Gluten Free Fall Harvest Apple Bread - Bob's Red Mill Blog
Gluten Free Fall Harvest Apple Bread
Special Diets, Recipes on October 19, 2018 by

Gluten Free Fall Harvest Apple Bread

Fall is my favorite time of year. Mostly because apple season is in full swing which means I can coerce (or force...however you look at it) my family to pick apples with me. I absolutely love being out in the fresh crisp cool air picking a bounty of my most favorite fruit to then come home and bake off all the goodness my gatherings has to offer. While my crew is not as crazy about the picking part...they sure love the eating part.

Here enters a new fall favorite in my house...this Gluten Free Fall Harvest Apple Bread. This bread is everything you could hope for in a freshly baked apple bread. Think about it...soft fluffy bread filled with chunks of crisp sweet apple layered with deliciously aromatic cinnamon and brown sugar. YUM!

Another incredible thing about this bread is that it's super easy to make. You mix all the bread ingredients together in one bowl and then just layer them with the apples and the brown sugar mixture. The more rustic it looks before baking, the better it will be when it bakes because you have all those delicious layers.

While the apple picking part of this bread is not a necessity, it definitely adds to the fun for me. Have you ever been apple picking? I try to share my apples with my gusy by baking for them, but I really do love fresh fall crisp apples so I'm pretty quick with eating them before baking with them.

Gluten Free Fall Harvest Apple Bread

(Yields 3 Mini Loaves or 1 Large Loaf)

  • 2 cups Diced Apple (about 2 small or 1 large)
  • 1/2 cup Brown Sugar
  • 2 tsp cinnamon
  • 2 cups Bob’s Red Mill 1 to 1 Flour
  • 3/4 cup Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Egg
  • 1 cup Milk or Dairy Free Milk alternative (soy, almond or hemp)
  • 1 TBSP Apple Cider Vinegar
  • Additional large crystal sugar for sprinkling on top

Preheat oven to 350°F. Coat three 5.75″ x 3.35″ x 2.25″ mini loaf pans or one 9″ x 5″ loaf pan with olive oil spray.

In a small bowl, combine the brown sugar and cinnamon. Set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt; mix well. Next add the egg, milk, and apple cider vinegar to the dry mixture. Whisk just until combined. Scoop a little batter into the bottom of the prepared loaf pan (or pans if using the small pans). Distribute some apple, then sprinkle a little of the brown sugar on top of the apples and repeat ending in the batter. Evenly sprinkle the loaf with the coarse sugar.

Bake for 35-40 minutes for mini loaves, 50-60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove the bread from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.

Want to get creative in the fall season? Check out our list of fall baking ideas!

 

 

16 Comments

  1. Heather
    Looks tasty! Can regular AP flour be used instead of the 1-to-1?
    Reply
    1. Whitney Barnes
      Hi Heather! We only tested this recipe with the Gluten Free 1-to-1 Baking Flour, but yes - you could sub in regular All Purpose flour instead. Enjoy!
      Reply
  2. Mary
    Could the apples be just mixed in with the batter in bowl?
    Reply
    1. Whitney Barnes
      Hi Mary! That method would also work. Enjoy!
      Reply
  3. Brenda
    Can I substitute distilled vinegar for ACV?
    Reply
    1. Whitney Barnes
      Hi Brenda - The ACV is there to react with the leavening agents. You can try replacing with distilled vinegar but you may taste it in the finished product. You could also substitute in lemon juice for the ACV.
      Reply
  4. Anna Mae
    I am concerned about the amount of sugar...any suggestions for substitutes that are all natural?
    Reply
    1. Whitney Barnes
      Hi Anna - we haven't tested it, but you could try reducing both brown and white sugars by 1/4 cup. You could also try using Coconut Sugar or Date Sugar as substitutes. We'd love to hear your results. Enjoy!
      Reply
  5. Marliss
    I made this recipe with 1 1/2 cups AP flour and 1/2 cup barley flour (Bob's Red Mill, of course). I reduced the sugar to 2/3 cup. I used buttermilk. I used 2 tsp. boiled cider instead of the vinegar, since the buttermilk took care of that. It's a delicious bread, and I will bake it again.
    Reply
  6. Tammy
    This looks great! Before I make it, I'm curious - is there supposed to be any oil or butter in the recipe?
    Reply
    1. Whitney Barnes
      Hi Tammy! No, no additional ingredients are required. The recipe is correct as-written. Enjoy!
      Reply
  7. Virginia Kaisand
    Can I use PAM Baking spray with flour in place of olive oil spray?

    Thank you!
    Reply
    1. Whitney Barnes
      Yes, that will work fine.
      Reply
  8. Ingrid
    Hello! That sounds delicious and I am planning on making this for the Halloween day. I was wondering if you have to peel the apples or use with skin. Thank you very much for sharing this super recipe!
    Reply
    1. Whitney Barnes
      Hi Ingrid - You can make them either way. Apples with skin will have more texture, but either will work with this recipe; it's just up to your preference. Enjoy!
      Reply
  9. Linda Wilkes
    Thank you for the milled flaxseed delicious product. I also appreciate the new Velcro like seal on the inside of the bag. God bless you all. Linda Moore Wilkes
    Reply

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