Gluten Free Apple Bread
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.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course bread, Breakfast, Cookies and Cakes, Snacks
Cuisine gluten free
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
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.
Keyword apple cinnamon bread, fall gluten free baking, gluten free apple bread, gluten free apple loaf