Gluten-Free Apple Cinnamon Bread with Greek Yogurt
A tender, moist quick bread featuring layers of spiced apple cinnamon mixture swirled throughout gluten-free flour bread. Greek yogurt adds richness while coconut sugar provides natural sweetness. The combination of fresh Granny Smith apples and warm cinnamon creates comforting fall flavors perfect for breakfast, afternoon tea, or dessert. This version uses a gluten-free flour blend to accommodate dietary restrictions without sacrificing texture or taste.
Ingredients
- ½ cup coconut sugar
- 1 Tbsp ground cinnamon
- 1 granny smith apple, peeled, cored, and finely chopped
- 1 tsp olive oil
- salt
- ½ cup unsalted butter, softened
- ⅝ cup coconut sugar
- 2 tsp pure vanilla extract
- 2 eggs
- 1 ½ cups gluten-free flour blendall-purpose flour1:1vegetarianadds gluten
for those without gluten sensitivity
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- ½ cup full-fat Greek yogurt
Instructions
- 1
Preheat oven to 350 degrees F and line a 9x5 inch loaf pan with parchment paper or spray with cooking oil
- 2
Combine coconut sugar, cinnamon, chopped apple, olive oil, and pinch of salt in a small bowl for the apple mixture and set aside
- 3
Cream together butter, coconut sugar, and vanilla extract in a stand mixer or mixing bowl
- 4
Add eggs one at a time and mix until well combined
- 5
Stir together gluten-free flour, baking powder, and salt in a separate bowl
- 6
Pour flour mixture into wet ingredients and mix just until combined
- 7
Add Greek yogurt and mix until smooth and well combined
- 8
Spread half the bread dough in prepared loaf pan
- 9
Add two-thirds of apple cinnamon mixture and press into dough with a spoon
- 10
Spread remaining dough on top, then add remaining apple mixture
- 11
Place on center rack and bake for 50 minutes
- 12
Turn off oven and let bread sit in oven for additional 5 minutes or until it tests clean
- 13
Cool for at least 20 minutes before slicing and serving
Tips
The dough will be very thick and doughy after adding the Greek yogurt - this is completely normal and creates the proper texture.
Press the apple mixture firmly into the dough layers to ensure even distribution and prevent sinking during baking.
Allow the bread to cool completely before slicing to prevent crumbling and achieve clean cuts.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered. Warm slightly before serving for best texture.
Serve warm or at room temperature, optionally with butter or cream cheese.
Common Mistakes
Don't overmix the batter after adding flour to avoid tough bread.
Test doneness with a toothpick as oven temperatures vary and overbaking will dry out the bread.
Substitutions
Dairy-Free Swaps
General Alternatives
for those without gluten sensitivity
FAQ
Can I use regular all-purpose flour instead of gluten-free?
Yes, you can substitute all-purpose flour 1:1 for the gluten-free blend if gluten isn't a concern. The texture will be slightly different but equally delicious.
How do I know when the bread is fully baked?
Insert a toothpick into the center - it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
Can I freeze this apple cinnamon bread?
Yes, wrap cooled bread tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight at room temperature before serving.