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Gluten-Free Apple Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Gluten-Free Apple Bread Recipe

This is a loaf with so much flavor, folks won't know (or care) that it's gluten-free. If you choose to dress it up with raisins, nuts, or dried cranberries, add another 1/4 teaspoon xanthan gum.

At a glance

Prep
Bake
Total
Yield
1 loaf, 16 servings
Nutrition information

Ingredients

Choose your measure:

Bread

  • 1 3/4 cups King Arthur Gluten-Free Flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 2 tablespoons whole flax meal
  • 1 tablespoon cinnamon
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon boiled cider or apple juice
  • 2 cups peeled, cored, coarsely grated apple

Glaze

  • 1/2 cup confectioners' sugar
  • 1 to 2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease a 9" x 5" loaf pan, a 12" x 4" tea loaf pan, or a pain de mie pan (you'll get a higher loaf in this one).
  2. To make the bread: measure the flour, sugar, salt, baking powder, xanthan gum, flax meal, and cinnamon into your mixing bowl.
  3. Gradually add the butter, mixing at low speed. Mix until the butter is evenly dispersed and the mixture looks crumbly.
  4. Add the eggs, boiled cider, and grated apple.
  5. Beat the mixture at medium speed for 1 to 2 minutes, until the paddle or beaters leave some tracks in the batter. Scrape the bowl, mix for another 15 seconds, and transfer the batter to the prepared pan.
  6. Smooth the top of the loaf with a spatula to make a pleasing shape. Bake the bread for 65 minutes; check the color of the top after 40 minutes and tent with foil if necessary.
  7. When the center of the bread measures 210°F when measured with a digital thermometer, it's done. Remove the bread from the oven and place the pan on a rack to cool for 20 minutes, before tipping the bread out of the pan and returning it to the rack to cool completely.
  8. To make the glaze: Combine all the ingredients until smooth; drizzle over the top of the cooled loaf.
  9. Yield: 1 loaf, 16 slices.

Nutrition Information

  • Serving Size 1 slice, 62g
  • Servings Per Batch 16 servings
Amount Per Serving:
  • Calories 169
  • Calories from Fat 63
  • Total Fat 7g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 143mg
  • Total Carbohydrate 25g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.