Apple Bread with Dulce de Leche or Caramelized Topping – Gluten Free Option
I have two versions of this Apple Bread recipe in this post and they both taste delicious! The only difference between the two is that one bread recipe is made without gluten, and I drizzled some of my Homemade Dulce De Leche on top of the GF version for a little more pizzazz!
I baked all the breads in mini loafs, which cooks quicker and since I share my baked goods, it’s easy to wrap up and give away.
The first three photos are the gluten-free versions. Do you notice the density of the bread? Gluten helps dough rise, so when you don’t use it, you don’t get that fluffy height that you might be used to.
I’m still taking baby steps with my experimentation of gluten-free baking. Do you remember my first GF recipe? It was Baked Oatmeal with Mixed Berries and Bananas and with that combination, I didn’t feel like I was eating differently than I’m used to. This bread is different. It’s dense and chewy, but it really does tastes delicious!
I know that there are all kinds of alternatives to flour when baking; coconut flour, almond, soy, and even garbanzo bean flour, but I’m playing it pretty safe by using general all-purpose GF flour. I also added xanthan gum, which I understand helps hold all the ingredients together.
Apple Bread with Caramelized Topping – Gluten Free Option
- 1 cup sour cream
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose gluten-free flour I used Bob’s Red Mill
- 1 teaspoon xanthan gum I used Bob’s Red Mill
- 1/2 teaspoon salt
- WITH FLOUR
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large Granny Smith apple cored, peeled, and finely chopped (about 1 1/2 cups)
- 1 cup walnuts divided
- SAUCE optional
- Homemade Dulce de Leche
- 1/4 cup dark brown sugar
- 1/4 cup butter
- Pre-heat oven to 350 degrees. Lightly grease 9 X 5 loaf pan or four mini loaf pans.
- Beat together the sour cream, sugar, eggs and vanilla until well blended. Add in the flour mixture of your choice and combine until well blended.
- Fold in the chopped apples and half the nuts in the batter. Transfer the batter into the prepared loaf pan (if you are using mini loafs, use approximately 1 cup in each loaf pan). Top the remaining nuts on the loaf.
- Mini loaf pans will need to cook for about 25-30 minutes. Cook large loaf for about 60 minutes or until the center is clean after inserting a toothpick. Cook for about 20 minutes before removing loafs from pans and place on cooling rack.
- Drizzle with Dulce de Leche. For praline sauce, in a small pan heat butter and sugar on medium high, bringing mixture to a boil. Turn to a simmer and cook for about a minute longer or until the sauce thickens. Remove from the heat and drizzle over the bread.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
The gluten-free recipe is my experiment from a recipe my friend DK shared on her Facebook page.
The last three pictures are loafs made with a mix of wheat and all-purpose flour, and I topped one with praline, a brown sugar and butter duo. My tastebuds are familiar with this combination, and we are comfortable right away. 🙂 As soon as the topping cools, it hardens and adds a nice crunch, which compliments the walnuts.
Both gluten-free and wheat breads still have calories and carbohydrates, darn it! I suppose it’s good to keep that in mind because I think I could eat a whole mini loaf in three bites!
Thanks for stopping by!