This recipe for gluten free apple bread is an easy quick bread made from scratch with rich apple butter and all the right warm spices. It’s so moist and tender, and it’s wonderful to eat any time of day. Breakfast? Snack? Dessert? Check marks all the way!
When you think of apple bread (do you think of apple bread?), you may imagine a quick bread (which is really more like a cake in loaf form, just with a slightly firmer crumb) with chunks of apple in it. I’ve got something even better for you, though.
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. Sorry applesauce! Love you still!
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.
Oh, and have I mentioned that it will make your kitchen smell absolutely divine?
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
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.
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!
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
FAQs
Can I make this gluten free apple bread with almond flour?
I don’t recommend trying to 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 for apple bread?
I generally use a mix of Fuji and Granny Smith apples when I make apple butter, but you’re free to experiment with whatever is available in your area.
Can I use fresh apples in this gluten free apple bread recipe?
No, I don’t recommend using fresh apples in this gluten free apple bread recipe. Apple chunks don’t offer the same rich flavor as apple butter, plus they’ll make the batter too wet — your bread will rise and then fall, resulting in a dense loaf.
Is this recipe similar to gluten free cinnamon swirl bread?
Yes, it’s very similar to gf 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 you know when gf apple bread is done cooking?
When prepared as written in my recipe, this gluten free apple bread should be ready in about 50 minutes. If your oven is properly calibrated, judged by using a simple analog oven thermometer, 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, just poke it with a toothpick or cake tester toward the center. 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 (even though it will be hard!)
Why did my bread sink in the middle?
Assuming you followed my recipe, including using one of my recommended gluten free flour blends and no fresh apples, there are a few reasons why your bread may not have set up correctly:
- Your oven isn’t properly calibrated, so the bread is under-cooked inside even if it’s dark outside
- Your baking powder or baking soda (the leaveners) are old, so they didn’t activate
- Your cake pan is too big, so the weight of the cake itself caused it to sink
- You measured your dry ingredients by volume, not weight, so you measured inaccurately (human error is unavoidable with volume measurements!)
How to make moist, tender gluten free apple bread
Gluten Free Apple Bread | Moist, Spicy, and Tender with Apple Butter
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
- 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 first.
- 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
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.
Gluten Free Apple Bread | Moist, Spicy, and Tender with Apple Butter
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
- 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 first.
- 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
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.
Kristen says
I’ve made this recipe four times, and every time it looks like squished bread on the inside. I’ve used different pans (glass, stone and metal), tried baking it longer, but it always turns out the same. What could I be doing wrong?
Nicole Hunn says
Without knowing more, Kristen, the only thing that’s clear is that the inside isn’t baked through when you take it out of the oven. The reason could be one of many things, or a combination. If the bread is rising and then falling, your oven most likely runs hot. That means that the outside develops structure, but the inside can’t support it, so it falls as it cools. When an oven runs hot, more time in the oven isn’t the answer, an oven thermometer is so the bread bakes at a proper pace, slowly from the outside in.
But I’d also ask yourself these questions, which are the standard ones I recommend readers ask themselves when a recipe doesn’t turn out as intended:
I hope that’s helpful. And I appreciate your not insisting that you did everything right, and it must be that the recipe is awful! Don’t worry, we’ll get to the bottom of it.
Anne-marie Reynolds says
I’ve just started a gluten-free diet and this looks amazing. I can’t get xanthan gum though, are there any substitutes i can use? I seem to remember reading that Psyllium husk will work?
Nicole Hunn says
I recommend that you order it online, Anne-marie. You cannot use psyllium husk in its place, no.
Peggy says
Just started baking gluten free. Just so tired of the processed baked goods at the supermarket. I made this apple bread and I am very pleased. It tastes awesome. It’s not sickly sweet but definitely a treat. Also I was very impressed how long it stayed fresh. Made it on a Wednesday and still fine to eat the next Tuesday. (Lot of bread for one person) . I definitely will be checking out more recipes.
Also I did not alter the recipe because then it wouldn’t be “this” recipe.?
Five stars for sure.
Nicole Hunn says
Thank you so much for sharing your experience, and I’m so glad it was positive, Peggy. You must have had it wrapped up quite well for this bread to last that long! I have to admit I’m surprised. I do slice quick breads, wrap them in pairs, usually, and freeze individually with great results.
Helen S. says
Looking forward to making this loaf before I run out of my homemade apple butter!!
Nicole Hunn says
No matter how much apple butter I make, I always wish I made more!
Christine Morgan says
Apple butter is new to me but sounds lovely and the apple butter bread sounds even better. Will definitely be giving both a try. Thank you.
Nicole Hunn says
You’re very welcome, Christine. Even my youngest, who doesn’t care for applesauce, loves apple butter. It’s just … undeniably good. :)
Beth says
Any reason you couldn’t use the Saco powdered buttermilk if properly “reconstituted” with water??
Nicole Hunn says
I’m afraid I don’t recommend that, no, Beth. I only like using Saco as an individual ingredient, like I would milk powder. It does not create the proper consistency as a true buttermilk replacement. Disappointing, I know!
Jess Bratcher says
Hi Nicole! Can’t wait to make this, after I make some apple butter :) Was looking around your site for other recipes that use apple butter, and saw one for a lightly spiced vanilla layer cake (with apple butter filling). The link redirects to your apple slab pie recipe. Will you be adding the recipe back to your site? Or can I find it in one of your cookbooks–I have all of them! It’s not a cake emergency, but I’d like to give that one a try for one of the events that I’m sure will come up this winter. Also, will be bringing your thumbprint cookies filled with apple butter, because YES PLEASE.
Nicole Hunn says
Hi, Jess, I know exactly which recipe you’re referring to, and I have the most vague recollection of removing it from the site, but I’m afraid I can’t recall why! And I can’t seem to find it anywhere. I’m so sorry! I’ve swapped out that photo now, though, for another. I am working on other recipes using apple butter. It’s roughly interchangeable with pumpkin butter (swap out the spices, too), if you’re feeling adventuresome!
Catherine maxey says
5oz apple butter fluid oz or 5 oz by weight?
Nicole Hunn says
“Ounces” is always a weight measurement, Catherine! Liquid is measured in “fluid ounces.” So it’s by weight here, since it’s 5 ounces.