This amazing gluten free Apple Bread is covered in a sweet, crunchy pumpkin seed streusel. It holds together so well, and is filled with juicy, tart apple slices. A new favorite in our house!
We love tea time. We love coffee breaks. We love sweet treats, and salty treats, and snacks.
This apple bread is one of our new favorite snacks. When you try it (which I know you will, because LOOK at that crunchy topping!), it will be one of your favorites, too.
An apple a day keeps the doctor away, right? How about a slice of apple streusel bread a day? Now we’re talking.
This is adapted from my Raspberry Pear Coffee Cake. The batter for that cake was just too good to leave alone. It had to be adapted and transformed into other delicious recipes.
If you’ve made gluten free breads before only to have them crumble, be too dense, or have a gritty texture, you’re in for a treat with this combination. I love oat flour and almond flour, and combined they make such beautiful breads and cookies. Add a little arrowroot, and it brings it all together with a little extra holding power.
If you’re new to gluten free baking, but would like to read more about why I suggest it for everyone, and not just for those who are intolerant, look at my Clean Eating Gluten Free Guide to Baking Flours. I also recommend reading about healthy baking add-ins, and healthy clean-eating sweeteners as well.
Eating clean, healthy foods is not about deprivation or “dieting.” It’s a lifestyle focused around whole, fresh, flavorful foods, and healthier treats in moderation.
Contents
Tips for Apple Bread
- This is a recipe I prefer to use store bought oat flour for, rather than milling my own in my blender. It you have a high speed blender and can process it really finely, that will work, but the texture is best with the store bought kind.
- Make is Gluten Free: If necessary, be sure to use certified gluten free oat flour.
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Apple Bread with Pumpkin Seeds Streusel Topping
Ingredients
Dry
- 1 1/2 cups oat flour
- 1/2 cup almond flour
- 1/4 cup arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
Wet
- 1/4 cup coconut oil
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla
- 2 apples large, peeled and thinly sliced
- 1 teaspoon lemon juice
Streusel Topping
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons oat flour
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- pinch of sea salt
Instructions
- Preheat oven to 350 degrees F.
- Line a loaf pan with baking paper, or grease with coconut oil.
- Add all the streusel topping ingredients to a small bowl, mix to combine, and set aside.
- Add all the dry ingredients to a large mixing bowl, mix to combine, and set aside.
- Add the coconut oil, eggs, honey and vanilla to a bowl, then set aside.
- Peel and thinly slice apples.
- Sprinkle the apples with the lemon juice, then add to the bowl with the wet ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients, and then stir until most of the dry ingredients are incorporated, being careful not to over stir. Just 10 stirs should be plenty.
- Add the batter to the prepared pan, and top with the pumpkin seed streusel topping.
- Bake the loaf for 36-40 minutes, until the center of the loaf is set.
- Allow to cool for at least 15 minutes before slicing. If the bread is fully cooled in the refrigerator, it makes perfect slices.
- Store in the refrigerator for up to a week. I haven't tried freezing this loaf, but am sure it would be fine if frozen and thawed.
Nutrition
Other Gluten Free Quick Bread Recipes:
- Bakery Style Gluten Free Blueberry Muffins, by Gluten Free on a Shoestring
- Banana Bread Muffins, by Pinch of Yum
- Gluten Free Double Chocolate Chip Muffins, by Sunkissed Kitchen
- Raspberry Pear Coffee Cake, by Sunkissed Kitchen (this can be baked into a loaf)
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The bread looks so moist and the chunks of apple. The pic has awesome lighting!
Thanks Peter! I have been working to bring more light into my photos. I love backlit photos, but it can be difficult to gage the exposure of the front of the photo with such bright light. It adds a lot though and is worth the extra effort!
I love struesel topping! I have never tried the pumpkin seeds! So creative.
Loved the addition of Pumpkin seeds to recipes and that is a gorgeous bread!
Yum, yum, and yum! This recipe looks delicious and it is totally guilt free, with less than 200 calories per serving. I feel like this bread is so versatile. I could see myself eating it for breakfast or desert. Thank you for sharing this beautiful recipe! Luci’s Morsels | fashion. food. frivolity.
Thanks Luci– yes, we do eat this for both breakfast and dessert. My toddler fights us for it when we try to eat it ourselves!
Love the spin with the pumpkin streusel. Never heard of it before. Can’t wait to try it!
I love the topping on this I am sure it tastes delicious.
I have never tried apple bread. It sounds healthy and tasty too. Great recipe and I can imagine topping a slice with jam. 🙂
I’m just starting to get into gluten-free baking and I’m gobbling up every recipe I can find! I’m so saving this one for fall when I’m craving apples 24/7. Love it!
Gluten free baking is so much fun, so many amazing flours to use in place of wheat. You should look at my Guide to Gluten Free Baking — I write about my favorite flours and how to use them best.
Given how much I love banana bread I don’t know why I don’t make apple bread more often, especially since I love apples too. Your strudel topping looks amazing!
Aah sorry, autocorrect! I meant streusel but my dictionary doesn’t know that word and I failed to spot it’s sub!
Funny thing– I read your comment and didn’t even realize the mistake until I read this one 🙂
Ha, maybe I should have kept quiet! 😉
We love banana bread too, but I am always trying to come up with new recipes, so I never make banana bread. I really should. I don’t have a good recipe for it on here yet!
Just made this bread. The recipe was easy to follow and the bread is beautiful. Waiting for it to cool and if it tastes like it smells it will be amazing.
I hope you’ve had a slice of this by now and are enjoying it! It does taste as good as it smells– and is just so beautiful, isn’t it?