As soon as the weather starts to get a bit cooler, I am alllllll about cinnamon-filled quick breads as a lovely afternoon snack with a big, big cup of tea. This snickerdoodle apple bread is PERFECT, with its crackly sugary top and bursting with fresh apples. What’s even better is you can EASILY make this one gluten free for anybody with allergies and intolerances!
This fall season has been SO weird here in Maryland. We really only started getting cooler days within the past week or so… I remember years that we would be going out trick-or-treating and already have snow! It’s been hard to get into the mindset of fall baking when we just started getting below 70 degree days, but now that we’re hitting those cooler temperatures and the leaves are actually starting to have pretty colors, let’s bust out all the apple and pumpkin recipes!!
I’ve been really enjoying my new kitchen space for baking. In all of our previous apartments, I only had one small section of countertop generally for baking, so every time I finished baking, our kitchen would look like a tornado went through it with every surface completely covered. Now, in our new house, I’ve got ample counter space and can use my island as the dedicated baking center! I even have those drawers and shelves inside of the island dedicated to all of my baking supplies. All easy within reach! I LOVE IT.
I used my extra counter space as an excuse to create two recipes of this snickerdoodle apple bread at one time, one gluten free, and one regular whole wheat. I had my two Kitchenaid mixers going and everything, haha!
It was so fun to create these loaves, and boyyyy is it delicious. This snickerdoodle apple bread is perfect on its own… no need to add anything. If you do add a spread of butter, I don’t blame you. 😉 Nice and thick cinnamon spiced bread studded with fresh apples, along with a crispy cinnamon sugar coating to give it that snickerdoodle feel. You can feel free to add in some walnuts or pecans, too, if you like a bit of crunch!
I used a combination of all purpose and whole wheat flour for the regular loaf, and a combination of almond flour and buckwheat flour for the gluten free version. I LOVE the flavor that almond flour lends to gluten free baked goods… I loved both versions of this recipe, but when I’m looking for a snack that’ll keep me full for a bit longer, the gluten free version is just the ticket, and that nuttiness from the almond flour is awesome.
I prefer to get my buckwheat flour (and most flours, really) from Thrive Market — you save SO much money compared to normal grocery stores — but when I’m near a Trader Joe’s, I stock up on their almond flour (great flour and great price)! Thrive Market is a specialty grocery store specializing in natural products that is all online — you subscribe to them with a yearly membership. I’ve had a membership with them for 3 years now, and I LOVE it for all my baking supplies and natural home goods… from flour, sugars, parchment paper, and sponges, to bandaids, astringent, laundry detergent, etc!
I am an affiliate through Thrive, but I honestly have just been using them forever and love their products. Thrive is currently having an offer where you can get 20% off your first 3 orders when you sign up during November or December, which is such an amazing deal on top of the savings you already get — you can sign up here! I’m just about to make another big order to restock my pantry, so I figured I’d share the love with you guys!
Just look at that crackly crust on this snickerdoodle apple bread…heaven. What recipes have you all been making so far this fall?
- 1 cup whole wheat flour (or almond flour for gluten free)
- 1/2 cup unbleached all purpose flour (or buckwheat flour for gluten free)
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar, packed
- 3/4 cup unrefined cane sugar (or Swerve sweetener for lower sugar option)
- 1 Tbsp cinnamon
- 1 Tbsp vanilla extract
- 2 eggs
- 1/2 cup milk
- 2 medium apples, finely chopped (I kept the peels on, but peel them if you prefer)
- 2 Tbsp unrefined cane sugar, for topping
- 1 tsp cinnamon, for topping
Preheat the oven to 350ºF, and spray a loaf pan with non-stick cooking spray.
In a medium bowl, stir the flours, baking powder, and salt together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and cinnamon together, until light and fluffy. Add the vanilla and eggs, mixing until smooth.
Add the flour mixture and milk, one third at a time, until just incorporated. Fold in the apples.
Stir the cinnamon and sugar together in a small bowl for the topping.
Pour the batter into the prepared loaf pan, and sprinkle evenly with the cinnamon sugar topping.
Bake at 350ºF for 50-60 minutes, until a toothpick comes out with a few crumbs. Allow to cool for about 10 minutes before turning out onto a wire rack to cool.
For BEST cutting, allow to cool completely before cutting, if you have the patience! I never do. 🙂
Store leftovers in an airtight container -- will keep on the counter for about 3 days or in the refrigerator for about a week.
adapted from Cookies and Cups