Gluten-Free Cinnamon Apple Bread
1 h 15 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
This gluten-free cinnamon apple bread is moist and tender from sour cream, loaded with Honeycrisp chunks and a brown sugar cinnamon swirl that makes the whole kitchen smell like fall.
No dry GF brick on my watch; this loaf holds together thanks to xanthan in the blend and shines at breakfast, in lunchboxes, or with coffee after dinner.
Ingredients (10 servings)
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Ingredients Dry Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum included) gluten-free all-purpose flour 0.55 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- 1½ tsp ground cinnamon ground cinnamon 0.14 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
Ingredients Wet Ingredients:
- ½ cup unsalted butter, softened unsalted butter 4 oz
- 1 cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ cup sour cream sour cream 4 oz
Ingredients Filling & Add-Ins:
- 2 Honeycrisp apples, peeled, chopped Honeycrisp apples 1 lb
- ¼ cup brown sugar brown sugar 1.72 oz
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
How to Make Gluten-Free Cinnamon Apple Bread
-
Prep the pan and oven
Heat oven to 350 F and grease a 9x5 inch loaf pan, then line it with a parchment sling for easy lift-out.
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Mix the apple cinnamon filling
Toss the chopped Honeycrisp with the brown sugar and cinnamon until every piece is glossy and evenly coated.
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Combine the dry ingredients
Whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended, then set aside.
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Cream butter and sugar
Beat the softened butter with the granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes, scraping the bowl once.
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Add eggs and vanilla
Beat in the eggs one at a time until smooth, then mix in the vanilla just until combined.
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Add sour cream
Mix in the sour cream until the batter looks silky and homogenous, avoiding overmixing.
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Bring it together
Fold the dry ingredients into the wet with a spatula just until you no longer see dry flour, knowing the batter will be thick.
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Rest the batter
Let the batter rest for 10 minutes so the gluten-free flour hydrates and the crumb bakes up tender.
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Layer and swirl
Spread half the batter into the pan, scatter on half the cinnamon apples, add the remaining batter, top with the rest of the apples, then make two gentle figure-8 swirls with a knife.
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Bake
Bake 50 to 60 minutes until the top is deep golden, a skewer returns just a few moist crumbs, or the center reads about 205 F.
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Cool and slice
Cool in the pan for 15 minutes, lift to a rack to cool fully for at least 1 hour, then slice with a serrated knife so the crumb stays clean.
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Store like a pro
Keep at room temperature in a covered glass container for 2 days or refrigerate up to 5 days, and toast slices to bring back that just-baked vibe.
Substitutions
- Sour cream -> full-fat Greek yogurt or unsweetened coconut yogurt
- Swap 1:1 to keep the batter rich and tangy, with Greek yogurt giving a slightly tighter crumb and coconut yogurt adding a subtle tropical note while staying gluten-free.
- Unsalted butter -> neutral oil or light olive oil
- Use 1/2 cup oil for an extra-moist, slightly denser crumb that stays soft even when chilled, with a cleaner flavor that lets the cinnamon and apple shine.
- Granulated sugar -> coconut sugar
- Replace 1:1 for a caramel-leaning sweetness and a naturally deeper color, which adds warmth to the spice profile without compromising structure.
Tips
- Hydrate the flour for a tender crumb
- That 10 minute rest is not optional because it softens the rice flours and starches so the loaf bakes up plush instead of gritty.
- Size your apples right
- Aim for a small, even dice about 1/2 inch so the fruit softens without collapsing into mush or creating wet pockets.
- Control browning
- If the loaf gets dark by 40 minutes, tent loosely with foil so the crust does not overbrown while the center finishes baking.
- Cream like you mean it
- Properly creamed butter and sugar traps air that helps lift gluten-free batters, so beat until visibly lighter and fluffy before adding eggs.
- Check doneness by temperature
- An instant-read thermometer at 205 F in the center is your insurance policy against gumminess or a raw line near the top swirl.
- Line the pan
- A parchment sling makes it easy to lift the loaf without tearing the delicate crumb that is common in gluten-free bakes.
Nutrition Facts *
| Energy | 472 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 16 | g |
| Carbohydrates | 76 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My loaf sank in the middle, what happened?
- It was likely underbaked or the leavening was off, so bake until 205 F in the center and measure baking powder and soda carefully while avoiding overmixing.
- The center is gummy even though the top looks done, how do I fix it?
- Tent with foil at the 40 minute mark and keep baking until the core reaches 205 F, then cool completely for at least 1 hour before slicing so the starches set.
- Can I use a different gluten-free flour blend?
- Use a 1:1 gluten-free all-purpose blend that includes xanthan gum, or add 1 teaspoon xanthan if your blend does not have it to prevent crumbling.
- Can I make muffins instead of a loaf?
- Portion into a 12 cup muffin tin and bake at 350 F for 18 to 22 minutes, checking for the same skewer cue with moist crumbs.
- Which apples work best if I cannot find Honeycrisp?
- Use firm, juicy options like Pink Lady, Envy, or Fuji, and avoid mealy apples that turn watery and flatten the crumb.
- How should I freeze the bread?
- Slice, wrap each piece tightly, freeze up to 2 months, and rewarm in a toaster or 300 F oven for 8 to 10 minutes until the edges crisp slightly.
Serving Suggestions
Perfect with a swipe of salted maple butter or a spoon of vanilla yogurt, this loaf loves a hot coffee and does not mind a side of sharp cheddar like a proper New Yorker snack.
For a bolder vibe, fold in toasted pecans or top with a quick gluten-free oat streusel so you get sweet crunch against that soft, cinnamon-scented crumb.
More pairings:
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