Gluten-Free Dutch Apple Quick Bread

32 Reviews
Published Apr 5, 2020 ∙ Kristina Stosek

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This Gluten-Free Dutch Apple Quick Bread is a moist, tender apple loaf filled with chunks of fresh apples and topped with a buttery cinnamon streusel. A simple vanilla glaze adds the finishing touch.

cross section of glazed Dutch Apple quick bread

The combination of apples and cinnamon is classic for a reason. Every slice has tender apples, warm cinnamon flavor and a sweet, crumbly topping.

This easy apple bread is made with olive oil instead of butter in the batter, requires no yeast, and comes together quickly. It is perfect for breakfast, an afternoon snack, or alongside a cup of coffee or tea.

What makes this Dutch apple bread?

Dutch apple desserts are often associated with a buttery streusel topping, and that is what gives this quick bread its signature finish.

The gluten-free loaf itself is lightly sweetened and studded with fresh apples, while the cinnamon streusel adds a buttery, crisp layer on top. The optional vanilla glaze adds another layer of sweetness and vanilla flavor.

Key Ingredients and Substitutions

  • Gluten-free all-purpose flour: Use a 1-to-1 gluten-free flour blend that contains xanthan gum. If your blend does not contain it, add 1/2 teaspoon xanthan gum.
  • Fresh apples: Use firm, sweet-tart apples that hold their shape during baking. Peel and dice them into small pieces so they distribute evenly throughout the loaf.
  • Extra-virgin olive oil: Keeps the quick bread moist while adding a subtle richness.
  • Sugar: Regular sugar or coconut sugar can be used. Coconut sugar will give the loaf a slightly deeper color and flavor.
  • Milk: Dairy or an unsweetened milk alternative can be used.
  • Walnuts: Optional, but add a pleasant crunch. Pecans are also a good substitute.
  • Cinnamon: Essential to the Dutch apple flavor and used in the buttery streusel topping.
  • Vanilla glaze: Optional. The loaf is delicious with just the streusel, but the glaze adds a sweet vanilla finish.

What apples are best for apple bread?

Choose apples that are firm and flavorful and hold their shape during baking. Granny Smith, Honeycrisp, Pink Lady, Braeburn or a combination work well.

Avoid very soft apples, which can release too much moisture and make the loaf heavy.

sliced glazed gluten free dutch apple cake

Why does apple bread take longer to bake?

Fresh apples add moisture to the batter, and the loaf is quite dense with fruit. This means it needs a little more time in the oven than a basic quick bread.

Don’t rely on the baking time alone. Check the center with a toothpick to make sure the loaf is fully baked.

Do you need more apple recipes? Check out my easy 34 Gluten-Free Apple Recipes for Beginners.

Can I make this apple bread without the glaze?

Absolutely. The cinnamon streusel provides plenty of flavor and sweetness on its own. The vanilla glaze is optional and simply adds a sweet, creamy finish.

You must try this Gluten-Free Brown Butter Blueberry Snacking Cake, you will not be disappointed. 

Can I freeze gluten-free apple quick bread?

Yes. Once completely cooled, wrap the loaf or individual slices well and freeze. For easy serving, freeze individual slices and thaw them at room temperature.

Tips for the Best Gluten-Free Apple Bread

  • Don’t overmix the batter. Mix just until the flour is incorporated for a tender loaf.
  • Dice the apples evenly. Small, uniform pieces distribute more easily throughout the batter.
  • Use a 9 x 5-inch loaf pan. A different pan size may require additional baking time.
  • Check the center before removing it from the oven. The apples add moisture, so the loaf needs to be fully baked.
  • Cool completely before glazing. Otherwise, the glaze will melt into the warm loaf instead of sitting on top.
  • Let it cool before slicing. Gluten-free quick breads continue to set as they cool.

How to Store Gluten-Free Apple Bread

Store the cooled loaf in an airtight container at room temperature for 3 to 4 days.

For longer storage, refrigerate it for up to 1 week. If refrigerated, allow slices to come closer to room temperature before serving for the best texture.

My favorite apple loaf, is the  Gluten-Free Apple Fritter Bread, I highly recommend this recipe.

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

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Gluten-Free Dutch Apple Quick Bread

32 reviews
Published Apr 5, 2020 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
65 min
Serves:
12

Ingredients

1/2 cup extra virgin olive oil
3/4 cup sugar or coconut sugar
2 large eggs
1/2 cup milk
1 tsp. Pure vanilla extract
2 cups (275 g) gluten-free all-purpose flour blend, one that includes xanthan gum. Otherwise, add 1/2 tsp. Xanthan Guam
1 1/2 tsp. GF aluminum-free baking powder
1/2 tsp. Sea salt
2 cups peeled diced apples. (About 2 small apples)
1/3 cup finely chopped walnuts (optional)
STREUSEL TOPPING
5 Tbsp. Unsalted butter
1/4 cup (35 g) gluten-free flour blend
4 Tbsp. Sugar (I used coconut sugar, you can also use brown sugar)
1 1/2 tsp. GF ground cinnamon
VANILLA GLAZE (optional)
1 Tbsp. Unsalted butter
1 Tbsp. Milk, room temperature 
1/4 tsp. Pure vanilla extract
1/2 cup powdered sugar

Instructions

  1. Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang to make the baked loaf easier to remove.
  2. Using an electric mixer, whisk the olive oil and sugar for about 2 minutes, until well combined. Add the eggs, milk and vanilla and mix until smooth.
  3. Add the gluten-free flour, baking powder and salt. Mix just until combined. Do not overmix. Gently fold in the diced apples and walnuts, if using. Transfer the batter to the prepared loaf pan and smooth the top.
  4. Add the cinnamon streusel: Combine the butter, gluten-free flour, sugar and cinnamon with a fork until crumbly. Scatter the streusel evenly over the batter.
  5. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  6. Because this loaf contains a generous amount of fresh apples, it takes a little longer to bake than some quick breads. If the top begins to brown too quickly, loosely cover it with foil during the final part of baking.
  7. Let the loaf cool in the pan for 15 minutes, then transfer it to a cooling rack. Allow it to cool completely before adding the glaze.
  8. Add the vanilla glaze: Whisk the melted butter, milk, vanilla and powdered sugar until smooth and creamy. Drizzle over the cooled apple bread.

Nutrition Info

  • Per slice: Calories: 430 Protein: 4 g Total fat: 16 g Saturated fat: 6 g Carbohydrates: 40 g Fiber: 2 g Total sugars: 21 g Sodium: 260 mg Nutrition information is an estimate and will vary depending on the gluten-free flour blend, type of milk, apples, sweetener and whether the optional walnuts and glaze are used.

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Comments

  1. Collette

    I made this yesterday and had it for dessert last night and then for breakfast this morning. It was perfect -- so moist (but it still held together) and not overly sweet. I think the walnuts (or maybe pecans!) are a must. I added 1 t. cinnamon to the cake batter which is a good thing because in the end I forgot to add the cinnamon into the streusel topping. Also, I ran out of GF flour so I used millet flour for the topping and it turned out just fine. I didn't use parchment paper and just buttered my loaf pan which has a nonstick coating and had no problem with sticking. I also omitted the glaze because I served the cake warm out of the oven with vanilla ice cream instead. So yummy. A keeper!

  2. Kristina

    Oh wow, I am so happy you enjoyed them and shared your tips. Thank you!

  3. Daniela

    amazing, moist, delicious and tasty!

  4. Kristina

    thank you

  5. Kat J

    Oh my heavenly word! This was amazing. I didn't do the vanilla glaze because of not wanting the added sugar, but I personally didn't miss it. I didn't have xanthan gum, so I used ground flax (1tbs per cup of flour)instead and reduced the sugar in the bread to 1/2 cup. Everyone in my office raved about it. My daughter asked me to make it again immediately and I am planning on bringing to Thanksgiving Day dinner.

  6. Kristina

    that’s so great to hear Kat, thank you for sharing

  7. Joan W

    the BEST gluten free Dutch apple bread I ever tried!!

  8. Barbara

    Could this recipe be made into muffins?

  9. Kristina

    yes Barbara, but you have to chop the apples to very small pieces. Do not grate the apples. The baking time will be shorter as well.

  10. Martha Hill

    I use PureCane in my baking. It is fermented sugar with zero calories and 0 on glycemic index. It is approved by the FDA for diabetics. It tastes exactly like regular sugar. They only thing I didn’t like it in was lemonade.

  11. Margaret

    This looks very good. But could you add the ingredients by weight? This is much more accurate when you are using different kinds of gluten free flour.
    Many thanks

  12. Kristina

    thank you for sharing Martha.

  13. Kristina

    We have added grams, and are working on using both measurements in the future. Thank you Margaret

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