This Gluten-Free Apple Fritter Loaf brings all the bakery flavor of classic fritters into a tender quick bread. Loaded with spiced apples, cinnamon swirls, and a sweet maple glaze, this easy breakfast treat is completely dairy-free friendly.
This cozy Gluten-Free Apple Fritter Loaf delivers bakery-style apple fritter flavor in a soft, sliceable quick bread. Bob’s Red Mill flour keeps the crumb tender without crumbling, making it perfect for fall breakfasts, weekend brunches, or afternoon coffee.
A Cozy Fall Favorite
Every autumn, I look forward to the scent of warm cinnamon and tart apples filling my kitchen. Traditional bakery fritters are always tempting, but turning those familiar flavors into an easy quick bread makes enjoying them so much simpler at home.
This loaf has quickly become a family favorite for Sunday mornings. Swirling the cinnamon sugar throughout the batter creates caramelized ribbons in every slice, while the maple glaze adds the perfect bakery finish without extra fuss.
Ingredient Notes
Bob’s Red Mill Gluten Free 1 to 1 Baking Flour: This blend contains xanthan gum, which provides structure so the loaf stays light and holds together easily.
Apples: Crisp, tart baking apples like Honeycrisp or Granny Smith hold their texture best during baking.
Margarine and Almond Milk: Keep the loaf naturally dairy-free while yielding a moist crumb.
Pure Maple Syrup: Enhances the icing sugar glaze with a subtle autumn sweetness.
How to Make Gluten-Free Apple Fritter Loaf
Preheat and prep: Heat oven to 350°F (175°C) and spray a 9×5-inch loaf pan with cooking spray.
Mix brown sugar: Stir together the brown sugar and 1 teaspoon cinnamon in a small bowl; set aside.
Cream base: Beat granulated sugar and margarine with an electric hand mixer until light and fluffy.
Add the wet ingredients: Stir in the eggs and vanilla extract until the batter is smooth.
Add dry ingredients: Stir in the gluten-free flour blend, baking powder, and salt using a spatula.
Blend milk: Pour in the almond milk and stir until a smooth batter forms.
Toss apples: Combine chopped apples with 2 tablespoons granulated sugar and 2 teaspoons cinnamon in a separate bowl.
Layer batter: Spread half of the batter into the loaf pan. Layer on half of the apple mixture, then sprinkle half of the brown sugar mixture over it.
Repeat layers: Spread the remaining batter on top, followed by the remaining apples and brown sugar.
Swirl: Gently drag a butter knife through the layers to create a marbled cinnamon swirl.
Bake: Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Rest the loaf in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Glaze: Whisk together icing sugar, maple syrup, ground cinnamon, and almond milk. Drizzle the cooled loaf with the glaze, let it set, slice, and serve.
FAQs: Gluten-Free Apple Fritter Loaf
Can I make this loaf ahead of time?
Yes. Store the baked and cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
What apples work best for a gluten-free apple fritter loaf?
Crisp baking apples like Honeycrisp, Granny Smith, or Gala hold their texture best and prevent the loaf from becoming soggy.
Can I freeze this apple fritter loaf?
Yes. Freeze the unglazed loaf wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight at room temperature before glazing.
More gluten-free fall recipes to make ASAP!
- Gluten-Free Apple Fritters
- Gluten-Free Apple Turnovers (Easy, Flaky, Golden)
- Gluten-Free Apple Crisp
- Gluten-Free Baked Apple Cider Donuts
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Gluten-Free Apple Fritter Loaf
This Gluten-Free Apple Fritter Loaf brings all the bakery flavor of classic fritters into a tender quick bread. Swirled with cinnamon apples and topped with maple glaze.
Ingredients
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ⅔ cup granulated sugar
- ½ cup margarine
- 3 eggs, large
- 1 ½ teaspoon vanilla extract
- 1 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup almond milk
- 3 apples chopped
- 2 tablespoon granulated sugar
- 2 teaspoon ground cinnamon
- Glaze:
- ½ cup icing sugar
- 2 tablespoon pure maple syrup
- ½ to 1 tablespoon almond milk
- ¼ teaspoon ground cinnamon
Instructions
- Preheat and prep: Heat oven to 350°F (175°C) and spray a 9x5-inch loaf pan with cooking spray.
- Mix brown sugar: Stir together the brown sugar and 1 teaspoon cinnamon in a small bowl; set aside.
- Cream base: Beat granulated sugar and margarine with an electric hand mixer until light and fluffy.
- Add the wet ingredients: Stir in the eggs and vanilla extract until the batter is smooth.
- Add dry ingredients: Stir in the gluten-free flour blend, baking powder, and salt using a spatula.
- Blend milk: Pour in the almond milk and stir until a smooth batter forms.
- Toss apples: Combine chopped apples with 2 tablespoons granulated sugar and 2 teaspoons cinnamon in a separate bowl.
- Layer batter: Spread half of the batter into the loaf pan. Layer on half of the apple mixture, then sprinkle half of the brown sugar mixture over it.
- Repeat layers: Spread the remaining batter on top, followed by the remaining apples and brown sugar.
- Swirl: Gently drag a butter knife through the layers to create a marbled cinnamon swirl.
- Bake: Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Rest the loaf in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Glaze: Whisk together icing sugar, maple syrup, ground cinnamon, and almond milk. Drizzle the cooled loaf with the glaze, let it set, slice, and serve.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving:Calories: 298Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 9gCholesterol: 56mgSodium: 256mgCarbohydrates: 62gFiber: 3gSugar: 34gProtein: 3g
