Gluten-Free Applesauce Bread! Cinnamon-spiced bread that will make your whole house smell like fall! {Dairy-Free}
My love for quick breads runs deep. From Gluten-Free Zucchini Bread to Gluten-Free Pumpkin Chocolate Chip Bread it is hard to pick a favorite. However, my husband and boys have declared this Gluten-Free Applesauce Bread their all-time favorite!
It is irresistibly good with a nice texture and cinnamon-spiced applesauce flavor.
I like to make it in mini loaf pans and slather the little slices with softened butter. This bread will also turn out great baked in a standard loaf pan. Plus baking this bread will fill your kitchen with the most delicious fall smell – nothing better!
The texture and flavor of this bread is undetectably gluten-free. Like my other favorite quick bread recipes, I use my favorite flour blend (Erin’s Gluten-Free Flour Blend recipe here) for this applesauce bread.
My favorite flour blend is a mixture of freshly ground buckwheat flour, almond flour, potato starch and arrowroot powder. It really makes the best gluten-free baked goods ever! Because buckwheat has natural elastic properties, this bread doesn’t need any added xanthan gum to achieve a good texture.
I haven’t tried this Gluten-Free Applesauce bread made with a store-bought gluten-free flour blend, but will update this post if I do. Lately I’ve been using King Arthur Flour Measure-for-Measure Gluten-Free Flour Blend (not sponsored – I just love King Arthur Flour GF products) in some recipes and it has worked well.
You also might like these baked apples or this gluten-free applesauce cake.
I’ve been happy with this blend but still like my flour blend best as you don’t get that grainy texture or starchy taste like other blends.
Make this Gluten-Free Applesauce Bread for a special fall breakfast treat! The 3 loaves don’t last long at my house. I could eat a whole one myself! For another apple treat, try this gluten-free apple cider donut recipe.
Gluten-Free Applesauce Bread
Ingredients
Wet Ingredients:
- 1/4 cup coconut oil melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- 1 teaspoon lemon juice
- 1 cup unsweetened applesauce no-sugar added
Dry Ingredients:
- 2 cups Erin’s Gluten-Free Flour Blend
- OR 1 3/4 King Arthur Flour Measure-for-Measure Gluten-Free Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350F. Grease three mini loaf pans or one 9×5 loaf pan with cooking spray.
- In a large bowl, combine the eggs and coconut oil. Whisk to combine smooth. Add the granulated sugar, brown sugar, vanilla extract, almond milk, lemon juice and applesauce. Whisk until completely smooth.
- In a sifter set over a bowl, add the flour blend, baking soda, baking powder and salt. Sift until smooth. Add the flour mixture to the wet ingredients along with the cinnamon and nutmeg. Using a spatula or spoon lightly mix until just combined.
- Pour the batter into the prepared loaf pans. Bake for 25-30 minutes, until set in the middle for mini loaves. Bake for 45-60 minutes for a standard loaf, checking the loaf every 5 minutes towards the end of baking. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!
Notes
Nutrition
I just made this with King Arthur’s GF flour and it was absolutely delicious! I also added almost a cup of walnuts and made it with butter. Coconut sugar, and 1/4 c brown sugar, total 3/4 sugar. For spices I added 2 t chai spice (my own mix) instead. It took about 40 minutes for 3 mini loaves. So good! Thank you! When I run out of GF flour, I’m going to try your gf flour recipe.
I’m so glad it turned out for you! Great to know it worked with those modifications. Thanks for the comment!
I am going to make your gluten free flour (300 grams each of Almond, Buckwheat and Potato starch plus 100 grams of arrowroot powder. My question is: how many grams of each for the applesauce bread recipe?
Made these mini loaves for Christmas tonight and my kids couldn’t eat it fast enough, my family is full of picky eaters and I have 6 children. I have to make more now!! I followed the directions exactly and had to add about 10-15 minutes of bake time. Definitely love this recipe!! Thank you!!
Made this using applesauce we made where we overdid the cloves so no one was really eating it.. I also substituted almond eggnog for the almond milk, and butter instead of coconut oil.. My son hates paleo, but loved this so much that I am making it right now for his birthday cake. Thank you. (Wondering if I should do a carrot cake frosting to give it the illusion of bday cake 😉
Hi Erin
Could I replace the eggs with something else? Thanks
Can I use oat flour instead of the regular flour and stevia instead of brown sugar?
I don’t think that would work! The bread wouldn’t have the same structure.
I made this by substituting 2 bananas for applesauce since we didn’t have any. I cut out the white sugar too. Made into muffins and baked for 20 minutes and they were delicious! My picky kids ate 2! It was recently recommended we reduce/cut out grains and sugar so I’m loving your mix. My kids love the pancake mix too! (we cut out the applesauce & sugar). Looking forward to the zucchini bread! Quick question do you think I’ll also be able to reduce the sugar in that recipe in 1/2 ? I’m not sure if I’ve just gotten ‘lucky’ by doing it so far. Also, I was told to try subbing maple syrup for sugar since it’s more natural. Do you think that work work? Thank you so much! You have made the transition into gluten/grain free bearable!
We love this recipe. This bread is so moist with a perfect texture. Its a fall favorite at our house.
I made mini loaves of this yesterday to go with Easter dinner. I followed the recipe exactly using the King Arthur flour, and it was delicious!
I’m so glad they turned out for you! 🙂
Do you happen to have the nutritional information for this recipe? Thanks!
Hi!
I was wondering if I could replace your flour blend with bob’s red mill 1 to 1 baking flour? Or should I add less flour or more ingredients?
Thank you
Use 1 3/4 cup Bob’s Red Mill Flour and keep everything else the same. That should work!