Oat Flour Apple Cinnamon Bread Recipe (Moist & Delicious)
Why Oat Flour Makes This Bread Special
Oat flour brings a naturally sweet, nutty flavor and a soft, tender crumb. It also keeps the loaf moist without feeling heavy. If you’ve had quick breads dry out by day two, this one won’t. Plus, oat flour plays well with apples. The fruit’s juiciness and the flour’s absorbency balance each other for a tight, plush crumb. And FYI: you can make oat flour at home—just blitz rolled oats in a blender until fine.
Ingredients You’ll Need
For one 9×5-inch loaf:
- 2 cups oat flour (store-bought or homemade)
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but lovely)
- 1/2 teaspoon fine salt
- 2 large eggs, room temp
- 1/2 cup maple syrup or honey
- 1/3 cup light brown sugar (packed)
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/3 cup neutral oil (avocado, light olive, or canola) or melted butter
- 1 teaspoon vanilla extract
- 1.5 cups finely chopped apples (peeled or unpeeled), about 2 small apples
- Optional: 1/2 cup chopped walnuts or pecans
For the cinnamon sugar top (optional, but do it):
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Step-by-Step: How to Nail It
- Preheat your oven to 350°F (175°C). Line a 9×5 loaf pan with parchment and lightly grease the sides.
- Whisk dry ingredients: oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Break up any lumps—oat flour clumps like a champ.
- In another bowl, whisk eggs, maple syrup, brown sugar, yogurt, oil, and vanilla until smooth and glossy.
- Fold wet into dry with a spatula until just combined. No overmixing—oat flour appreciates a gentle hand.
- Fold in chopped apples (and nuts if using). The batter will be thick—totally normal.
- Scrape into the pan, smooth the top, and sprinkle the cinnamon sugar.
- Bake 45–55 minutes, until a toothpick comes out with a few moist crumbs. If the top browns fast, tent loosely with foil in the last 10 minutes.
- Cool in the pan 15 minutes, then lift out and cool fully on a rack. Slice once it’s barely warm for the cleanest cuts (I know, patience is rude).
Choosing the Best Apples
You can’t go wrong with crisp, slightly tart apples. They hold shape and bring bright flavor.
Top Picks
- Honeycrisp – juicy, sweet-tart, great texture
- Granny Smith – tart and sturdy, balances sweetness
- Pink Lady – crisp with floral notes (fancy, IMO)
- Gala or Fuji – sweeter, softer; dice small
Peeled or Not?
Leave the peels for a rustic vibe and extra fiber. Peel them if you want a smoother texture. Either works; don’t overthink it.
Make It Your Way: Easy Swaps and Add-Ins
You’ve got options. Lots of them.
- Gluten-free: Oats are naturally gluten-free, but use certified gluten-free oat flour if you need it.
- Dairy-free: Use a thick dairy-free yogurt and swap oil for butter. Simple.
- Sweeteners: Maple syrup = cozy, honey = floral, coconut sugar = caramelly. Adjust to taste.
- Spice it up: Add 1/4 teaspoon cardamom or allspice. Want it bolder? Increase cinnamon to 2 teaspoons.
- Texture boosters: Stir in 1/2 cup raisins, chopped dates, or dried cranberries.
- Crumble topping: Mix 2 tablespoons oat flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, and 1/4 teaspoon cinnamon. Crumble on top before baking.
Keep It Moist (aka Don’t Bake a Brick)
Baking with oat flour can go dry fast if you ignore a few basics. Here’s how you avoid sad slices:
- Measure oat flour correctly: Spoon it into the cup and level; don’t pack it. Better yet, weigh it—about 200–220g for 2 cups, depending on brand.
- Use yogurt or sour cream: The acidity + fat keep it tender and help with leavening.
- Don’t overmix: Once you combine wet and dry, fold just until no dry pockets remain.
- Watch bake time: Start checking at 45 minutes. Pull it when the center tests with moist crumbs.
- Cool before slicing: Let the crumb set so it stays plush and doesn’t crumble to chaos.
Want Extra Moisture?
Grate half the apple and chop the rest. The grated apple releases more juice into the batter. Magic.
Serving, Storing, and Freezing
Warm slices with butter, almond butter, or a drizzle of honey taste ridiculously good. Add a sprinkle of flaky sea salt if you’re feeling cheffy.
- Room temp: Store in an airtight container for 2–3 days. The flavor deepens on day two, FYI.
- Fridge: Up to 5 days; rewarm gently in the toaster oven.
- Freeze: Slice, wrap individually, and freeze up to 2 months. Thaw at room temp or toast from frozen.
Nerdy Bits: How Oat Flour Behaves
Oat flour lacks gluten, so it doesn’t trap as much air as wheat flour. We help it rise with a combo of baking powder + baking soda, plus acidity from yogurt to activate the soda. The result? Lift without toughness. Also, oat flour absorbs liquid over time. That’s why the loaf feels slightly moister on day two. It’s not your imagination—it’s science being nice for once.
FAQ About the Oat Flour Apple Cinnamon Bread
Q1. Can I use all-purpose flour as a substitute for oat flour?
You can, but you’ll need to adjust. Start with 1 3/4 cups all-purpose flour and reduce the yogurt by 2 tablespoons since AP absorbs less. The texture will feel lighter and more cake-like.
Q2. Do I need xanthan gum?
Nope. The eggs, yogurt, and apple moisture give enough structure. Xanthan can make the crumb gummy in this loaf, IMO.
Q3. Can I make this bread vegan?
Yes. Use a thick dairy-free yogurt and replace eggs with 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, rested 10 minutes). Add an extra tablespoon of oil if the batter seems stiff.
Q4. How do I prevent soggy spots around the apples?
Dice apples small (pea to blueberry size), and blot them if they’re super juicy. Tossing them with a teaspoon of oat flour before folding them into the batter helps distribute moisture evenly.
Q5. What if I only have quick oats?
Blitz them into flour. Quick oats grind fine easily. Measure after grinding for accuracy.
Q6. Can I make muffins with this batter?
Absolutely. Divide into a lined 12-cup muffin tin, sprinkle cinnamon sugar, and bake at 350°F for 18–22 minutes. Start checking at 18.
Final Thoughts
This oat flour apple cinnamon bread checks every box: simple, moist, cozy, and borderline addictive. It’s the kind of loaf you bake “for the week” and mysteriously finish by Tuesday. Make it once, tweak it to your taste, and you’ll have a go-to recipe that feels both wholesome and indulgent. That’s balance, right?
