Can I use almond flour instead of all-purpose gluten-free flour?

Honestly, not for this recipe. It’ll be too dense. Save almond flour for another day.

How do I keep the bread moist?

Don’t overbake. Applesauce helps a ton too. Seal it up tight once cooled.

Yep, swap the eggs for flax eggs. It’s not quite the same, but pretty darn close.

Mostly I use Fuji or Gala, but Granny Smith is good for tartness. Use whatever you already have, honestly.

Absolutely. I do it all the time – life-saver when you want a single treat.

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Preheat oven to 350°F (175°C). Line a loaf pan with parchment or grease it.
Whisk eggs and sugar until light and bubbly, then add in applesauce, oil, and vanilla.
In a separate bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Toss the diced apples in the dry mix, then combine wet and dry ingredients until just mixed.
Spoon the batter into the prepared loaf pan.
Bake for 40-50 minutes, until golden and a toothpick comes out mostly clean. Cool before slicing.

Use room temperature eggs for better mixing. Make sure apple pieces are diced small to avoid soggy spots.