Gluten-Free & Vegan Apple Cinnamon Quick Bread

A few years ago I randomly decided to test out a recipe for apple cinnamon bread. After 15 fails I was frustrated and posted when I had 96 follows on my website.

This summer I launched a new site, moved to another state, started a new phase of life and re-tested my apple cinnamon quick bread recipe. Not only did this bread need some delicate attention, it needed a new perspective on spices, bake time, rise time and more. Not to sound to philosophical but I feel like that is a metaphor for my life. Slowing down and breathing through the challenges rather than rushing to get it down. Age is beautiful in that it teaches you self patience.

Apple Cinnamon Quick Bread also taught me that same patience.

Not only is this bread sweet, spicy with tender apple chunks, it taste damn great with a big cup of tea on a cold winter day. The crumble just hits the spot and served warm makes you want to sing to the winter gods, because truly it’s that delish!

Quick Bread by definition is a quick style bread. No kneading, not proof time and no double rise. Banana bread is probably the most commonly known quick bread next to pumpkin (here and here) and lemon bread (recipe here). You can also try my true holiday quick bread recipe here for a Peppermint Chocolate twist on quick bread.

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Gluten-Free & Vegan Apple Cinnamon Quick Bread

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf of bread 1x

Description

sweet, spicy and full of fresh apple flavor! this apple bread is bright and sweet, a great afternoon snack!


Scale

Ingredients

Bread

  • 1/2 of a honey crisp apple cubed (I leave the skin on) approx. 1 cup of cubed apple
  • 1/2 cup of semi soft vegan butter
  • 1/2 cup of dairy alternative milk
  • 1 cup of granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • pinch of salt
  • 2 1/2 cups of gluten-free flour (I tested and use Bob’s Red Mill 1:1)

Crumble:

  • 2 tbsp of soft vegan butter *not melted
  • 2 tsp of brown sugar
  • pinch of ground cinnamon
  • 45 tbsp of gluten free flour

Instructions

  1. Preheat your oven to 350ยฐF and grease your loaf pan with vegan butter, then dust with 1 tbsp of gluten free flour, tap the excess flour into the sink
  2. in a mixing bowl or a stand mixer, beat your butter with your sugar until creamy
  3. add in your vanilla extract, cinnamon, nutmeg, salt and baking powder
  4. once combined, add in your 1/2 cup of dairy milk alternative
  5. the batter will be loose, so slowly add in your flour 1/2 cup at a time
  6. once the batter thickens and is the texture of a loose cookie dough, remove from your standing attachment and using a rubber spatula fold in your cubed cup of appleย 
  7. in your prepared loaf pan, pour your quick bread batter into the loaf pan
  8. in a separate bowl, mix together your crumb, I use my fingers or a fork to keep bigger chunks of the crumble in tact
  9. coat the top of the bread with the crumble and bake in the oven for 55 minutes to 1 full hour
  10. at 55 minutes, insert a toothpick or a cake tester, if the insertion tool comes out clean or with a few formed crumbs your bread is done!
  11. let your bread cool completely before slicing *or semi cool – I can never wait longer than 20 minutes!
  12. eat and enjoy!

Keywords: gluten free apple bread, gluten free bread, vegan gluten free apple bread, fall bread

These bread styles are efficient, sweet and have a true crumb like a dense pound cake or a coffee cake. But hey, years ago they were classified as quick bread so we are running with this! Bread they are! And bread they will stay!

So this bread! It’s easy to make, full of delish spice, fresh apples and a crumb topping that is to die for. Make it for yourself for an afternoon snack or slice and eat for breakfast!

gluten-free & vegan apple quick bread, is the perfect bread to bring to a party or have for a snack! Easy to make and even more fun to eat~

If you try out this recipe, give me a tag or a comment and tell me what you think! I love hearing from my fellow gluten-free & vegan bakers! Bake on!

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Gluten-free & Vegan Ginger Lemon Quick Bread

Every Christmas we make our favorite family recipe, the lemon bread. This year I teamed up with Health-Ade to create a take on my families favorite recipe with their ginger-lemon flavor. This flavor is bright, spicy and the perfect drink for the winter months.

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Gluten-free & Vegan Ginger Lemon Quick-Bread

  • Author: Paige
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 1 loaf of bread 1x
  • Category: Quick Bread
  • Method: Baking

Description

the easiest, yummiest cake for every occasion!


Scale

Ingredients

Bread:

  • 1 cup of vegetable shortening (rainforest certified)
  • 2 cups of sugar
  • 3 cups of gluten-free flour
  • 2 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of almond milk
  • 1/3 cup of lemon juice
  • 1 tsp of vanilla extract
  • 1 zested lemon
  • 1 tsp ground ginger
  • 2 flax eggs or 4oz of whipped aquafaba

Topping:

  • 1 cup of sugar
  • 1/2 cup of lemon juice

Instructions

  1. pre-heat your oven to 350ยฐF, grease your loaf pan with vegan butter and dust with gluten-free flour
  2. in your bowl with a electric hand mixer or a stand mixer with the paddle attachment, whip your vegetable shortening with your sugar
  3. next add in your baking powder, salt, vanilla extract and lemon zest
  4. add in your flax eggs, lemon juice and your almond milk until combined *batter might separate here but it will come together ๐Ÿ™‚
  5. lastly mix in your gluten-free flour until a soft batter forms
  6. when your batter is smooth with no lumps, scrape down the bowl and do one more pass through with the mixer to get the last of the mix combined
  7. in your prepared loaf pan, scrape all your batter into the pan
  8. place in the oven and bake for 65-70 minutes
  9. once cooked through, remove the cake and drizzle on your combined sugar and lemon juice mixture
  10. bake for a remaining 5 minutes to set the topping
  11. remove from the oven and let it cool for 30 minutes before slicing
  12. serve with ice cream or plain (my favorite way!)

Notes

* the batter might break after you add in the liquid but it will come together with the flour * make sure you don’t toss out the ends when you bake the bread, this is the best slice so save that slice for yourself

Keywords: gluten-free lemon bread, lemon bread, quick-bread

The flavors of ginger and lemon combined is hands down my favorite combination year round. Every night before bed I make my own tea that is grated ginger and freshly squeezed lemon. When Health-Ade asked me to create a recipe with their ginger-lemon flavor I knew I needed to make a lemon bread. Combining my two favorite flavors was a must!

This gluten-free and vegan bread defies the stereotypes of gluten-free & vegan baking. It’s so soft, tender and full of flavor. This quick bread has a soft but tangy top that allows you to get the tang of the lemon with the sweet sugary crunch!

Add this delish bread to your holiday table this season! A great breakfast for the day after Christmas or New Years Day!

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gluten-free & vegan pumpkin bread

Fall came, lasted for a day. It snowed and then fall came back! Yesterday, the temperatures were rising from mid 20s to low 40s and all the leaves were fragrant and yellow! Pumpkin bread was calling my name!

I have a great recipe for maple pumpkin baked doughnuts here, and felt that there needed to be a friend of that recipe to go along with the fall theme. This pumpkin bread is full of delicious organic pumpkin flavor, spice and melty vegan chocolate chips.

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gluten-free & vegan pumpkin bread

  • Author: Paige
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes

Description

easy to make and full of gluten-free flavor!


Scale

Ingredients

  • 1/2 cup of melted vegan butter
  • 3/4 cup of pumpkin puree
  • 1/2 cup of maple syrup
  • 1/4 cup of granulated sugar or coconut sugar
  • 1/2 tsp of salt
  • 1 tsp of baking powder
  • 2 tsp of baking soda
  • 2 tsp of pumpkin pie spice
  • 1 cup of almond milk
  • 2.5 cups of gluten-free flourย 
  • 2 cups of vegan chocolate chips

Instructions

  1. pre-heat your oven to 350ยฐF and line your loaf pan with parchment paper and grease the ends with vegan butter
  2. in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
  3. next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
  4. add in your almond milk and combine well
  5. lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
  6. remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
  7. pour your batter into your prepared loaf pan and bake for 55 minutes
  8. test with a tooth pick and ensure it comes out clean with a few tight dry crumbsย 
  9. let sit for 30 minutes before slicing

Notes

*can sub almond milk for any dairy alternative milk

*can also omit chocolate chips

This recipe is a perfect afternoon treat to go with a cup of tea. My favorite way to enjoy a slice of pumpkin bread is on the porch in a jacket enjoying the crisp fall air! Follow my instagram for more details!