Gluten-Free Spiced Apple Bread
If it’s Fall, then you have to make this easy, one-bowl Spiced Apple Bread! This loaf is stuffed full of apples and raisins and is so moist. Made using a nut-free blend of oat flour and coconut flour, it’s also dairy-free and refined-sugar free. Make it after apple picking or just about anytime. It's the perfect weekend (or weeknight!) baking project that will be loved by everyone, gluten-free or not!
Servings: 8 servings
Ingredients
- 2/3 cup raisins
- 3 eggs
- 1 cup coconut sugar
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1-1/4 cups 150 grams oat flour (see note)
- ½ cup 48 grams coconut flour
- 1-½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1-1/2 teaspoon cinnamon
- ½ teaspoon ground ginger or 1” piece fresh ginger, grated
- Pinch nutmeg
- 3 peeled apples grated (16 ounces whole apple)
- 1 tablespoons raw sugar optional
Instructions
- Preheat oven to 375ºF and grease a 8×5 baking dish and line it with a parchment paper sling. Set aside.
- Add raisins to a heat proof bowl and cover with hot water. Set aside.
- Whisk together eggs, coconut sugar, coconut oil and vanilla extract in a bowl until fully combined.
- Add in oat flour, coconut flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg and mix with a spatula until smooth.
- Drain the raisins. Fold in raisins and apples to the batter.
- Transfer batter to the prepared baking dish and smooth over the top. Sprinkle raw sugar on top, if desired.
- Bake in the middle rack for 50 to 60 minutes, or until a toothpick inserted comes out clean and the bread gently springs back when touched.
- Let the bread fully cool before slicing into it.
Notes
We found store-bought oat flour to be work the best in this recipe because it is very fine. Homemade oat flour can work in a pinch but it may not produce exactly the same results as store-bought.
Like any quick bread, cutting the bread too soon after taking it out of the oven with result in a bread that tastes too moist at first, and then later, one that is dry as all the steam has escaped from the bread when it was hot. Let it cool until the bread is no longer warm to the touch, about 3-5 hours.