A true crowd pleaser, this Gluten Free Baked Apple Cinnamon Bread will be the first goody to go! Warm spices baked with sweet apples give this quick bread wonderful flavor and texture.
I bought a can of pumpkin! It’s only a week into November and I am finally catching up with the rest of the world…what, like a few months late??? I believe I started seeing pumpkin recipes floating around Pinterest in early August.
That’s almost as absurd as pulling into the Ross parking lot last week only to see a giant Christmas tree in the middle of the shopping square. It wasn’t even Halloween yet?! What is our country coming to???
A bunch of a) holiday obsessed people that are in cahoots to get everyone to celebrate holidays year round or b) a bunch of people that are so reliant on technology telling us what day/time it is that we aren’t ever really quite sure for ourselves what the actual date/time is and we just think, “Hmmmm, today it must be close to Christmas…”
Or maybe it’s a mixture of both.
In any regards, I hadn’t bought pumpkin yet because I LOVE pumpkin desserts so much that I didn’t want to be all pumpkined out by the time Christmas comes. My family is visiting for Christmas and my mom makes the BEST pumpkin pies. I have to save up all my pumpkin craving taste buds for that.
So instead of pumpkin blasting all the things in my house, I’ve gone the cinnamon apple route for the last couple of weeks. One of the best things I made was this Gluten Free Baked Apple Cinnamon Bread. It’s so beyond delicious that I made it 3 times in less than a week.
The first go around, I just made up the recipe on a whim to get rid of some Costco apples that weren’t disappearing quite fast enough. BOOM! The bread was gone in a matter of days.
So, when we had a church potluck that following weekend, and knowing that Braelyn would surely not be able to eat any of the desserts that other families would bring, I whipped up another batch and brought it to the party. BOOM! The plate was cleared save one or two butt end pieces. I even had two ladies come up and ask for the recipe, which I then had to tell them that it was gluten free and they may not have the ingredients at home.
I tell you, there is nothing like seeing the utter disappointment on someone’s face when they learn they just ate something gluten free and they won’t be able to make it for themselves. Haha! Usually you encounter the opposite; that disappointed expression when people learn they HAVE to eat gluten free. Well not around here!
Anyway, here’s a side note: most of my recipes can be converted to baking with regular flour. You just omit the xanthan gum and use all-purpose flour in exchange for all the gluten free flour measurements.
This bread reminds me of that friendship bread that neighbors pass around. You know the bread I’m talking about? The one where you create a starter and then pass it around. You make your bread, and leave some of the batter out to give to someone else. Anyway, that bread is so soft and moist and has this lovely cinnamon brown sugar undertone to it. Basically it’s delicious.
And basically this Baked Apple Cinnamon Bread is right up that alley. It is so soft, super moist, has all the flavor of apples and cinnamon, and even has this lovely crisp dark brown sugar crust on top. Yeah, it’s delicious all right.
I used Gala apples and they yielded a very nice sweet and subtle apple flavor, but you could use whatever apples you have on hand, or even a mixture of apple types. Your call. I would love to try this recipe with either Granny Smith or Honey Crisp.
Speaking of Honey Crisp, I have never seen regular sized Honey Crisp apples until this year. Every year I want to buy them but those apples are like the size of a baby’s head, and I just don’t like to imagine myself chomping down on a baby’s head. Okay, really I just like buying smaller apples because I can eat the fruit whole without having to make a mess cutting it up, and who doesn’t like mini sized anything?
So this year when I saw a bag of normal people sized Honey Crisp apples, I coudn’t resist buying a bag. And let me tell you, they were the most yummy apples I have ever tasted in my whole entire life. I’ve bought two bags since. YUM! And yay for apples!
So yeah, maybe next time I will make this bread with a handful of Honey Crisp.
Oh, and can I just talk about the coconut oil and coconut flour in this recipe??? It just makes this bread soooooo tender. Just adding the 1/2 cup of coconut flour gives such a pleasing flavor and texture to this bread. You won’t be able to resist eating only a slice, especially since the slices are from mini loaves. You may just need to pretend like one whole mini loaf is a slice in itself because that is probably how much you will end up eating. Truth.
Make sure to let this bread cool in the pan before removing. Because it is so tender, removing it from the pan before it is cooled will cause it to break. After about 15-20 minutes you can gently tip it out of the pan and the bread should come out just fine. I promise. Wink, wink.
Oh, and cut the slices a little thicker for the same reason. Because there are pieces of apple in it, if you try to cut the slices too thin, the bread will break at the parts where the knife pulls at the apple pieces. As long as your slices are at least 1/2″ thick, your slices will come out just fine because there is enough bread around the apple to hold it in place.
I feel like I am getting real technical over here explaining how to cut bread. Really, just bake the bread, cool it, cut it, and eat it. It’s no rocket science. I just want to make sure you love this bread as much as I do.
And so now I leave you to get baking and see for yourself. Hold off on the pumpkin for a recipe or two and have a momentary affair with apples. They’re good.
Are you a pumpkin or an apple fan?
- For bread:
- 1 cup melted coconut oil, cooled to touch
- 2 eggs
- ½ cup pure maple syrup
- ½ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¾ teaspoon salt
- ¾ cup gluten free oat flour
- ½ cup potato starch
- ¼ cup sweet sorghum flour
- ½ cup coconut flour
- 2 tablespoons tapioca starch
- ½ teaspoon xanthan gum
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups finely chopped apples (I used Gala)
- For struesel topping:
- 2 tablespoons melted coconut oil, cooled to touch
- 2 tablespoons gluten free oat flour
- 2 tablespoons sweet sorghum flour
- ½ teaspoon xanthan gum
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup dark brown sugar
- Preheat oven to 350 degrees. Lightly grease 4 mini loaf pans with cooking spray and dust with sorghum or oat flour. Set aside.
- Finely chop apples and set aside.
- In a large mixing bowl or stand mixer, whisk together coconut oil, eggs, maple syrup, brown sugar, vanilla, and vinegar until smooth. Add cinnamon, allspice, nutmeg, salt, oat flour, potato starch, sorghum flour, coconut flour, tapioca starch, xanthan gum, baking powder, and baking soda and whisk or mix on low until well incorporated.
- Fold in chopped apples to mixture. Allow to sit for 5 minutes so coconut flour can absorb moisture.
- Pour equally into loaf pans, filling ⅔ way full.
- To make topping, mix together with a fork all ingredients until crumbly. Sprinkle evenly on top of batter in loaf pans, Press down gently with fingers to make sure topping sticks as it bakes.
- Bake in middle rack at 350 for 30-35 minutes or until toothpick inserted into center of loaves comes out clean.
- Allow pans to cool on cooling rack for 15 minutes before removing. Gently turn loaves out and continue cooling on racks. Serve warm or at room temperature.
- Bread freezes well for up to 3 months.