This cinnamon apple bread is going to bring you great joy and comfort with every delicious bite! Super easy to make, loaded with chunks of tender apples, and mildly sweet, enjoy this with your favorite hot beverage as the weather cools down. It's so good that you won't know it's gluten-free and dairy-free!
What You Will Need
You will obviously need apples, and for this bread, two is all it takes. I use the tried-and-true go-to baking apple, the Granny Smith because of flavor and it holds its shape well.
You will also need a loaf pan and parchment paper for lining the pan. The parchment paper isn't necessary, however, it will help to lift the bread out of the pan after it is baked.
For the the dry ingredients for the batter, you will need:
- Brown rice flour
- Tapioca starch
- Ginger powder
White rice flour is okay to substitute for the brown rice flour.
- Maple syrup
- Vanilla extract
The topping is optional, but if you do add it, it makes a nice crust on top after the bread is baked and adds just a bit more sweetness to the bread.
- Brown sugar
How To Make the Apple Bread
Peel the apples, cut them into quarters and remove the cores. Take one of the apple quarters and thinly slice.
Chop the remaining apple into small chunks.
Toss the diced apples with brown sugar and cinnamon.
In a mixing bowl, combine the dry ingredients and whisk together.
In a separate bowl, combine the wet ingredients and whisk together until it's well mixed.
Pour the wet ingredients into the bowl with the dry ingredients and whisk together until well-combined. The mixture will be thick.
Stir in the diced apples and then transfer the batter to the parchment-lined loaf pan.
Lay the reserved sliced apples on top of the batter. Then sprinkle the brown sugar-cinnamon mixture evenly over the apples and batter.
Bake the bread in a preheated 350F/180C oven for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.
Let the bread cool in the pan for 15 minutes, then use the parchment paper to lift the bread out of the pan and transfer to a cooling rack to cool completely before slicing, at least 1 hour.
How To Enjoy Apple Bread
Definitely make sure to let the apple bread cool complete before slicing. If you can refrigerate it for a few hours before slicing, that is even better!
Enjoy a nice thick slice with your favorite hot beverage for breakfast or an afternoon snack. Wrap one up to include in a packed lunch. Warm up slice and top it with some ice cream or fresh whipped cream for a simple dessert!
This apple bread also makes a great gift! It looks beautiful and tastes delicious. Wrap it up in cellophone or parchment paper, tie it all up with a ribbon and whoever receives it will be forever grateful!
You Might Also Like...
If you want more homemade delicious gluten-free baked treats ideas, there are many available here on A Day in the Kitchen, but here are just a few!
- Carrot Pineapple Muffins
- Crazy Good GF Banana Bread
- Mochi Cinnamon Rolls
- Buttery Tea Scones
- Bacon Cheddar Scones
Don't let apple season pass you by without making this cinnamon apple bread! Gluten-free and dairy-free without even realizing it, you're going to love every bite!
Gluten-Free Cinnamon Apple Bread
- 2 large Granny Smith apples
- 2 tablespoons packed brown sugar
- ½ teaspoon cinnamon
- 1 ½ tablespoons packed brown sugar
- ½ teaspoon cinnamon
- Preheat oven 350F/180C.
- Peel the apples, cut into quarters and core. Reserve one apple quarter and slice thinly for topping the bread. Dice the remaining apples.
- In a medium or large mixing bowl, whisk together the brown rice flour, tapioca starch, cinnamon, ginger powder, nutmeg, and salt. Set aside.
- In a different bowl, combine the oil, maple syrup, eggs, and vanilla and whisk together well. Set aside.
- Add the wet ingredients to the dry and whisk together well. Mixture will be very thick.
- Mix the diced apples into the bread batter. Transfer to a parchment lined loaf pan.
- Arrange the sliced apples on top of the bread batter.
- Mix together the packed brown sugar and cinnamon topping and sprinkle over the bread batter and apples.
- Bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool 15 minutes in the pan. Use the parchment paper to lift the bread out of the pan and transfer to a cooling rack to cool completely before slicing, at least 1 hour.
- If you want to add more apple to your bread, start with adding another half apple.
- Leave the skin on the apples if you prefer.
- The bread tastes great after being chilled in the fridge.
- Make it an apple raisin bread by adding ¼ cup or raisins with the diced apples to the bread batter.