GLUTEN FREE APPLE CINNAMON BREAD

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my friends and i have kept a tradition of meeting in nyc and traveling upstate to go apple picking.

I always bring back a carry on filled with apples and many ideas of how to use the apples creatively in the kitchen. tsa loves me…

behold one of my favorite things, my gluten free apple cinnamon bread. 

Serving Size: Makes two small loaves (9”)
INGREDIENTS FOR APPLE CINNAMON MIXTURE:

  • 1/2 cup of brown sugar

  • 2 tablespoons of ground cinnamon

  • 1 apple peeled & finely chopped (granny smith or gala work great)

  • 1 teaspoon of olive oil 

  • 1 pinch of kosher salt

INGREDIENTS FOR GLUTEN FREE BREAD:

  • 1/2 cup of unsalted butter, softened (I use Earth's Balance vegan butter)

  • 2/3 cup of brown sugar

  • 2 teaspoons of pure vanilla extract

  • 2 eggs (or flax eggs, if you're vegan)

  • 1 and 1/2 cups of gluten free flour

  • 1 and 1/2 teaspoons of baking powder

  • 1/2 teaspoon of kosher salt

  • 1/2 cup of full-fat Green yogurt or unsweetened Kite Hill Greek style yogurt

INSTRUCTIONS

  • Preheat the oven to 350 degrees F and lightly oil two 9"x5" loaf pans with olive oil or non-stick spray

  • In a small mixing bowl, add the ingredients for the apple cinnamon mixture, stir well, and set aside.

  • In another mixing bowl, cream together the butter, brown sugar, and vanilla extract (wet mixture)

  • Add the eggs one at a time eggs (or flax mixture little by little) and continue mixing until well combined.

  • In a separate mixing bowl, stir together the gluten-free flour, baking powder, and salt.

  • Pour the flour mixture into the bowl with the wet mixture and mix just until combined. Add the yogurt and mix until a smooth and well combined. The mixture will be very thick and doughy

  • Spread half of the bread dough in the prepared loaf pan. Add 2/3 of the apple cinnamon mixture and press it into the dough with a spoon. Spread the remaining bread dough on top, followed by the remaining apple cinnamon mixture. Be sure to press the apples into to bread dough and make sure all of the batter/apples are evenly distributed in the loaf pan.

  • Place on the center wrack in the oven and bake for 50-55 minutes. I sort of eye balled it, so be sure to keep an eye on it

  • Remove the bread from the oven and allow it to cool for at least 20 minutes before running a knife along the edges, and taking it out of the baking pan.

  • Cut thick pieces of bread and enjoy with baked apples, honey or cream cheese!

 
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