This recipe is sponsored by Silk® and Danone North America, a Certified B Corporation®. Please see my disclosures for details on how I work with brands. Shop the Sprouts Farmers Market mobile app during the month of September (2019) and find a BOGO mobile coupon good for any Silk® half gallon product.
I admit, I am 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 cinnamon 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. You can find all these ingredients at Sprouts Farmers Market or your local grocery store.
Gluten-Free Flour Blend: Of course 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.
Applesauce: The applesauce is one of the two ingredients that adds moisture to this delicious gluten-free apple cinnamon 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 Cinnamon 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, xanthan gum (if needed), 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, Silk Unsweetened 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 Silk 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.)
PS: Don’t forget to download the Sprouts mobile app to find amazing mobile coupons. I can attest that the Sprouts mobile app saves you at least several bucks on every trip, and it includes plenty of plant-based, dairy-free and gluten-free offers.
Gluten-Free Apple Cinnamon Bread
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 Almond Milk
- 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.
- I used Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend for this recipe. It already contains xanthan gum so I omitted it from my recipe. If your gluten-free flour blend does not already contain xanthan gum, you will need to add it to the recipe as indicated.
- I used granny smith apples for this recipe since they are crisp and tart. You want to make sure whatever apple you use will hold up to baking and not soften too much. Honeycrisp and pink lady are also great options.
- I like to use unsweetened applesauce but if you would like you can also use sweetened applesauce. It will make the bread a little sweeter.
- The baking time is a bit loose as it depends on how hot your oven is. I normally bake mine about 70-75 minutes, but I would start checking at the 50 minute mark to make sure you don’t burn the top. If the top is looking dark but the bread is not done baking, you can cover the bread with aluminum foil and continue baking.
If the bread is still not done at the 75 minute mark, continue baking. This is a very moist bread and it is hard to dry out so you can bake it a little longer if need be.
- Use a long skewer to check if the bread is done. If the skewer comes out clean, it’s done. If the skewer has wet dough, keep baking.
- If you’re allergic to nuts, omit the pecans from the topping and just use brown sugar and cinnamon for a crisp sugar topping.
- The apple cider vinegar is used to help leaven the bread (since this recipe contains no eggs). You can also use white vinegar instead.
- You’ll want to make sure you place the bread in the oven pretty quickly after mixing together all of the ingredients. The apple cider vinegar will start to react with the baking soda and you want that reaction to take place in the oven to help the bread rise.