This gluten-free apple bread with plenty of cinnamon is perfect for dessert or toasted for breakfast. The flavors are incredible! This recipe is sponsored by Silk®. Please see my disclosures for details on how I work with brands.
I’m so ready for fall. While we had a slow start to the summer in Denver, the heat is on and temperatures are soaring.
To help me get in the mood for fall, I baked up something with autumn flavors in mind. That’s right, I baked an egg-free, dairy-free and gluten-free apple bread to help usher in the fall in style.
I’m not the best gluten-free bread baker, but I do have to say, this bread is moist, soft and slightly sweet. I think you’ll be impressed after tasting it!
Let’s discuss the important ingredients that go into making this scrumptious fall bread.
This recipe includes a few key ingredients to make it taste and look its best, including:
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. Gluten-free baking has never been so easy. (This is the exact flour I use.)
Applesauce: The applesauce is one of the two ingredients that adds moisture to this delicious gluten-free apple bread recipe. I use unsweetened applesauce so the bread isn’t overly sweet. If you want to crank up the sweetness, use sweetened applesauce instead.
Silk® Almondmilk: I like to keep my recipes plant-based these days, and thanks to Silk Almondmilk, it’s easy to do. Silk Almondmilk is not only free from dairy, but it’s also free from gluten, lactose, casein, carrageenan, egg, peanut and MSG, and contains no artificial colors or flavors.
Spices: Cinnamon, nutmeg and ground ginger just scream fall. They’re going in this bread recipe for sure!
Apples: A small-medium peeled and diced apple will add that extra fall flair you’re craving. I used a granny smith apple because it’s a crisp, tart apple, but you could use any apple you like. I recommend Honeycrisp or Pink Lady apples because they hold up well in baking.
Pecans: The pecans add a little 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). The crunchy, sweet topping puts this bread over the top!
How to Make Gluten-Free Apple Bread
With a little effort, you can channel this fall classic recipe at home. Here’s how.
Start by combining the gluten-free flour blend (with xanthan gum), granulated sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl using a whisk until combined.
In a second bowl, combine applesauce, almondmilk, vanilla extract, vegetable oil, and apple cider vinegar.
Before you combine all the wet and dry ingredients, get ready to move quickly. The apple cider vinegar will start to react with the baking soda the minute they touch, and you want that reaction to take place in the oven to help the bread rise. No dilly dallying.
Once you combine the wet and dry ingredients, mix the batter well, then add the diced apple bits until they are evenly dispersed throughout the batter.
Pour the batter into your greased bread pan.
Next, combine the chopped pecan bits, brown sugar and cinnamon to make your pecan streusel topping.
Then add the pecan streusel topping to the top of your batter.
Place bread into the oven and allow the heat 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 with a piece of foil. It will help the center of the bread to cook without burning the top.
Allow the bread to cool completely before removing from the pan and serving.
How Does it Taste?
Ladies and gents, if you’re ready for a delicious, moist and fall classic creation, add this gluten-free apple cinnamon bread to your to-bake list.
The texture is moist, soft and spongy thanks to the almondmilk and applesauce, two hidden ingredients that truly bring out the best this bread has to offer!
It’s only slightly sweet, however, the crunchy pecan streusel topping adds that extra sweetness you crave. If you like your bread sweeter, feel free to use sweetened applesauce.
Warm the bread and add a pat of butter before serving for optimal results. The bread will keep for about 3-4 days in an airtight container. It also freezes well. (Tip: Slice the bread before you freeze it so you can enjoy a slice at a time.)
Gluten-Free Apple Bread with Cinnamon
For the Bread:
- 2 1/2 cups gluten-free flour blend
- 1/2 tsp xanthan gum omit if your flour blend contains it
- 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 Silk Unsweetened Vanilla 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 (from 1 small granny smith apple)
- Preheat oven to 350º F. Grease a 9×5-inch loaf pan with oil, set aside.
- In a large bowl, combine gluten-free flour blend, xanthan gum (if using), granulated sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Whisk to combine. Set aside.
- In a medium bowl, combine applesauce, Silk Unsweetened Almond Milk, vanilla extract, vegetable oil and apple cider vinegar. Mix until combined.
- Pour the wet ingredients into the dry ingredients. Stir until the dry mixture is thoroughly mixed into the wet batter.
- Stir in the chopped apple until they are evenly dispersed throughout the batter.
- Pour batter into the greased loaf pan.
- In a small bowl, mix together the chopped pecans, brown sugar and ground cinnamon. Sprinkle over the top of the bread.
- Bake for 60-75 minutes or until bread is golden brown and when a toothpick or skewer inserted into the center comes out clean. Cool completely before serving.