Sweet, moist and flavorful gluten-free apple cinnamon bread – a satisfying comforting treat for breakfast or snack.
This post is sponsored by Bob’s Red Mill.
Once you get to a certain age, it’s the simple things in life that make all the difference.
Like your car insurance premium going down.
A stellar health, vision, dental plan + super awesome dividends, like whaaaaa?!
The perfect cup (or 5) of coffee.
A book that makes you go, “Whoa, theeeey should make a movie out of that starring Ben Affleck, just kidding they already did, woop woop!”
Cross word puzzles in an actual newspaper. On a Sunday morning. With a legit cup (or 5) of coffee.
Those super fuzzy and warm socks from Old Navy that leave a trail of fuzzies everywhere you go, but you don’t care because they make your feet feel like they’re constantly being kissed by fairies.
The fact that your Florence + The Machine Pandora radio station knows you. Right in the frontal lobe, it knows you.
A thick, sweet, moist, warm slice of gluten free apple cinnamon bread.
Changing gears to Moist Part Deux <- that’s French for “two.”
What would you do if I started a series on my blog called Moist Breads? It could be real fun, right guys? And great title, too, right? Because you all loveth the word, “moist,” right? Moist Breads could really take off. I mean, did you SEE the moist-a-palooza Paleo Banana Bread I showed you a hop skip and jump ago? It’s dank, man…real dank. But in an inviting way…not in a my-car-got-stuck-in-the-peat-bog-of-despair sort of way.
MOIST breads. they’re great, and this one has apples and cinnamon all up in its gizzard.
Whaaaaat’s this?? BOTH my cookbooks photobombed this pictorial. How’d that happen??
This apple cinnamon bread is made with Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour, which makes for a fluffy loaf that you’d never in a million years guess was gluten free. I’ve been raving about this blend because makes life so much easier. Just as the package says, it works perfectly as a 1:1 replacement for regular all-purpose flour. With the holidays coming up, the blend is perfect for using in your cookies, cakes, breads, pie crusts, etc. etc. Acquire it in epic proportions, my lovekins. Acquire.
I sweetened the bread using coconut sugar and added Greek yogurt, resulting in an über flavorful and cozy bread. Like, you just want to hide pieces of it in your homemade boot cuffs and pull them out just whenever.you.feel.like.it. This is the perfect brunching and holiday quickbread. If you’re really wanting to get genius, you could add pecans or walnuts and drizzle the thing with a glaze or homemade caramel. Just throw your sails to the wind. Grab life by the Moist Breads.
Moist Breads: A Guide to Keeping Things Real and Moist.
Gluten Free Apple Cinnamon Bread
Apple Cinnamon Mixture:
- ½ cup coconut sugar*
- 1 tablespoon ground cinnamon
- 1 granny smith apple peeled, cored, and finely chopped
- 1 teaspoon olive oil
- pinch salt
Preheat your oven to 350 degrees F. Lightly oil a 9" x 5" loaf pan.
In a small mixing bowl, add the ingredients for the apple cinnamon mixture, stir well, and set aside.
In a stand mixer or a mixing bowl, cream together the butter, coconut sugar, and vanilla extract (wet mixture).
Add the eggs one at a time and continue mixing until well combined.
In a seperate mixing bowl, stir together the gluten-free flour, baking powder, and salt,
Pour the flour mixture into the bowl with the wet mixture and mix just until combined. Add the Greek yogurt and mix until a smooth and well combined. The mixture will be very thick and doughy - this is normal.
Spread half of the bread dough in the prepared loaf pan. Add 2/3 of the apple cinnamon mixture and press it into the dough with a spoon. Spread the remaining bread dough on top, followed by the remaining apple cinnamon mixture. Again, press the apples into to bread dough and make sure all of the batter/apples are evenly distributed in the loaf pan.
Place on the center wrack in the oven and bake for 50 minutes. Turn the oven off and allow the bread to sit in the oven an additional 5 minutes or until it tests clean.
Remove bread from the oven and allow it to cool for at least 20 minutes before running a knife along the edges, and turning it out onto a cutting board.
Cut thick pieces of bread and serve with butter and honey.