Saturday, October 2, 2021

Gluten Free Apple Spice Bread

 Gluten Free Apple Spice Bread

    I love making apple desserts! I do enjoy pumpkin spice, but apple has and always will be my go to. This bread is so good with a cup of coffee and even better the second day. The oat flour in the recipe adds a great texture and flavor that you don't get with using just gluten free flour. I like to cut it into individual slices and keep it in the freezer so I have a treat to offer guests (mostly my little sis) when they come over!

Gluten Free Apple Spice Bread


1 Cup Bob's Red Mill Gluten Free Flour

1 1/2 Cups Gluten Free Oat Flour *see note 

1 1/2 Cups coconut sugar

2 tsp baking powder

1 tsp cinnamon

1 1/2 cups apple chopped into small pieces 

1 egg

1 cup almond or coconut milk

1/3 cup coconut oil melted

1 tsp vanilla extract


2 TBSP coconut sugar

1/4 tsp cinnamon 


1) Pre-heat oven to 350 and line a bread pan with parchment paper or grease with coconut oil.

2) Using a whisk mix together the egg, coconut sugar, coconut oil, milk, and vanilla in a large bowl until incorporated. 

3) Stir in the gluten free flour, oat flour, baking powder, and cinnamon just until combined. You don't want to overmix gluten free flour or it will become tough.

4) Gently stir in the apples.

5) Pour into the prepared baking dish and sprinkle with the topping.

6) Bake for 40-45 minutes until a toothpick comes out clean. Depending on the depth of your bread pan it may take even longer. Mine took about 45 min.

7) Cool the bread for at least 15 minutes before slicing. 


This will keep at room temperature for 4 days wrapped tightly but also freezes in slices really well!

*note- to make gluten free oat flour blend oats until a very fine texture, similar to almond flour in a high speed blender. You also can buy oat flour, Bob's Red Mill and Thrive Market have gluten free oat flour. 
You can use all Bob's Red Mill gluten free flour in this recipe and it will still turn out great but I really like the taste and texture better with a mix of the two flours. 

* Subs- you can sub brown sugar for the coconut sugar, and butter for the coconut oil.

* I have also made this bread with cardamom as a 1 to 1 sub for the cinnamon and it tasted great! When I'm in a LPR flare I can't handle cinnamon but do just fine with cardamom so feel free to try it if you love cardamom as much as I do!