Looking for a gluten free blueberry bread recipe with a twist? Try adding some apples to it!
Michigan is the #2 state for apple production (behind Washington). I get excited each fall for apple season and cider mills! I’m always looking for ways to use all of the apples. Making applesauce to use in recipes is a great way to use them up. This gluten free blueberry bread uses applesauce its recipe.
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An Apple a Day Keeps the Doctor Away!
As the old saying goes, “an apple a day keeps the doctor away”. Apples are a great source of fiber, and rich in antioxidants. They are also good for neurological health, your heart and so much more. Apples are like statins for your heart, without the side effects.
However, when picking or buying apples, remember to make sure they are organic and haven’t been sprayed with many pesticides.
Apples are always at the top of the Environmental Working Group’s Dirty Dozen list. Pesticides can cover apples and seep into the center of the apple through the core.
Benefits of Blueberries
Blueberries are a nutritional powerhouse!
Blueberries are an antioxidant superfood which prevents cell damage and fights harmful free radicals. They can lower blood pressure. They are good for your heart, digestion, bones, and skin. Blueberries also provide you with Vitamin C.
This apple blueberry bread doesn’t even taste like it’s gluten-free. See if your family will notice! I’ve made this recipe for family and friends. Everyone enjoys it! Hope you enjoy it as much. Let me know your thoughts in the comments below.
Gluten-Free Blueberry Bread with Apples
- 1/2 cup butter, softened
- 1 cup sucanat
- 2 pasture raised eggs
- 1 cup organic apple sauce
- 2 cups gluten-free flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup blueberries (fresh or frozen)
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
- Beat together butter, sucanut, and eggs in a bowl.
- Stir in apple sauce, then dry ingredients until blended.
- Fold in blueberries.
- Spread into loaf pan.
- Bake 55 minutes, or until the bread is done.
- Remove pan to wire rack. Cool 10 minutes.
- Remove bread from the pan and cool completely.