This gluten-free apple cinnamon bread is bursting with cinnamon spice and fresh-cut apples. It’s perfect as a sweet dessert or as a satisfying breakfast. It’s gluten-free, dairy-free, and egg-free. Please see my disclosures.
Fall is almost here and it’s time to bake up those delicious fall treats starting with this gluten-free apple cinnamon bread recipe. This bread is gluten-free, egg-free, and dairy-free, making it allergy-friendly for all!
This sweet gluten-free apple cinnamon bread is moist and soft and has a wonderful texture I think you’ll love.
Making Apple Cinnamon Bread
You can make this wonderful fall recipe in just a few easy steps:
Step #1: Gather Your Ingredients
To get started with this recipe, you’ll first want to gather your ingredients. You’ll need:
Gluten-Free Flour Blend: No recipe would be complete without a gluten-free flour blend. I love that you can find so many gluten-free flour blend options on the market today that mimic the taste and texture of gluten. (This is the exact flour I use.)
Applesauce: The applesauce is one of the two key ingredients that add intense moisture to this delicious gluten-free apple cinnamon bread recipe. I use unsweetened applesauce so the bread isn’t overly sweet.
Almondmilk: To make this recipe dairy-free, I used Silk Almondmilk in lieu of cow’s milk.
Spices: No fall treat is complete without cinnamon, nutmeg, and ground ginger.
Apples: I peeled and diced an apple and added the chucks to the bread to give fun apple chunks in every bite. I used a granny smith apple for this recipe because it’s a bit tart, but you could use any apple you like including Honeycrisp or Pink Lady.
Pecans: The pecans add crunch and texture to the moist bread. If you don’t like pecans, swap for walnuts, cashews, or even pumpkin seeds (if you can’t eat tree nuts).
Step #2: Make the Batter
Whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
In a second bowl, combine applesauce, almondmilk, vanilla extract, vegetable oil, and apple cider vinegar, then add the dry ingredients to the wet ingredients and mix well.
Next, add the diced apple bits into the batter until they are evenly dispersed.
Now pour the batter into a greased bread pan and set it aside.
Next, combine the chopped pecan bits, brown sugar, and cinnamon in a small bowl to make your pecan streusel topping.
Then add the pecan streusel topping to the top of your batter, then place the bread into the preheated oven and allow the oven to do its magic.
Patience is key. This is a moist bread and needs time to rise and bake. Oven times will vary depending on your oven’s temperature and altitude, so keep an eye on things after about 50 minutes. My bread took about 70 minutes to bake.
You’ll know it’s done when a skewer (or toothpick) inserted into the center comes out clean.
If by chance the pecan streusel topping starts to brown (or burn) before the bread is cooked through, simply cover the top of the pan with a piece of foil. This will help the center of the bread cook without burning the pecan topping.
Allow the bread to cool completely before removing it from the pan and slicing.
Why We Love This Bread
It Tastes Amazing: This truly is a delicious and super-moist quick bread. The apple chunks add so much beauty and flavor, and the pecan streusel topping adds sweetness and crunch.
The Texture Is Spot On: The bread is soft and spongy thanks to the almondmilk and applesauce, two ingredients that add intense moisture.
It Works for Dessert and Breakfast: I love being able to get maximum use out of the recipes I make. This bread can be served for breakfast (toasted with a little butter – yum!) or as a dessert with a scoop of vanilla ice cream (warm the bread for even better results).
FAQs and Substitutions
Storing Leftovers: Store leftovers in an airtight container on your countertop for 3-4 days. If the bread hardens, just warm a slice in the toaster or microwave.
Freezing the Bread: The bread freezes well. You can freeze the entire loaf or slices wrapped in freezer-safe wrap.
Gluten-Free Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Flour, but you could use any flour blend you like. If your blend doesn’t include xanthan gum, add 1/2 tsp of xanthan gum to your dry ingredients. Always measure by weight (grams) vs. cup, for the best results.
Add-Ins: If you don’t want to add apple chucks, add walnuts or raisins instead. Soak your raisins in water for 10 minutes before adding to the recipe as dried raisins will pull moisture from the bread.
Try these wonderful recipes too!
- Gluten-Free Chocolate Chip Pumpkin Bread (Dairy Free)
- Gluten-Free Blueberry Banana Bread Breakfast Bowls (dairy-free + vegan)
- Ultra-Moist Gluten-Free Dairy-Free Banana Bread
- Easy Gluten-Free Oat Bread
Gluten-Free Apple Cinnamon Bread
For the Bread:
- 2 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour 370 grams – see notes
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup unsweetened applesauce
- 1 cup almondmilk
- 1 tsp vanilla extract
- 1/3 cup vegetable oil or other neutral tasting oil
- 1 Tbsp apple cider vinegar
- 1 cup apples peeled and chopped (1 apple)
- Preheat oven to 350º F and grease a 9×5-inch loaf pan with oil, set aside.
- In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk to combine. Set aside.
- In a medium bowl, combine applesauce, almondmilk, vanilla extract, vegetable oil, and apple cider vinegar. Mix until combined.
- Pour the dry ingredients into the wet ingredients and mix until the flour is well incorporated.
- Fold in the chopped apples, then pour the batter into the greased loaf pan.
- For the streusel topping, combine the chopped pecans, brown sugar, and ground cinnamon in a small bowl, and then sprinkle the mixture on top of the bread.
- Bake the bread for 60-75 minutes or until the bread is golden brown and a toothpick inserted into the center of the bread comes out clean. If the top starts to burn, cover the bread with foil. This will allow the middle of the bread to continue to bake without burning the pecan streusel topping.
- Allow the bread to cool completely in the loaf pan before slicing.