This delicious, one-bowl Gluten Free Apple Spice Bread is chock full of perfect fall flavors! Enjoy it for a special breakfast, or as a cozy dessert.
Prep Time:10 minutes
Cook Time:60 minutes
Total Time:70 minutes
Yield:8 people 1x
1 cup unsweetened applesauce
1/4 cup vegetable oil, melted coconut oil, or melted butter
1/2 cup vanilla Greek yogurt*
1 large egg
1 tsp vanilla extract
1/2 cup brown sugar, (packed)
1 3/4 cup gluten free all-purpose flour*
2 tsp cinnamon*
1/2 tsp nutmeg*
1/4 tsp ground ginger*
1/4 tsp allspice*
Optional: Pinch ground cloves*
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1 large apple, (peeled, cored, and diced)
For the brown sugar topping:
2 Tbsp brown sugar, (packed)
1/2 tsp cinnamon
Preheat oven to 350° F. Line a 9×5 loaf pan with parchment paper and set aside.
In a large bowl, whisk together applesauce, oil or butter, Greek yogurt, egg, vanilla extract, and brown sugar, until combined.
To the wet ingredients, add flour, spices, salt, baking soda, and baking powder. Fold in gently until just combined; do not overmix. Fold in diced apples.
Pour batter into lined loaf pan and smooth out the top. In a small bowl, mix together the brown sugar and cinnamon for the topping. Sprinkle the topping evenly over the top of the batter.
Bake in preheated oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to cooling rack to cool completely before slicing and serving. Enjoy with a good schmear of butter and a cup of coffee!
If you don’t have all these spices, you can use 2 tsp cinnamon and 1 tsp pumpkin pie spice instead.
I used nonfat vanilla Greek yogurt for this recipe, which adds a touch of sweetness. If you don’t have vanilla, though, you can sub plain Greek yogurt plus an extra 2 Tbsp of brown sugar. A seasonal apple-cinnamon yogurt would probably be great here too!
If you don’t want to make this recipe gluten free, simply use regular all-purpose flour instead. You could also up the health factor by trying a blend of all-purpose and whole wheat flour, but I haven’t tested it this way and cannot guarantee the results.