Moist Gluten Free Apple Bread
This gluten free apple bread is everything you want in a quick bread: soft, fragrant with cinnamon, and studded with fresh apple pieces.
It’s the loaf I turn to when I need a cozy snack or a simple dessert that’s naturally gluten free and comes together with pantry staples.
Why This Apple Bread Works
The combination of applesauce and a little oil keeps the crumb incredibly tender without making it greasy.
Using a reliable cup-for-cup gluten free flour means you don’t need any extra binders—the loaf holds together beautifully and slices clean.
Fresh apple chunks melt into soft, sweet pockets as it bakes, so every bite has a gentle apple flavor and a moist texture.
Ingredients
- 1 ¾ cups (245g) gluten-free all-purpose flour, spooned and leveled: use a 1-to-1 blend that contains xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- ⅔ cup (160g) unsweetened applesauce: adds moisture and a subtle apple flavor
- 1 teaspoon vanilla extract
- 1 ½ cups (about 180g) peeled and diced apple: use a firm sweet-tart variety like Honeycrisp or Granny Smith
- ½ cup (60g) chopped walnuts or pecans, optional
Variations / Substitutions
- Flour: Any 1-to-1 gluten free flour blend works. If yours doesn’t include xanthan gum, add ½ teaspoon per cup of flour to help the loaf hold together.
- Sugar: Coconut sugar can replace both sugars in equal amounts, though the crumb will be slightly darker and less sweet.
- Oil: Melted butter is fine if dairy isn’t a concern. For a neutral flavor, stick with vegetable or light olive oil.
- Nuts: Skip them for a nut-free loaf, or swap in chopped toasted almonds.
- Fruit: Pears work just as well as apples; use firm, slightly underripe ones.
For another gluten free baked good, try my almond flour blueberry muffins.
How to Make Moist Gluten Free Apple Bread
Step 1: Whisk the Dry Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper so the bread lifts out easily. In a large bowl, whisk together the 1 ¾ cups gluten-free flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, and ¼ teaspoon nutmeg.
Make sure no lumps of baking soda or flour hide in the bowl. A quick whisk for 30 seconds will distribute everything evenly.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk the 2 large eggs, then add the ½ cup granulated sugar, ¼ cup brown sugar, ⅓ cup vegetable oil, ⅔ cup applesauce, and 1 teaspoon vanilla.
Whisk for about 1 minute until the mixture is smooth and the sugars have mostly dissolved. It will look glossy and feel slightly thick.
Step 3: Fold the Batter Together
Pour the wet mixture into the dry ingredients. Stir with a flexible spatula just until the flour disappears—about 12 to 15 strokes. Overmixing will make the bread tough, so stop as soon as no dry streaks remain.
Gently fold in the 1 ½ cups diced apple and the chopped walnuts if you’re using them. The batter will be thick and dotted with apple pieces.
Step 4: Bake the Loaf
Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Ovens vary, so check at 50 minutes.
The top will be deeply golden and a crack will form down the middle, which is a sign of a well-risen quick bread. If the crust darkens too quickly, tent the pan with foil after 40 minutes.
Step 5: Cool and Slice the Bread
Let the loaf cool in the pan on a wire rack for 15 minutes, then use the parchment to lift it out. Transfer to the rack and cool completely before slicing. This gives the crumb time to set and helps you get clean slices.
Slice with a serrated bread knife for neat, even pieces. The bread will be soft and speckled with tender apple; serve it as is or with a light dusting of powdered sugar.
Tips for the Best Gluten Free Apple Bread
- Measure your flour by weight if you can. Gluten-free flours are sensitive to being packed, and too much will dry out the bread.
- Pat the diced apple dry with a paper towel if your apple is especially juicy. Excess liquid can make the loaf gummy.
- Let the bread sit overnight wrapped in plastic. The flavor deepens and the slices hold together even better the next day.
- Use a serrated knife to slice without compressing the delicate crumb.
Bake times can shift depending on your pan material and size.
| Pan | Bake Time |
|---|---|
| Metal 9×5-inch | 50–55 minutes |
| Glass 9×5-inch | 55–60 minutes |
| Metal 8.5×4.5-inch | 55–65 minutes |
Storing Leftover Apple Bread
- Refrigerate: Wrap the cooled loaf tightly or store in an airtight container. It keeps well at room temperature for up to 2 days, or in the fridge for 5 days.
- Reheating: Warm individual slices in a toaster oven or microwave for 10 to 15 seconds. There’s no need to reheat the whole loaf.
What to Serve with Gluten Free Apple Bread
A thick slice with a smear of salted butter and a cup of hot coffee makes a lovely afternoon pick-me-up. For dessert, warm a slice and top it with a scoop of vanilla ice cream and a drizzle of caramel. The cold cream against the warm spiced bread is a treat.
Frequently Asked Questions
Can I use a different gluten free flour blend?
Yes, any 1-to-1 gluten free flour that includes xanthan gum will work well. Avoid blends without a binder, or add ½ teaspoon xanthan gum per cup of flour.
Can I make this without eggs?
You can replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let gel). The bread will be a touch more crumbly but still tasty.
Why did my bread sink in the middle?
The most common reason is overmixing the batter, which deflates the air, or opening the oven door too early. Check the bread only after 45 minutes.
Can I reduce the sugar?
You can cut the granulated sugar by 2 tablespoons without a big difference, but the loaf may be less golden and a touch less moist. Don’t reduce the brown sugar if you can help it.
Moist Gluten Free Apple Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, applesauce, and vanilla until smooth.
- Pour the wet ingredients into the dry, stirring just until no flour streaks remain. Fold in the diced apple and nuts if using. Scrape the batter into the pan.
- Bake 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan on a wire rack for 15 minutes, then lift out and cool completely.
- Slice with a serrated knife and serve.
