Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper.

In a bowl, toss together the chopped apples, light brown sugar and cinnamon until the apples are evenly coated.

Set aside to macerate at room temperature for about 15 minutes, mixing occasionally with a spoon or rubber spatula, while you prepare the cake batter. Tip: The maceration process will draw some of the moisture from the chopped apples. You'll then layer the chopped apples, along with the sweet, cinnamon-y juices, with the cake batter. This is essential for getting a soft, tender crumb on the baked apple bread.

In a large bowl, whisk together the light brown sugar, melted butter, oil, milk, eggs and vanilla until well combined.

In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger and nutmeg.

Add the dry ingredients to the wet and whisk well until you get a smooth cake batter with no flour clumps.

Pour about half of the cake batter into the loaf pan and smooth it out into an even layer.

Transfer about ⅔ of the macerated apples (along with some of the released juices) on top of the batter in a fairly even layer.

Pour the remaining batter over the apple layer and smooth it out so that all the apples are covered.

Arrange the remaining apples on top (making sure that they’re evenly distributed) and drizzle over the apple juices.

Use a knife or a skewer to swirl the batter and the apple filling around, making sure that you reach all the way to the bottom of the pan. (See blog post for photos.)

Bake at 375ºF (190ºC) for about 55-60 minutes or until the apple bread is well risen, deep golden brown on top and an inserted toothpick or cake tester comes out clean.If it starts browning too quickly or too much, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.

Allow to cool in the loaf pan for about 10-15 minutes, then transfer the apple bread out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature.

The gluten free apple bread keeps well in a closed container in a cool dry place for about 3-4 days.