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This glutenfree cinnamon apple bread always brings back memories of fall apple picking with my aunt, when we'd spend a weekend gathering fresh fruit then fill the house with the irresistible aroma of cinnamon, apples, and sugar. With a tender crumb thanks to sour cream and warm spices like nutmeg and cinnamon, this loaf is perfect for Thanksgiving, brunch, or cozy coffee gatherings with friends. It's an easy recipe for breakfast or a sweet potluck treat, making it a comforting favorite all autumn long.
I first made this bread after a weekend trip to the French countryside during apple harvest season. The smell filling my kitchen reminded me of cozy family mornings in Normandy and now it's a requested dish every autumn.
Ingredients
- Glutenfree allpurpose flour: Two cups with xanthan gum included to provide structure without gluten. In France brands like Schär or NatAli make good options
- Baking powder: One teaspoon for leavening French brands like Alsa work very well
- Baking soda: Half teaspoon helps balance acidity and improves rise
- Salt: Half teaspoon to enhance flavor preferably fine sea salt such as Fleur de Sel
- Ground cinnamon: One and a half teaspoons adds warmth and sweetness choose true Ceylon cinnamon for subtlety
- Ground nutmeg: Quarter teaspoon adds depth and a hint of earthiness fresh grated from whole nutmeg is best where possible
- Unsalted butter: Half cup softened for richness and tender texture French butter such as Président or Isigny is a great choice
- Granulated sugar: One cup for sweetness use quality cane sugar available locally
- Eggs: Two large at room temperature for structure and moisture
- Vanilla extract: One teaspoon pure to enhance aromatic flavor vanilla from Madagascar is preferred
- Sour cream: Half cup adds moisture and keeps the bread soft crème fraîche épaisse can substitute if sour cream is unavailable
- Honeycrisp apples: Two peeled and chopped for sweetness and texture if not found in France Pink Lady apples work well for their crispness and balance
- Brown sugar: Quarter cup helps caramelize the apple filling adding sweetness and color
- Cinnamon for filling: One teaspoon ground cinnamon in the filling to complement the batter’s spice
Instructions
- Prepare Dry Ingredients:
- In a large mixing bowl whisk together the glutenfree allpurpose flour with xanthan gum if necessary baking powder baking soda salt cinnamon and nutmeg Ensure the mixture is thoroughly combined to promote an even crumb and flavor throughout the bread
- Cream Butter and Sugar:
- In a separate bowl use an electric mixer on medium speed to beat the softened butter and granulated sugar together Continue until the mixture is pale and fluffy This process incorporates air making the bread tender
- Add Eggs and Vanilla:
- Add the eggs one at a time beating well after each addition to fully incorporate them Blend in vanilla extract to distribute the aroma uniformly through the batter
- Incorporate Sour Cream:
- Fold in the sour cream gently using a spatula or mix on low speed Make sure it is well blended as this step adds moisture and richness contributing to a tender crumb
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture Mixing gently until just combined Avoid over mixing which can make glutenfree breads tough and dense
- Prepare Apple Cinnamon Filling:
- In a small bowl toss the peeled and chopped apples with brown sugar and ground cinnamon until all pieces are evenly coated This forms a sweet spiced filling to create bursts of flavor
- Layer and Swirl the Batter:
- Pour half the batter into a loaf pan lined or greased Spread half the apple mixture on top and gently swirl with a knife to create ribbons of fruit Repeat with the remaining batter and apple mixture finishing with a swirl for an attractive pattern
- Rest the Batter:
- Let the batter rest at room temperature inside the pan for ten minutes This step hydrates the flours improving the crumb and texture in the final loaf
- Bake and Cool:
- Bake the loaf in a preheated oven at one hundred seventy seven degrees Celsius for fifty to sixty minutes Check doneness by inserting a toothpick near the center It should come out clean or with moist crumbs Let the bread cool in the pan for twenty minutes then transfer to a wire rack to cool completely
My favorite ingredient in this recipe is the Honeycrisp apple The crisp texture and natural sweetness really shine through keeping the bread moist and flavorful The process of swirling the apple cinnamon filling into the batter always reminds me of weekend mornings with family where the house smells warm and inviting This recipe carries a comforting sense of tradition and seasonal joy
Storage tips en France
Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. It can be refrigerated for up to five days. To keep longer slice and freeze portions wrapped in foil or freezer bags. Toast slices straight from the freezer for best results.
Ingredient substitutions en France
Use refined coconut oil instead of butter for a dairy free version This gives a subtle tropical note while keeping moisture Also substitute crème fraîche épaisse if sour cream is unavailable Fullfat Greek yogurt can replace sour cream keeping tenderness intact Apples like Pink Lady or Golden Delicious work well if Honeycrisp are not available
Serving suggestions en France
Add toasted walnuts or pecans to the apple filling for extra crunch Drizzle a simple vanilla or cream cheese glaze on top for a delicate sweetness This bread pairs beautifully with a hot cup of French tea such as an Earl Grey or a café au lait and a dollop of whipped mascarpone makes it perfect for brunch
Serve slices warm or toasted with coffee or tea. Leftover slices freeze well for quick breakfasts and toast evenly from frozen.
Common Recipe Questions
- → Pourquoi mon pain est-il dense et collant à l’intérieur ?
Un mélange excessif, une cuisson insuffisante ou un temps de repos trop court peuvent rendre la mie dense. Pour un résultat aérien, mélangez délicatement et laissez reposer la pâte 10 minutes avant cuisson.
- → Comment éviter que le pain s’affaisse au centre ?
Un temps de cuisson trop court, un excès d’humidité ou des agents levants périmés peuvent provoquer cet affaissement. Vérifiez la cuisson à l’aide d’un cure-dent et utilisez des levures fraîches.
- → Comment conserver les restes au mieux ?
Laissez refroidir complètement, emballez soigneusement dans un film alimentaire ou papier aluminium. À température ambiante, jusqu’à 2 jours, ou au réfrigérateur jusqu’à 5 jours. Pensez à trancher et congeler pour une conservation prolongée.
- → Peut-on réaliser cette préparation sans œufs ?
Oui, remplacez chaque œuf par un substitut à base de graines de lin ou chia mélangées à de l'eau (1 c. à soupe de graines moulues + 3 c. à soupe d’eau = 1 œuf). La texture sera légèrement plus dense mais toujours fondante.
- → Quelles variantes pour les pommes puis-je utiliser ?
Si les pommes Honeycrisp manquent, les Pink Lady sont un excellent substitut, offrant une saveur acidulée et une texture croquante adaptée à la cuisson.