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An easy gluten free, vegan, and allergy-friendly apple fritter inspired quick bread, loaded with fresh apples and cinnamon brown sugar layers, topped with a dairy-free glaze. Perfect for fall breakfasts, brunch, or dessert.

Ingredients

Scale
  • 2 Cups Gluten-Free All-Purpose Flour
  • 2 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ¼ Tsp Salt
  • ⅔ Cup Granulated Sweetener (or preferred granulated sugar)
  • ½ Cup Melted Vegan Butter (or Neutral Flavor Oil)
  • 2 Flax Eggs (2 TB Milled Flax Seed + 6 TB Water)
  • ¼ Cup Unsweetened Non-Dairy Milk
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract (or Maple Extract)
  • 2 Cups Peeled Chopped Apples (2–3 small apples)
  • 2 TB Granulated Sweetener (or preferred granulated sugar)
  • 1 Tsp Cinnamon
  • ⅓ Cup Brown Sugar Sweetener (or preferred light or dark brown sugar)
  • 1 Tsp Cinnamon
  • ½ Cup Powdered Sugar Sweetener (or preferred powdered sugar)
  • 1–2 TB Water or Non-Dairy Milk (varies for thickness)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Make flax eggs by combining 2 TB milled flax seed with 6 TB water; let sit until thickened.
  3. Whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt in a large bowl.
  4. Melt vegan butter, then stir in granulated sweetener, prepared flax eggs, and vanilla extract until blended.
  5. Pour wet mixture into dry ingredients and gently combine.
  6. Add non-dairy milk and mix until batter is smooth, thick but pourable.
  7. Combine brown sugar sweetener and cinnamon in a small bowl for the brown sugar layer.
  8. Peel, core, and chop apples; toss with granulated sweetener and cinnamon.
  9. Line an 8×4 loaf pan with parchment paper.
  10. Pour half the batter into the pan and spread evenly.
  11. Scatter half the apple mixture over batter, then sprinkle half the cinnamon brown sugar mix on top.
  12. Pour remaining batter over apples and smooth the top gently.
  13. Sprinkle remaining apples and cinnamon brown sugar over the top.
  14. Bake for about 60 minutes or until a toothpick inserted in the center comes out mostly clean.
  15. Let bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  16. Whisk powdered sugar with water or non-dairy milk until thick but drippy to make glaze.
  17. Once loaf is fully cool, drizzle glaze over the top.

Notes

Choose crisp but sturdy apples like Gala, Fuji, Braeburn, Envy, Pink Lady, or Honeycrisp for best texture., Bake ahead and store fully cooled bread in an airtight container at room temperature up to 3–4 days or in the fridge for up to a week., Freeze whole or sliced bread wrapped well up to 6–8 months; thaw overnight in the fridge before warming gently., Substitute vanilla extract with maple extract for a flavor twist., Use neutral oil instead of vegan butter if needed; applesauce can make it oil-free but denser., Adjust baking time by about 10 minutes if using a 9×5 loaf pan., Cool fully before glazing to keep glaze from melting into the bread., Add warm spices, nuts, or change fruit for variations as desired.

Nutrition

Find it online: https://margorecipes.com/gluten-free-apple-fritter-bread-vegan-allergy-free/