Gluten Free Caramel Apple Bread

From by Kristy Still
Gluten Free Caramel Apple Bread

Gluten Free Caramel Apple Bread Photo

Fall is in the air and that means my kitchen is all things apples, pumpkins, and spice! I live for fall. I love fall colors, foods, weather, and all the activities. I’ve been watching pumpkin patches start setting up all over and town and instantly my heart is happy.

Gluten Free Caramel Apple Bread Picture

I love fall so much that I decorated my whole house for it in August. Yes, I’m one of THOSE people. I’d love to move to a place that has fall weather year round. The one thing I dislike about living in Oklahoma is we seem to get glimpses of fall then we are either back to summer or winter weather.

Since my house is in fall mode, I thought I would start off this fall by making gluten free caramel apple bread. I spotted caramel apple pie filling at the store recently and immediately caramel apple bread was floating around in my mind.

Gluten Free Caramel Apple Bread Image

I simply adapted my banana bread recipe to make this and it worked out perfectly. If you prefer not to use a pie filling, you can always make the caramel apples yourself as well. This bread would also be served well with a drizzle of caramel on top too. I opted to sprinkle ours with powdered sugar, slice, and serve.

Gluten Free Caramel Apple Bread Pic

I paired mine with my morning cup of coffee and it was a great little treat to get my day started. My entire family loved this, and I am already thinking up more recipes to do with this. I’m sure Pumpkin Bread will be on my baking list soon too.

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I’m even planning a few pies and doughnuts with this caramel apple pie filling too.

What types of fall breads do you enjoy? I am a pumpkin fan, but this one sure comes in close. Be sure to add this caramel apple bread to your list! 




  • 2 cups all-purpose gluten free flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 can caramel apple pie filling
  • 1/3 cup heavy cream, or half & half
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350°F.
  2. Mix all ingredients, in order in a large stand mixer.
  3. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  4. Bake at 350°F for 1 hour or until when poked with a toothpick in the deepest part, it comes out clean.
  5. Cool 10 minutes in pan on a wire rack, then carefully remove and complete cooling.


Cuisinart Stand Mixer

KitchenAid Stand Mixer

360 Bakeware Loaf Pan

USA Loaf Pans

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