Gluten Free Spiced Applesauce Loaf

Don’t wait for apple season to make this delicious, Spiced Applesauce Loaf!  It’s perfect for coffee breaks, brunches, and snacks.  It would be lovely to take along when visiting a friend or neighbor.  So easy to prepare, and everyone will love it, kids and adults alike.

First, check out the ingredient list.  You probably have most of these items right in your pantry!  Then, in addition to being gluten free I also give you some options to lower the sugar and sodium, as I know many of you have these additional restrictions.

This post contains affiliate links.

Dry Ingredients:

Wet Ingredients:


Whisk together all of the dry ingredients.  Combine the wet ingredients in the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add the dry ingredients to the wet and blend together just until moistened.

Line an 8″ loaf pan with parchment and scrape the batter into the pan.

Bake for 1 hour at 350°.  When it’s done, the loaf will have risen almost to the rim of the pan and the top will crack.  If you’re not sure it’s done, check with a toothpick in the center of the loaf.

Cool in the pan for 1/2 hour, then grasp both sides of the parchment and lift the loaf onto a cooling rack.

Carefully remove the parchment and continue cooling to room temperature.  Try to resist cutting into it right away, to minimize crumbling.

You could dust the top with confectioners’ sugar, or drizzle with a simple icing.  Honestly though, this cake is so moist and delicious it really needs no other adornment.  Slice with a serrated knife and arrange on a serving dish.

Look at that nice moist crumb!  You’ll have to take it from me, it tastes great!

Notes ♪♫ I have always loved quick breads.  This is an old recipe of mine that I converted to gluten free.  For muffins and quick breads, I use and recommend Better Batter Original Blend gluten free flour.  When you shop Better Batter, be sure to use my code MGFC30 at checkout for 30% off full price!

Print This Post Print This Post


Gluten Free Pumpkin Corn Bread

Traditional corn bread gets all dressed up for autumn with the addition of pumpkin and spice.  Wouldn’t this Gluten Free Pumpkin Corn Bread be a wonderful addition to your Thanksgiving bread basket?  Not only have I made it gluten free but it is also lower in fat, sugar and sodium so that most folks will be able to enjoy a small, diet friendly square with their meal.

16 Servings

This post contains affiliate links.



Whisk together the dry ingredients, flour through ginger.  In a separate bowl, whisk together the wet ingredients, egg through sour cream.  Combine the wet and dry ingredients, stirring together just until moistened.

Line an 8″ x 8″ baking dish with parchment and scrape the batter into the pan, smoothing it with a spatula.  Bake for 30 minutes at 350º.

Lift the bread out of the pan and carefully remove the parchment.  Let it cool slightly before slicing.

Cut into 16 squares and serve warm or at room temperature.  Store at room temperature for up to 2 days (it won’t last that long!).

Notes ♪  I use a coffee grinder to grind flax and chia seeds into a meal for baking.  Typically 1 tbsp. of seed does not equal 1 tbsp. of meal.  For recipes, measure 1 tbsp. of meal after grinding.

Notes ♫  Did you know that both baking powder and baking soda contain sodium?  I reduced the sodium in this recipe by using a salt free baking powder.  Ener-G Baking Powder is both gluten free and salt free, I have been using it with great success in my bread recipes.  Check it out!

Notes ♪♫ Nutritional values are approximate and based on 16 servings.  May vary depending on ingredient brands used or changes to serving size.

Print This Post Print This Post