This Apple Cinnamon Loaf is soft, lightly spiced and naturally sweetened with a mix of sugar and local honey. The top bakes into a golden cinnamon crust while the inside stays light and moist, with chunks of tender apple throughout.

No fuss. Just proper cake.

Why This Recipe Works

Honey helps keep the loaf moist and adds depth of flavour.
Tossing the apples in cinnamon ensures the flavour runs throughout the cake.
Using a light gluten-free flour blend keeps the crumb tender rather than dense.
Lining the tin makes removal easy and stress-free.

Ingredient Notes

Gluten-Free Flour: Use a light all-purpose gluten-free blend. Very starchy blends can make the loaf dense. If your blend doesn’t contain xanthan gum, you may want to add a small pinch.
Milk: Lactose-free milk works exactly like regular milk in this recipe. Full-fat gives a slightly richer crumb, but semi-skimmed works perfectly well.
Apples: Use firm apples that hold their shape when baked (like Braeburn, Pink Lady or similar). Softer apples can break down too much.
Cinnamon: Coat the apples generously and sprinkle more on top if you love a strong cinnamon crust. A generous amount gives a darker, more caramelised top.
Honey: Thick, local honey works beautifully here. If your honey is very firm, warm it slightly so it mixes easily into the batter.

How to Serve

Slice thickly and serve slightly warm.
Lovely with tea or coffee.
Keeps well and tastes even better the next day.

Storage

Store in an airtight container for 2–3 days.
Can be sliced and frozen individually.

Apple Cinnamon Loaf

A simple apple cinnamon loaf with a honey-sweetened crust and tender apple chunks throughout.

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Cook Time 50

Total Time 1 10

Servings: 8

Course: Baking

Ingredients Method Notes

Ingredients

150 g lactose-free butter or margarine
100 g sugar
7 tbsp honey
2 eggs
100 ml lactose-free milk
3 small apples (peeled and cored)
150 g gluten-free four
1 tsp baking powder
2 tsp vanilla sugar
1-3 tbsp ground cinnamon, depending on preference, divided for coating and topping

Method

Preheat oven to 175°C. Line a loaf tin (always line the tin — it’s not worth the stress).
Beat the butter and sugar until pale and fluffy (a handheld electric whisk works perfectly).
Add the eggs one at a time and mix well.
Stir in the honey and milk.
Add the gluten-free flour, baking powder and vanilla sugar. Mix until smooth.
Core and peel the apples. Cut into small chunks and toss in cinnamon.
Fold most of the apples into the batter, reserving a small handful.
Pour the mixture into the lined loaf tin. Press the reserved apple pieces into the top and sprinkle lightly with cinnamon.
Bake for about 50 minutes, or until a skewer comes out clean and the top is golden.

Notes

Allow the loaf to cool completely in the tin before removing and slicing. This helps it set properly and prevents crumbling.
Cinnamon is personal — use as much or as little as you like when coating the apples and sprinkling on top. A generous amount gives a deeper, caramelised crust.
Because this recipe uses honey, the loaf may brown more quickly on top. If it begins to darken too much, loosely cover with foil for the final 10–15 minutes of baking.
Use a light gluten-free flour blend suitable for cakes. Different blends absorb liquid differently, so the final texture may vary slightly.
Firm apples work best as they hold their shape during baking.
Store in an airtight container for up to 2–3 days. The flavour often deepens the next day.
The loaf can be sliced and frozen individually for easy defrosting.