Healthy Apple Bread (Gluten-Free & Low Sugar) – Moist, Cozy, and Easy

This apple bread tastes like fall in a slice: warm, moist, and just sweet enough. It’s made with almond flour and oats, so it’s naturally gluten-free without feeling heavy. Fresh apples keep it tender, while cinnamon and vanilla make the whole kitchen smell amazing.

It’s simple to make, easy to customize, and perfect for breakfast, snacks, or a light dessert. If you love apple pie flavors but want something lighter, this loaf is your new go-to.

Healthy Apple Bread (Gluten-Free & Low Sugar) - Moist, Cozy, and Easy

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 10 servings

Ingredients

  

• Almond flour (super-fine works best)
• Oat flour (certified gluten-free if needed) or rolled oats to blend
• Baking powder (gluten-free) and baking soda
• Cinnamon, plus a pinch of nutmeg or allspice (optional)
• Fine sea salt
• Eggs
• Unsweetened applesauce
• Maple syrup or honey (just a few tablespoons)
• Vanilla extract
• Neutral oil (avocado or light olive oil) or melted coconut oil
• Fresh apples (crisp, sweet-tart varieties like Honeycrisp, Pink Lady, or Fuji)
• Chopped walnuts or pecans (optional)
• Raisins or currants (optional)
• Lemon juice (optional, to keep apples from browning)

Instructions

 

• Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting, and lightly grease the sides.
• Chop the apples: Peel if you like, then core and finely dice 1–1.5 cups of apples. Toss with a squeeze of lemon juice if you’re prepping ahead.
• Mix dry ingredients: In a large bowl, whisk 1 1/2 cups almond flour, 1 cup oat flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/2 teaspoon salt until no clumps remain.
• Whisk wet ingredients: In a separate bowl, whisk 2 large eggs, 1/2 cup unsweetened applesauce, 3 tablespoons maple syrup, 3 tablespoons oil, and 1 teaspoon vanilla until smooth and slightly frothy.
• Combine: Pour wet ingredients into the dry. Stir with a spatula just until combined. The batter will be thick but spreadable.
• Fold-ins: Gently fold in the diced apples and, if using, 1/3 cup chopped nuts and 1/4 cup raisins. Don’t overmix.
• Fill the pan: Scrape batter into the prepared loaf pan and smooth the top. For a pretty finish, sprinkle a little extra cinnamon on top.
• Bake: Bake 45–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10 minutes.
• Cool properly: Let the loaf cool in the pan for 10–15 minutes, then use the parchment to lift it to a rack. Cool at least 45 minutes before slicing. This helps the crumb set.
• Slice and enjoy: Use a sharp serrated knife for clean slices. Serve warm or at room temperature.

Why This Recipe Works

• Moist without loads of sugar: Finely chopped apples and a little applesauce give natural sweetness and keep the loaf soft.
• Gluten-free done right: Almond flour adds richness, and oat flour gives structure so the bread slices cleanly.
• Balanced sweetness: A small amount of maple syrup brings flavor without a sugar crash.
• Simple technique: One bowl for wet ingredients, one for dry, and you’re done. No mixer required.
• Foolproof texture: A mix of baking powder and baking soda keeps the crumb light and tender.

Shopping List

• Almond flour (super-fine works best)
• Oat flour (certified gluten-free if needed) or rolled oats to blend
• Baking powder (gluten-free) and baking soda
• Cinnamon, plus a pinch of nutmeg or allspice (optional)
• Fine sea salt
• Eggs
• Unsweetened applesauce
• Maple syrup or honey (just a few tablespoons)
• Vanilla extract
• Neutral oil (avocado or light olive oil) or melted coconut oil
• Fresh apples (crisp, sweet-tart varieties like Honeycrisp, Pink Lady, or Fuji)
• Chopped walnuts or pecans (optional)
• Raisins or currants (optional)
• Lemon juice (optional, to keep apples from browning)

How to Make It

1. Prep the pan and oven: Heat the oven to 350°F (175°C).

   Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting, and lightly grease the sides.

2. Chop the apples: Peel if you like, then core and finely dice 1–1.5 cups of apples. Toss with a squeeze of lemon juice if you’re prepping ahead.
3. Mix dry ingredients: In a large bowl, whisk 1 1/2 cups almond flour, 1 cup oat flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, a pinch of nutmeg, and 1/2 teaspoon salt until no clumps remain.
4. Whisk wet ingredients: In a separate bowl, whisk 2 large eggs, 1/2 cup unsweetened applesauce, 3 tablespoons maple syrup, 3 tablespoons oil, and 1 teaspoon vanilla until smooth and slightly frothy.
5. Combine: Pour wet ingredients into the dry. Stir with a spatula just until combined.

   The batter will be thick but spreadable.

6. Fold-ins: Gently fold in the diced apples and, if using, 1/3 cup chopped nuts and 1/4 cup raisins. Don’t overmix.
7. Fill the pan: Scrape batter into the prepared loaf pan and smooth the top. For a pretty finish, sprinkle a little extra cinnamon on top.
8. Bake: Bake 45–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

   If the top browns too fast, tent loosely with foil for the last 10 minutes.

9. Cool properly: Let the loaf cool in the pan for 10–15 minutes, then use the parchment to lift it to a rack. Cool at least 45 minutes before slicing. This helps the crumb set.
10. Slice and enjoy: Use a sharp serrated knife for clean slices.

    Serve warm or at room temperature.

Keeping It Fresh

• Room temperature: Store tightly wrapped or in an airtight container for up to 2 days. Add a paper towel to absorb moisture.
• Refrigerator: Keeps well for 4–5 days. Warm slices in the toaster oven for best texture.
• Freezer: Slice, wrap individually, and freeze up to 2 months.

  Thaw at room temp or reheat from frozen at 300°F (150°C) for 10–12 minutes.

Why This is Good for You

• Lower sugar: Most of the sweetness comes from apples and a touch of maple syrup, so you skip the sugar crash.
• Fiber-rich: Oat flour and apples provide soluble fiber, which supports digestion and steady energy.
• Healthy fats: Almond flour and nuts offer monounsaturated fats and vitamin E for heart and skin health.
• Gluten-free: Ideal for those avoiding gluten, without sacrificing flavor or texture.
• Protein boost: Eggs and almond flour add a bit of protein to make each slice more satisfying.

Pitfalls to Watch Out For

• Overmixing: Stir just until combined. Overmixing can make the loaf dense.
• Wet center: Apples add moisture. Bake until a toothpick comes out mostly clean.

  If in doubt, give it 5 more minutes.

• Cutting too soon: Let it cool. Slicing hot bread can make it gummy.
• Using coarse almond meal: Super-fine almond flour gives the best crumb. Coarse meal can feel gritty.
• Skipping the parchment: This loaf is tender; parchment makes removal stress-free.

Recipe Variations

• Streusel top: Mix 1/4 cup almond flour, 2 tablespoons rolled oats, 1 tablespoon maple syrup, 1 tablespoon oil, and a pinch of cinnamon.

  Crumble over the batter before baking.

• Apple-cinnamon swirl: Layer half the batter, sprinkle with 2 teaspoons cinnamon mixed with 1 teaspoon maple sugar or coconut sugar, then add the rest of the batter.
• Dairy-free cream cheese glaze: Whisk 2 ounces dairy-free cream cheese, 1–2 teaspoons maple syrup, a splash of almond milk, and vanilla. Drizzle over cooled loaf.
• No eggs: Swap eggs for 2 flax “eggs” (2 tablespoons ground flax + 5 tablespoons water, rested 10 minutes). The loaf will be slightly denser but still moist.
• Extra protein: Replace 1/4 cup oat flour with 1/4 cup unflavored or vanilla protein powder.

  Add 1–2 tablespoons extra applesauce if the batter seems dry.

• Different apples: Use half tart (Granny Smith) and half sweet (Gala) for bright flavor.

FAQ

Can I make this without oat flour?

Yes. Replace the oat flour with a 1:1 gluten-free baking blend or use more almond flour, adding 2–3 tablespoons coconut flour to help with structure. Check doneness a few minutes early.

Is this bread sweet enough for kids?

Most kids enjoy it, especially with raisins or a light drizzle of honey after baking.

If you prefer sweeter, add 1–2 extra tablespoons maple syrup.

Do I need to peel the apples?

No. If the peel is thin and tender, keep it for more fiber and color. Peel if you want a smoother texture.

How do I know it’s done?

The top should be golden and spring back lightly to the touch.

A toothpick in the center should come out clean or with a few moist crumbs, not wet batter.

Can I use coconut sugar instead of maple syrup?

Yes. Use 1/4 cup coconut sugar and add 1–2 tablespoons extra applesauce or milk to keep the batter moist, since dry sweeteners change the hydration.

What’s the best way to slice it?

Let it cool almost completely and use a sharp serrated knife. Saw gently to avoid compressing the crumb.

Can I add a crumbly topping without adding much sugar?

Absolutely.

Use almond flour, oats, cinnamon, a pinch of salt, and a teaspoon or two of oil. Skip or minimize sweetener; the texture and spice still shine.

Final Thoughts

This Healthy Apple Bread checks all the boxes: simple, cozy, and better-for-you without tasting “healthy.” It’s sturdy enough for breakfast on the go, yet tender and aromatic enough for a weekend treat. Keep it basic or dress it up—either way, you’ll get a moist, flavorful loaf with gentle sweetness and warm spice.

Bake one now, freeze a few slices for later, and enjoy that fresh-apple comfort any time.