Apple Bread (Gluten-Free)
Cozy and super moist GF Apple Loaf Recipe. It’s made with fresh apples and is soft, tender, and delicious. It’s very easy to make and the perfect fall treat! It pairs very well with many toppings and can be customized. Ideal apple breakfast bread.
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About this fall treat
Gluten-free Apple Spiced Bread is super moist, soft, tender, and fully packed with apples. It’s the perfect fall treat, like this easy apple cinnamon cake. The cake is perfectly sweet and spiced.
Bursting with tender chunks of fresh apples and warm spices, this loaf is perfect as a snack, breakfast, or tea time. It’s also freezer-friendly. This quick bread is super easy to make, and you can customize it with different add-ins like chocolate chips, almonds, raisins, and so on. You can serve it as it is or top it with a cream cheese frosting.
Ingredients
The main ingredients of this recipe are:
- Apples: Granny Smith apples, but you can use another variety like Pink Lady.
- Flour: gluten-free all-purpose flour.
- Oil: sunflower oil.
- Spices: ground cinnamon and nutmeg.
- Optional: chopped toasted walnuts.
How to make GF Apple Spiced Loaf
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
Whisk together gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl. Set aside.
Beat oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract in a large bowl.
Add the mixture to the dry ingredients and the apples and mix until well incorporated. Add the chopped, toasted walnuts and mix.
Pour the mixture into the prepared pan.
Bake for 40 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the bread; it should come out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the cake covered at room temperature for 3 days or in the refrigerator for up to a week.
Freeze the bread in an air-tight container or freezer bag; it’s best to slice it before freezing. Reheat the cake in a medium oven for 10/15 minutes.
Tips for a perfect loaf
- For a perfect balance of sweet and tangy is best to use apples like Granny Smith.
- Toast the walnuts before adding them to the batter for the best flavor.
- Don’t overmix the batter to keep the bread tender and avoid over-baking.
- Let the bread cool before slicing.
Variations and serving options
- Apples: You can use Pink Lady instead of Granny Smith.
- Spices: Feel free to play with the spice; swap cinnamon and nutmeg for pumpkin pie spice, or you can add cloves or ginger to complement the apple bread flavor.
- Add-ins: Mix in raisins or chocolate chips for extra flavor.
- Toppings: top the cake with a perfect cream cheese frosting to add richness. You can also add raisins or replace walnuts with chopped almonds. Chocolate chips are another option.
For more apple dessert ideas
Gluten-Free Apple Walnut Bread
Ingredients
- 1 and 3/4 cup gluten-free all-purpose flour
- 2 teaspoon baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup oil
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- 1 and 3/4 cup Granny Smith apples peeled and cubed
- 3/4 cup walnuts chopped and toasted
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar.
- Whisk together gluten-free all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg in a medium bowl. Set aside
- Beat oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract in a large bowl.
- Add the mixture to the dry ingredients and the cubed apples and mix until well incorporated. Add the chopped, toasted walnuts and mix.
- Pour the mixture into the prepared pan.
- Bake for 40 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the bread; it should come out clean, with no streaks of batter.
- Let cool before removing.