Preheat oven to 350º F. Grease a 9x5-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.