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Cinnamon Applesauce Oat Bread (gluten-free, high altitude option)

Mar 4, 2019 · 38 Comments

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one loaf of Cinnamon Applesauce Oat Bread on a wood tray

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? ๐Ÿ™‚

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! ๐Ÿ™‚

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.

a loaf of Cinnamon Applesauce Oat Bread on a wood tray with parchment paper, with two slices cut out of the front

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!

two slices of Cinnamon Applesauce Oat Bread on a plate, with the loaf behind

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! ๐Ÿ™‚

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!).

5 from 6 votes
A piece of bread
Print
Cinnamon Applesauce Oat Bread (gluten-free, high altitude option)
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Servings: 10 slices
Calories: 223 kcal
Ingredients
  • 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)
*High Altitude Option (for 6,000-8,000 ft): Omit the baking powder and use only baking soda. Use quick oats instead of old-fashioned oats.
Instructions
  1. 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.

  2. In a medium-sized mixing bowl, combine your dry ingredients (flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg) and stir together. 

  3. 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.

  4. Pour your dry ingredients into your wet ingredients and stir till all is well combined.

  5. 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.

  6. Let your loaf cool entirely before removing and slicing. Devour!

All Recipes, Breakfast, Fall Breakfast, High Altitude, Quick Breads

Reader Interactions

Comments

  1. Misty says

    March 7, 2021 at 9:04 pm

    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?

    Reply
    • Chelsea Green says

      March 8, 2021 at 5:31 pm

      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!

      Reply
  2. Kathrin says

    December 5, 2020 at 5:03 pm

    Thank you for the recipe Chelsea! Can you sub honey for the sugar in equal parts? Thanks!

    Reply
    • Chelsea Green says

      December 6, 2020 at 3:49 pm

      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!

      Reply
  3. michelle says

    October 27, 2020 at 10:51 pm

    calories?

    Reply
    • Chelsea Green says

      October 28, 2020 at 4:09 pm

      Hi Michelle. For 10 slices, each slice is roughly 223 calories.

      Reply
    • Rachel says

      February 20, 2021 at 12:37 pm

      Is the applesauce unsweetened? Thanks!

      Reply
      • Chelsea Green says

        February 20, 2021 at 4:56 pm

        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.

        Reply
  4. Staci says

    September 7, 2020 at 2:06 pm

    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???

    Reply
    • Chelsea Green says

      September 8, 2020 at 2:09 pm

      Hi Stacy. I would recommend a 9 inch loaf pan. I hope you enjoy this bread!

      Reply
  5. Shana says

    August 22, 2020 at 5:16 pm

    Do you have a different gluten free flour you like then bobs 1-1? These flours all have xanthum gum in them, which Iโ€™m also allergic too (many people intolerant of gluten also have problems with xanthum gum!) thanks!

    Reply
    • Chelsea Green says

      August 23, 2020 at 2:03 am

      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/

      Reply
    • Dionne says

      August 28, 2020 at 10:03 pm

      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 oatโ€™s density.

      Reply
      • Dionne says

        August 28, 2020 at 10:04 pm

        Sorry, typo: whir the oats in the food processor.

        Reply
  6. Hunter F. says

    July 16, 2020 at 8:06 pm

    This was so good! I added a handful of chocolate chips to satisfy my sweet tooth. Iโ€™ll definitely be making this again soon.

    Reply
    • Chelsea Green says

      July 18, 2020 at 3:15 pm

      Great to hear that Hunter! And hey, chocolate chips are always a good addition! ๐Ÿ™‚

      Reply
  7. Beatriz Flatt says

    June 8, 2020 at 8:47 pm

    Excellent Bread, thank you so .much for share, I love it and will continue to make it

    Reply
  8. Laura A says

    June 1, 2020 at 2:02 pm

    Can I use regular all purpose flour and regular oats. I donโ€™t want to buy gluten free since I have the regular stuff already.

    Reply
    • Chelsea Green says

      June 2, 2020 at 2:13 am

      Hi Laura. Yes, this bread should turn out fine with regular flour and oats too.

      Reply
  9. PJ says

    May 4, 2020 at 1:58 pm

    How could this be made in a bread machine?

    Reply
    • Chelsea Green says

      May 5, 2020 at 1:53 am

      Hi there. No, this does not require a bread machine.

      Reply
  10. Delci Eschberger says

    April 18, 2020 at 7:03 pm

    Could you substitute and use all oat flour?

    Reply
    • Chelsea Green says

      April 19, 2020 at 3:47 pm

      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/

      Reply
  11. tracy iredale says

    April 1, 2020 at 5:50 am

    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.

    Reply
    • Chelsea Green says

      April 4, 2020 at 1:37 am

      Yes the options are definitely endless, Tracy! That’s one of my favorite parts about baking ๐Ÿ™‚

      Reply
  12. Claire Lopez says

    March 28, 2020 at 4:37 pm

    I did it today but reduced the amount of sugar and it still tastes very delicious.

    Reply
    • Chelsea Green says

      March 30, 2020 at 1:47 am

      Great to hear that, thanks Claire!

      Reply
      • Sara Lu says

        February 3, 2021 at 1:57 pm

        Do I mealy coconut oil and then measure the liquid?

        Reply
        • Chelsea Green says

          February 3, 2021 at 5:02 pm

          Hi Sara. You can measure the coconut oil just solid at it will be just fine.

          Reply
  13. Felecia says

    December 2, 2019 at 4:59 am

    This bread came out so delicious and moist! And I canโ€™t believe how easy it was too! Definitely a go-to recipe for our family from now on. ๐Ÿ™‚

    Reply
    • Chelsea Green says

      December 2, 2019 at 3:54 pm

      Love hearing that, Felecia! Thanks for leaving the comment! ๐Ÿ™‚

      Reply
    • Gina says

      June 14, 2020 at 6:34 pm

      Can this bread be egg free??

      Reply
      • Chelsea Green says

        June 15, 2020 at 2:12 am

        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!

        Reply
  14. Ashley says

    June 10, 2019 at 8:32 pm

    Hi! Iโ€™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 canโ€™t have brown sugar. Thank you. I canโ€™t wait to bake some of these ????

    Reply
    • Chelsea Green says

      June 16, 2019 at 3:21 pm

      Hi Ashley! Great to hear that you are so excited about my recipes! ๐Ÿ™‚ 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!

      Reply
  15. Andrea says

    April 24, 2019 at 9:50 pm

    Loved this bread! We are egg free and used flax eggs and it turned out great!

    Reply
    • Chelsea Green says

      May 31, 2019 at 2:10 am

      So glad to hear that! Thank you for stopping by and letting me know! ๐Ÿ™‚

      Reply

Trackbacks

  1. Feel Good Friday 50 - Cassie Bustamante says:
    October 23, 2020 at 9:01 am

    […] A friend of mine recently made this pumpkin pie granola and said it was delicious!  It’s made with much less sugar and cleaner ingredients than store bought and looks absolutely delicious… I am always one for pumpkin pie anything!  We actually have been making pumpkin pie smoothies here in the morning, and they’re one of Wilder’s favorites on rotation. We’re going to have to try this recipe. (Also want to try this cinnamon applesauce oat bread!) […]

    Reply

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Hey, Iโ€™m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, fun drinks, and high altitude adjustments. Join me, with a green smoothie in one hand and a cookie in the other! Read Moreโ€ฆ

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