u003cstrongu003eHow long does this recipe last? u003c/strongu003e

You can store leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days.

Can I freeze gluten-free apple bread?

Yes! You can freeze this recipe for up to 3 months. To do so, allow it to cool completely. Then, warp it in plastic wrap, and transfer it to a sealable bag or airtight container before placing it in the freezer. If freezing slices, place a sheet of parchment paper between each piece to prevent them from clumping. Thaw in the fridge overnight to serve.

u003cstrongu003eCan I make muffins instead? u003c/strongu003e

We haven't tested it, but it should work! Or you can make our u003ca href=u0022https://www.cottercrunch.com/flourless-apple-oatmeal-muffins/u0022u003egluten-free apple oat muffins.u003c/au003eu003cbr/u003eu003cbr/u003eFollow the instructions to make the gluten-free apple cinnamon bread batter. Then, portion it into a muffin tin, filling each cavity 2/3 of the way full. Adjust the baking time as needed, removing the muffins from the oven as soon as they're puffy and golden brown, and a toothpick inserted into the center comes out clean.

Gluten-Free Apple Bread

Description

This gluten-free apple bread recipe is sweet, spiced, and studded with apples in every bite! Ready in just over an hour, it’s the perfect fall breakfast or snack!

Ingredients

Units Scale

Apples

1+ cup peeled and chopped apples (150 -160 grams or 1-2 small apples)
3 Tablespoons coconut sugar or raw sugar
1/2 teaspoon cinnamon
Optional splash of whiskey or amaretto

Bread

1/2 cup sugar
1/2 cup neutral oil (refined avocado or refined coconut oil, melted)
2 eggs, room temperature
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 3/4 cup Gluten-free 1:1 flour or 1 1/3 cups (165 to 170 grams ) gluten-free oat flour combined with 1/2 cup (55 grams) fine blanched almond flour *see notes
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1-2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
Optional - 1/4 cup chopped toasted nuts

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Instructions

Preheat the oven to 350 F and line a loaf pan with parchment paper. Set aside.
In a small bowl, stir together the diced apples, sugar, cinnamon, and optional whiskey until the apples are evenly coated.
In a large bowl, whisk together the oil and granulated sugar until smooth. Add the eggs and beat until combined. Mix in the applesauce and vanilla extract until combined.
In a large bowl, whisk the dry ingredients together; flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until well combined.
Gradually add the wet/sugar mixture into the dry ingredients and mix until just combined. Note: If using a gluten-free 1:1 flour instead of the oat/almond blend, the batter will be thicker—that’s normal.
Fold in in the cinnamon apples (reserving 2 Tablespoons) until evenly combined.
Spoon the batter into the prepared loaf pan. Add the reserved 2 Tablespoons cinnamon apples and optional toasted nuts on top of the batter.
Bake in the preheated oven for 35 minutes then cover the loaf pan with aluminum foil and continue baking for another 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool briefly in the pan before removing to cool completely on a wire rack.
Store bread wrapped in plastic wrap at room temp for up to 3 days.

Notes

Flour Tips – Finding the right gluten-free (GF) 1:1 flour for baking can be tricky, as results vary by brand. When it’s hard to find or doesn’t turn out as expected, I like to use a mix of oat flour and almond flour to achieve a similar texture. You can also try our homemade GF flour blend. For this bread recipe, we’ve had success with these GF 1:1 flours: Bob’s Red Mill 1:1, King Arthur 1:1, and Walmart’s GF 1:1 flour.

Storage Tips – Store bread wrapped in plastic wrap and stored in a ziploc bag in the freezer for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 258
Sugar: 15.4 g
Sodium: 267.1 mg
Fat: 14.1 g
Saturated Fat: 1.8 g
Carbohydrates: 26.2 g
Fiber: 1.6 g
Protein: 4 g
Cholesterol: 37.2 mg