Gluten-Free Dutch Apple Quick Bread
Prep Time 15 Minutes Difficulty Easy Cook Time 65 Minutes Serves 1 loaf
Hearty and fragrant this Gluten-Free Dutch Apple Quick bread is made in a jiffy – plenty of apples, cinnamon butter topping and vanilla glaze. So so good! There is a reason apples and cinnamon are a classic pairing. I can’t think of two flavours that go better together.
the best gluten-free Dutch apple quick bread recipe…
This breakfast loaf or a snack is just the thing to make your day better. The apple quick bread is sure to satisfy when you need just a little slice of something sweet.
Why is this apple quick bread named Dutch?
Whether it is a Dutch Apple cake, Dutch Apple pie or Dutch Apple quick bread, the recipes are made with a streusel topping of flour, butter and sugar baked on top, adding a delicious sweet crunchy topping.
In this streusel recipe, I added cinnamon making the topping flavourful and complimenting the apples in the loaf.
Why add the vanilla glaze when there is already a streusel topping?
This is a great question. First, the vanilla glaze is optional, but it adds extra creamy lightly flavoured with vanilla topping. In this Dutch apple quick bread recipe, I reduced the amount of sugar that I would normally use in a loaf of this size. This allowed me to add the vanilla glaze making this apple treat spectacular.
I have replaced olive oil for butter in this sweet bread, making it lighter and healthier. You will love it, and it is by far most loved apple loaf by kids, well at least in my family 🙂
Want more recipes with streusel toppings? Check out these gluten-free sweet treats.
Ingredients
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Instructions
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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!
Oh wow, I am so happy you enjoyed them and shared your tips. Thank you!
amazing, moist, delicious and tasty!
thank you
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.
that’s so great to hear Kat, thank you for sharing