It’s apple season here in San Diego. We have bountiful orchards just about an hour away in the rustic town of Julian. My kids love picking red and green apples straight from the tree and eating them.
With so many apples in our pantry, we find ways to use them in everything – from applesauce (which we then can and preserve) to bread and pastries.
This Gluten-Free Apple Spice Bread is a modification of my Gluten-Free Banana Bread. I love to bake these in mini loaf pans because the center stays moist while the outer edges are firm. There’s an option to go egg-free too – which we typically do since my husband is allergic to eggs.
You’ll want to make at least 2 batches at a time because I guarantee your family will gobble it up. It’s so yummy – we eat it for breakfast, snack and I’ll often pack in my kids’ school lunches.
- 2 cups of all-purpose gluten-free flour
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 1 tsp sea salt
- 2 eggs or equivalent egg replacer (I use Ener-G)
- 1 cup raw organic sugar
- 2 cups organic apples, diced (either red or green will work)
- 1 tsp vanilla extract
- 1 tbsp unfiltered raw apple cider vinegar
- 1/3 cup filtered water
- 1/2 cup organic expeller-expressed coconut oil
- 1 tsp cinnamon
- Pre-heat oven to 350 degrees.
- Mix all dry ingredients together.
- Beat eggs together and then add to the dry ingredients.
- Add all other wet ingredients and mix until sticky. Don’t over mix.
- Bake in cast iron for 60-70 min (bake at 60 min in 2 mini pans or 70 min in a regular loaf pan).
Makes about 2 mini loaves or 1 regular loaf of bread.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.