Sweet, tender apple chunks run through every slice of this cinnamon-swirled loaf, with a ribbon of spiced sugar folded right through the center for that bakery-style marbled look. Coconut oil keeps the crumb soft and moist while a hit of cinnamon and nutmeg gives the whole loaf that cozy, fall-baking smell as it comes out of the oven. The batter comes together in one bowl, no mixer required, and the diced apple gets folded in right at the end so every bite stays juicy instead of mushy. A final sprinkle of cinnamon sugar on top caramelizes slightly as it bakes, giving the crust a little extra crunch and shine. This one’s a genuinely solid pick for a gluten free kitchen, and it slices clean enough for a coffee-shop-worthy presentation once it’s fully cooled.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the 3 tbsp granulated sugar and 1 tsp ground cinnamon for the swirl. Set aside.
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