Gluten Free Apple Bread

The layers of brown sugar and cinnamon apples in this gluten free apple bread nestle nicely into the buttery tenderness of the crumb, making it a perfect bridge bake between late summer and early fall. This is a one-bowl recipe that may appear simple, but its taste is anything but.

The bread itself is soft and plush, thanks to a good amount of butter and two eggs. I layered half the batter with chopped fresh apples and cinnamon-brown sugar, topped it with the remaining batter, then sprinkled apples and cinnamon-brown sugar over the top.

The result is a fragrant bread that doesn't skimp on fruit or cozy flavors. You could easily swap in another spice - ginger or cardamom would be nice, or use a blend like apple pie or pumpkin pie spice - for the cinnamon for a different twist. Any type of apple works here, so use what you have.

I find that this bread tastes even better on the second day, but yes, it's hard to wait that long to dig in! Try to let the loaf cool for at least an hour, though, after it comes out of the oven so the crumb fully sets. It will be a bit delicate when warm thanks to all of the apples, but it will firm up as it cools.

For substitutions, use a whole grain gluten-free flour of your choice, or a gluten-free flour blend if you wish. If you can't eat almonds, substitute an equal amount of flour. To make dairy-free, use non-dairy butter or a neutral oil of your choice (coconut oil also works well). I haven't tried this with flax eggs, but you could try 2 flax eggs for the eggs to make it egg-free.

Check out my gluten free applesauce bread, gluten free banana apple bread, or gluten free applesauce cake for similar flavor vibes.

Ingredients needed

Here's a look at what goes into this gluten free apple bread recipe. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Brown sugar - You can use light or dark brown sugar, or try coconut sugar for a naturally sweetened option.
• Ground cinnamon
• Apples - See my note below on what apples to use.
• Granulated sugar
• Butter - I prefer unsalted butter. You could swap softened coconut oil, or try a neutral oil of choice to keep it dairy-free.
• Eggs - Use large or medium eggs.
• Oat flour - Certified gluten-free oat flour is my choice here to add whole grains and structure. Learn how to make oat flour or pick up a package at the store. If you don't eat oats, try sorghum or brown rice flour.
• Almond flour - I like to add a little almond flour for extra protein and moisture. Feel free to swap oat flour if you prefer.
• Baking powder
• Salt - Use fine sea salt or table salt.
• Milk - I tend to use whole milk in this recipe, but 2% is fine, too. Substitute your favorite non-dairy milk for a dairy-free option.

Tips & Recipe Notes

• Cool the bread thoroughly. It's a bit delicate when warm, so my advice is to let the bread completely cool to room temperature before slicing.
• Use all-purpose gluten-free flour. If you prefer, swap the total amount of flour (use 1 ¾ cup/210 grams) for a gluten-free flour blend.
• Add walnuts. When I'm in the mood for a bit of crunch, I add ½ cup of chopped walnuts to the batter!
• Make it dairy-free. Substitute softened coconut oil for the butter and a non-dairy milk you like for the milk.
• Another spice. Cinnamon is a classic, but ground ginger or cardamom (or a combination) is lovely!

Proper Storage

• Counter - Covered or in an airtight container on the counter for up to 2 days.
• Fridge - I actually love this bread cold from the fridge! Keep it wrapped in foil or in an airtight container or bag in the fridge for up to 5 days.
• Freezer - Wrap the bread in plastic and place it in a freezer-safe bag, or place slices in a freezer-safe bag with a piece of parchment in between each one to prevent sticking, and freeze for up to 2 months. Thaw in the fridge before serving. Note that the texture may change a bit because of the defrosted apples, but it will still taste delicious.