
We found the original recipe on FoodNetwork.com and did a little modification to make this breakfast bread gluten-free. At the same time, we added a little more spice. The result is a fabulous breakfast bread that is sure to impress anyone you serve.
Converting this recipe to gluten-free is easy if you use a gluten-free one-to-one flour and gluten-free oats. We used Bob’s Red Mill for both. These days, it’s becoming much easier to find gluten-free baking ingredients, so there’s no reason to not give gluten-free a try!

Prep Time | 20 minutes |
Cook Time | 1 hour |
Passive Time | 10 minutes |
Servings | loaf |
- 1 teaspoon brown sugar
- 3 tablespoons dry uncooked oats use gluten-free, if desired
- 1/4 teaspoon cinnamon
- 1 tablespoon melted butter
- 1 cup dry oats use gluten-free, if desired
- 1 cup all-purpose flour use gluten-free, if desired.
- Xanthan Gum Only needed for some gluten-free flours. Follow directions of flour package for correct amount!
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1/4 cup honey
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 2 cups unpeeled shredded apples 2 large apples should do the trick
- 1/2 cup chopped walnuts
Ingredients Crumble Topping
Bread
| ![]() |
- Combine brown sugar, oats, cinnamon and melted butter in a small bowl. Set aside.
- Preheat oven to 350 degrees. Cut a piece of parchment paper large enough to just cover the base of the bread pan. Place in bottom of the pan. Grease the parchment paper with butter or use a cooking spray.
- Place oats in a blender and process to a flour-like consistency.
- In a large bowl, combine oats with next four dry bread ingredients (all purpose flour, baking soda, baking powder, and cinnamon).
- In a medium bowl, combine eggs, honey, oil, and vanilla.
- Stir brown sugar into egg mixture until combined. Add in apples and stir again. Slowly add in flour mixture, being sure to not over-mix. Gently stir in walnuts.
- Pour batter into the loaf pan and sprinkle with crumble topping.
- Bake for 1 hour or until a wooden toothpick (or a cake tester) comes out clean when inserted. Cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.