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.
- 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
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!