Gluten Free Apple Cider Doughnut Bread

This week ushered in the official start to the fall season. At Allons-Eat we are all about everything Autumn – especially the flavors of the season. This typically means pumpkin flavors. Pumpkin is everywhere – in coffee, cocktails, breads, and more. However, apples are also a premier flavor of the fall-  there are just so many baked goods you can make with them.

While perusing the archives of Allons-Eat, there appeared to be a deficit of apple recipes. There is only one recipe containing apples and that is for our Apple Crumble Bars. Though they are a delicious treat – that recipe was added 5 (!) years ago. We are so sorry, apples, we will neglect you no further! Kyle has made a declaration to make his First Order of Fall Business to create the Apple Baked Good Repertoire.

When Bon Appetit shared a recipe for Apple Cider Doughnut Loaf Cake, Kyle nearly shorted out his keyboard salivating over it. Quick breads are a staple baked good this time of year, and now all the delicious fall flavors and texture of an apple cider doughnut can be a part of it. What??!! So, this would be the first addition to the Apple Baked Good Repertoire. Let the fall baking begin!

Unfortunately, the Bon Appetit recipe was rather fussy. It required a bunch of bowls, pots, utensils with many laborious steps. All of this can make attempting a recipe for the first time quite daunting. This and trying to convert it to a gluten-free baked good was a bit much. In fact, reviewing the comments on the recipe  confirmed that we weren’t the only people with this opinion. So, even though the recipe was quite tasty, it wasn’t worth the labor of love required to attain it.

Kyle referred to our tried-and-true-favorite Gluten Free Pumpkin Bread and then used Bon Appetit’s recipe as inspiration for a Apple Cider Doughnut version of it. The classic Gluten Free Pumpkin Bread recipe is a cinch to make, and the results are always an incredibly moist (sorry to haters of that word) with a crackly crust. It has a perfect spice blend and a texture that lasts for much longer than most homemade gluten free baked goods.

In fact, there are a few examples of successfully adapted quick breads on our site. Kyle had created Chocolate Zucchini Bread and a couple types of Banana Bread in the past. So, he was quite confident that the pumpkin bread recipe would be a great base for an apple modification.

To create the Apple Cider Doughnut Bread version, Kyle swapped the pumpkin for unsweetened applesauce and used reduced apple cider instead of water. The spices were also adjusted a bit, for a much more streamlined, pain-free Apple Cider Doughnut Bread.

Really, the most finicky part of this recipe is reducing the apple cider and letting it cool down before adding it to the rest of the batter. When all is said and done, this step adds such an intense apple flavor throughout the bread.  Adding the cinnamon sugar topping truly enhances the already crackly crust and embellishes the Apple Cider Doughnut-ness of the quick bread. The texture and taste, and even the aroma while baking, will give you that fall feeling to start of the season right.

Enjoy making the Apple Cider Doughnut Bread! Even though our fall checklist is all about apples, we know many of you love your pumpkin. If you are looking for some fall-inspired pumpkin recipes try our Gluten Free Pumpkin Cheesecake Truffles, Pumpkin S’Mores Bars, or Carnitas with Apple Slaw and Chipotle Pumpkin Crema.

Inspired by Bon Appetit.

Gluten Free Apple Cider Doughnut Bread

 

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Ingredients

• 1 cup apple cider
• 8 ounces (about 1 ½ cups) All-Purpose Gluten-Free flour blend
• ¾ tsp. xanthan gum (if not included in flour blend)
• 2 tsp. cinnamon
• ½ tsp. allspice
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 8.5 ounces ( about 1 cup) unsweetened apple sauce
• ½ cup vegetable oil
• 5.25 oz. (¾ cup)white sugar
• 2.5 ounces (about ¼ cup plus 2 tbsp. packed) dark brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• For the topping:
• Pinch of salt
• 1/75 ounces (¼ cup) white sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tbsp. Butter, melted

Instructions

1. Preheat oven to 350℉. Butter or oil a 9-by-5 inch loaf pan, then line with parchment paper so that there is an overhang on each side.
2. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ⅓ cup, about 8 - 10 minutes. Remove the saucepan from the heat and allow the cider to cool for at least 5 minutes while you work on the rest of the recipe.
3. Combine flour, xanthan gum (if using), spices, baking soda and salt in a medium bowl.
4. In a large bowl, whisk together the apple sauce and vegetable oil. Whisk in sugars. Add eggs one at a time, then whisk in vanilla and reduced apple cider.
5. Fold dry ingredients into the wet ingredients, then pour the batter into the prepared loaf pan.
6. Bake for approximately 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Let cool for 10 minutes.
7. While the Apple Cider Loaf cools, mix together a pinch of salt, ¼ cup white sugar, nutmeg and cinnamon in a small bowl. Using parchment paper, lift the Apple Cider Bread onto the cooling rack and set the rack inside a rimmed baking sheet. Peel away parchment from the sides. Brush melted butter over top and sides of the loaf. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.

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