Gluten Free Apple Cinnamon Swirl Bread

Aurelia Brogan
Sep 15, 2020
2 min read

Move over banana bread….fall is here and it’s time for apples to take center stage. Which they definitely do in this simple, gluten free cinnamon infused bread. Filled with fresh apple slices and fresh apple cider, this is a quick bread to satisfy your fall cravings. Made a bit healthier with some oat flour rather than all white, and coconut oil rather than butter. Also I cut the sugar a bit from traditional recipes, using some apple cider and natural sugars from the apples to sweeten it up.

And the smell is divine!

Print Recipe

Gluten Free Oat Apple Cinnamon Swirl Bread

Goodbye banana bread–we've had enough of you for a while! Make way for a delicious and gluten free fall bread filled with apples and cinnamon!

Prep Time25 mins

Cook Time1 hr

Course: bread, Breakfast, Snack

Keyword: Apples, Breakfast, Breakfast treat, Cinnamon, Fall, Gluten Free, Gluten Free bread, Quick Breads

Ingredients

1 cup Gluten free Flour
1 cup Oat Flour
2 tsp Baking powder
1/2 tsp Salt
1/4 cup coconut oil
1/4 cup canola oil
1/4 cup Apple Cider
2 eggs
1/4 cup sugar
1/2 cup brown sugar
4 small apples, peeled, cored and sliced
1/2 tsp vanilla

Cinnamon Swirl

4 tbsp sugar
2 tbsp cinnamon
1/4 tsp nutmeg

Instructions

Preheat oven to 350°. Spray a loaf pan with non-stick spray

Peel and slice and core apples

In a large bowl, combine flours, salt, and baking powder and whisk to combine and get lumps out.

In another bowl combine eggs, oil, and cider and whisk

Add brown sugar and 1/4 cup white sugar to egg mixture, and whisk to combine well.

Combine both the flour and egg mixtures together until smooth.

In a small bowl, combine cinnamon and sugar for swirl.

Pour half of batter in bread pan

Pour 2/3 of cinnamon swirl on top and use a knife or skewer to swirl into batter.

Top with half the apples

Repeat with the remaining batter, topping and apples, leaving enough of cinnamon to sprinkle over the apples on top.

Bake 60 minutes. Cool in pan for 10 minutes and invert onto a rack to cool. Wait as long as you can stand it to dig in! (NOTE: Check at 55 minutes if it's too wet, leave in for 5 more…but do not overbake!)