Apple Butter Bread Gluten-Free Recipe

When the apple harvest is upon us, apples in all forms begin to insinuate their way into the foods of fall from my kitchen.

When your husband is gifted cases of homegrown organic apples, then your kitchen goes into high gear.

Our home has smelled like an orchard for the past weeks as I process the harvest for fall.

Apple Chips, Apple Sauce, Apple pie filling, apple cobbler, but most seems to be making its way to apple butter.

Apple Butter Bread- Gluten Free
Apple Butter Bread- Gluten Free

I followed a Alisha Fleming’s lead to make my apple butter in a crockpot, choosing to leave out the honey while it cooked. I like the simplicity of unsweetened apple butter, figuring I can always add a bit of sweetener later in my recipes.

Like this apple butter bread, using just a 1/4 cup of brown sugar to enhance the natural sweetness
Apple Butter Bread- Gluten Free

Apple Butter Bread
Prep time
Cook time
Total time
Unsweetened apple butter combines with sweet cinnamon for a tender and tasty gluten free bread
Serves: 12
  • 1 cup apple butter- homemade or store bought
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1½ cups Whole Grain Flour mix
  • 1 cup White flour mix
  • 2 teaspoons baking powder
  • ¼ cup packed brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup pecans (optional)
  1. Grease a 4x8 loaf pan or a 9x9 square pan.
  2. Preheat oven to 350 degrees
  3. Combine the apple butter, eggs, sour cream and vanilla in a mixing bowl.
  4. Beat well to combine and make just a bit fluffy.
  5. Stir together remaining ingredients except pecans in a second bowl till the mixture is a uniform color.
  6. Combine the two mixtures, stirring till you have a single color batter.
  7. Pour into prepared pan.
  8. Sprinkle with pecans if desired.
  9. Bake for 60-70 minutes till the bread pulls away from the sides, is golden brown and a toothpick inserted in the center comes out clean.


Most of the time, we just don’t use a apple butter as a spread on bread.


  1. says

    I love the idea of your house having that lovely cooking apple fragrance while you processed all those apples! I don’t have a crock pot, but I really should try using my rice cooker more on the ‘porridge’ setting and see what I can do to make things like apple butter. Your apple butter bread looks tempting, I would definitely include the pecans!

  2. cat says

    This is the first recipe I’ve looked at so far, but am disappointed because it calls for dairy (sour cream). I am gluten free – and dairy free. I thought dairy (cow, at least) has casein… proteins that act like gluten. Any suggestions for substitutions in a recipe that calls for dairy?

    • says

      Hi Cat.
      This cake was meant to be a moist but tender cake. Since my family doesn’t have a dairy problem, I used sour cream to achieve the texture I wanted.
      I am unsure what you could substitute, but the first thing to try is silken tofu with a bit of acid to match the tartness.

      If you do substitute it, let me know how it comes out. That way the next person who needs the information can be helped as well.

      My blog has recipes written as dairy free, vegan, soy free, corn free etc. You can find them by using the search box in the right hand column. Not every recipe is easily converted. I just don’t have the time or food budget to create every recipe in every food sensitivity profile.

      While searching the web, use the search term of gluten-free, dairy-free or vegan to match your sensitivities.
      Dairy does have Casein, but casein is a different protein than gluten.
      Many, many gluten-free people CAN have dairy.