This healthy fast apple bread which is gluten free is ideal for brunches as well as special occasions like the holidays or even in the morning. If you really want to wow people with your culinary prowess, you might sprinkle the finished product with pecans or walnuts and then drizzle it with a glaze or homemade caramel. You need only open your sails and let the wind blow through them. Don't let life pass you by; seize it by the moist breads. In place of a substantial amount of oil and butter, the majority of the fat in this gluten-free and oil-free apple bread comes from Greek or non-dairy yogurt, which is rich in probiotics. The yogurt is used in place of all of the lipids in this simple apple bread recipe, which results in a bread that is moist and tasty yet without the calories and fat that are typically found in quick breads. If you check out the recipe, you'll notice that in addition to being gluten-free, this apple bread is also ridiculously simple to put together. This soft and airy loaf of bread is crammed to the gills with juicy apples, given a warming cinnamon aroma, and finished off with a refined sugar-free salted caramel topping for added sweetness. 
In addition to this, there is no need for any kneading or proving, therefore the preparation process is really straightforward. This bread is delicious for a variety of meals, including breakfast, lunch, afternoon tea, snacks, and desserts. It's wonderful for Thanksgiving, Christmas, and any other holiday you celebrate, as well as for sharing with a large group of people. The apple that is most suitable for use in the preparation of apple bread is one that possesses a flavor profile that is well-rounded in both sweet and sour undertones and is resistant to disintegration during the baking process. Both of these characteristics can be found in Granny Smith apples, making them an excellent go-to option. Piata apples, on the other hand, are able to tolerate the heat that is found in the kitchen, making them another option. There is also the option of selecting a McIntosh, Pink Lady, or Braeburn apple. The refrigerator is the ideal environment for storing apples; doing so will allow them to maintain their freshness for up to four months. You should put them in a bag that allows air to pass through it and put it in the drawer of your refrigerator that has the lowest humidity. 
It is not necessary to wash them until you are ready to put them to use. Apples that have been bruised will cause the color of the other apples to change, so you should separate them. If you keep them at room temperature, they will ripen at least six times more quickly than if you keep them in the refrigerator. About three days of storage time can be expected for this Apple Bread if it is kept covered in the refrigerator. Be sure to wait until it has completely cooled down before packaging it up to store it; if you don't, the bread's encased moisture will condense, causing it to become squishy. It retains its excellent flavor even after being warmed up in the toaster. Put your oven into the preheating mode and set it to 350 degrees F. Prepare a loaf pan measuring 9 inches by 5 inches by lightly coating it with oil (or line a loaf pan with parchment paper). Place all of the ingredients for the apple cinnamon mixture into a small mixing bowl, give everything a good swirl, and then put it to the side. Cream together the butter, coconut sugar, and vanilla extract in a mixing bowl or stand mixer fitted with a paddle attachment (wet mixture). 
Continue to beat the mixture while adding the eggs one at a time. Do this until all of the eggs have been included. Mixing the gluten-free flour, baking powder, and salt in a bowl separate from the rest of the ingredients, After pouring the flour mixture into the basin containing the wet mixture, stir the two together for a brief period of time until they are well incorporated. To the mixture, add the Greek yogurt, and continue to stir until a smooth and even consistency is achieved. It is perfectly acceptable for the mixture to have a fairly dense and doughy consistency. The other half of the bread dough should be distributed in the loaf pan after it has been prepared. Add about two thirds of the apple cinnamon mixture and incorporate it into the dough using a spoon. On top, spread the remaining bread dough, and then on top of that, spread the remainder of the apple cinnamon mixture. Repeatedly, use a gentle pressing motion to incorporate the apples into the bread dough, and then check to see that the batter and apples are evenly distributed throughout the loaf pan. Bake for a further 50 minutes in the oven after it has been preheated. 
Take the loaf of bread out of the oven and allow it to cool for at least twenty minutes after taking it out of the oven before running a knife along the perimeter of the loaf and turning it out onto a cutting board. Cane sugar has a higher glycemic index than coconut sugar, which is why I decided to use coconut sugar to sweeten the bread. If you prefer to bake with cane sugar, you can replace the coconut sugar in this recipe with either brown sugar or granulated cane sugar; either will do the job. Utilize your go-to sugar-free sweetener in this recipe if you'd like to avoid adding any further sugar despite the fact that apples already contain sugar in their natural form. The baking time for this recipe for apple fritter bread is one hour, which is significantly longer than the typical baking time for fast breads. The apples are the reason for this circumstance. I wanted to make sure that the batter that was going to encase the apples was cooked all the way through. This gluten-free sweet bread receives its finishing touch from a glaze that is one of the simplest of its kind. But since I didn't want the glaze to be made entirely of white sugar, I mixed in a little bit of cinnamon as well. The outcome of the apple fritter bread was significantly altered as a consequence of this.
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