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Author:
Tracy Nawara
Bread baking can be hard for folks who follow a gluten-free lifestyle. All bread must use a form of flour that is absent of wheat, which is harder than it seems. Gluten-free flour rarely behaves like wheat flour so baking can be tricky to navigate at first.
For the moistest quickbread you have ever had, try this Easy Gluten-Free Egg-Free Apple Bread. It has a deep sweet flavor from fresh apples and applesauce, perfect for using up your produce from autumn apple picking! This bread is so good, the leftovers even make for perfect gluten-free French toast!
The gluten-free flour of choice in this recipe is finely milled brown rice flour. This flour leads to a light and airy texture with a deep brown color. Brown rice flour is super mild and gives the perfect amount of body to the cake, while corn starch is also added to further help stabilize the bread during baking.
If you do not eat eggs, this recipe is for you. It is egg-free bread because applesauce is swapped in instead. You can make almost any baking recipe egg-free by substituting in ¼ cup of applesauce per egg. The applesauce helps to hold the bread together to create a perfect texture balance between quickbread and cake.
For further apple flavor, fresh apples are grated and added to the batter, which ensures extra moisture, sweetness, and depth in the bread. Use Honeycrisp apples for this, as they are large, juicy, and have a wonderfully sweet flavor. You can taste the fresh apples inside this bread, and it is quite refreshing.
Serve this bread alongside your breakfast or enjoy it as a sweet treat after a meal. This apple bread is perfect for topping with butter, Nutella, or peanut butter. If you love apples, serve this with apple butter or pumpkin butter during the fall season! This bread toasts well so it is great for your morning toast for a breakfast on the go.
Easy Gluten-Free Egg-Free Apple Bread is the perfect sweet recipe to celebrate apples and all their glory. Remember this recipe if you have a surplus of apples during picking season. Technically this recipe is also vegan, so it is perfect to make for your vegan friends as a dessert or breakfast item!
Preheat the oven to 350 degrees F. Grease a 9×5 baking dish with nonstick spray or butter, then add a handful of brown rice flour and swirl to coat the pan. Make sure to also grease up the sides of the pan to ensure there will be no sticking. Tap out the access flour and set it aside.
In a large mixing bowl, whisk together the brown rice flour, corn starch, baking powder, salt, and cinnamon. Once the dry ingredients are evenly combined, set them aside.
In another large mixing bowl, combine the applesauce, brown sugar, vegetable oil, and vanilla extract. Whisk the wet ingredients until they are homogenous. Add the wet to the dry ingredients and fold together using a spatula. Do not overmix. Also, fold in the grated apples and toasted pecans.
Pour the batter into the prepared baking pan and bake in a preheated oven for 1 hour or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and allow it to cool completely in the pan before slicing.
Serve alone, with fruit, toppings, or make the leftovers into gluten-free French toast! Store covered in the refrigerator for up to 3 days, warming slices in the microwave for about 8 seconds at a time or in the toaster.
