This gluten-free Apple Bread is topped with a sweet, crunchy pumpkin seed streusel. It holds together beautifully and is studded with juicy, tart apple slices—an instant family favorite.
We enjoy tea time, coffee breaks, and small treats throughout the day. This apple bread has quickly become a go-to snack. Once you try it—especially with that irresistible crunchy topping—you’ll understand why.
Fresh apples add natural sweetness and moisture, making each slice packed with flavor. The pumpkin seed streusel adds texture and a hint of toasty nuttiness that complements the apples perfectly.
This recipe is adapted from a Raspberry Pear Coffee Cake. The original batter was so good it inspired other variations, and this apple-streusel loaf is the result.
If you’ve tried gluten-free baking and been disappointed by crumbly, dense, or gritty results, this combination should please you. Oat flour and almond flour work wonderfully together to create tender, well-textured quick breads. Adding a bit of arrowroot starch helps bind the ingredients for a lighter, more cohesive crumb.
Clean, healthy eating doesn’t mean deprivation—it’s a style of cooking that emphasizes whole, flavorful foods and better-for-you treats in moderation. If you’re exploring gluten-free baking, selecting the right flours and add-ins makes a big difference in texture and flavor.
Tips for Apple Bread
- I prefer using store-bought oat flour for this loaf rather than grinding oats at home. If you have a high-speed blender and can process oats very finely, that can work, but the texture is usually best with commercial oat flour.
- To keep it gluten-free: use certified gluten-free oat flour if you need to avoid cross-contamination.
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Apple Bread with Pumpkin Seeds Streusel Topping
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Ingredients
Dry
- 1 1/2 cups oat flour
- 1/2 cup almond flour
- 1/4 cup arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
Wet
- 1/4 cup coconut oil
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla
- 2 apples large, peeled and thinly sliced
- 1 teaspoon lemon juice
Streusel Topping
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons oat flour
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- pinch of sea salt
Instructions
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Preheat oven to 350°F (175°C).
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Line a loaf pan with parchment or grease it with coconut oil.
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Combine the streusel topping ingredients in a small bowl, mix, and set aside.
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Whisk the dry ingredients together in a large bowl and set aside.
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In another bowl, combine coconut oil, eggs, honey, and vanilla.
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Peel and thinly slice the apples.
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Toss the apple slices with the lemon juice, then add them to the wet ingredients.
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Pour the wet mixture into the dry ingredients and stir until most of the dry ingredients are incorporated. Avoid overmixing—about 10 gentle stirs is enough.
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Transfer the batter to the prepared pan and sprinkle the pumpkin seed streusel evenly over the top.
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Bake for 36–40 minutes, until the center is set and a toothpick comes out mostly clean.
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Let the loaf cool at least 15 minutes before slicing. Chilling in the refrigerator will make cleaner slices.
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Store refrigerated for up to a week. Freezing should work well; thaw before serving.
Nutrition
Other Gluten-Free Quick Bread Recipes:
- Bakery Style Gluten-Free Blueberry Muffins, by Gluten Free on a Shoestring
- Banana Bread Muffins, by Pinch of Yum
- Gluten-Free Double Chocolate Chip Muffins, by Sunkissed Kitchen
- Raspberry Pear Coffee Cake, by Sunkissed Kitchen (can be baked as a loaf)
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