Gluten-free Apple Cinnamon Bread

5 from 4 votes

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!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 218kcal

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

US Customary - Metric

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