Gluten-free Apple Cinnamon Bread
Gluten-free Apple Cinnamon Bread- made with a combo of oat and almond flour, this apple cinnamon bread is perfectly moist and slightly sweet with a hint of fall spice. Dairy-free and refined sugar-free!
I have a ton of quick breads on my site but for some reason I don’t have an apple version yet. Well it’s obviously time to change that!
I titled the recipe Gluten-free Apple Cinnamon Bread so that it would be easy for those that avoid gluten to find but honestly, even if you’re not gluten-free, I guarantee you will love this bread!
It’s perfectly moist, not too sweet and packed full of autumn spice. I especially love the small chunks of apple in each slice. Paired with warm apple cider or a latte, a cozy blanket and a book, it’s sure to make all of your fall dreams come true.
Gluten-free Apple Cinnamon Bread Ingredients
- Oat Flour and Almond Flour- Unless you’re new to my blog, you know this is my go-to combination for gluten-free baking. Oat and almond flour are both packed with nutrition and they balance each other perfectly to provide the best texture. Technically you can make your oat flour using a blender but I prefer to buy mine professionally milled for the best texture. I also recommend using almond flour and not almond meal (which still contains the skin of the almond).
- Baking Soda, Baking Powder and Salt- It might seem redundant to use both baking soda and powder but I do this to help achieve maximum rise. Trust me, you want as much air incorporated as possible when it comes to gluten-free baking! Also, the salt helps balance out the sweetness so I don’t recommend skipping it.
- Ground Cinnamon, Ginger and Allspice- Even though I’m calling it apple cinnamon bread I chose to add ground ginger and allspice for maximum flavor. That said, you can always increase the cinnamon to 2 teaspoons and leave out the ginger and allspice if you prefer.
- Pasture-raised Eggs- It doesn’t matter if your eggs are pasture-raised or not…I just like to write that in my recipes because that’s what I choose to buy for ethical reasons. I haven’t tested it with flax eggs and I think it would need some tweaking for that to work but please let us know if you give it a try.
- Pure Maple Syrup- Always make sure you’re working with pure maple syrup to avoid additives like corn syrup. I haven’t tested it with honey or agave but either of those should work the same.
- Non-Dairy Yogurt- I’ve had reviewers make similar versions of this bread with dairy yogurt and sometimes it works beautifully while other times it doesn’t. I only test my recipes with non-dairy yogurt (specifically Kite Hill plain unsweetened almond yogurt) because we don’t eat or buy dairy so I can’t say with certainty if dairy yogurt will work.
- Apple Cider Vinegar- Again, to help incorporate maximum rise, I like to add a little vinegar to react with the leavening agents (baking soda and powder).
- Vanilla Extract- What is baking without vanilla extract?
- Apples- I’ve made this with both honey crisp and granny smith apples and I personally prefer the latter. There’s no need to peel them unless the skin bothers you. Also, chopping them into 1/2-inch cubes or smaller will help them incorporate into the bread more evenly.
How to Make Gluten-free Apple Cinnamon Bread
This apple bread could not be easier to make!
- Whisk together dry ingredients in a bowl. Try to break up any large lumps.
- Whisk together the wet ingredients in a bowl until smooth. Add the dry to the wet and stir to combine.
- Fold in the diced apple.
- Transfer to a loaf pan and bake.
- BOOM.
What did you top it with?
Some of you might be wondering about that drizzle on top of the loaf…it’s just a simple dairy-free cream cheese icing that I stirred together in a bowl and piped on top (see icing recipe in the notes). If you’re not into that, you can also top it with a little bit of cinnamon and sugar, powdered sugar, or even an almond butter drizzle. Or you can just eat it on it’s own! :)
Looking for more apple recipes?
- Roasted Acorn Squash and Apple Soup
- Baked Apple Cinnamon Oatmeal
- Fluffy Apple Cinnamon Pancakes
- Apple Cinnamon Oatmeal Waffles
- Almond Butter Baked Apples
- Detoxifying Green Apple Smoothie
- Healthy Apple Almond Butter Muffins
- Easy Stovetop Cinnamon Apples
Gluten-free Apple Cinnamon Bread
Made with a combo of oat and almond flour, this apple cinnamon bread is perfectly moist and slightly sweet with a hint of fall spice. Dairy-free and refined sugar-free!
Servings: 8 slices
Ingredients
- 1 cup almond flour
- 1 cup oat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice, or more cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 pasture-raised eggs
- ⅓ cup pure maple syrup
- ⅓ cup non-dairy yogurt
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups diced apple (½-inch size cubes), such as Granny Smith or Honeycrisp; peeling is optional
Instructions
- Preheat the oven to 350°F. Lightly grease a standard size loaf pan (8½x4½-inches).
- In a large bowl, combine oat flour, almond flour, cinnamon, ginger, allspice, baking soda, baking powder, and salt. Whisk together and set aside.
- In a separate large bowl, whisk together the eggs, maple syrup, yogurt, vinegar and vanilla. Whisk until smooth.
- Add the dry ingredients to the bowl with the wet, stirring as you add it in increments. Lastly, fold in the diced apple until evenly distributed. Pour batter into the loaf pan and bake for 35 minutes or until golden brown and set in the center. Allow to cool before serving. See notes if you'd like to make the optional icing.
Notes
To prepare the cream cheese icing: combine 2 ounces dairy-free cream cheese with 1/2 cup powdered sugar and 1 tablespoon plant milk in a bowl. Whisk until smooth. If icing is too thin, add more sugar a few tablespoons at a time. You want it to be pourable but somewhat thick. From here you can either use a spoon to drizzle it on the bread or transfer to a bag/bottle for piping.
Nutrition
Calories: 218kcal, Carbohydrates: 28g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 236mg, Potassium: 192mg, Fiber: 3g, Sugar: 13g, Vitamin A: 77IU, Vitamin C: 3mg, Calcium: 98mg, Iron: 1mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This bread looks so good, Sarah! I could totally go for a slice right now. Camryn has been loving apples lately, so I’ll have to make this recipe with her soon.
Thanks girly! I’m sure Cam will love it. G is obsessed! I don’t feel so bad letting him have the sugar though because it still packs some nutrition. ;)
This was so delicious! I made this last night and my family loved it.
Have you tried making this vegan/will this recipe work with a flax egg?
Thank you for sharing!
I’m so glad you liked it! I haven’t tested it vegan. I don’t usually have good luck with flax eggs in my gluten-free baking recipes. It often requires more tweaking than that which ends up being a completely different recipe.
Hi Sarah,
I made this bread over the weekend and it was easy and very flavorful.
I made it in standard muffin cups instead of a loaf pan. I also used 1/2 cup rolled oats and 1/2 cup oat flour.
I noticed the recipe did not have any oil in it…is that correct? I think mine may have need some.
It is one of the few recipes I have made using both almond flour and oat flour that did not come out “doughy”.
Thank you!
Hi Robin! That is correct that it does not need oil. Yours may have seemed dry because you used rolled oats instead of all oat flour. Either that or if you used a low fat yogurt, maybe. That’s the only thing that I can think of would have affected it. Either way, glad you liked it!
This is so yummy! Can this be made with almond and brown rice flour like some of your other recipes? I want to make it for a friend but she can’t have oats.
Yes! You can use brown rice flour in place of the oat flour. Brown rice flour tends to be more absorbent though so the liquids will need to be increased. I would recommend using 1/2 cup yogurt and adding 1/4 cup non-dairy milk. That should work! :)
Thank you! :) I made it for the first time this week (with the oat flour) and although it was SUPER delicious, I did find it was very moist and was crumbling when I took it out of the pan and cut it (didn’t stay together well despite leaving it to cool for a while) So I thought maybe the brown rice flour would help make it more sturdy. Would you still recommend increasing the liquid? I absolutely LOVE all your baked goods with the almond/brown rice blend!! :)
Oh wow, I’m sorry to hear it didn’t stay together! I tend to refrigerate mine when it’s leftover and I think that helps it bind better. You could certainly try it as is but if it were me I would go with adding a little more moisture. :)
Hi, I would like to make this recipe for the holiday, but I would like to make it into muffins. I thought I should bake them at the same temperature, but how long do you think I should bake them. Is 20 minutes workable? I really enjoy your site. Thank you.
Jennifer
Hi Jennifer! I think closer to 25 minutes would be good. You can usually smell when they are done. I would just keep an eye through the oven door as 20 minutes nears to see when they are golden on the edges. Please let us know how they turn out for you!