So many beautiful fall apples are available this time of year fresh from the trees.  There are many varieties, and you can use a combination of ones that sauté up nicely and retain their shape in this recipe.  You'll want to have about 2 cups of cooked apples - but you can use less or more to your preference.  Because they're cooked before baking, they won't make the bread soggy.  Fresh from the oven, it's a tasty bread to pull apart.  Once it's cooled, you can slice it.  Leftovers freeze and reheat perfectly!  Enjoy!  

Such a delicious gluten-free fall treat.  Fresh, homemade apple cinnamon swirl bread.

All slices look a little different - a mixture of swirls of cinnamon and apples.  It's been so popular we've made it many times now.

Apple Cinnamon Swirl Bread

Preheat oven to 350 F.  Line 3 bread pans with parchment paper. 

Sauté over medium heat until apples have softened, but are not mushy: 

2-3 Tbsp butter

6 - 8 apples, peeled, cored and diced

1 Tbsp cinnamon

Add and cook 1 minute, then remove from heat: 

2 Tbsp maple syrup

Set apples aside to cool while you prepare the dough and filling. 

In a large mixer, combine: (It's important to mix dry ingredients first in gluten-free baking to avoid clumps)

2 cups brown rice flour

1 cup sorghum flour (use extra brown or white rice flour if you do not have sorghum)

3/4 cup arrowroot flour (or cornstarch)

1/4 cup potato starch

1/4 cup tapioca starch

1/2 cup sugar

1 Tbsp xanthan gum

1 1/2 tsp salt

4 tsp rapid-rise/quick yeast

2 tsp baking powder

Add and mix in slowly, then increase speed to medium or medium-high and let beat 4 minutes: 

1/2 cup butter, softened

1 cup milk, warmed (not hot)

1/2 cup water, warmed (not hot)

3 eggs

While batter is beating, stir together: 

1/4 - 1/3 cup melted butter

1/2 cup brown sugar

1 - 2 Tbsp cinnamon

Lay out two large pieces of plastic wrap, overlapping slightly.   Place the dough along the center of the plastic wrap.  Cover with another two pieces of overlapping plastic wrap.  Roll out dough until you have a large, long rectangle approximately 15" x 30".   Remove the top layer of plastic wrap. 

Have a small bowl of warm water available to dip your hands/fingertips in case of any sticky dough. 

Spread the brown sugar/melted butter mixture on the dough using the back side of a spoon.  Evenly spread the cooked apple mixture on top of the brown sugar/butter.  If desired, save a few of the apple pieces to tuck into areas of the bread that don't have as many pieces once it's been rolled up, sliced, and placed into the bread pans.  

Dough rolled out using plastic wrap to avoid sticking, then topped with brown sugar/cinnamon mixture and sautéed apples.  Ready to roll up! 

Use the plastic wrap to carefully roll up the dough into one long roll.   You can use wet hands to help with any sticky spots.

Divide the dough into 3 pieces.  Cut each of those pieces into 5-6 slices that you place upright in prepared parchment-lined bread pans.  Use wet hands/fingers to pick up and move the pieces.  Use wet hands to press the bread flat and even.  

Slices of dough pressed down with wet hands to make an even sized bread. 

Arrange an upside down cookie sheet over the bread, allowing room to rise.  I like to prop it up on the edges of the pans.  Let the bread rise for 45 - 60 minutes in a warm location until nearly doubled in size.  

Risen and ready to bake! 

Bake bread at 350 F for 50 minutes, until a nice golden brown.  Let rest 5 minutes, then remove bread from pans onto wire racks.  

Fresh from the oven - let them rest 5 minutes before removing from pans to a cooling rack.

Mmm.. Fresh apple cinnamon swirl bread, ready to drizzle and eat! 

Stir together to drizzle or pipe on (just put it in a ziploc bag and snip the corner) as a frosting: 

1 - 2 Tbsp butter, very soft

2 - 3 oz cream cheese, very soft

1 1/2 cup powdered sugar

1 tsp vanilla extract or vanilla bean paste

milk to consistency (~2-3 Tbsp usually works well)

After drizzling on the frosting, let the bread cool before slicing.  You can easily tear apart and enjoy this delicious bread while it's still warm.  I usually only end up slicing two of the three loaves for later.  This stores well in the refrigerator for a few days.  It also freezes well if you slice in advance.  Enjoy! 

Delicious gluten-free apple cinnamon swirl bread. Yum! 

Apple Cinnamon Swirl Bread Recipe by Successfully Gluten Free!