Moist Gluten-Free Apple Bread With Cinnamon Streusel

Tantalizing Gluten-Free Apple Bread recipe has juicy apple chunks and salty chopped nuts held together in a fluffy loaf cake topped with cinnamon streusel and gooey vanilla glaze.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Author Melissa Erdelac

Ingredients

Streusel

2 tablespoons (28 g) butter melted
3 tablespoons (27 g) gluten free all purpose flour I use and recommend Cup4Cup
2 tablespoons (30 g) light brown sugar
2 tablespoons (19 g) chopped walnuts optional
1 teaspoon ground cinnamon

Gluten-Free Apple Bread

½ cup (113 g) unsalted butter softened
½ cup (100 g) granulated sugar
½ cup (117 g) light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cups (292 g) gluten free all purpose flour I use and recommend Cup4Cup
1 ½ cup (195 g) apples cored, peeled, and diced
¼ cup (38 g) chopped walnuts optional

Vanilla Glaze

½ cup (60 g) powdered sugar
1 ½ tablespoons milk

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.

Nutrition