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Home » Dessert » Gluten-Free Apple Cinnamon Bread (Dairy-Free and Egg-Free)

Gluten-Free Apple Cinnamon Bread (Dairy-Free and Egg-Free)

Last Updated March 20, 2023. Published September 13, 2019 Good For You Gluten Free

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Gluten-Free Apple Cinnamon Bread (Dairy-Free and Egg-Free)
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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.

gluten-free apple cinnamon bread in a bread pan

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.

Ingredients for the apple cinnamon bread on a table

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.

dry ingredients in a 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.

apple chucks added to the batter

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.

pecan streusel in a bowl

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.

pecan streusel added to the top of the bread inside a bread tin

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.

slices of apple cinnamon bread

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.

More Recipes

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 header

Gluten-Free Apple Cinnamon Bread

Enjoy this aromatic gluten-free apple cinnamon bread for breakfast or dessert. It's wonderfully moist and soft, and it offers hints of cinnamon spice and everything nice.
4.25 from 4 votes
Print Pin Rate
Course: Breads, Breakfast
Cuisine: American
Keyword: gluten-free apple bread, gluten-free apple cinnamon bread, gluten-free apple recipes
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories: 243kcal
Author: Jenny Levine Finke

Ingredients

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)

For the Pecan Streusel Topping:

  • ¼ cup pecans chopped
  • 2 Tbsp brown sugar
  • 1/2 tsp ground cinnamon

Instructions

  • 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.

Notes

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. As a general rule of thumb, for every cup of flour, add 1/4 tsp of xanthan gum. This recipe requires 1/2 tsp of xanthan gum.
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.
The baking time is a bit loose as it depends on how hot your oven is. It will likely take about 70-75 minutes, however, start checking it at the 50-minute mark to make sure the top doesn’t burn. If the top is too dark but the bread is still wet in the middle, cover the bread with aluminum foil and continue baking until the center is cooked through.
The apple cider vinegar is used to help leaven the bread (since this recipe contains no eggs) so do not skip it. 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.

Nutrition

Calories: 243kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 217mg | Potassium: 110mg | Fiber: 4g | Sugar: 23g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Bread, Breakfast, Dessert 3 Comments

Reader Interactions

Comments

  1. ipasquale says

    October 13, 2019 at 8:03 pm

    I made this, and then immediately made it again. It was so good it was gone in a day. I also turned it into muffins, same recipe, bake in oven at same temp for 20 mins or so. SO GOOD

  2. Jenny Finke, Certified Integrative Nutrition Health Coach says

    September 14, 2019 at 1:28 pm

    I haven’t tried it but I think it could work. Adjust baking times.

  3. Charlotte Gareau says

    September 14, 2019 at 1:08 pm

    Can the recipe be used for cupcakes?

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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