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.