Gluten Free Apple Bread

By Nicole Hunn | Published: February 25, 2022 | Posted In: Cakes, Quick Breads

stack of 5 slices of light brown apple bread with crumble topping

5 from 5 votes

Prep Time : 15

Cook Time : 50

This gluten free apple bread is moist, tender, and packed with apple flavor and all the right spices. The crumble topping makes it even better!

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This recipe for gluten free apple bread is an easy quick bread with tons of apple flavor and all the right warm spices. It's so moist and tender.

slice of apple butter bread on small white plate with apple butter on top

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Why you're going to love this gluten free apple bread recipe

This apple bread is made with less butter than you might imagine combined with rich, thick, sweet, and spicy apple butter. It's perfect for breakfast, or as an afternoon snack.

Apple butter isn't like nut butter, which is mostly fat (which is delicious and creates a lot of tenderness). It's everything that applesauce wanted to be, and failed.

I make my own homemade apple butter, like I make my own pumpkin butter, because it's way cheaper and always better. But there are plenty of brands that make the kind that's sold in a jar.

Oh, and if you don't have apple pie spice, I share how to make your own in the Recipe Notes section of the recipe card below. You can also just use ground cinnamon, and maybe a touch of nutmeg, if you don't have the blend and don't want to make it.

Gluten free apple bread ingredients

These are the main ingredients that bring this wonderful gf apple loaf bread to life:

Gluten free flour – I use Better Batter for this recipe with excellent results every time
Apple butter – my secret ingredient for rich, concentrated flavor and sweetness
Apple pie spice – adds even more delicious flavor, plus makes the kitchen smell amazing
Sugar – adds sweetness, but also contributes to the bread's structure and tenderness
Butter – lighter than oil, so your bread won't be dense, won't taste or feel oily
Buttermilk – adds tenderness for a softer bread with a more tender crumb

Overhead image of raw apple butter bread batter with crumble topping in loaf pan with hands on corners

Why I like to add crumble topping to my gf apple bread

I am a big, big fan of crumble topping. It has that nubby texture everyone loves, and even its “bad” qualities (falling off of baked goods) are actually good (those little pieces are free game for anyone).

I like crumble topping so much that I frequently have a container of it just hanging out in my refrigerator. It sits there, waiting to be added to muffins, quick breads, or even cookies.

Make as little or as much as you like

All the recipe calls for is gluten free flour, sugar, warm spices, melted butter, and a touch of salt for balance. I've included a recipe for crumble topping below that calls for brown sugar, since it adds richness. But you could just as easily use granulated sugar in its place.

The secret to a good crumble topping is like the secret to all good baking: good ratios. Of course, you need high-quality ingredients, but if you want something that contains butter to hold its shape in the oven and bake up crispy but not dry, you need the right ratio.

The crumble topping recipe below makes just enough crumble to cover this gluten free apple bread in a single layer of crumble, broken into modest-sized pieces. It makes a very small amount of crumble. But you can double the recipe, and then keep some on hand in a sealed container in the refrigerator and add it to sweet baked goods on a whim.

How to make a simple crumble

All of the ingredients except the butter are added to a medium-sized bowl, and mixed together. Then, the melted butter is added, and mixed in. The mixture will be thick but soft.

Pop it in the refrigerator while you make the quick bread batter, and it should be cold by the time you are ready to use it. If you're in a rush, just place it in the freezer to speed things up.

Using the tines of a fork, break up the crumble into clumps that are on the small side. That way, most of them will stick to the bread even after you slice the baked bread.

Whole baked loaf of apple butter bread overhead image

What is apple butter, and where do I get it?

Apple butter is like applesauce that's been cooked down with a sweetener and warm spices. The spices and sugar reduce along with peeled, cored, and shredded apples into a sweet, spicy and fragrant spread.

Apple butter is very similar to pumpkin butter, but made with apples instead of pumpkin puree. You can buy it in stores, especially around the holidays.

Instead of buying it, I make a big batch (recipe linked below) and store it in a sealed container in the refrigerator. Although I don't bake with apple butter as often as I bake with pumpkin butter, I'm more likely to spread it on a slice of toast than I am pumpkin butter.

Why bake with apple butter?

There are multiple benefits to baking with apple butter instead of applesauce. I love applesauce, and it's a great way to add moisture and even some structure to baked goods. But it has nearly no taste once it's baked.

Here, baking with apple butter gives this bread tons of apple flavor without making the bread fragile, like adding chunks of apple would do. You can add a few finely chopped apples to the top, along with the crumble topping.

Don't try mixing apple chunks into the batter, though, as they'll make for a too-wet loaf that rises and then sinks. And only use the amount of apple butter specified in the recipe, as delicious as it is!

Overhead image of one slice of apple butter bread on a small white plate with apple butter on top

Tips for making the best gluten free apple bread

Choosing the right pan for your apple loaf

I generally use a 9×5 loaf pan for my bread — it's just the right size for even baking and perfect slicing. If your loaf pan is slightly smaller, it will just rise more above the rim; larger isn't a good idea, though.

Don't forget to grease and line your loaf pan

Whichever pan you use, don't forget to grease it! This step will make a world of difference when it's time to transfer your bread to a plate or cutting board — your loaf will slide right out, especially if you've lined it with a parchment paper sling.

Let your apple loaf bread cool before slicing or storing

To keep your bread from crumbling while you're slicing it, be sure to let it cool completely first. This will allow it to firm up so you're dealing with less mess.

Likewise, don't store warm bread. As your baked good cools, it releases moisture. Wrap it up too soon, and you'll have soggy bread due to the trapped condensation.

How to store gluten free apple bread

If you're careful to wrap up your gf apple bread tightly, you can store it on your counter, fridge, or freezer to enjoy later.

If we plan to eat leftovers during the week, I either keep it on the counter in an airtight container for up to 3 days. When I make extra bread or think we won't get through it all, it goes into the freezer.

To freeze the bread, slice the cooled loaf and wrap slices individually in freezer-safe packaging, and they will last about three months on ice. When you're ready to eat a slice, just leave it on the counter overnight to defrost. You can also reheat slices by popping them into the toaster or toaster oven.

Gluten free apple bread substitutions and variations

Gluten free, dairy free apple bread

If you can't have dairy, I recommend using vegan butter in place of dairy butter in both the quick bread batter and the crumble. My favorite brands are Melt and Miyoko’s Kitchen.

For the crumble, you can also use Spectrum brand nonhydrogenated vegetable shortening in place of butter. If you use Spectrum in place of the butter in the cake batter, your batter will be too dry.

If you're feeling adventuresome and want to try it, watch the how-to video and pay close attention to the consistency of the raw batter. You can try adding a bit of water to the batter at a time, mixing well after each addition, until the consistency looks right.

Gluten free, egg free apple bread

There are two eggs in this recipe. You can try replacing each of them with one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).

Gluten free, vegan apple bread

Make the above substitutes for dairy and eggs to turn this into a vegan apple bread recipe.

Gluten free, refined sugar free apple bread

While I've not tried it myself, I imagine you could exchange the white sugar from my recipe with Lankato brand monkfruit granulated sugar alternative. In place of brown sugar, try Lankato brown sugar alternative.

Keep in mind that alternative sugars tend to be drying, so you may need to add a bit more liquid to achieve the proper raw batter consistency.

Cornstarch substitute

If you can’t have corn, try using arrowroot. Even potato starch should work fine.

Apple pie spice substitute

If you don't have all the ingredients to make an apple pie spice, don't worry. It's easy to convert this to a gluten free apple cinnamon bread recipe instead. Just use ground cinnamon with a touch of nutmeg instead.

Optional additions

I love this bread just the way it is, but if you're for a yummy way to mix things up, consider these one of these additions:

chopped nuts like raw pecans or walnuts
dried cranberries
miniature chocolate chips
toasted coconut flakes
sunflower seeds

Stack of 5 slices of apple butter bread on a small white plate with apple butter on the top slice

FAQs

Can I make this gluten free apple bread with almond flour?

No, you can't make this gluten free apple bread recipe with almond flour. The consistency and composition of almond flour isn't the same as an all-purpose gluten free flour blend, so you won't get the same results.

What are the best apples to use for baking?

I like baking with Granny Smith apples because of their firm flesh and sweet-tart taste. But any firm, flavorful apple will work well.

Is this recipe similar to gluten free cinnamon swirl bread?

Yes, it's very similar to gluten free cinnamon swirl bread, especially since cinnamon makes up the majority of my apple pie spice. But this gluten free sweet bread has other spices, and rich apple flavor from the apple butter.

Do I have to add the crumb topping to my bread?

Of course not, but I find that it adds such a lovely taste and texture to the finished bread. But if you don't want it, just skip that part of the recipe and you'll be fine.

How do I know when my bread is done baking?

The loaf is ready when it's nicely domed, lightly golden brown all over, and springs back when pressed gently in the center. If you're still not sure, it's ready when the toothpick comes out with only a few moist crumbs attached. And then be sure to let it cool completely before slicing it.

Why did my bread sink as it cooled?

Assuming you followed my recipe, including using one of my recommended gluten free flour blends and measured by weight, when baked goods rise and then fall as they cool, they usually aren't baked all the way through to the center. This can happen because your oven is too hot, baking the outside so quickly that it begins to burn before it's baked in the middle. As it cools, the bread compresses around the center.

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Gluten Free Apple Bread Recipe

This gluten free apple bread is moist, tender, and packed with apple flavor and all the right spices. The crumble topping makes it even better!

Course: Breakfast, Quick bread

Cuisine: American

Prep Time: 15

Cook Time: 50

Chilling time for raw crumble topping: 15

Yield: 10 slices

Author: Nicole Hunn

Ingredients

For the crumble topping (optional)

½ cup (70 g) all purpose gluten free flour blend (please click through for details; I used Better Batter)
¼ teaspoon xanthan gum omit if your blend already contains it
3 tablespoons (40 g) packed light brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
2 ½ tablespoons (35 g) unsalted butter melted and cooled

For the quick bread batter

2 cups (280 g) all purpose gluten free flour blend (please click through for details; I used Better Batter)
1 teaspoon xanthan gum omit if your blend already contains it
¼ cup (36 g) cornstarch replace with more Cup4Cup if that is your all purpose gluten free flour blend
¾ teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons apple pie spice (See Recipe Notes)
¾ cup (150 g) granulated sugar
6 tablespoons (84 g) unsalted butter at room temperature
2 (100 g (weighed out of shell)) eggs at room temperature, beaten
⅔ cup (5 ⅓ fluid ounces) buttermilk at room temperature (See Recipe Notes)
5 ounces apple butter homemade (follow link for recipe) or store bought, at room temperature

Instructions

Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan and set it aside.

Make the (optional) crumble topping

In a medium-size bowl, place the flour, xanthan gum, brown sugar, cinnamon, salt, and mix to combine, breaking up any lumps in the brown sugar.
Add the melted butter, and mix to combine well. The mixture will be thick.
Place the bowl in the refrigerator to chill for about 15 minutes or until firm (or the freezer for less time), while you make the quick bread batter.

Make the bread batter

In a large bowl, place the flour, xanthan gum, cornstarch, salt, baking powder, baking soda, apple pie spice, and granulated sugar, and whisk to combine well.
Create a well in the center of the dry ingredients, and add the butter, eggs, buttermilk, and apple butter, and mix to combine well. The batter will be very thick.
Scrape the batter into the prepared pan, pressing it into all corners of the pan. With wet fingers and/or a wet spatula, smooth the top of the batter into an even layer.
Using a small, sharp knife, score the top of the loaf along the length in the center, about 1/4-inch deep.
Remove the (optional) crumble topping from the refrigerator, and break it up into relatively small pieces with the tines of the fork. Sprinkle the top of the raw loaf evenly with the crumble topping and press gently to help the pieces adhere to the batter.
Place the loaf pan in the center of the preheated oven. Bake until the top is domed and lightly golden brown in color, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached, about 50 minutes.
For the most even baking, rotate the pan one half turn halfway through baking.
Remove the pan from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely. Slice and serve once cool.

Notes

For apple pie spice.
To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice.

For the buttermilk.
If you’ve run out of buttermilk, you can use half (1/3 cup) milk and half (1/3 cup) plain yogurt. They can both be dairy-free, if you can’t have dairy.

Originally published on the blog in 2020. Photos, video and recipe original; much text added.