Sour Apple Breakfast Bread
Breakfast is probably my most favorite meal of the day.

And weekend breakfasts my most favorite of all. My husband actually really enjoys cooking, so every weekend we make breakfasts together. We have joked for years about owning our own bed and breakfast someday, and as we age it has become more of a desire than a passing thought…maybe someday 🙂

Sour Apple Breakfast Bread
This sour apple bread is one of our staple weekend breakfasts. It came about one weekend when I had a bowl of sour apples that really needed to be eaten or tossed. They are my husband’s favorite fruit…not mine, and so with only one person eating them, they never were gone fast enough. I decided to bake with them, and this sour apple breakfast bread makes our weekend breakfast rotation once a month.

Sour Apple Breakfast Bread
Years later, my girls have actually shown an affinity to sour apples just like their daddy, so they rarely get the point of going bad, but we make sure there are a couple left to make one of our family favorite breakfast breads every now and again.

Sour Apple Breakfast Bread

Renee -
This breakfast bread is a great treat. Try it toasted.
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 servings


  • 1 cup white rice flour
  • 1 cup tapioca flour
  • 1 cup brown rice flour
  • 1 TB cinnamon
  • 3-4 TB pure cane sugar or coconut sugar start with 2 and taste the batter if you want more ; )
  • 2 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ½ cup soft butter
  • 1 cup sour cream
  • ½ cup whole milk
  • 2 eggs
  • 2 TB apple cider vinegar
  • 2 medium sour apples chopped (I just pulse them up quick in the food processor! And no need to peel!)


  • Everything into a mixing bowl EXCEPT the apples, and beat together until well combined
  • Fold in the sour apples.
  • Pour into a buttered loaf pan and bake at 350 degrees for 1 hour. Let it cool a bit before cutting.
Keyword sour apple breakfast bread, sour apple breakfast bread recipe
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  • Freeze up individual slices for quick pull out breakfast or lunch additions!
  • The batter makes great muffins too!
  • The batter comes together super quick – as in maybe 10 minutes. I don’t even bother peeling the apples!
  • If you want to prep ahead so it goes faster in the morning, you can make the batter leaving out  the apples (since they will brown once the air gets to them), and just keep it in the fridge until morning – then you just have to fold in the apples and get the batter into the pan and oven.
  • When I serve this apple bread with breakfast it is usually with fried or hard boiled eggs and whole, raw milk to balance it out.
  • This is the white rice flour, tapioca flour, and brown rice flour that I use for baking.
  • I like using this kind of cinnamon in my kitchen.

This post was shared at The Homestead Barnhop, Real Food Wednesday, & Allergy Free Wednesday!


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  1. We aren’t gluten-free at our house. Would 3 cups of all-purpose wheat flour substitute OK for the rice and tapioca?

    1. Hi Stacy, because I don’t tolerate wheat, I am not real familiar with baking with it. I’m sorry that doesn’t help. I’m sure you could substitute, I am just unsure of the amount.

  2. Am I able to replace the white rice flour with short grain brown rice flour? Loving all these recipes! Thank you!

  3. just made this and subbed the flours with gluten free blend. the batter was so thick, i added a bunch more milk but it seemed to still just soak it all up. I know you use a gf blend in other recipes, is it not a 1:1 substitution with the 3 flours you listed here?

    1. Hi Kara – no a GF flour blend will bake very differently than the individual flours here. This batter is on the thick side, but it will be a different ratio using a GF Flour blend – it takes some playing around with!