Gluten Free Caramel Apple Bread |Cooking With Amanda

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.

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.

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.

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.

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!

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Gluten Free Caramel Apple Bread Recipe

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Ingredients

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

Directions

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