This gluten-free apple bread is moist and cake-like, studded with chewy dried apple pieces and finished with a simple, sweet walnut crumble.
October brings crisp air and cozy baking, and this apple bread is perfect for the season. After a difficult summer, I returned to the kitchen craving comforting, simple recipes — this loaf is the result. It’s inspired by a banana bread I’ve been testing and adapted to highlight apple and cinnamon flavors, with a small, four-ingredient crumble that really elevates the loaf.
The crumble is easy and optional but highly recommended — it adds texture and a nutty, caramel-like finish that pairs beautifully with the apples and warm spices.
Here is a short overview of what you’ll need (the recipe card below contains exact measurements and full instructions):
- Paleo baking flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Applesauce
- Maple syrup
- Milk (almond or dairy)
- Vanilla extract
- Eggs or flaxseed egg
- Dried apples
- Walnuts
- Coconut sugar or brown sugar
- Melted butter or vegan butter
What is paleo baking flour?
Paleo baking flour is a ready-made blend of nut flours (like almond) and starches (such as tapioca or arrowroot) designed for grain-free baking. It saves time compared to mixing individual flours and works well in quick breads, muffins, pancakes, cookies and more. Popular brands are widely available in natural foods stores and many grocery stores.
Can I substitute other flours?
Flours behave differently, so I don’t recommend substituting another flour 1:1 in this recipe. If you need a different base (almond-only, coconut, or standard gluten-free flour), look for a tested recipe for that specific flour to ensure texture and rise are correct.
Eggs or flaxseed egg?
This recipe works with either chicken eggs or flaxseed eggs. To replace each egg, mix 1 tablespoon ground flaxseed meal with 3 tablespoons water and let it sit for about 5 minutes. For the two eggs called for here, use 2 tablespoons flaxseed meal + 6 tablespoons water.
Nut swap
Walnuts pair especially well with apples, but pecans are a great substitute if you prefer them.
Sugar options
The crumble benefits from coconut sugar for its deep, caramel-like flavor, but brown sugar works well as a substitute.
Dried apples — where to find them
Dried apples are commonly sold in grocery stores in the dried fruit section. Check the ingredient list — the best packages list only dried apples with no added sugars or preservatives. For this loaf, use regular dried apples (chewy), not freeze-dried (which are crunchy).
Is this bread vegan and dairy free?
It can be. Use flaxseed eggs and a vegan butter to make the loaf fully vegan. The recipe is dairy-free when a vegan butter is used; note that eggs are not dairy.
Best loaf pan
A light-colored aluminum loaf pan (roughly 9 x 5 inches) bakes most evenly for quick breads. Glass and ceramic pans tend to brown differently and can affect bake time.
Grease or parchment?
Either greasing the pan or lining it with parchment works fine. Use what you prefer.
How to store leftovers
Keep leftover slices in an airtight container in the refrigerator for up to three days. To freeze, slice the loaf and separate slices with parchment before placing them in a freezer-safe bag. Reheat a frozen slice in the microwave for 45 seconds to 1 minute.
More recipes like this:
Grain Free Chocolate Chip Banana Bread
Chocolate Chip Banana Oat Muffins
Cookie Dough Bars
No Bake Chocolate Coconut Cookies
Gluten Free Apple Bread
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Ingredients
Dry Ingredients
- 2 cups paleo baking flour, I use Bob’s Red Mill
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 3 oz dried apples, roughly chopped, makes 1 1/2 cups after chopping
Wet Ingredients
- 1/2 cup applesauce
- 1/3 cup + 2 tbsp maple syrup
- 1/3 cup milk, almond or cow’s milk work well
- 2 tsp vanilla extract
- 2 eggs , or 2 tbsp flaxseed meal + 6 tbsp water
Crumble
- 1/2 cup finely chopped walnuts
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 2 tbsp melted butter (regular or vegan)
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the paleo baking flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, combine applesauce, maple syrup, milk, vanilla and eggs. If using flaxseed eggs, mix 2 tablespoons ground flaxseed meal with 6 tablespoons water, let sit 5 minutes, then stir into the wet ingredients.
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Pour the wet ingredients into the dry ingredients and stir until combined.
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Chop dried apple pieces to bite-sized pieces if needed, then fold them into the batter.
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Grease a 9 x 5 loaf pan (or line with parchment), then pour the batter into the pan in an even layer.
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Make the crumble by finely chopping the walnuts, then mixing them with cinnamon, coconut sugar and melted butter. Measure after chopping to ensure you have 1/2 cup walnuts.
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Sprinkle the crumble evenly over the batter.
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Bake on the middle rack for 15 minutes. Carefully tent the top with aluminum foil, then bake another 35 minutes. Allow the loaf to cool at room temperature before slicing.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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