With a simple apple cinnamon flavor, this gluten-free Cinnamon Applesauce Oat Bread is the perfect bread to bake up for picky eaters or apple and cinnamon lovers!
Have you ever had Applesauce-based bread before?
A majority of the sugar is replaced with applesauce, creating a lightly sweetened bread, with a hint of apple flavor.
My kids go crazy for this Cinnamon Applesauce Oat Bread (in loaf or muffin form!) because of it’s simple flavors. A breeze to whip up, this bread is a family favorite that never gets old.
Ready to bake? 🙂
Begin by preheating your oven to 350 and lining a loaf pan with parchment paper.
This is KEY: Line your loaf pan with two edges of parchment paper sticking out, so you can easily remove your baked loaf of bread later. This method is a whole lot easier (and turns out prettier) than the old method of putting a plate on top and flipping it over and out of the pan. My mom taught me that one.. and sorry, Mom, but I prefer parchment paper! 🙂
Now you can mix together all of your dry ingredients in a medium sized mixing bowl (flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg).
About those oats… are you baking in high altitude? Use QUICK oats instead of regular, old-fashioned oats. Because baked goods tend to dry out in high altitude faster, you want to use oats that draw out less moisture, which would be quick oats.
If you need to use gluten-free oats, be sure to use certified gluten-free.
Because I bake in high altitude, I used quick oats for my bread and, as you can see, the inside of this Cinnamon Applesauce Oat Bread still looks moist.
Next, whisk together your coconut oil and brown sugar till creamy. This whole loaf only contains 1/2 cup of sugar – isn’t that great?!
In the next step you’ll be adding in several cold ingredients. To keep your coconut oil from returning to solid, I recommend microwaving your applesauce and milk first, till they’re room temperature.
Now, add in your applesauce, eggs, vanilla, and milk and whisk together.
Pour your dry ingredients into your wet ingredients and stir till all is well incorporated.
Pour your batter into your loaf pan (sprinkles a few oats on top for fun, if you’d like!) and bake in the oven for about 55-60 minutes, or till the top has set and a toothpick inserted comes out clean.
Your Cinnamon Applesauce Oat Bread should have a little bit of a crusty top, with a moist interior. The perfect texture for a quick bread!
I hope you make this Cinnamon Applesauce Oat Bread and add it to your list of family favorite breakfasts.
I’d recommend topping it with some healthy Chia Seed Jam or almond butter, or both! 🙂
Looking for other easy, family breakfast ideas? Check out my Banana Bread (gluten-free option, with a high altitude option) or my gluten-free Peanut Butter Chocolate Chip Breakfast Cookies (that fly off the counter crazy fast!).
- 1 1/2 cups gluten-free all purpose flour (I use Bob’s Red Mill 1-to-1)
- 1 cup old-fashioned oats (certified gluten-free)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup coconut oil, melted (or butter)
- 1/2 cup brown sugar
- 1 cup applesauce
- 2 eggs
- 1 tsp vanilla
- 1/2 cup almond milk (or milk of choice)
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Preheat your oven to 350 and line a loaf pan with parchment paper, leaving edges out of two sides to easily remove the baked bread with later.
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In a medium-sized mixing bowl, combine your dry ingredients (flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg) and stir together.
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In a large mixing bowl, whisk together your coconut oil and brown sugar. Add in your applesauce, eggs, vanilla and almond milk and whisk again till all is well incorporated.
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Pour your dry ingredients into your wet ingredients and stir till all is well combined.
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Pour into your loaf pan and bake in the oven for 55-60 minutes, or till the top of the bread is set and a toothpick inserted comes out clean.
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Let your loaf cool entirely before removing and slicing. Devour!
What size loaf pan???
Hi there, a standard loaf size pan is about 8 1/2 by 4 1/2 inches, which is what I would recommend. A 9×5 should also work just fine, the cooking time just may be a little less.
Hi! Should it be baked through out at 360degree? Or we just have to preheat the oven at this temp
It should be baked at 350 degrees for about 55-60 minutes.
Has anyone figured out the nutritional factors; especially carbohydrate counts for diabetics?
Can you freeze this bread?
Hi Alissa. Yes, that should work just fine! I would recommend defrosting it in the fridge and storing it in the fridge afterwards too.
I am also dairy free. What milk alternative do you suggest? Would Almond, Coconut or oat milk work and would it be measure for measure?
Hi Misty. I like to use almond milk, but I think oat milk would also work well. I would not recommend coconut milk since it’s so much thicker. And yes, measure for measure substitute!
Thank you for the recipe Chelsea! Can you sub honey for the sugar in equal parts? Thanks!
Hi Kathrin. I wouldn’t necessarily recommend changing out the brown sugar, since the recipe already had the sugar reduced significantly. However, if you’re used to recipes low in sugar you could try making it with 1/3 cup of maple syrup or honey instead, it just won’t be very sweet. I hope you enjoy it!
calories?
Hi Michelle. For 10 slices, each slice is roughly 223 calories.
Is the applesauce unsweetened? Thanks!
Hi Rachel. You can use either sweetened or unsweetened in this bread. If you prefer a little bit of a sweeter bread, I would recommend sweetened.
Hi. I’m eager to try this. However, you don’t specify what size loaf pan (I didn’t see it). 8 – or 9 – inch???
Hi Stacy. I would recommend a 9 inch loaf pan. I hope you enjoy this bread!
Do you have a different gluten free flour you like then bobs 1-1? These flours all have xanthum gum in them, which I’m also allergic too (many people intolerant of gluten also have problems with xanthum gum!) thanks!
Hi Shana. I also like King Arthur Measure for Measure and Pamela’s, but I’m not sure if either of those have xantham gum in them or not (I’m guessing they do). Sorry but I don’t have one to recommend to you, other than finding a highly reviewed gluten-free all purpose flour blend to make yourself, like this one where it’s optional: https://www.glutenfreepalate.com/gluten-free-flours/
I have been using oat flour. Simply whit quick oats in a food processor to your desired texture. I double the baking powder and/or baking soda to compensate for the oat’s density.
Sorry, typo: whir the oats in the food processor.
This was so good! I added a handful of chocolate chips to satisfy my sweet tooth. I’ll definitely be making this again soon.
Great to hear that Hunter! And hey, chocolate chips are always a good addition! 🙂
Excellent Bread, thank you so .much for share, I love it and will continue to make it
Can I use regular all purpose flour and regular oats. I don’t want to buy gluten free since I have the regular stuff already.
Hi Laura. Yes, this bread should turn out fine with regular flour and oats too.
How could this be made in a bread machine?
Hi there. No, this does not require a bread machine.
Could you substitute and use all oat flour?
Hi Delci, I haven’t made this particular recipe with oat flour instead but I would guess that it should work okay. I prefer to use oat flour in muffins, rather than loaves though – I think the texture turns out better, so I would recommend making them as muffins if you do try them and bake them for less time. Or, you could try my Apple Cinnamon Oat Muffins that are similar to the bread, but already made entirely with oat flour! http://www.milehighmitts.com/apple-cinnamon-oat-muffins-gluten-free-dairy-free-option/
couldnt you add cranderries for christmas breakfast, or raisins, nuts and coconut flakes or chocolate chips. the ideas or endless. like adding blueberries and make a lemon glaze. just giving you more ideas.
Yes the options are definitely endless, Tracy! That’s one of my favorite parts about baking 🙂
I did it today but reduced the amount of sugar and it still tastes very delicious.
Great to hear that, thanks Claire!
Do I mealy coconut oil and then measure the liquid?
Hi Sara. You can measure the coconut oil just solid at it will be just fine.
This bread came out so delicious and moist! And I can’t believe how easy it was too! Definitely a go-to recipe for our family from now on. 🙂
Love hearing that, Felecia! Thanks for leaving the comment! 🙂
Can this bread be egg free??
Hi Gina. You could try making this bread with an egg replacer or a flax or chia egg, it just may be a little more dense, but should work fine!
Hi! I’m so in love with all your recipes. So many I want to make. One question I have is can I switch out the brown sugar for coconut sugar or any others. My daughter can’t have brown sugar. Thank you. I can’t wait to bake some of these ????
Hi Ashley! Great to hear that you are so excited about my recipes! 🙂 Yes, I would assume that coconut sugar would work well as a substitute for brown sugar in all of my recipes, they just may not be quite as sweet that way. I hope you enjoy!
Loved this bread! We are egg free and used flax eggs and it turned out great!
So glad to hear that! Thank you for stopping by and letting me know! 🙂