Gluten Free Applesauce Bread
This Gluten Free Applesauce Bread is a perfect fall recipe! It’s a lightly sweet, cake-y bread that’s perfect for breakfast (with or without a swipe of cream cheese) or afternoon tea.
Gluten-Free Applesauce Bread Recipe
I’m getting excited for fall baking. I have a list of recipes I’m working on and look forward to publishing in the weeks and months ahead. Lots of cozy spices, pumpkin, fall fruit, festive cakes and cookies … I will miss summer’s warmth but I do love this season.
You know how sometimes you do an experiment and it turns out better than you could have imagined? That’s how I feel about this applesauce bread. I made it on a bit of a whim after opening a jar of homemade applesauce for my girls and realizing I had enough leftover to do something with. The first round was very good, but the second, with a few small changes, was utterly perfect. I just finished up a slice with my lunch and am thinking about sneaking another.
Three gluten-free flours make up the base of this bread. Oat, almond, and sorghum flours work together to create a soft and tender crumb perfect to slice thickly. But the real star here is the applesauce, which, in addition to bringing loads of flavor, allows us to keep the added sweetener low as well as the oil. Just 1/2 cup of coconut sugar sweetens the whole loaf and just 1/3 cup of coconut oil is needed for added moisture. It’s a lovely cinnamon and nutmeg-spiced bread that bakes up well in small loaf pans (I got three loaves out of one batch) or a standard loaf pan. See the recipe head notes for how to make this recipe easily dairy-free.
Need Substitutions?
- Try sorghum flour for the oat flour.
- Teff flour for the sorghum flour.
- Tiger nut flour or another nut flour for the almond flour.
- Swap brown sugar for the coconut sugar.
Gluten-Free Applesauce Bread
Ingredients
- 1 cup unsweetened applesauce
- ⅓ cup coconut oil melted and slightly cooled
- ¼ cup Greek yogurt
- 3 eggs large, at room temperature
- ½ cup coconut sugar or brown sugar
- 1 ¾ cups/140 g gluten-free oat flour
- ½ cup/70 g almond flour
- ⅓ cup/50 g sorghum flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
Instructions
- Grease a loaf pan with coconut oil and set aside.
- In a large bowl, whisk together the applesauce, coconut oil, eggs, Greek yogurt, and coconut sugar. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the applesauce mixture and stir well to combine.
- Pour the batter in the prepared pan. Preheat oven to 350° F. Let batter rest while oven heat, about 10 minutes.
- Place in oven and bake for 55-60 minutes, checking after 55 minutes, until a tester comes out clean, the top is slightly firm to the touch, and edges are starting to pull away from the pan. Remove from oven and place on a wire rack to cool in pan 15 minutes, then turn out on the rack to cool completely.
- Bread will keep, well wrapped in the fridge, for up to five days.