Tuesday, September 2, 2014

Gluten Free Cinnamon Apple Bread

Oh. My. Word.

I found (or was sent, by my awesome friend Amanda) this pin on pintrest for apple fritter bread. I converted it one evening and we could barely wait for it to come out of the oven after dinner it smelled SO good. I can't even. It's, honestly, almost a cake. Ridiculous. Coach put a scoop of ice cream on top and, really, I couldn't blame him. Half the loaf was gone that night. 

Cinnamon Apple Bread
(Original recipe adapted from here

1/3 cup brown sugar
1 Tbsp sugar
2 tsp cinnamon
Dash of allspice (optional)
2 apples, peeled and diced

2/3 cup sugar
1/2 cup butter, softened
2 eggs
2 tsp baking powder
1/2 tsp Xanthan gum
Dash salt
1/2 cup milk (we used original coconut milk)
1 1/2 tsp vanilla extract

1/2 cup powdered sugar
1-2 Tbsp milk (depending on desired thickness)

Preheat oven to 350°F and grease a standard loaf pan. Combine first five ingredients in a small mixing bowl and coat the apples well; set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until smooth.  Add eggs, one at a time, and vanilla; scrape the bowl to make sure the eggs are evenly incorporated. On low add flour, baking powder, Xanthan gum, and salt and mix until combined. Turn speed up to medium-low and add the milk, scraping down the bowl to mix well. 

Pour half the batter in the prepared loaf pan and spread to the edges with a spatula. Press half the apple mixture on top, evenly.  Pour remaining batter over the apples, then press the remaing apples into the top of the mixture--make sure you get all the goodness left in the bowl as well.  

Bake for 50-60 minutes, until toothpick comes out clean from center.  Allow to cool for 10-15 minutes, remove from pan carefully.  Pour prepared powdered sugar and milk glaze over the top. Serve warm. (Ice cream optional, haha!)

Y'all there are no words! Yum....
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