This gluten-free cinnamon apple bread is soft inside, sweet on top, and smells like fall in your kitchen. It’s packed with diced apples and applesauce for moisture and flavor. The cinnamon-sugar swirl makes every slice look and taste special.
It’s simple to make, perfect for breakfast, snacks, or dessert, and no one will guess it’s gluten-free! A win-win!
If you’ve tried gluten-free quick breads before, you know the struggle — they can turn out dense, dry, or crumbly. This gluten-free cinnamon apple bread solves that. It’s soft, moist, and full of real apple flavor from both diced apples and applesauce. The cinnamon swirl adds warmth and a bakery-style look that makes each slice feel special.
If you love cozy fall desserts like my Vegan Apple Crisp or quick treats like Microwave Cinnamon Apples, this recipe will fit right in. It’s simple to make, smells amazing while it bakes, and delivers that comforting apple-cinnamon flavor everyone loves.
Table of contents
Why You’ll Love This Recipe
- Warm cinnamon flavor in every bite
- A pretty swirl that makes it look bakery-made
- Freezer-friendly for quick breakfasts later
Ingredients at a glance for this Gluten-Free Cinnamon Apple Bread
For a full list of ingredients, quantities and instructions, see the recipe card below. Here are the main ingredients at a glance.
Gluten-free flour: I use King Arthur because it bakes up light and soft, not gritty or heavy. It’s the key to getting that perfect tender crumb.
Apples: I like Honeycrisp or Pink Lady for their sweetness and texture. They hold up well when baked and add little bursts of apple flavor in every bite.
Applesauce: A cup of unsweetened applesauce keeps the bread moist for days and adds gentle sweetness without needing extra fat.
Cinnamon and sugar: The classic combo gives the bread its warm flavor and that signature swirl through the middle.
Butter: Softened butter helps the loaf rise evenly and adds a buttery, bakery-style taste. Use plant-based butter if you want it dairy-free.
How to Make this Gluten-Free Cinnamon Apple Bread
Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. I like to line the bottom with parchment and dust it lightly with gluten-free flour — it helps the bread release cleanly once baked.
While the oven heats, make the cinnamon-sugar swirl so it’s ready to go later. In a small bowl, mix ¼ cup sugar with 1½ teaspoons cinnamon. It takes less than a minute, and having it ready will keep your batter from sitting too long once mixed.
Next, combine your dry ingredients. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, cream the softened butter and sugar for about 2–3 minutes until pale and fluffy. This step gives your loaf its lift and tender crumb. Beat in the eggs one at a time, then stir in vanilla extract and applesauce until smooth and creamy.
Once the wet ingredients are ready, fold in the dry mix gradually. Alternate between the flour mixture and the applesauce to keep the batter even and airy.
Add the diced apples next. I like to toss them in a teaspoon of flour before folding them in — it keeps them from sinking to the bottom.
Now you’re ready to assemble. Pour half the batter into your loaf pan, then sprinkle the cinnamon-sugar swirl mixture evenly over the top. Add the remaining batter, then use a butter knife to make a few gentle swirls. Don’t overmix — a few ribbons of cinnamon are perfect.
Bake the bread for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top starts browning too fast, tent the pan loosely with foil about halfway through.
Once baked, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling. Waiting until it’s fully cool makes it easier to slice cleanly without crumbling.
In total, you’ll spend about 15 minutes preparing the batter and swirl, and 50–60 minutes baking, for a total of just over an hour from start to finish.
Tips to Make the Best Gluten Free Cinnamon Apple Bread
Get the texture right: Gluten-free batter thickens as it sits, so don’t leave it on the counter too long once mixed. Have your pan ready before you start, and get it into the oven quickly for the best rise.
Balance your apple flavor.: Mix two kinds of apples if you can — one sweet like Honeycrisp, one tart like Granny Smith. It gives more depth and keeps the loaf from tasting one-note.
Serving Ideas
Some of my favorite ways to eat this would be:
- Toast it and spread with butter or almond butter.
- Pair with coffee, tea, or apple cider.
- Serve warm with a scoop of vanilla ice cream.
Frequently Asked Questions
Yes, but texture can change. King Arthur works best for this recipe. For more on gluten-free flour blends and how they behave in baking, check out these King Arthur gluten-free baking tips.
You can, but it adds flavor; you can also try using maple icing/glaze to bring a maple taste to this. Spread it across the loaf when its hot.
Yes, replace butter with the same amount of oil.
Insert a toothpick in the middle. If it comes out clean or with a few crumbs, it’s ready.
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Recipe Card
Equipment
- 1 9×5-inch loaf pan
- 1 Hand or stand mixer
- 1 Whisk
- 1 Rubber spatula or wooden spoon
- 1 Measuring cups and spoons
- 1 Paring knife and cutting board
- 1 Butter knife or skewer
- 1 Wire cooling rack
Ingredients
- 2 cups gluten-free flour King Arthur Brand
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce homemade or store-bought
- 1 ½ cups peeled cored, and diced apples (about 2 medium apples)
- ¼ cup granulated sugar For the cinnamon swirl
- 1 ½ teaspoons ground cinnamon For the cinnamon swirl
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the applesauce. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the diced apples.
- In a small bowl, mix together the ¼ cup of granulated sugar and 1 ½ teaspoons of ground cinnamon for the cinnamon swirl.
- Pour half of the apple bread batter into the prepared loaf pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Top with the remaining batter.
- Use a knife or a skewer to gently swirl the cinnamon mixture into the batter to create a marbled effect.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cinnamon apple bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy your homemade gluten-free Apple Bread with a hot cup of tea or coffee!
Notes
- Make sure to use a gluten-free flour blend that includes xanthan gum for the best texture.
- If your apples are extra juicy, pat them dry before adding them to the batter.
- Don’t overmix once you add the dry ingredients — it can make the loaf dense.
- Baking time may vary depending on your oven. Check with a toothpick at 50 minutes; it should come out mostly clean.
- For dairy-free, swap butter with vegan butter or coconut oil.
- Store covered at room temperature for up to 3 days or refrigerate for a week.
Nutrition
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