½cdairy free butter1 stick, room temperature, suggestion in post
1½cgluten free all purpose flourscooped and leveled, suggestion in post
½tspxanthan gumomit if all purpose flour blend contains this
½cdairy free buttermilk
3tbsp granulated sugar
1¾clarge apples1 1/2 apples, peeled, and sliced
Old Fashioned Drizzle
½cpowdered sugaruse less for a runnier drizzle
2tspdairy free milk
Preheat oven to 350°F. Spray the inside of a 9x5-inch loaf pan with nonstick spray. Lay a piece of parchment paper inside the loaf pan with some hanging over both sides for you to grab onto and lift out the loaf pan.
Make the buttermilk by combining both ingredients in a small bowl and placing in the refrigerator for 10 minutes.
Combine the cinnamon sugar mixture ingredients in a small bowl and set aside.
In a stand-up mixer, or using a handheld mixer with a large mixing bowl, cream together the sugar and butter well. Scrape down the sides and bottom of the bowl often.
Add in the vanilla extract and eggs one at a time. Again scrape down the sides and bottom of the bowl.
In a large bowl combine the flour, xanthan gum if needed, baking soda, baking powder, and salt. Slowly add this to the wet mixture, scraping down the sides and bottom of the bowl often.
Add in the buttermilk and combine.
In a medium-sized bowl, mix the cinnamon, sugar, and apples.
Then add half of the loaf batter to the bottom of the loaf pan.
Next add in a layer of half the apple mixture, followed by half of the cinnamon sugar mixture.
Transfer the remaining loaf batter on top of that.
Then layer again with the apple mixture and remaining cinnamon sugar mixture. Lightly press down apples into the loaf batter.
Use a knife to gently swirl the mixture together.
Place in the oven for 60 minutes or until a cake tester inserted into the center of the pan comes out clean.
Transfer to a cooling rack. Prepare the the old-fashioned drizzle by stirring together the ingredients in a medium-sized bowl.
Once the quick-bread has cooled enough to be touched, remove from the pan and drizzle the top with the powered sugar mixture.
Slice and serve. This bread is best the day it's baked.
Store leftovers in an airtight container on the counter up to 3 days.