten-Free, Apple Bread, Cinnamon, Fall Baking, Gluten-Free Baking
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