This recipe brings together everything you love about apple season in a fun, shareable loaf. Each slice pulls apart easily, revealing sweet cinnamon layers and juicy apple pieces in every bite. It’s perfect for breakfast, brunch, dessert, or an afternoon snack with tea or coffee.
You’ll love how soft and tender the crumb is, even without gluten. The apples keep the bread moist, while the cinnamon sugar creates rich, caramelized pockets throughout. It’s a crowd-pleasing option for holidays, gatherings, or whenever you’re craving something warm and comforting.
It’s also highly customizable. You can adjust the sweetness, add nuts, drizzle a glaze on top, or keep it simple. Whether served fresh from the oven or gently reheated, this pull apart bread never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
gluten free all-purpose flour blend xanthan gum (if not included in your flour blend) granulated sugar brown sugar baking powder salt ground cinnamon warm milk active dry yeast unsalted butter, melted eggs vanilla extract apples, peeled and finely diced
Directions
In a small bowl, combine warm milk and a bit of sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum (if needed), baking powder, salt, granulated sugar, and ground cinnamon.
Add the melted butter, eggs, vanilla extract, and activated yeast mixture to the dry ingredients. Mix until a soft, slightly sticky dough forms.
Cover the dough and let it rise in a warm place for about 45–60 minutes, or until slightly puffed.
In a separate bowl, combine brown sugar and additional cinnamon. Toss the diced apples with part of this mixture.
Lightly flour a surface with gluten free flour and roll the dough into a rectangle.
Brush the surface with melted butter, then sprinkle evenly with the cinnamon sugar mixture and distribute the apple pieces across the dough.
Cut the dough into equal strips, stack them, and then cut into squares.
Arrange the stacked squares vertically in a greased loaf pan.
Cover and let rise again for about 20–30 minutes.
Bake in a preheated oven at 350°F (175°C) for 35–45 minutes, or until golden brown and cooked through.
Allow the bread to cool slightly before serving so the layers set properly.
Servings and timing
Servings: 8–10 slices
Prep time: 25 minutes Rise time: 1 hour 30 minutes total Bake time: 35–45 minutes Total time: Approximately 2 hours 30 minutes
Variations
For extra crunch, add chopped pecans or walnuts between the layers. A simple powdered sugar glaze drizzled over the cooled bread adds sweetness and visual appeal. You can also add a cream cheese glaze for a richer finish.
If you enjoy a deeper spice flavor, try adding a pinch of nutmeg or cardamom to the cinnamon sugar mixture. For a caramel twist, drizzle caramel sauce between layers before baking.
You can substitute pears for apples for a slightly different but equally delicious flavor profile. For a dairy-free version, use plant-based milk and butter alternatives.
Storage/Reheating
Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
To freeze, wrap the loaf tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature before reheating.
To reheat, warm individual pieces in the microwave for 15–20 seconds or place slices in a 300°F (150°C) oven for about 5–10 minutes until heated through.
FAQs
Can I make this recipe without yeast?
Yes, but the texture will be more like a quick bread rather than a soft, pull-apart loaf. Yeast gives it the classic fluffy texture.
What type of apples work best?
Firm varieties like Granny Smith, Honeycrisp, or Fuji hold their shape well and provide great flavor balance.
Why is my gluten free dough sticky?
Gluten free dough is naturally softer and stickier than traditional dough. Lightly flour your hands and surface to make handling easier.
Can I prepare this the night before?
Yes, you can assemble the loaf, cover it tightly, and refrigerate overnight. Allow it to come to room temperature and rise slightly before baking.
How do I know when it’s fully baked?
The top should be golden brown, and a toothpick inserted into the center should come out mostly clean without wet dough.
Can I add a glaze?
Absolutely. A simple mixture of powdered sugar and milk or a cream cheese glaze pairs beautifully with this bread.
Is xanthan gum necessary?
If your gluten free flour blend already contains xanthan gum, you can skip adding extra. Otherwise, it helps improve structure and texture.
Can I make this dairy-free?
Yes, substitute dairy-free butter and plant-based milk alternatives.
Why didn’t my dough rise properly?
Make sure your yeast is fresh and your milk is warm, not hot. Too much heat can kill the yeast.
Can I freeze individual slices?
Yes, slice the bread before freezing. Wrap slices individually so you can thaw and reheat only what you need.
Conclusion
Gluten Free Apple Cinnamon Pull Apart Bread is a comforting, flavorful treat that proves gluten free baking can be just as soft and satisfying as traditional recipes. With layers of sweet cinnamon and tender apples, this shareable loaf is perfect for cozy mornings, holiday tables, or anytime you want a warm homemade indulgence.
Gluten Free Apple Cinnamon Pull Apart Bread is a soft, fluffy, and warmly spiced homemade loaf layered with tender apples and cinnamon sugar. This gluten free apple cinnamon pull apart bread delivers all the cozy flavors of classic pull-apart bread without gluten, making it perfect for breakfast, brunch, or dessert during apple season.
Ingredients
3 cups gluten free all-purpose flour blend
1 teaspoon xanthan gum (if not included in flour blend)
¼ cup granulated sugar
½ cup brown sugar, divided
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon (divided)
¾ cup warm milk (about 110°F / 43°C)
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup unsalted butter, melted (plus extra for brushing)
2 large eggs
1 teaspoon vanilla extract
1 ½ cups apples, peeled and finely diced
Instructions
In a small bowl, combine warm milk and 1 tablespoon of granulated sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy.
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum (if needed), baking powder, salt, remaining granulated sugar, and 1 teaspoon cinnamon.
Add melted butter, eggs, vanilla extract, and the activated yeast mixture to the dry ingredients. Mix until a soft, slightly sticky dough forms.
Cover the dough and let rise in a warm place for 45–60 minutes, or until slightly puffed.
In a separate bowl, combine brown sugar and remaining cinnamon. Toss diced apples with half of this mixture.
Lightly flour a surface with gluten free flour and roll the dough into a rectangle (about ¼-inch thick).
Brush the dough with melted butter. Sprinkle evenly with remaining cinnamon sugar mixture and distribute apple pieces evenly across the surface.
Cut the dough into equal strips. Stack the strips, then cut into squares.
Arrange stacked squares vertically in a greased 9×5-inch loaf pan.
Cover and let rise again for 20–30 minutes.
Bake in a preheated oven at 350°F (175°C) for 35–45 minutes, until golden brown and cooked through.
Cool slightly before serving to allow layers to set
Notes
Gluten free dough will be softer and stickier than traditional dough; lightly flour hands and surface when shaping.Use firm apples like Granny Smith, Honeycrisp, or Fuji for best texture.If the top browns too quickly, tent loosely with foil during the last 10–15 minutes of baking.Ensure milk is warm, not hot, to properly activate yeast.
