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Gluten-Free Apple Cider Loaf
Faiza Shabir

Gluten-Free Apple Cider Loaf

This Gluten-Free Apple Cider Loaf is a tender, moist fall treat filled with fresh apple cider and warm cinnamon-spice flavor. It has a soft crumb and a sweet apple cider glaze that makes every slice extra delicious. Perfect for breakfast, afternoon coffee, holiday gatherings, or a cozy autumn snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups gluten-free all-purpose flour blend with xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup apple cider
  • 1/2 cup unsweetened applesauce
  • Apple Cider Glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons apple cider
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and applesauce.
  6. Add the dry ingredients alternately with the apple cider, mixing just until the batter is smooth.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the loaf in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar, apple cider, cinnamon, and vanilla until smooth.
  11. Drizzle the glaze over the completely cooled loaf.
  12. Let the glaze set for a few minutes before slicing and serving.

Notes

  • Use a certified gluten-free flour blend if the loaf needs to be strictly gluten-free.
  • Choose a gluten-free flour blend that already contains xanthan gum; otherwise, add it according to the manufacturer's instructions.
  • Fresh apple cider provides the best flavor and aroma.
  • Do not overmix the batter because gluten-free baked goods can become dense when overworked.
  • Let the loaf cool completely before glazing for the cleanest finish.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze the unglazed loaf tightly wrapped for up to 2 months.

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