Gluten Free Apple Cinnamon Bread

breadFor those who celebrate Christmas, I hope everyone had a wonderful holiday. I’m back in Michigan, enjoying some quality family time in the midwest before heading back to the Big Apple to start off what will certainly be a busy year. I’m studying for, then taking, the New York Bar Exam, getting married, and will continue the process of looking for a job. Of course, I can’t neglect this blog, as it has been a theraupeutic challenge for me — one that has been a welcome diversion from some of my more stressful, perhaps less enjoyable, everyday tasks.

In between watching chick flicks with the fam (we took in The Proposal last night — a must-see for chick-flick enthusiasts like myself), sleeping in, and post-holiday shopping, I’ve managed to find some time to test out a few new recipes today. This apple cinnamon bread turned out to be a hit. This was much to the relief of my parents, who were quite the skeptics after two failed blueberry cinnamon bread attempts. The apple flavor comes through pretty assertively in this bread. The trifecta of apple juice, applesauce and sliced apple probably had a lot to do with that. Expect an old-fashioned flavor, a soft, moist center and a more crumbly, somewhat drier crust. It’s reminiscent of a coffee cake with a cinnamon crumble topping.

I’m hoping to post again before then, but just in case: Happy New Year everyone!

Gluten Free, Sugar Free Apple Cinnamon Bread:

1 1/2 cups sorghum flour

1/2 cup potato starch

1 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened apple juice

1/4 cup grapeseed oil

1/4 cup hot water

2/3 cup agave nectar

1 tablespoon pure vanilla extract

1/4 cup unsweetened applesauce

1 medium-sized apple, peeled and sliced thin

2 tablespoons cinnamon


1. Preheat oven to 350.

2. In a medium-sized bowl, whisk together dry ingredients. In a separate, smaller bowl, whisk together apple juice, grapeseed oil, agave and vanilla. Add wet to dry ingredients and stir to incorporate. Add applesauce and hot water and continue to stir until incorporated. Fold in sliced apples.

3. Pour batter into a greased 9x4x3-inch loaf pan. Sprinkle cinnamon on top and spread evenly with the back of a spoon or spatula (it’s ok if the topping mixes in with some of the batter underneath). Bake in preheated oven  for 50-55 minutes.

4. Cool in pan for 45 minutes. Carefully remove bread from loaf pan to cool completely on a wire rack.



  1. Woodley says

    Happy New Year to you, too, Mama Freebie! I miss you, and can’t wait till you come to pick me up. Rusty and I are having fun here in NYC. Tell dad that I miss his poking and prodding.

  2. Lillian says

    Just wanted to let you know that you listed a 1/4 C of water under the ingredients but not in the directions. My batter seemed wet enough without it so I left it out and my cake turned out great! In addition, instead of using 2/3 C of just agave I put in about a 1/4 C of barley malt before filling the rest of my 2/3 cup with agave. Thanks for posting this recipe!

  3. Beth says

    Oh, thanks so much for the heads up!! Sorry about that! So glad you enjoyed the bread nonetheless and thanks for the comment.


  4. Jane H. says

    Adding barley malt will put gluten in the bread. It will no longer be gluten free.

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