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Why You’ll Love This Gluten Free Apple Fritter Loaf
Ingredients for Gluten Free Apple Fritter Loaf
How to Make Gluten Free Apple Fritter Loaf — Step by Step
Tips and Tricks for the Best Gluten Free Apple Fritter Loaf
Storage and Make-Ahead
Frequently Asked Questions

If you’re craving a comforting and delicious treat, look no further than this gluten free apple fritter loaf. With the perfect balance of sweetness from apples and a hint of cinnamon, this loaf is sure to become your go-to recipe for a quick breakfast or a delightful afternoon snack.

Our gluten free apple fritter loaf is not only scrumptious but also easy to make, ensuring you can whip it up any time you have a sweet craving. Let’s dive into what makes this loaf irresistible.

Table of Contents

Why You’ll Love This Gluten Free Apple Fritter Loaf

Gluten-Free Delight: Enjoy a delicious loaf without worrying about gluten.
Easy to Make: Simple steps make it perfect for bakers of all levels.
Versatile: Great for breakfast, tea time, or dessert.
Aromatic: The cinnamon and apple combination fills your kitchen with a wonderful aroma.
Perfect Texture: Tender and moist crumb with a delightful apple-cinnamon filling.
Customizable: Easily adapt to be dairy-free if needed.

Ingredients for Gluten Free Apple Fritter Loaf

For the Apple Filling:

2 medium apples, peeled, cored, and finely diced
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon gluten-free all-purpose flour
1 tablespoon unsalted butter, melted

For the Loaf:

1 ½ cups King Arthur Gluten-Free Measure for Measure Flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup milk

For the Cinnamon Sugar Layer:

⅓ cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon gluten-free flour

For the Glaze:

¾ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

How to Make Gluten Free Apple Fritter Loaf — Step by Step

Prepare the Oven and Pan: Preheat to 350°F (175°C) and grease a 9×5-inch loaf pan, lining it with parchment paper.
Prepare the Apples: Mix diced apples with sugar, cinnamon, flour, and melted butter. Set aside.
Make the Cinnamon Sugar: Combine brown sugar, cinnamon, and flour in a small bowl. Mix and set aside.
Mix the Dry Ingredients: In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar: Beat softened butter and sugar until creamy. Add eggs one at a time, then vanilla extract.
Add the Wet Ingredients: Mix sour cream and milk into the butter mixture, then gradually add dry ingredients.
Layer the Loaf: Spread half the batter in the loaf pan, top with half the cinnamon sugar and apples. Repeat layers.
Bake: Bake for 55–65 minutes. Cool for 15 minutes before transferring to a wire rack.

Tips and Tricks for the Best Gluten Free Apple Fritter Loaf

Choose the Right Apples: Use firm apples like Granny Smith for the best texture.
Prevent Overmixing: Mix just until combined to keep the loaf tender.
Adjust Sweetness: Add more or less sugar based on your preference.
Check Doneness: Use a toothpick to ensure the loaf is baked through.

Storage and Make-Ahead

In the Fridge: Store in an airtight container for up to 5 days.

In the Freezer: Wrap in plastic wrap and foil, then freeze for up to 3 months.

To Reheat: Warm slices in a microwave or oven until heated through.

Frequently Asked Questions

What makes this a gluten free apple fritter loaf?

This recipe uses gluten-free flour, ensuring a delicious loaf without gluten.

Can I turn this into a dairy free apple fritters?

Yes! Substitute the butter and sour cream with dairy-free alternatives for a dairy-free version.

How do I ensure my baked gluten free apple fritters stay moist?

Mix ingredients gently and avoid overbaking for a moist, tender loaf.

What other gluten free apple fritter recipes can I try?

We hope you enjoy making this gluten free apple fritter loaf. Feel free to leave a comment or share your results. Join our Facebook group for more recipes and tips on maintaining a gluten-free lifestyle!

Gluten Free Apple Fritter Loaf

★★★★★

Prep20 minutes

Cook55-65 minutes

Total1 hour 30 minutes

Servings8

DifficultyEasy

Ingredients

For the Apple Filling

2 medium apples, peeled, cored, and finely diced
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon gluten-free all-purpose flour
1 tablespoon unsalted butter, melted

For the Loaf

1 ½ cups King Arthur Gluten-Free Measure for Measure Flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup milk

For the Cinnamon Sugar Layer

⅓ cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon gluten-free flour

For the Glaze

¾ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
Prepare the Apples: Place the diced apples in a bowl. Add the granulated sugar, cinnamon, gluten-free flour, and melted butter. Toss until the apples are evenly coated. Set aside while you prepare the batter.
Make the Cinnamon Sugar: In a small bowl, combine the brown sugar, cinnamon, and gluten-free flour. Mix well and set aside.
Mix the Dry Ingredients: In a medium bowl, whisk together the King Arthur Gluten-Free Measure for Measure Flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.
Add the Wet Ingredients: Add the sour cream and milk to the butter mixture and mix until combined. Gradually add the dry ingredients and mix just until the batter comes together. Don’t overmix the batter.
Layer the Loaf: Spread about half of the batter into the prepared loaf pan. Add about half of the cinnamon-sugar mixture and half of the prepared apples. Spread the remaining batter over the apples. Top with the remaining cinnamon-sugar mixture and apples. Gently press some of the apples into the batter.
Bake: Bake for 55–65 minutes, or until the loaf is golden brown and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
Cool: Allow the loaf to cool in the pan for about 15 minutes. Use the parchment paper to carefully lift it from the pan and transfer it to a wire rack. Let it cool completely before glazing.
Make the Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. For a thicker glaze, use less milk. For a thinner drizzle, add a little more milk. Drizzle the glaze over the completely cooled loaf. Let the glaze set for a few minutes before slicing.

Storage & Make-Ahead

Refrigerator: Store in an airtight container for up to 5 days.
To Freeze: Wrap in plastic wrap and foil, then freeze for up to 3 months.
To Reheat: Warm slices in a microwave or oven until heated through.

Nutrition Per Serving

320 per servingCalories

4gProtein

45gCarbs

15gFat

2gFiber

* Estimate only. May vary based on ingredients used.

Gluten Free Apple Fritter Loaf

Name: gluten free apple fritter loaf
Prep time: 20 min
Cook time: 65 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Gluten Free
Ingredients: 2 medium apples, peeled, cored, and finely diced; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon gluten-free all-purpose flour; 1 tablespoon unsalted butter, melted; 1 ½ cups King Arthur Gluten-Free Measure for Measure Flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; ¼ cup milk; ⅓ cup packed brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon gluten-free flour; ¾ cup powdered sugar; 1–2 tablespoons milk; ½ teaspoon vanilla extract

Prep: 20 minutes | Cook: 55-65 minutes | Total: 1 hour 30 minutes | Serves: 8

Ingredients

For the Apple Filling

2 medium apples, peeled, cored, and finely diced
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon gluten-free all-purpose flour
1 tablespoon unsalted butter, melted

For the Loaf

1 ½ cups King Arthur Gluten-Free Measure for Measure Flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup milk

For the Cinnamon Sugar Layer

⅓ cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon gluten-free flour

For the Glaze

¾ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
Prepare the Apples: Place the diced apples in a bowl. Add the granulated sugar, cinnamon, gluten-free flour, and melted butter. Toss until the apples are evenly coated. Set aside while you prepare the batter.
Make the Cinnamon Sugar: In a small bowl, combine the brown sugar, cinnamon, and gluten-free flour. Mix well and set aside.
Mix the Dry Ingredients: In a medium bowl, whisk together the King Arthur Gluten-Free Measure for Measure Flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.
Add the Wet Ingredients: Add the sour cream and milk to the butter mixture and mix until combined. Gradually add the dry ingredients and mix just until the batter comes together. Don’t overmix the batter.
Layer the Loaf: Spread about half of the batter into the prepared loaf pan. Add about half of the cinnamon-sugar mixture and half of the prepared apples. Spread the remaining batter over the apples. Top with the remaining cinnamon-sugar mixture and apples. Gently press some of the apples into the batter.
Bake: Bake for 55–65 minutes, or until the loaf is golden brown and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
Cool: Allow the loaf to cool in the pan for about 15 minutes. Use the parchment paper to carefully lift it from the pan and transfer it to a wire rack. Let it cool completely before glazing.
Make the Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. For a thicker glaze, use less milk. For a thinner drizzle, add a little more milk. Drizzle the glaze over the completely cooled loaf. Let the glaze set for a few minutes before slicing.