Gluten-Free Apple Cinnamon Bread
This easy gluten-free apple bread is soft, moist, and packed with fresh apple and cinnamon flavor. Made with simple ingredients, this homemade apple loaf has a tender crumb and just the right amount of sweetness, making it perfect for breakfast.
Ingredients
- 1 and ¾ cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup oil
- ¼ cup granulated sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup milk
- 1 and ¾ cups Granny Smith apples, peeled and cubed
- ¾ 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 cubed apples, and mix until well incorporated. Add the chopped, toasted walnuts and mix. Don't overmix the batter.
- Transfer the mixture into the prepared pan.
- Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Because every oven is different, begin checking the loaf toward the end of the baking time.
- Let the apple bread cool before removing it from the pan. Allowing the loaf to cool helps the crumb set and makes it easier to slice without crumbling.
Notes
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.
Optional add-ins: Add chocolate chips or raisins for a twist. Top the bread with cream cheese frosting, if desired.