My moist gluten-free bread recipe is the one I kept tweaking until it was exactly right – light, fluffy, never dense or heavy. Creaming the butter and sugar together instead of using oil gives this apple cinnamon loaf a tender, delicate crumb. Baking it at a lower temp sets the structure so it never sinks in the middle. Juicy fresh apple chunks and salty nuts are folded into every bite, topped with a buttery crumb streusel and drizzled with a gooey vanilla glaze.

overhead shot of gluten free apple bread with glaze drizzled over top
My bakery-style gluten-free apple loaf a taste and texture that will make you question if it’s actually GF. All the good with none of the common issues.

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My Best Gluten-Free Apple Bread Recipe

Invite fall in with the taste and smells of warm cinnamon apple loaf with my easy, homemade gluten-free apple quick bread recipe. It’s perfect to welcome a neighbor, nosh on for an after-school snack, or enjoy with piping mug of breakfast coffee.

This recipe takes the yummiest elements of fluffy, crumb-topped gluten-free apple muffins, but in an easy apple loaf cake form. The batter is as easy as mix and dump, but brings you all the old school, vintage vibes.

Ingredient Tid Bits

We generally have apples stocked, so our family enjoys this bread year round. It’s a great way to use up that extra fruit laying around, just like our favorite homemade gluten-free banana bread recipe. Besides the apples, the remaining ingredients are kitchen staples you should have on hand!

  • Gluten-Free Flour – I use and recommend Cup4Cup gluten-free flour . I find it to have the best taste and texture so I use it for all of my the breads in my homemade gluten-free recipe collection.
  • Butter – Using butter, instead of oil, in this quick bread recipe makes the crumb lighter, fluffier, and homogenizes well with the gluten-free flour. If you would like a dairy-free recipe, I suggest substituting vegan butter sticks and omit the salt in the recipe.
  • Sugars – A combination of brown sugar and white sugar gives a caramel flavor and added structure. For a low sugar recipe, cut up to half the sugar.
  • Apples – I used honeycrisp for the this recipe, but there are many apples are great for baking, such as golden delicious, granny smith, and gala. Avoid using red delicious, which becomes mushy when baking.

This is PHENOMENAL!!!! My new favorite recipe, I would eat this every day all day if I could.

—Michelle

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Next-level streusel topping

First make the crumb topping by combining melted butter, flour, brown sugar, cinnamon, and chopped walnuts in a small bowl and set aside.

the streusel topping in a small glass bowl.

Start with creaming butter

In a large bowl cream together the softened butter with both sugars until light and fluffy. This generally takes 2-3 minutes on high speed. A mistake some beginner bakers make is not mixing the butter and sugar together long enough. The longer whip time helps build the structure of the apple bread.

Beat in the eggs and vanilla extract. To save yourself time, and extra clean up, mix in the smaller amounts of dry ingredients – baking powder, baking soda, cinnamon, and salt on low speed. Add the gluten-free flour and mix on low again.

Increase the speed to high and mix for one minute. This softens and relaxes the gluten-free starches, while hydrating them with the wet ingredients.

batter with eggs and vanilla about to be beaten in.
Cream the butter and sugar together until it is very light and fluffy.

Mix in goodness (with options)

Mix in the chopped fresh apples and nuts, if you are using. Other mix-ins that pairs well in an apple loaf are mini chocolate chips, shredded coconut, dried cranberries or raisins, white or cinnamon baking chips. Just be sure to read the ingredient labels, especially for the baking chips.

apple bread batter with chopped fresh apples and nuts.
I love the salty nut and fresh apple combo, but you can opt to leave it out or add some other mix-ins suggested above.

Crumble topping and bake

Pour the batter into the prepped bread pan and sprinkle the streusel topping on. Bake for 50-55 minutes, or until a toothpick stuck in past the topping comes out without wet dough.

If you are looking for another level of yum, sometimes I drizzle a glaze on top after the bread has cooled slightly. I include the recipe for that below. Enjoy!

unbaked bread with crumb topping.
The streusel topping and vanilla glaze are completely optional, but why not?!
bread with frosting dripping down on cut loaf and apples stacked behind
Tender and light all throughout, no dense ribbons that commonly plague GF apple bread recipes.

I’ve tested the recipe with a 9X5 and 8X4 pan, with the 9X5 loaf pan winning out for even, faster baking, without a fallen center. I found the 8X4 loaf took too long to bake and the bread didn’t rise as evenly.

Issues With Bread Sinking In The Middle

If you have been disappointed by gluten-free bread recipes sinking in the middle, I have a couple easy tricks for you! First, high-moisture breads like a GF apple loaf, have a long bake time. Therefore I like to set the oven temp a little lower, to 325℉. This extends the bake time slightly, giving a nice gentle rise, and plenty of time for the liquids to evaporate, which builds out the structure.

I also highly recommend letting the unbaked bread sit in the pan for about 10 minutes before baking. GF starches have a harder time absorbing moisture, so this gives a little head start. When I’ve tested the recipe with resting and not, the resting wins out for a nice domed, filled out top.

a cut apple bread with apples in the background and frosting dripping down
It’s hard to stop at one slice. After the bread has completely cooled, I usually slice and freeze to savor this loaf a little longer.

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a cut apple bread with apples in the background and frosting dripping down
4.83 stars (23 ratings)

Moist Gluten-Free Apple Bread With Cinnamon Streusel

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
My moist gluten-free bread recipe is the one I kept tweaking until it was exactly right – light, fluffy, never dense or heavy. Creaming the butter and sugar together instead of using oil gives this apple cinnamon loaf a tender, delicate crumb. Baking it at a lower temp sets the structure so it never sinks in the middle. Juicy fresh apple chunks and salty nuts are folded into every bite, topped with a buttery crumb streusel and drizzled with a gooey vanilla glaze.
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Ingredients
 

Streusel

Gluten-Free Apple Bread

Vanilla Glaze

Equipment

Instructions
 

  • Preheat the oven to 325 degrees Fahrenheit. For best results line a 9X5 pan with parchment so there is an overhang on two sides. This allows easy lifting from the pan, so the topping doesn't fall off when releasing from the loaf pan.
  • Begin my making the crumb streusel topping. Melt the butter in a small microwave safe bowl. Add the flour, brown sugar, cinnamon, and walnuts. Stir to combine and set aside.
    2 tablespoons butter, 3 tablespoons gluten free all purpose flour, 2 tablespoons light brown sugar, 2 tablespoons chopped walnuts, 1 teaspoon ground cinnamon
  • In a large bowl cream together the softened butter with both sugars until light and fluffy, about 2-3 minutes on high speed. Add in the eggs and vanilla extract. Beat until well combined.
    ½ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, 2 large eggs, 2 teaspoons vanilla extract
  • Mix in the baking powder, baking soda, cinnamon, and salt on low speed. Add the flour and mix on low until well combined.
    1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 2 cups gluten free all purpose flour
  • Increase the speed to high and mix for one minute. This softens and relaxes the gluten-free starches, while hydrating them with the wet ingredients. Stir in the apples and walnuts.
    1 ½ cup apples, ¼ cup chopped walnuts
  • Pour in the prepared bread pan and spread evenly. Break up the streusel topping on top. Let the bread rest for 10 minutes in the pan before baking. This will help build out the structure so the middle doesn't sink. Bake for 65-70 minutes, or until a toothpick stuck in past the topping comes out without wet dough.
  • Lift the bread out of the pan and cool on a wire rack. After about 20 minutes, mix together the glaze ingredients and drizzle on. Let cool completely before slicing.
    ½ cup powdered sugar, 1 ½ tablespoons milk

Notes

storing / freezing tips
For an unsliced loaf, store cooled bread wrapped in foil at room temperature. Be sure the bread has had several hours to completely cool, otherwise the residual heat will make the bread soggy.
It can also be sliced once cooled, and stored in a ziplock freezer bag, up to 3 months. Pull slices as needed to thaw at room temperature or defrost on low power in the microwave.
Calories: 300kcal, Carbohydrates: 43g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 193mg, Potassium: 101mg, Fiber: 3g, Sugar: 27g, Vitamin A: 348IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
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