This gluten free apple bread is packed full of fresh apple, cinnamon, and walnut streusel making it the perfect autumn quick bread. Great for snacking on during the day or for a delicious breakfast, served with a slab of butter.
To assemble this bread, grated apple is not only mixed throughout the batter, but is also layered between the batter and streusel. There is a simple flour blend of millet, sorghum and tapioca starch. Psyllium husk powder is added to bind it all together and there are no gums. Cinnamon warmly flavours the bread and it is subtly sweet and so perfect for the new apples in season.
Looking for the best gluten free apple bread recipe? Well, this recipe is just that!
Ingredient Notes
Flour – You can use a different type of flour like brown rice flour to replace either the sorghum or the millet flour.
Apple – For this recipe, I used Granny Smith apples, but Gala would be equally as good, or any juicy baking apple. You will need about 2 large apples for the grated apple and the layered slices.
Brown Sugar – You could substitute the sugar out for coconut sugar, or half white sugar and half brown sugar.
Milk – You could use almond milk, soy milk, or oat milk for this recipe.
Gluten Free Apple Bread Prep
Line a loaf pan with parchment paper for easy removal of the bread from the pan, once baked.
Make the streusel topping by combining all the ingredients in a small bowl. I lightly blitzed the walnuts in my small blender and melted the butter in the microwave for 30 seconds.
Peel the apples, grate one then quarter and thinly slice the other with a mandolin.
In a medium bowl, sift the flours with the psyllium husk, baking powder, baking soda, salt, and cinnamon. To prevent clumping when adding the liquid to the psyllium husk powder it is best to combine the powder with the flour.
To a large bowl add the eggs, sugar and vanilla extract, beat them until just combined, then mix in the grated apple.
Next add the dry ingredients to the egg and apple mixture and stir until combined.
For the layers – add a layer of batter, then sliced apple and streusel. Repeat once more. This bakes into the best apple bread, filled with loads of apple, with a delicious streusel in the bread and on top
Tips and Tricks
For the best results with gluten free baking I prefer to use a kitchen scale. This makes measuring ingredients not only more accurate but there is also less clean up. Here is the link to the scale that I use.
Don’t over mix the batter. Just mix until combined.
This bread may need a little more baking due to all the apple inside. Bake more instead of less in this case.
Store this bread at room temperature for 2 or 3 days. Freeze and slice the bread and store it for a month or two.
Gluten Free Apple Bread
Ingredients
Streusel
- 90 g crushed walnuts
- 60 g oat flour
- 30 g brown sugar
- 40 g melted butter
Dry ingredients
- 70 g millet flour
- 70 g sorghum flour
- 60 g tapioca starch
- 8 g psyllium husk powder
- 1/2 tsp salt
- 3 g ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 125 g butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 120 g brown sugar
- 180 g apple, peeled and grated 1 or 2 Granny Smith apples
Extra Apple
- 1 small apple thinly sliced quartered and peeled
Instructions
- Preheat oven to 350 ° (177℃) line a loaf pan with parchment paper.
- Make the Streusel by combining all the ingredients in a small bowl.
- Cut the small apple into quarters and thinly slice it with a mandolin. This is to layer between the batter and the streusel.
- In a large bowl, whisk together millet flour, sorghum flour, tapioca starch, psyllium husk, baking powder, salt, and cinnamon.
- In another bowl, lightly beat eggs, brown sugar, and vanilla extract, then stir melted butter, and grated apple until combined.
- Add the dry ingredients into the wet ingredients and stir until just mixed. Let the batter sit for 1–2 minutes so the psyllium can thicken.
- In the bottom of the loaf pan add half of the batter, then a layer of apple slices and a layer of the streusel. Repeat layers once more finishing with the streusel on top.
- Bake for 50 to 55 minutes, until a skewer inserted in the center comes out clean.
- Cool before slicing. This bread can be left covered on the counter for 2 days and then keep it in the fridge or freezer.
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