This is simple, one bowl Spiced Apple Bread Recipe Made with a nut-free blend of oat flour and coconut flour, it's stuffed with apples and raisins. Ready in less than an hour, this is a must-have fall treat!
This Apple Cinnamon Bread is moist, sweet, and perfectly spiced. gluten free, dairy free, Nut free, antiquityand loved by everyone, gluten-free or not!
Gluten Free Apple Bread
I make this apple spice bread every fall apple pie and mine Gluten Free Apple Pie. This is the perfect weekend (or weeknight) baking project, especially after a day of apple picking. Combined in one bowl, it’s easy for little ones to get involved too!
Simple and healthy, seasoned just right and sweetened just right. Believe me. this is one of them gluten free recipes No one even knew it was gluten-free at all. The bonus is that it’s also nut-free.
I'll be repeating this recipe all season long, and I have a feeling you will too. It's perfect for a quick breakfast, snack, or dessert, and makes a great gift for friends and family. Plus, it makes your entire home smell amazing, much better than any fall scented candle.
So, what are you waiting for? Gather your ingredients and let’s start baking!
Required Ingredients Required Ingredients and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Raw sugar: This is completely optional, but we really love the crunch and extra sweetness it brings to the bread!
- raisin: When soaked in water, they stay soft and add extra sweetness and a slightly chewy texture.
- egg: They act as adhesive, holding the bread together. We haven't tested this apple cinnamon bun with an egg substitute and can't guarantee your results if you do.
- Coconut sugar: We prefer to use coconut sugar instead of regular or brown sugar because it Lower glycemic index.
- Coconut oil: We love the subtle coconut flavor added to the bread, but avocado oil or melted butter would also work.
- Oat flour and coconut flour: We use a combination of flours to keep this quick bread gluten-free and nut-free while still keeping it soft and moist. We don’t recommend substituting any other flour for this recipe, but we do have plenty bread recipes On sites that use different varieties of flour!
- Baking soda and baking powder: They act as a leavening agent and help create a soft, fluffy texture. Make sure they are fresh or your bread won't rise!
- spices: Salt, cinnamon, ginger, and nutmeg create a sweet, warm flavor that screams delicious. If you prefer, you can substitute freshly grated ginger for the grated ginger.
- apple: Star of the show! Use sweet apples and grate them so they are evenly folded into the batter.
Best Apples for Apple Cinnamon Buns
For best flavor, use apples with a good balance of sweet and tart flavors and a fairly firm texture that won't break down into mush when baked. I like Honeycrisp and Fuji apples, but Gala and Granny Smith apples are also popular choices. Feel free to experiment and find your favorite!
How to Make Apple Spice Bread Recipe
- Cool: Allow apple bread to cool completely. Then slice and enjoy!
- Prepare: Preheat oven to 375°F and grease an 8×5 baking pan. Then, cross it with a line Parchment Slingand set it aside.
- Soak raisins: Place the raisins in a heatproof bowl and cover them with hot water. Set the bowl aside.
- Stir in wet ingredients: Place eggs, coconut sugar, coconut oil, and vanilla extract in a large bowl and beat until smooth.
- Add dry ingredients: Next, add the oat flour, coconut flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg to the bowl of wet ingredients. Stir with a spatula until smooth. Then, drain the raisins and gently fold them into the batter.
- Transfer: Pour the bread batter into the prepared baking pan, smoothing the top. Sprinkle with raw sugar if desired.
- bake: Transfer baking sheet to oven and place on middle rack. Bake until a toothpick inserted into the loaf comes out clean and the loaf springs back slightly when touched.
How to measure oat flour
If you have electronic kitchen scale At home, this is the best place to measure. Oat flour is difficult to measure because it compacts easily and can even be eaten straight out of the bag.
The same goes for coconut flour. Slight differences in measurements may affect the recipe since coconut flour is a very absorbent flour. Therefore, we have included the weight in grams in the recipe card below for easy measurement.
Any electronic kitchen scale can switch between grams and ounces, with grams being more accurate. So, we offer this. If you don't have a scale, lightly pack the oat flour into a cup and the measurement will be as close to the correct measurement as possible. For coconut flour, use spoon and level methodspoon it into a spoon and smooth it out.
Baking Tips
- Let the bread cool slightly before slicing. Like any quick bread, slicing the bread too early after removing it from the oven will cause the bread to initially taste too soggy. Then, it gets too dry because all the steam escapes from the bread when it's hot. To render this, let cool until the bread is no longer warm to the touch, about 3-5 hours.
- Measure carefully! As mentioned above, oat flour and coconut flour can be tricky to measure. Therefore, you need to use a food scale and measure the remaining ingredients carefully.
- Measure the apple. We love the idea of just grating 3 apples and not worrying if it affects the final loaf. However, the truth is, adding too many or too few apples can affect this recipe, depending on the size of the apples. We measured by weighing out whole apples and used about 1 pound of apples, which for us was about 3 medium apples. If you have 3 very large apples or 3 very small apples, this may drastically change the amount of grated apples you add.
- Avoid overmixing. Carefully mix ingredients until bread batter is well combined. Continuing to mix will result in a thick, dry batter.
- Bake it right. Bake until the bread springs lightly and a toothpick inserted into the center comes out clean of wet crumbs. if you have a instant read thermometer When measured from the middle of the apple loaf, it should read approximately 200 degrees.
FAQ
This bread is delicious on its own. However, it is also delicious served cold or hot, topped with cream, nut butter, applesauceor jam.
Once cooled, you can store the remaining apple cinnamon buns, covered in an airtight container, at room temperature for up to 3 days. Alternatively, store in the refrigerator for up to 1 week.
Yes! Wrap the baked apple bread tightly in plastic wrap and aluminum foil or transfer the bread to a resealable bag. It stays fresh in the refrigerator for up to 2 months. If freezing slices, place parchment paper between each slice to prevent them from clumping together. Thaw at room temperature when ready to eat.
More quick bread recipes to try
- 2/3 cup raisin
- 3 Egg
- 1 cup coconut sugar
- ⅓ cup coconut oil melted
- 1 teaspoon Vanilla extract
- 1-1/4 cup 150g oat flour (see note)
- ½ cup 48g coconut flour
- 1-1/2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Salt
- 1-1/2 teaspoon Cinnamon
- ½ teaspoon minced ginger or 1 inch fresh ginger, grated
- pinch nutmeg
- 3 peeled apple grated (16 ounces whole apple)
- 1 spoon raw sugar Elective
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Preheat oven to 375°F, grease and line an 8×5 baking pan Parchment Sling. Set aside.
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Place the raisins in a heatproof bowl and cover with hot water. Set aside.
2/3 cup raisins
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Whisk eggs, coconut sugar, coconut oil, and vanilla extract in a bowl until thoroughly combined.
3 eggs, 1 cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract
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Add oat flour, coconut flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg and stir with a spatula until smooth.
1-1/4 cups 150 g oat flour (see note), ½ cup 48 g coconut flour, 1-½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1-1/2 teaspoons cinnamon, ½ teaspoon grated ginger, pinch of nutmeg
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Drain raisins. Stir raisins and apples into batter.
3 peeled apples
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Transfer the batter to the prepared baking pan and spread evenly on top. Sprinkle top with raw sugar, if desired.
1 tablespoon raw sugar
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Bake on the middle rack for 50 to 60 minutes, or until an inserted toothpick comes out clean and the bread springs back slightly when touched.
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Let the bread cool completely before slicing.
- We find that store-bought oat flour works best in this recipe because it is very fine. Homemade oat flour can work in a pinch, but may not produce the exact same results as store-bought.
- Like any quick bread, slicing the bread too early after removing it from the oven will cause the bread to taste too wet at first and then dry out as all the steam escapes from the bread while it's hot. Let cool until the bread is no longer warm to the touch, about 3-5 hours.
- Store remaining apple cinnamon buns, covered in an airtight container, at room temperature for up to 3 days. Alternatively, store in the refrigerator for up to 1 week.
- Freeze leftovers for up to 2 months. To do this, wrap the baked apple bread tightly in plastic wrap and aluminum foil or transfer the bread to a resealable bag. If freezing slices, place parchment paper between each slice to prevent them from clumping together. Thaw at room temperature when ready to eat.
Serve: 1ServeCalories: 256kilocaloriescarbohydrate: 36gramprotein: 4gramFat: 12gramSaturated fat: 9gramPolyunsaturated fats: 1gramMonounsaturated fats: 1gramTrans fats: 0.01gramcholesterol: 61milligramssodium: Chapter 486milligramsPotassium: 140milligramsfiber: 4gramsugar: 15gramVitamin A: 90IUVitamin C: 1milligramscalcium: 46milligramsiron: 1milligrams
