Gluten-Free Cinnamon Apple Bread: autumn on a plate

This post marks the debut of our newest blogger, Alyssa Rimmer. Alyssa has been eating gluten-free for four years, and will share her recipes, tips, and techniques around gluten-free baking. Welcome, Alyssa!

There’s something so beautiful about the changing of the seasons.

My favorite is the transformation between summer and fall. The air is crisp when you step outside in the morning. The trees pop with color: brilliant reds, oranges and yellows. The wind whispers through the forest as it tumbles leaves to the earth.

Autumn is also the time where we break out the chunky knit sweaters, flannel shirts and knee-high boots. We cuddle up to hot cups of tea and warm bowls of soup. And we bake. Well, I bake.

For me, nothing beats baking with apples. Perhaps it’s because I was spoiled growing up in Vermont, where we have the best apples in the world. But I think it’s mostly just because anything with apples makes my heart sing.

Usually, when it’s my turn to bake up an apple-filled treat, I opt for a cobbler or a crisp. They’re easy to make gluten-free, don’t take many ingredients (and often are the ones I have in my pantry), and only use one bowl. Simple cleanup is underrated.

But sometimes I’m feeling more adventurous. That will involve something a bit more complicated – perhaps a cake or a pie. You’ll typically find me opting for our King Arthur Gluten-Free Flour in those cases because I can rely on it. Everything always turn out great.

Lately, however, I’ve been feeling the urge to make bread. Before I was gluten-free (which was over four years ago now!), I loved baking bread. I wouldn’t consider myself a bread baker per se, but I enjoyed the process, the time, and the love it took to make one loaf.

Most people think that baking gluten-free bread is hard. I used to agree, but the more I do it, the more I’ve come to realize that baking gluten-free bread is really not much different than traditional bread baking. Except for the whole kneading aspect, you can make a loaf of gluten-free bread in practically the same amount of time, with arguably less effort.

I do have an admission, though: in all my years of making gluten-free yeasted bread, I have yet to make a spruced-up loaf.

Spruced up?

You know, a loaf that has a little something extra inside. Like cheesy bread. Or cinnamon raisin bread. Or chocolate chip bread. Or in this case, cinnamon apple bread.

Yes, just what we need to help ease us into the next season.

How to make Gluten-Free Cinnamon Apple BreadFirst, whisk together the dry ingredients in the bowl of a stand mixer fit with the paddle attachment:

3 cups King Arthur Gluten-Free Flour
3 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum

Turn the mixer on low, mixing the dry ingredients together briefly. Slowly drizzle in 1 cup milk, mixing until fully incorporated. The mixture should resemble coarse sand.

Add 4 tablespoons of softened butter and mix again until fully blended.

Next, add in 3 large eggs, one at a time, blending thoroughly in between each addition. Scrape down the sides of the bowl as needed.

How to make Gluten-Free Cinnamon Apple BreadBeat on high speed for 3 minutes. Remove the attachment, cover the bowl and leave it to rise in a warm spot for 1 hour.

Gently stir down the dough…

Gluten-Free Cinnamon Apple Bread from King Arthur Flour…and fold in 1 cup chopped apples (peeled or not, your choice). You want to choose a variety that bakes well, like Granny Smith.

Transfer the dough to a 9″ x 4″ x 4″ loaf pan (if you don’t have this pan, you can also use a 9″ x 5″ loaf pan)…

Vietnamese Cinnamon from King Arthur Flour…and sprinkle with a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Swirl that mixture into the dough with a butter knife.

Gluten-Free Cinnamon Apple Bread from King Arthur FlourAdd an additional sprinkling of cinnamon-sugar (if you’d like), and cover the pan with greased plastic wrap or a shower cap. Let rise for another 1 hour.

Towards the end of the rise, preheat the oven to 350°F.

Bake the bread on the center rack for 40 to 45 minutes, until golden brown. Cool in the pan for 5 minutes, then turn it out of the pan onto a rack to cool completely.

Slice and enjoy!

And speaking of enjoying… not only did I immediately toast a piece up and have it for breakfast, I also made this bread into a scrumptious plate of french toast.

After I battered the slices of bread and cooked them on a buttered skillet, I smothered them in a peanut butter, honey, and boiled cider syrup. To make it yourself, simply whisk together the following:

1/2 cup boiled cider
2 tablespoons peanut butter
2 tablespoons honey

Gluten-Free French Toast with Peanut Butter SauceAnd let me tell you, this was the epitome of autumn on a plate – everything that I love about this season, in one single bite. Pure bliss!

Check out our recipe for Gluten-Free Sandwich Bread – and the accompanying “baker’s tip” for turning it into this yummy cinnamon apple bread.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

    1. The Baker's Hotline

      Looking to print this recipe? We can help! If you click on the recipe link, you’ll find a “Print recipe” button in the upper right hand corner of the page. You can also just click this link here. Happy GF baking! Kye@KAF

  1. Donna Demarest

    I have to be gluten free and yeast free, can i use this recipe? I have tried to bake with coconut flour, don’t like it, the taste or the texture. I am new to this, as it is a disease causing my problems..Any help is great, as i feel like i am starving, from lack of anything with taste or flavor.Let alone anything baked or sweet.

    Reply
    1. The Baker's Hotline

      Hi Donna, we hope we can make your gluten-free journey a little easier! Because this recipe is a sandwich bread recipe as a base, it will be very difficult to change it to one that doesn’t use yeast. Instead, we recommend this quick bread recipe for Gluten-Free Apple Bread which will give you similar flavors, without having the alter the recipe. Happy baking! Annabelle@KAF

  2. Sara Townsend

    We loved this recipe so much!! We were wondering if you have you tried making this recipe in a bread machine. We have a zojirushi and have found that it does a great job with gluten free breads.

    Reply
    1. The Baker's Hotline

      Sara, if you’ve had good luck using your bread machine for gluten-free bread recipes, I think you could definitely give this recipe a try in your bread machine. Barb@KAF

    1. MaryJane Robbins

      Hi Katy,
      There is a button to click above the ingredient list that will give you volume, ounces or grams. You can view and print in whichever format you choose. ~ MJ

  3. Shadowne

    I just put this bread in the oven so we shall see how it turns out. I used Almond milk and added an extra tsp of cinnamon to the batter and used brown sugar in place of the regular sugar. I’m new at this gluten free baking but King Arthur Flour is already making me a fantastic GF baker with the kids and grand-kids! Our entire family has gone GF so when anyone sees me coming with whatever I baked that day they get very excited. As most GF people know when they just mention the word Gluten Free the noses of others start to pucker along with questioning eyes, not any more thanks to King Authur’s excellent quality flour. Yummmm…….I smell my bread baking, will let everyone know how it turned out.

    Reply
    1. The Baker's Hotline

      We are so pleased to be able to provide you with some great tips and recipes, Shadowne. Continue to let us know know we are doing and how we can improve, too! Happy baking! Elisabeth@KAF

  4. Donna Lynch

    I use almond milk all the time in my gluten free baking.I also use King Arthur Flour and King Arthur mixes. Best I have found.

    Reply
    1. The Baker's Hotline

      Thanks for the sharing your experiences using almond milk in your gluten-free baking, Donna. And thanks for your vote of confidence! Barb@KAF

  5. Kathy Woolston

    I baked this bread today using non-dairy ingredients & it turned out perfectly. I used Silk original almond milk & Earth Balance in place of the milk & butter. It’s delicious!!

    Reply
  6. Jennifer

    I’m kind of embarrassed to admit this, but not too embarrassed not to…

    I short cut your recipe with a King Arthur Gluten free bread and pizza crust mix I had in the pantry. I mixed it up according to the package directions, added the apples after the first rise and followed your recipe from there. It turned out delicious and my gluten free kiddo loved it! Thanks for getting me started in the right direction.

    Reply

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