This easy gluten-free apple loaf is soft, moist, and packed with fresh apple flavor. It uses simple everyday ingredients and comes together without complicated steps. The apples keep the loaf tender while the eggs and milk give it a soft, cake-like texture.
Recipe Information
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 10 slices
Cuisine: American-inspired
Diet: Gluten-Free
Ingredients
For the Cake
- 3 medium apples
- 3 large eggs
- 1 cup (240 ml) milk
- 1 ½ cups (210 g) gluten-free all-purpose flour blend
- ½ cup (100 g) granulated sugar
- ⅓ cup (80 ml) vegetable oil or melted butter
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon xanthan gum, only if your gluten-free flour blend does not already contain it
Optional Additions
- ¼ cup raisins
- ¼ cup chopped walnuts or pecans
- 1 tablespoon brown sugar for the top
- ½ teaspoon extra cinnamon for sprinkling
Instructions
1. Prepare the Apples
First, preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
Peel 2 of the apples and cut them into small pieces.
Peel the remaining apple and slice it thinly. These slices will be placed on top of the loaf.
2. Mix the Wet Ingredients
Crack the 3 eggs into a large bowl.
Add the milk, sugar, oil or melted butter, and vanilla extract.
Whisk everything together until smooth and well combined.
3. Add the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon, salt, and xanthan gum if needed.
Gradually add the dry ingredients to the wet mixture.
Stir gently until you have a smooth batter. Don’t overmix.
4. Add the Apples
Fold the chopped apples into the batter.
If you’re using raisins or chopped nuts, gently fold them in as well.
The batter should be fairly thick but still easy to spread.
5. Fill the Loaf Pan
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
Arrange the thin apple slices over the top.
For a little extra sweetness, sprinkle the top with brown sugar and a small amount of cinnamon.
6. Bake
Place the loaf in the preheated oven.
Bake for approximately 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 15 minutes.
7. Cool
Remove the loaf from the oven and allow it to cool in the pan for about 15 minutes.
Then carefully lift it out using the parchment paper and place it on a wire rack.
Allow it to cool completely before slicing.
Tips for the Best Gluten-Free Apple Loaf
- Use sweet, firm apples such as Honeycrisp, Gala, Pink Lady, or Fuji.
- Don’t add too much extra milk if your apples are particularly juicy.
- Gluten-free flour blends vary, so choose a blend designed for baking.
- If your flour blend already contains xanthan gum, don’t add extra.
- Let the loaf cool completely before slicing so it has time to set.
- For a stronger apple flavor, add ½ teaspoon of apple pie spice along with the cinnamon.
Optional Simple Glaze
For a sweet finish, mix:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Whisk until smooth and drizzle over the completely cooled loaf.
Storage
Store the apple loaf in an airtight container at room temperature for 1–2 days.
Because it contains fresh apples and milk, refrigerate it for longer storage. It will keep in the refrigerator for about 4–5 days.
You can also freeze individual slices for up to 2 months. Wrap each slice well and thaw at room temperature before serving.
Approximate Nutrition
Per slice, based on 10 slices:
- Calories: 230 kcal
- Protein: 4 g
- Carbohydrates: 34 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 17 g
Nutrition values are approximate and will vary depending on the flour, milk, apples, and sweetener used.
