Batch Up Meals Breakfast Ideas

Sour Apple Breakfast Bread

October 12, 2014

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.

Print Recipe
5 from 3 votes

Sour Apple Breakfast Bread

This breakfast bread is a great treat. Try it toasted.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: sour apple breakfast bread, sour apple breakfast bread recipe
Servings: 8 servings
Author: Renee -


  • 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.

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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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  • Reply Emily @ Recipes to Nourish October 12, 2014 at 5:58 pm

    Going to have to give this a try. Sounds delicious. That would be so cool if you two opened up a B&B. Pinning.

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  • Reply Jessica October 15, 2014 at 9:25 pm

    I’ll come to your B and B! 😀 This looks amazing.

  • Reply Marjorie October 16, 2014 at 7:21 am

    Sounds great! Don’t you just love apple season in Michigan?! And I would totally come to your B and B 🙂

  • Reply Megan Stevens October 16, 2014 at 2:15 pm

    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. 🙂

  • Reply Kim October 16, 2014 at 2:33 pm

    5 stars
    My kids would LOVE this. Definitely pinning for later.

  • Reply Anni October 16, 2014 at 4:09 pm

    Oh yummy! Breakfasts like this seem like a luxury nowadays… but they really shouldn’t be!

  • Reply Kim October 20, 2014 at 9:06 am

    These photos are beautiful!

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  • Reply ChihYu August 19, 2018 at 5:10 pm

    5 stars
    They look absolutely delicious! I especially love the flavor combo, too! How refreshing!

  • Reply Stacy Nguyen August 24, 2018 at 2:42 pm

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

    • Reply Renee Kohley August 28, 2018 at 11:55 am

      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.

  • Reply ChihYu Smith October 27, 2018 at 8:52 pm

    5 stars
    Love the sour apple taste for breakfast! So refreshing and lovely!

  • Reply Erica December 5, 2018 at 9:20 pm

    Did you attempt it with regular flour? Did it turn out?

  • Reply Nat June 8, 2022 at 8:02 pm

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

  • Reply kara April 17, 2023 at 9:20 pm

    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?

    • Reply Renee Kohley May 6, 2023 at 3:59 pm

      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!

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