Easy Gluten-Free Apple Bread (Vegan)

Apples in Abundance

The fall season means that we have apples everywhere – hanging from the trees at the apple orchards, packed on the shelves at the local grocery stores, baskets full of apples at the farmer’s markets.

Isn’t it just amazing? This time of year is literally the best time to make any and everything with apples.

Our Favorite Apple Recipes:

• Easy Homemade Applesauce (Gluten-Free, Vegan)
• Tender Apple Muffins (Gluten-Free, Dairy-Free)
• Apple Tart (Gluten-Free, Dairy-Free)
• Apple Fritters (Gluten-Free, Dairy-Free)
• Apple Crumble (Gluten-Free, Vegan)
• Moist Apple Cake (Gluten-Free, Dairy-Free)

Delicious Gluten-Free Apple Bread

And of course, we can’t forget about baking a loaf of this super easy apple bread during apple season!

It’s great for breakfast, or snacking on anytime you’re hungry, or even as a light dessert (add a scoop of ice cream if you want it more decadent!).

Why This Recipe Works:

• Simple Ingredients: The main ingredients needed for this gluten-free apple bread recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the batter and crumble is uncomplicated, and the glaze is a cinch to make. You’ll surely be baking this cinnamon apple bread on repeat!
• Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this quick bread recipe is 100% gluten-free, dairy-free, and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues! No eggs required either since the grated apples give it moisture.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten free apple bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• White Sugar: I used white sugar, but you can also use cane sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Ground Cinnamon: Ground cinnamon imparts a lovely taste to this gluten-free apple bread. Alternatively, you may also use pumpkin pie spice if you like.
• Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. You can also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Vanilla Extract: Adding vanilla extract gives the bread extra flavor, so I recommend adding it in.
• Gluten-Free Flour: For best results, make sure to use a gluten-free measure-for-measure flour (1:1 flour that replaces regular flour in equal proportions) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to include it. If you can’t take xanthan gum, you can replace it with psyllium husk powder in equal amounts.
• Baking Powder: Since baking powder is the only leavening agent used for helping the batter rise, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk of choice (such as rice milk, cashew milk, tigernut milk, coconut milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Apples: Feel free to use any type of fresh apples (such as fuji apples, granny smith apples, gala apples, honeycrisp apples, pink lady apples, etc) you have on hand. Just make sure to peel and core them before grating them finely on your box grater.
• Brown Sugar: I used light brown sugar, but you can also use dark brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Powdered Sugar: Powdered sugar (also known as confectioners’ sugar) is very finely processed sugar and will dissolve easily to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

How to Make Gluten-Free Apple Bread (Step by Step):

1. Preheat and Line

Preheat the oven to 350F. Prepare a 9″x5″ loaf pan with parchment paper and set aside.

2. Mix Sugar with Cinnamon

In a large mixing bowl, add the white sugar and ground cinnamon. Whisk together until combined.

3. Add Butter and Vanilla

Add the melted dairy-free butter and vanilla extract on top. Whisk until a crumbly paste has formed.

4. Add Dry Ingredients

Add the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder and salt. Whisk again until combined.

5. Add Milk and Whisk to Get Batter

Pour in the milk and mix with the whisk until you have a thick batter.

6. Stir in Grated Apples

Now add the grated apples to the wet ingredients. Fold this together until thoroughly combined. Set the apple bread batter aside.

7. Mix Flour and Brown Sugar

In another large bowl add the gluten-free measure-for-measure flour and light brown sugar.

Use a fork or whisk to blend the two ingredients together.

8. Mix in Butter and Cinnamon to Form Crumble

Add the softened butter and cinnamon to the bowl and use the fork to blend together again until a crumbly topping is formed.

9. Transfer Batter to Loaf Pan

Pour half of the apple bread batter into the prepared pan. Sprinkle with half of the crumble topping.

Pour the rest of the batter on top, and finish with the rest of the crumble topping.

10. Bake Until Ready

Bake in the oven for 45-50 minutes or until a toothpick inserted in the center of the bread comes out clean.

11. Prepare Cinnamon Glaze

In a bowl, add the powdered sugar, ground cinnamon, vanilla and almond milk all at once. Whisk the ingredients together until smooth.

(TIP: If the glaze is a bit too thick, add in another teaspoon of almond milk or until your desired consistency is reached.)

12. Cool Before Removing

Let the gluten-free apple cinnamon bread cool for at least 20 minutes in the pan before removing from the pan and placing on a wire rack.

13. Drizzle Glaze Over Loaf

Drizzle the cinnamon glaze in a zig-zag pattern all over the top of the apple loaf, then let the glaze set.

14. Slice and Enjoy

Cut and enjoy while warm or store for later!

Dish by Dish Tips/Tricks:

• Make Muffins: If you prefer to make muffins instead of a loaf, simply divide the batter between the muffin cups in a regular muffin pan and bake at 350F for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
• Make Mini Loaves: Want to make smaller individual loaves for gifting? Divide batter between 4 mini loaf pans and bake at 350F for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.

Recipe FAQs:

Our Favorite Gluten-Free Quick Breads:

• Honey Oat Bread (Gluten-Free, Dairy-Free)
• Banana Bread (Gluten-Free, Dairy-Free)
• Moist Pumpkin Bread (Gluten-Free, Dairy-Free)
• Sweet Potato Bread (Gluten-Free, Dairy-Free)

Other Gluten-Free Apple Recipes You’ll Enjoy:

Gluten-Free Fall Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Apple Bread Recipe (Vegan)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

This delicious gluten-free apple bread recipe is flavored with cinnamon, interlaced with grated apples, and drizzled in a cinnamon glaze. It makes a lovely breakfast or sweet snack for the fall or anytime! Totally dairy-free and vegan too!

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Ingredients

Units USM Scale 1x2x3x

For the Apple Bread Batter:

• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 1/3 cup unsalted dairy-free butter, melted
• 1 teaspoon vanilla extract
• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 2 apples, peeled, cored and grated (about 1 1/2 cups grated)

For the Crumble Topping:

• 1/2 cup gluten-free measure-for-measure flour
• 1/2 cup brown sugar
• 6 tablespoons unsalted dairy-free butter, softened
• 1/2 teaspoon ground cinnamon

For the Cinnamon Glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsweetened almond milk

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Instructions

1. Preheat and Line: Preheat the oven to 350F. Prepare a 9″x5″ loaf pan with parchment paper and set aside.
2. Mix Sugar with Cinnamon: In a mixing bowl, add the white sugar and ground cinnamon. Whisk together until combined.
3. Add Butter and Vanilla: Add the melted dairy-free butter and vanilla extract on top. Whisk until a crumbly paste has formed.
4. Add Dry Ingredients: Add the gluten-free measure-for-measure flour, xanthan gum (if using), baking powder and salt. Whisk again until combined.
5. Add Milk and Whisk to Get Batter: Pour in the milk and mix with the whisk until you have a thick batter.
6. Stir in Grated Apples: Now add the grated apples. Fold this together until thoroughly combined. Set the apple bread batter aside.
7. Mix Flour and Brown Sugar: In another mixing bowl add the gluten-free measure-for-measure flour and light brown sugar. Use a fork to blend the two ingredients together.
8. Mix in Butter and Cinnamon to Get Crumble: Add the softened butter and cinnamon to the bowl and use the fork to blend together again until a crumbly topping is formed.
9. Transfer Batter to Loaf Pan: Pour half of the apple bread batter into the prepared pan. Sprinkle with half of the crumble topping. Pour the rest of the batter on top, and finish with the rest of the crumble topping.
10. Bake Until Ready: Bake in the oven for 45-50 minutes or until a toothpick inserted comes out clean.
11. Prepare Cinnamon Glaze: In a bowl, add the powdered sugar, ground cinnamon, vanilla and almond milk all at once. Whisk the ingredients together until smooth. If the glaze is a bit too thick, add in another teaspoon of almond milk or until your desired consistency is reached.
12. Cool Before Removing: Let the apple loaf cake cool for at least 20 minutes in the pan before removing from the pan.
13. Drizzle Glaze: Drizzle the cinnamon glaze in a zig-zag pattern all over the top of the apple loaf, then let the glaze set.
14. Slice and Enjoy: Cut and enjoy while warm or store for later!

Notes

White Sugar: I used white sugar, but you can also use cane sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Ground Cinnamon: Ground cinnamon imparts a lovely taste to this gluten-free apple bread. Alternatively, you may also use pumpkin pie spice if you like.

Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. You can also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Vanilla Extract: Adding vanilla extract gives the bread extra flavor, so I recommend adding it in.

Gluten-Free Flour: For best results, make sure to use a gluten-free measure-for-measure flour (1:1 flour that replaces regular flour in equal proportions) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to include it. If you can’t take xanthan gum, you can replace it with psyllium husk powder in equal amounts.

Baking Powder: Since baking powder is the only leavening agent used for helping the batter rise, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as rice milk, cashew milk, tigernut milk, coconut milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Apples: Feel free to use any type of apples you have on hand. Just make sure to peel and core them before grating them finely on your box grater.

Brown Sugar: I used light brown sugar, but you can also use dark brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Powdered Sugar: Powdered sugar (also known as confectioners’ sugar) is very finely processed sugar and will dissolve easily to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing/Freezing: To store, cover the gluten-free apple bread in plastic wrap or place it in an airtight container and store in the refrigerator for up to 5 days. Bring to room temperature before serving. To freeze, wrap the apple cinnamon bread in various layers of plastic wrap and freeze for up to 2 months. Let the apple bread thaw completely overnight in the refrigerator before slicing and eating.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Bread
• Method: Baking
• Cuisine: American