Gluten Free Apple Cinnamon Bread

During apple season, there is nothing better than this gluten free, lightly spiced apple cinnamon bread. It's tender, gorgeously fragranced with cinnamon, needs just one gluten free flour, AND comes together in one bowl! This classic quick bread lasts for days and also freezes well, making it a lovely choice for edible gifts. Make the most of fresh apples and get to it!

I love a one-bowl recipe, and if you do too, definitely try my gluten free pumpkin banana bread or oat flour chocolate banana bread recipes.

Why You'll Love It

• Easily gluten free - Superstar oat flour is the only gluten free flour you need to make this bread (see more about baking with oat flour). And, if you don't eat oats, I've included simple substitutions lower down.
• Tastes like fall - Apples are the fruit that gently eases us from summer into fall, and in parts of the country (like where we live in California), we'll have apples ripe for picking on our tree well into October. Add warm cinnamon spice and you'll have the best cozy fall bake.
• So simple - Don't you love a recipe that comes together without any fuss? Quick breads are some of my favorites to make because you don't need to use a mixer or dirty a bunch of dishes. This apple cinnamon bread could not be easier to make and all you need is one bowl!

Ingredient Notes

• Apples - You can use whatever apples you like. See my notes lower down for tips.
• Granulated sugar - For a richer note, you can try light brown sugar.
• Oat flour - Easily learn how to make oat flour or pick up a bag at the store. Substitute brown rice flour or sorghum flour if you can't eat oats.
• Leavening - A combination of baking powder and baking soda creates lift. Make sure they're fresh!
• Salt - I always use fine sea salt. Table salt works fine, too.
• Cinnamon - Feel free to use more cinnamon to bump up the flavor if you wish.
• Milk - Whole or 2% milk works
• Butter - Always use unsalted butter unless otherwise specified so that your bakes don't turn out too salty.
• Eggs - I tested this recipe using large eggs, so I recommend using large eggs when you make it in your kitchen.

See the recipe card at the end of this post for the full ingredient amounts.

Variations

• Nuts - Make this into a walnut apple cinnamon bread by stirring in 1 cup of chopped toasted or untoasted walnuts.
• More spices - Add more cinnamon or add ½ teaspoon each of ground ginger and nutmeg.
• Make lemon apple bread - Rub the zest of 1 lemon into ¾ cup sugar to release the citrus oils, then add the rest of the ingredients (so, start with the sugar then whisk in the rest of the dry ingredients).

For a blueberry version of apple cinnamon bread, you could try my gluten free blueberry bread recipe!

What Kind of Apples are Best for Baking?

You have a variety of apples to choose from when it comes to baking. We have a Golden Delicious apple tree in our backyard, so I rely on them for sweet bakes during late summer and fall. In general, you want a firm apple such as Granny Smith (tart), Gala, Pink Lady, Jonathan, and Fuji because they will hold their shape better during baking. But this is a very rustic, forgiving apple loaf, and you can make it with any apples you like.

Serving Suggestions

Apple bread is lovely with

• Salted or unsalted butter
• Nut butter, such as peanut butter
• A little cream cheese

Storage

• Counter – Keep the apple bread on the counter wrapped in plastic or in a plastic bag for up to 3 days.
• Fridge – Place the bread in a plastic bag or an airtight container and store it in the fridge for up to 5 days. I like to bring slices of apple cinnamon bread to room temperature for the best flavor and texture.
• Freezer – Wrap the bread in plastic and a layer of foil and store it in the freezer for up to 3 months. You can also cut it into slices, wrap each slice in plastic, and place them in a freezer-safe bag for easy portioning. Defrost in the fridge before serving.