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 breakfast bread is a great treat. Try it toasted.
Ingredients
- 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!)
Instructions
- 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.
Tried this recipe?Let us know how it was!
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Tips:
- 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.
, 
, and 
that I use for baking.
in my kitchen.This post was shared at The Homestead Barnhop, Real Food Wednesday, & Allergy Free Wednesday!
Going to have to give this a try. Sounds delicious. That would be so cool if you two opened up a B&B. Pinning.
Haha! Would you come visit if we did?! Thanks – I hope you enjoy it!
Yes!
I’ll come to your B and B! 😀 This looks amazing.
Sounds great! Don’t you just love apple season in Michigan?! And I would totally come to your B and B 🙂
This looks so yummy. I absolutely love the sour cream and butter in the recipe. My kids would love enjoying this loaf on a regular basis. 🙂
My kids would LOVE this. Definitely pinning for later.
Oh yummy! Breakfasts like this seem like a luxury nowadays… but they really shouldn’t be!
These photos are beautiful!
Thank you!
They look absolutely delicious! I especially love the flavor combo, too! How refreshing!
We aren’t gluten-free at our house. Would 3 cups of all-purpose wheat flour substitute OK for the rice and tapioca?
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.
Love the sour apple taste for breakfast! So refreshing and lovely!
Did you attempt it with regular flour? Did it turn out?
Am I able to replace the white rice flour with short grain brown rice flour? Loving all these recipes! Thank you!
Hi Nat! I think that would be fine!
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?
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!