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.
I love topping this bread with butter, cinnamon sugar, or peanut butter! Do you love apple and peanut butter together? Then you’ve gotta try topping this bread with peanut butter! It’s my favorite.
This Cinnamon Applesauce Oat Bread also goes beautifully with a cup of hot apple cider. On a windy, blustery Autumn day, it doesn’t get much better than that!
Let’s talk all things bread.
First, to make this Cinnamon Applesauce Oat Bread gluten-free be sure to use a gluten-free all purpose flour blend and certified gluten-free oats. If you don’t need it to be, you can use regular flour and oats as well.
To make this bread dairy-free, use coconut oil (or a dairy-free butter alternative) and dairy-free milk (I recommend almond or oat milk).
And to make this bread in high altitude, I recommend using quick-cooking oats instead of rolled oats. And if you live in altitude higher than 6,000 ft, omit the baking powder and only use baking soda. Because baked goods tend to dry out in high altitude faster, so you want to use oats that draw out less moisture, which would be quick-cooking oats.
A few more tips and tricks…
I recommend using brown sugar for the best flavor of bread. This recipe already has less sugar in it, so reducing the sugar any further or substituting it could result in bland bread. However, if you’re used to very lightly sweetened breads, you can use coconut sugar as a 1:1 substitute. Or, you can try 1/3 cup maple syrup instead as well.
For the applesauce, you can use unsweetened or sweetened, whatever you have on hand! I also like to use homemade applesauce if I have it. Cinnamon applesauce would also be delicious.
Be sure to 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! 🙂
Last but not least: add-in’s!
If you’d like to go even more apple cinnamon, you can add 1 cup of finely diced apples to the batter (I recommend Fuji, Gala or Granny Smith). Alternatively, you could add about 1/2 cup of cinnamon chips or chocolate chips for something a little sweeter.
Either way, you should be left with a light, moist, healthy apple cinnamon bread that’s perfect for cozy Fall mornings.
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! Filled with a light applesauce flavor, cinnamon, nutmeg, and brown sugar, this simple bread is one we can’t get enough of.
After you make it, let me know what you think! Take a picture and tag me on Instagram, and/or leave a comment and rating below. I love to hear from ya’ll!
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!).
- 1/3 cup coconut oil, melted (or butter)
- 1/2 cup brown sugar
- 1 cup applesauce
- 1 tsp vanilla
- 1/2 cup almond milk (or milk of choice)
- 2 eggs
- 1 1/2 cups gluten-free all purpose flour (or regular flour)
- 1 cup rolled oats (certified gluten-free)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Preheat your oven to 350 and line a loaf pan with parchment paper, leaving two edges sticking out to easily remove the baked bread with later.
In a large mixing bowl, whisk together your coconut oil and brown sugar. Add in your applesauce, vanilla and almond milk and whisk again till all is well incorporated. Add your eggs and briefly blend in.
To the same bowl, add your dry ingredients (flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg) and stir everything together till you have a smooth bread batter.
Pour into your loaf pan and bake in the oven for 50-60 minutes, or till the top of the bread is set and a toothpick inserted comes out clean.
Let your loaf cool entirely before removing and slicing. Devour!
Stored in an airtight container in the fridge, this bread lasts about a week. Alternatively, you could store it in an airtight container on the counter for 2 days.