Gluten-Free Cinnamon Apple Bread

1 h 15 min | easy | gluten-free, vegetarian

Sliced gluten-free cinnamon apple bread on a white platter; the golden loaf has a craggy cinnamon-sugar top with visible apple chunks, with one slice laid in front on a white wooden table alongside apples and cinnamon sticks in the background.

Published Aug 14, 2025

Prep Time	Cook Time	Total Time
20 min	55 min	1 h 15 min

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Introduction

This gluten-free cinnamon apple bread is tender, moist, and packed with juicy Honeycrisp apples in every bite.

Warm cinnamon, brown sugar, and nutmeg make your whole kitchen smell like a cozy fall bakery.

It is perfect for a lazy weekend breakfast, an afternoon coffee break, or a simple dessert to share with friends.

Gluten-free cinnamon apple bread loaf on a white platter with two slices cut in front, showing a moist crumb with chunks of apple and a cinnamon-sugar swirl; a cup of coffee sits blurred in the background.

How to Make Gluten-Free Cinnamon Apple Bread

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Prepare pan and oven

Preheat your oven to 350°F and grease a 9x5 inch loaf pan, then line it with parchment.
Mix the dry ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
If your flour blend does not contain xanthan gum, whisk in 1 teaspoon xanthan gum with the dry ingredients.

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Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, then mix in the vanilla and sour cream until smooth.
Combine wet and dry mixtures

Add the dry ingredients to the wet mixture and mix on low just until no dry streaks of flour remain.
Stop mixing as soon as the batter looks uniform to keep the crumb tender and avoid gumminess.
Prepare the apple filling

In a small bowl, toss the chopped Honeycrisp apples with the brown sugar and cinnamon until evenly coated.
If the apples seem very juicy, pat them dry lightly with a paper towel before tossing.

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Assemble the loaf

Spread half of the batter into the prepared loaf pan, smoothing it into an even layer with a spatula.
Scatter half of the cinnamon apples over the batter, then repeat with remaining batter and apples, ending with apples on top.
Gently press the apples on top into the batter so they sit slightly sunk, not loose on the surface.
Rest the batter

Let the assembled loaf rest on the counter for 10 minutes to hydrate the gluten-free flour.
This short rest helps the bread rise more evenly and improves the texture.
Bake the bread

Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
If the top is browning too quickly, tent the loaf loosely with foil during the last 15 minutes.

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Cool and slice

Cool the bread in the pan for 15 minutes, then lift it out to a wire rack using the parchment.
Let it cool completely before slicing so the crumb sets and the slices hold together without crumbling.

Golden-brown gluten-free cinnamon apple loaf on a white platter, with a craggy top and baked apple pieces visible; a striped white towel and a green apple are blurred in the background on a white wooden surface.

Substitutions

Butter -> neutral oil or melted coconut oil: Replace the butter with 1/2 cup neutral oil or melted coconut oil for a dairy-free loaf that stays very moist. The texture becomes slightly denser, but the crumb is still tender and the cinnamon apple flavor shines.
Sour cream -> plain Greek yogurt or dairy-free yogurt: Swap the sour cream for plain Greek yogurt or a thick unsweetened dairy-free yogurt, using the same amount. The loaf tastes slightly tangier and bakes up just as moist, with a soft, tender crumb.
Honeycrisp apples -> Granny Smith, Pink Lady, or diced pears: Use firm, sweet-tart apples like Granny Smith or Pink Lady, or try diced ripe pears for a fun twist. The flavor stays bright and fruity, and the pieces hold their shape instead of melting completely into the crumb.

Sliced gluten-free cinnamon apple bread on a white oval platter, showing a moist crumb with chunks of apple and a browned, slightly craggy cinnamon-sugar top; whole apples and a white cloth are blurred in the background.

Tips

Choose the right gluten-free flour blend: Use a 1:1 gluten-free all-purpose blend that lists xanthan gum; otherwise add the extra xanthan noted in the recipe. Different blends hydrate differently, so your batter should look thick but scoopable, not runny like cake batter.
Do not skip the batter rest: That 10 minute rest lets the starches absorb moisture, which reduces grittiness and helps prevent a dense, gummy center. If your kitchen is very warm, keep the pan away from the oven so the batter does not start baking early.
Check doneness the smart way: Besides the toothpick test, lightly press the top; it should spring back and feel set near the center. For extra precision, the internal temperature should reach about 200°F in the middle of the loaf.
Prevent sticking and crumbling: Line the pan with a parchment sling so you can lift the loaf out without stressing the delicate gluten-free crumb. Always cool completely before slicing, and use a sharp serrated knife with a gentle sawing motion.
Store for best texture: Once cool, store the bread tightly wrapped at room temperature for up to three days to keep it soft. For longer storage, slice and freeze pieces in a zip-top bag, then rewarm in the toaster or microwave.

Nutrition Facts ^*

Energy	397	kcal
Protein	4	g
Total Fat	16	g
Carbohydrates	59	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my gluten-free apple bread sink in the middle?: Sinking usually means the center was underbaked, even if the top looked done. Next time, bake until a toothpick from the center has only a few moist crumbs and the top feels set. Avoid opening the oven door in the first 30 minutes, which can cause the loaf to collapse.
How can I keep the texture from turning gummy?: Gummy centers often come from overmixing, skipping the batter rest, or slicing before the loaf has fully cooled. Mix just until combined, rest the batter 10 minutes, then cool completely on a rack before cutting.
Can I make this bread dairy-free as well as gluten-free?: Yes, use oil or melted coconut oil instead of butter and swap in a thick dairy-free yogurt for the sour cream. Check that your yogurt and flour blend are certified gluten-free if you are baking for someone highly sensitive.
Can I bake this as muffins instead of a loaf?: You can bake the batter in a standard muffin pan, filling cups about three-quarters full and topping with the apple mixture. Bake at the same temperature for about 20 to 24 minutes, until the tops are golden and a toothpick tests clean.

Serving Suggestions

Warm slices of this gluten-free cinnamon apple bread are lovely with a pat of salted butter or drizzle of honey.

For a brunch spread, serve it alongside soft scrambled eggs, crispy bacon, and hot coffee for a cozy weekend plate.

You can also toast leftover slices and top them with almond butter and extra cinnamon for a quick, satisfying breakfast.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Myra, New York, NY: This was so yummy! It tasted as good as the "regular" kind. Served it to friends and they couldn't tell it was Gluten-Free. — 5 ★

Eunice: Glad it passed for the regular version, Myra!
Christopher, Salt Lake City: Perfect for date night. Nailed it — 5 ★

Eunice: Happy it hit the date-night vibe, Christopher!