For the topping: 2 Tablespoons unsalted butter, melted 1/4 cup brown sugar 1/2 cup walnuts, toasted and coarsely chopped
For the bread: 1 1/2 cup gf flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 cup sugar 1/2 teaspoon salt 1-1/4 cup applesauce 1/2 + 1/8 cup canola oil 2 eggs 2 small apples, peeled, cored & diced 1/2 cup walnuts, toasted and coarsely chopped
Preheat the oven to 350°F. Place 1 cup walnuts in a dry medium skillet over medium heat. Shake the pan periodically and lightly brown the nuts for about 5 minutes. Remove the nuts from the pan and let cool. Coarsely chop. Divide nuts in half.
Make the topping by combining half of the nuts, melted butter and brown sugar in a small bowl. Set aside.
In a large bowl, combine the gf flour, baking soda, cinnamon, sugar and salt. In a separate bowl, combine the applesauce, canola oil and eggs. Stir in the diced apples. Pour the wet ingredients into the dry ingredients and stir until blended. Add the remaining walnuts and stir until blended.
Pour the batter into a lightly buttered loaf pan. Sprinkle the reserved topping evenly over the top. Bake at 350°F for 60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan on a rack for 10 minutes then release the bread from the pan and let completely cool. Slice and serve.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.