Gluten Free Apple Bread
I knew exactly what I wanted from a Gluten Free Apple Bread recipe, and after testing to perfection, I’m sharing every detail so you get the best results without any fuss. This apple loaf is super buttery and soft, with a cake-like texture and tender bites of apple in every slice. And the streusel topping is the best part, adding the perfect balance of saltiness to the sweet, warm cinnamon flavor.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
While gluten free apple bread may seem pretty simple and straightforward, perfecting this recipe actually took a bit of trial and error. I tested it many, many times, adjusting when to put in the apples, how much sugar, how much cinnamon, etc. I tried macerating the apples in some brown sugar and cinnamon, but found the loaf results to be less favorable. It also added an extra step, so I opted for simply folding the apples into the batter, which works because this batter is thick enough to hold the apple chunks without letting them sink to the bottom.
I also changed the streusel topping recipe a few times, trying to find a streusel that wouldn’t break and crumble or damage the bread when trying to cut, but that would be hard enough to provide some crunch. The result was this streusel recipe in small pea-sized pieces.
The final product was worth every attempt! This gluten free apple bread is one of my all-time favorites, right there with my gluten free apple crisp. The crumbly streusel ties it all together, but apple and cinnamon definitely shine in this recipe. It reminds me a bit of Amish friendship bread with its cinnamon-y flavor!
Why You’ll Make This Gluten Free Apple Bread Every Year
- Cozy fall flavors. Apple and cinnamon are the primary flavors in this bread, with some added warmth from the molasses in the dark brown sugar. It’s just the thing to enjoy with a cup of coffee on a cool fall morning or as dessert after dinner.
- Real apples in every bite. Two cups of diced apples are folded into the batter before baking. That means not only does this apple cinnamon bread have apple flavor, but there are tender chunks of apple in every slice.
- Soft, cake-like texture. This apple bread isn’t as dense as many other sweet breads. It’s still moist and tender, but it’s more cake-like than chewy. I think the soft texture is the perfect contrast to the crumbly streusel and tender bites of apple throughout.
Ingredient Notes
Below is a list of the ingredients you’ll need to gather to make this bread, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Diced apples – Any firm baking apple, like Granny Smith or Pink Lady, will work.
- Butter – I use melted unsalted butter in both the streusel and the bread, so I can fully control the flavor. Feel free to use a good quality vegan butter for a dairy free loaf.
- Dark brown sugar – I like dark brown sugar here because it has a sweeter molasses flavor than light brown sugar and more moisture.
- Eggs – Add structure to the bread.
- Applesauce – Adds moisture plus more apple flavor.
- Vanilla extract – Adds another layer of flavor to the bread.
- Gluten free flour – King Arthur Measure for Measure is always my go-to.
- Cinnamon – Adds warm flavor throughout the bread and streusel.
- Baking powder & baking soda – Both leavening agents work to help the bread rise with a soft, moist crumb.
- Salt – Ensures the bread doesn’t end up overly sweet.
What Are The Best Apples To Use For Bread?
A good baking apple has lots of flavor and doesn’t turn to mush when cooked. I love using Pink Lady apples because they’re a good balance of sweet and tart (and my husband’s favorite). Granny Smith apples are also a common and popular choice for their tart flavor. Other varieties like Honeycrisp and Braeburn also work well. Choosing the right apple really just comes down to preference.
In some recipes, like my gluten-free Dutch apple pie, I recommend using multiple varieties of apples for added flavor, but it doesn’t make a huge difference in this apple bread recipe.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Peeler – I like the handle on this OXO peeler to make it easier and more comfortable when I have a lot of peeling to do.
- Loaf pan – you’ll need an 8-inch loaf pan to perfectly fit the batter for this apple bread.
- Parchment liners – if you don’t want to fuss with cutting sheets to fit, these perfectly-sized liners make it easy.
How To Make Apple Bread
The most time-consuming part of this recipe is simply dicing the apples. Once that’s done, everything comes together pretty quickly. Be sure to check out the full printable instructions in the recipe card below.
- Prep. Preheat the oven to 350°F. Grease the loaf pan or line it with parchment paper.
- Make the streusel. Stir the melted butter and brown sugar together. Add the gluten free flour, cinnamon, and salt. Stir until all ingredients are wet and clumpy with a sand-like texture.
- Cut the apples. Peel and core the apples, then dice them into small cubes. You’re aiming for 2 cups, which is about 2-3 medium apples.
- Mix the wet ingredients. In a separate bowl, combine the melted butter and brown sugar. Add the eggs, applesauce, and vanilla extract. Mix until combined.
- Mix the dry ingredients. In another bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, and salt.
- Combine. Add the dry ingredients to the wet mixture. Stir until the flour is almost mixed in. Add the apples. Fold until just combined with no more pockets of flour.
- Assemble. Transfer the batter to the loaf pan. Evenly sprinkle pea-sized clumps of the streusel topping over the loaf.
- Bake. Bake at 350°F for 58-62 minutes. A toothpick inserted in the middle should come out clean.
- Cool & enjoy. Let cool in the loaf pan for 10 minutes, then transfer to a wire rack. Once cool, slice and enjoy!
Tips & Tricks
Now that we’ve talked about how to make this gluten free apple bread recipe, I want to share some specific tips I learned during the trial-and-error process of making this recipe.
- Use a food scale. I recommend using a food scale to measure the flour by weight, as it’s very easy to over-measure by volume. Too much flour = dry, dense bread.
- Do not overmix. It’s okay to add the apples when there are still a few pockets of flour. Once you add the apples, mix just until they’re evenly distributed and all the flour pockets are gone.
- Pea-sized streusel crumbles. The easiest way to distribute the streusel on top of the bread is to use your fingers to drop pea-sized crumbles. There will be some space between crumbles; we’re not going for a solid layer of streusel here.
- Avoid overbaking. Every oven is slightly different, so be sure to check your bread at 58 minutes or slightly before, if you know your oven runs hot. It’s ready as soon as a toothpick comes out with no crumbs or the internal temperature reaches 200-210°F.
- Cool in the pan. Letting the apple bread cool in the pan for 10 minutes helps lock in moisture and allows a few final minutes of cooking.
Can I bake this as muffins?
Yes, preheat the oven to 425°F and divide the batter between a 12-cup muffin pan lined with cupcake liners. Bake at 425°F for 8 minutes, then reduce the temperature to 350°F for 9-10 more minutes.
Proper Storage
- Storage: Store gluten free apple bread wrapped or in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. The streusel will likely soften some in the fridge.
- Warm it up: If you refrigerate it, you may want to microwave a slice for about 10-15 seconds to revive the fluffy texture.
More Gluten Free Apple Recipes
Gluten Free Apple Bread with Streusel
Ingredients
For the streusel:
- 4 Tablespoons unsalted butter (2 oz., 56 grams, half a stick, melted)
- ¼ cup dark brown sugar (55 grams)
- ½ cup gluten free 1:1 flour (60 grams, recommended: King Arthur Flour Measure for Measure)
- 1 teaspoon cinnamon (2 grams)
- ½ teaspoon salt (3 grams)
For the bread:
- 2 cups diced apples (260 grams, Granny Smith, Pink Lady, or any other good baking apple)
- ½ cup unsalted butter (4oz., 113 grams, one stick, melted)
- ¾ cup brown sugar (light or dark, 170 grams)
- 2 large eggs
- ¼ cup applesauce (67 grams)
- 1 teaspoon vanilla extract (5 mL)
- 1 ½ cups gluten free 1:1 flour (180 grams, recommended: King Arthur Flour Measure for Measure)
- 2 teaspoons cinnamon (4 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon salt (3 grams)
Instructions
- Preheat the oven to 350°F, then grease an 8-inch loaf pan (dimensions 8.5 x 4.5 inches) or line it with parchment paper and set aside.
- Make the streusel by stirring the melted 4 Tablespoons unsalted butter and ¼ cup dark brown sugar together in a small bowl until combined.
- Add the ½ cup gluten free 1:1 flour, 1 teaspoon cinnamon, and ½ teaspoon saltto the mixture and stir until a kind of wet, clumpy, sand texture is achieved. Set aside while you prepare the apple bread.
- Peel and core the apples, then dice into small cubes. It takes about 2-3 medium apples to fill 2 cups. Set the apple aside while you make the bread.
- In a medium mixing bowl, mix together the melted ½ cup unsalted butter and ¾ cup brown sugar. Once incorporated, add the 2 large eggs, ¼ cup applesauce, and 1 teaspoon vanilla extract and mix again.
- In a separate bowl, whisk the 1 ½ cups gluten free 1:1 flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon, and ½ teaspoon saltuntil just combined.
- Add the dry mixture to the mixture and stir until almost all the flour has been stirred in, except for a few remaining pockets.
- Add the 2 cups diced apples, then fold into the batter just until combined and no more flour pockets remain.
- Pour the batter into prepared loaf pan. Use your fingers to evenly sprinkle your streusel topping over the loaf in small pea-sized clumps.
- Bake at 350°F for 58-62 minutes, or until a toothpick inserted in the middle comes out clean or the internal temperature is 200-210°F on an instant read thermometer.
- Remove from the oven and let cool in the pan for 10 minutes before transferring the loaf from the pan to a wire rack to cool completely before slicing and enjoying.
Notes
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