Gluten-Free Spiced Apple Bread

5 from 7 votes

Celebrate fall with this easy gluten free spiced apple bread featuring a moist batter and sweet raisins and apples in every delicious bite!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: Apple Bread, apple cinnamon bread, apple spice bread, gluten free apple bread

Method: Oven

Servings: servings

Author: Lexi's Clean Kitchen

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.
2/3 cup raisins
Whisk together eggs, coconut sugar, coconut oil and vanilla extract in a bowl until fully combined.
3 eggs, 1 cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract
Add in oat flour, coconut flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg and mix with a spatula until smooth.
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, Pinch nutmeg
Drain the raisins. Fold in raisins and apples to the batter.
3 peeled apples
Transfer batter to the prepared baking dish and smooth over the top. Sprinkle raw sugar on top, if desired.
1 tablespoons raw sugar
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.

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.
Store leftover apple cinnamon bread covered in an airtight container at room temperature for up to 3 days. Or, store it in the fridge for up to 1 week.
Freeze leftovers for up to 2 months. To do so, wrap the baked apple loaf tightly in plastic wrap followed by aluminum foil, or transfer the bread to a sealable bag. If freezing slices, place pieces of parchment paper between each slice to prevent them from clumping together. Defrost at room temperature when you’re ready to serve.