Gluten-Free Apple Cinnamon Loaf

Ingredients

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• 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 2 tsp gluten-free baking powder Shop
• 0.5 tsp salt
• 1 cup warm milk (dairy or non-dairy)
• 2 large eggs, at room temperature
• 0.66 cup granulated or light brown sugar Shop
• 3 tbsp melted unsalted butter or neutral oil (like avocado or light olive oil)
• 1 cup diced peeled apples (such as Honeycrisp or Gala)
• 1 tsp ground cinnamon Shop
• 0.25 tsp ground nutmeg Shop

Weighing instead of using cups, or swapping a flour or binder? Use the gluten-free flour substitution calculator.

Instructions

1. 1 Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), gluten-free baking powder, salt, ground cinnamon, and ground nutmeg. Ensure all the dry ingredients are thoroughly combined, creating a uniform mixture for about 1 minute.
2. 2 In a separate medium bowl, whisk together the warm milk, room temperature eggs, sugar, and melted butter or oil until well emulsified. Continue whisking for about 30 seconds until the mixture is smooth and homogenous.
3. 3 Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix until just combined, being careful not to overmix. The batter will be thick and slightly sticky, which is normal for gluten-free doughs. Gently fold in the diced apples until they are evenly distributed throughout the batter.
4. 4 Lightly grease and flour a 9x5-inch loaf pan with gluten-free flour or line it with parchment paper. Spoon the batter into the prepared loaf pan, spreading it evenly with the back of your spoon. You can wet your hands slightly to help smooth the top of the batter if it's too sticky to handle.
5. 5 Bake in a preheated oven at 350°F (175°C) for approximately 55-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean and the top is a deep golden brown. The aroma of cinnamon and apple should fill your kitchen. Allow the loaf to cool in the pan for 15-20 minutes before carefully transferring it to a wire rack to cool completely before slicing, about 1-2 hours.

Tips & Notes

• Dice the apples small, about 1/4 inch, and pat them dry. Large or wet pieces sink to the bottom of a thick gluten-free batter and leave damp pockets around them.
• A loaf this dense browns before the center sets during the 55-65 minute bake. If the top is deep golden before a skewer comes out clean, lay foil loosely over the pan.
• Let the loaf cool in the pan for 10 minutes, then on a rack until completely cool before slicing. Gluten-free crumb is still setting while warm and turns gummy if cut early.

Common questions