Apple Cinnamon Bread with Crumble
A fall favorite, Apple Cinnamon Bread with Crumble is a delicious breakfast bread with chunks of soft apple and warm cinnamon flavors. A great gluten-free breakfast bread that the whole family will love.
Fresh apples mean it’s time for fall baking
As fall approaches and we head to apple orchards, we need some great baking recipes to use those apples. Here is my brand new gluten free apple cinnamon bread with crumble that uses crisp apple slices and warm cinnamon. We have made this breakfast bread several times and it’s a hit for all of the kids.
An extra thick slice of apple bread makes for the perfect breakfast or snack.
A fresh loaf of apple bread cut into nice thick slices makes for an amazing after-school snack or even as part of your breakfast. Add a slice of gluten-free apple bread to Easy Breakfast Sausage and you have a nice balanced breakfast ready for the family.
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Ingredients:
Egg –
Applesauce – unsweetened applesauce is my go-to as there’s no added sugar
Cassava flour – this is my favorite brand of cassava
Gluten-free flour blend – this is my favorite gluten-free flour blend for its texture
Baking soda –
Ground cinnamon – a little goes a long way, just a teaspoon and it gives the perfect amount of warm cinnamon. This is my favorite cinnamon.
Sea salt – this is my favorite sea salt for its taste.
Apples – use your favorite variety, our favorite is a pink lady or gala apples. Peel and thinly slice the apples.
Dairy-free butter – use your favorite dairy-free butter, I like this one.
How to make this bread:
Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
In a large mixing bowl add the eggs and sugar. Cream together. Add the applesauce and stir.
Add the cassava flour, gluten-free flour blend, baking soda, cinnamon, and sea salt. Stir together.
Add the sliced apples and fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon.
In a small bowl, add the cassava flour, cane sugar, cinnamon, and two tablespoons of dairy-free butter. Cut the butter into the flour and sugar until a crumble forms. If more butter is needed, add one tablespoon at a time.
Sprinkle the crumble evenly over the bread batter. Bake the bread for 45-50 minutes or until a toothpick is inserted in the middle and comes out clean.
Remove from the oven and let cool before slicing.
Best ways to serve this bread:
We love serving this bread with Easy Breakfast Sausage or Breakfast Sausage and Egg Bake for a balanced breakfast.
Serve as an after-school snack
Add to the dessert table
- 1 large egg
- 2/3 cups cane sugar
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 3/4 cup cassava flour
- 3/4 cup gluten-free flour blend
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 2 medium apples, peeled and sliced
- 1/4 cup cane sugar
- 1/4 cup cassava flour
- 1/2 tsp ground cinnamon
- 2-4 Tbsp dairy-free butter
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Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
-
In a large mixing bowl add the eggs and sugar. Cream together. Add the unsweetened applesauce and vanilla extract. Stir.
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Add the cassava flour, gluten-free flour blend, baking soda, ground cinnamon, and sea salt. Stir together.
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Add the peeled and sliced apples and fold them into the batter.
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Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon.
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In a small bowl, add the cassava flour, cane sugar, cinnamon, and two tablespoons of dairy-free butter. Cut the butter into the flour and sugar mixture until a crumble forms. If more butter is needed, add one tablespoon at a time.
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Evenly sprinkle on top of the bread batter. Bake the bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool completely before slicing and serving.
Store leftovers in an airtight container for up to 3 days.
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