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.
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.
Apple Bread with Pumpkin Seeds Streusel Topping
- 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
- 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.
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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