Gluten-Free Apple Cinnamon Bread
This sweet bread is absolutely scrumptious! Gluten-free apple cinnamon bread will be the favorite bread that your loved ones will request that you make again and again. Guaranteed that the combination of spices it includes will dance on your taste buds and give you such a warm feeling of contentment.
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Useful Kitchen Equipment for Creating Your Masterpiece:
Ingredients
- 1 cup Coconut Oil (melted, cooled to touch)
- 2 Eggs
- ½ cup Pure Maple Syrup
- ½ cup Swerve, Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Apple Cider Vinegar
- 2 teaspoons Cinnamon
- ¼ teaspoon Allspice
- ¼ teaspoon Nutmeg
- ¾ teaspoon Salt
- ¾ cup Oat Flour (gluten-free)
- 5 tablespoons Arrow Root Powder
- ¼ cup Sweet Sorghum Flour
- ½ cup Coconut Flour
- 2 tablespoons Tapioca Starch
- ½ tsp Xanthan Gum
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 cup Apples (finely chopped; I used Honey Crisp)
Instructions
INSTRUCTIONS
- Preheat oven to 350 degrees. Lightly grease mini loaf pans with cooking spray and dust with sorghum or oat flour. Set aside.
- Finely chop apples and set aside.
- In a large mixing bowl or stand mixer, whisk together coconut oil, eggs, maple syrup, brown sugar, vanilla, and vinegar until smooth. Add cinnamon, allspice, nutmeg, salt, oat flour, arrow root powder, sorghum flour, coconut flour, tapioca starch, xanthan gum, baking powder, and baking soda and whisk or mix on low until well incorporated.
- Fold in chopped apples to mixture. Allow batter to sit for 5 minutes so coconut flour can absorb moisture.
- Pour equally into mini loaf pans, filling ⅔ way full. (I used two loan pans that had six (6) cavities each.
- Bake in middle rack at 350 for 20-25 minutes or until toothpick inserted into center of loaves comes out clean.
- Allow pans to cool on cooling rack for 15 minutes or longer before removing. Gently turn loaves out and continue cooling on racks. Serve warm or at room temperature.
- Bread freezes well for up to 3 months.
Chef's Notes
Feel free to add any additional ingredients you’d like to make this recipe even more amazing! Because I am fond of both in my sweet breads, I added ½ cup of Black Walnuts and ½ cup Raisons to the batter. Delicious! Although this recipe could be considered to be a Keto recipe if it were not for the total number of Net Carbs, I realize that Raisons are not keto-friendly, and therefore consider the recipe more of a “gluten-free recipe” instead. Either way, believe you will enjoy the results.
Although the recipe is for making mini loaves, a single loaf pan can be substituted when making this bread if desired. If so, then the cooking time will need to be increased to 35-40 minutes or longer. Just do a toothpick test after 35 minutes to ensure that it is completely done.
Nutrition
Serving: 1mini loafCalories: 286kcalCarbohydrates: 33gProtein: 3.5gSaturated Fat: 17gPotassium: 74mgFiber: 12gSugar: 9gCalcium: 16mgNet Carbohydrates: 13g
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