A moist, fall-apart quick bread that is packed with the fall flavors of apples, cinnamon and spices. An easy, brown sugar topping finishes this bread making it feel like you could eat it for dessert. Free of gluten, dairy, egg, soy, peanut and tree nuts. Top eight free and vegan too!
**If you want to see how to make this in muffin form, click here!**
It’s officially September 1–so that means I can bust out the fall baking, right??! Don’t worry, I’ll ease you into it with apples instead of pumpkin.
I’ve started to detect the slightest chill in the mornings, so I’ve started to up how often I’m baking. I’m sure my AC bill won’t appreciate the fact I’m already getting into full baking mode, but my tummy sure does!
Also, we had been promising our boys all summer that we’d take them camping. However, my husband was doing an online genealogy certification on top of working, so we just never had much time. The class is finally over, so even though school started, we just did a quick overnight trip. It was a lot of fun, and it was BEAUTIFUL. I’m actually glad we waited, and might make this a new tradition. We were up in one of the canyons in Utah and the leaves were already changing. I’ve been in Utah since 2004, and I’ve NEVER seen the leaves change in August. I love the colors dotting the mountains already–but it does have me worried that it means we’ll be in for an early winter. So, between it looking like fall on the mountains and it being September–I’m ready for all things baked!
This was a delicious after-school snack for my son, and we enjoyed the rest for breakfast. The spices and sweet apples make it delicious any time of the day.
Since applesauce is a natural egg replacer, it’s nice to have no eggs in this quick bread too.
A few notes: The bread is so moist, that it does fall a part easily–which meant lots of crumbs from my little ones. Also, my oven bakes fast, so the middle wasn’t quite done by the time the top was browning. If that happens to you too, you can simply put tin foil over the top to prevent it from browning too much. I also find it really helps solidify the middle of the bread if you allow it to cool in the pan at least ten minutes, and then completely cool before you cut into it. It’s so hard to wait. While this is technically a “quick” bread–it sure feels like forever when your whole house smells like autumn goodness!
Enjoy this bread. and if you’re like me–be sure to have the end piece–the best part!
- 2 cups cinnamon applesauce (regular works too!)
- ½ cup coconut oil, softened
- 1 cup sugar
- 2 cups gluten-free flour
- 1½ tsp. baking soda
- ½ tsp. xanthan gum (omit if your gluten-free flour already has it in the blend)
- ½ tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground allspice
- 2 Tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- Preheat the oven to 350 degrees F.
- Grease a loaf pan with non-stick spray.
- In a stand mixer, with the paddle attachment, mix the applesauce, coconut oil and sugar together. Then, with the mixer on slow, add the baking soda, xanthan gum, salt and all of the spices. Once that is incorporated, slowly add the flour. Stir until just incorporated.
- Pour into the greased loaf pan. This recipe makes 1 large loaf or 4 mini loaves. I find the mini loaves set up best.
- Bake at 350 degrees for 40-50 minutes or until a knife inserted into the center comes out clean. If the brown sugar topping is browning too much before the center is set, you can put some aluminum foil on it, to prevent it from browning too much. Be sure to let the bread cool for ten minutes in the pan, then allow it to finish cooling on a wire rack to finish setting up. It's hard to wait, but helps the texture a lot.
- Cover any leftover bread loosely with a towel at room temperature if there are any leftovers.
Topping from: Chelsea’s Messy Apron, bread adapted from an old co-workers recipe book–sorry can’t find the name anywhere!
Don’t forget to pin this for later so you don’t lose it!