This Paleo Apple Cinnamon Bread is a healthy breakfast or snack that’s made with applesauce! This gluten-free and grain-free spiced loaf is so easy and moist.
Hello from Costa Rica!! When this post goes out, I’ll probably be laying in the sun, basking in the 90 degree heat (not to brag or anything). As I write this though, I’m waiting for my delayed flight to Houston, where I’ll then connect to Liberia, Costa Rica.
I was supposed to meeting up with my sister and mom during the connection, but because of my delay, I’l be on different flight to Costa Rica now. I won’t land there for another twelve hours and I’m yearning to be in the warmth! ☀️☀️
In the meantime, I’ll distract myself from the wait by talking to you about this week’s baking expeditions! Namely, this apple cinnamon bread. This recipe was one I expected to work on the first try, and that was sooo not the case. I tested and tweaked and finally, we have a winner!
This bread is full of apple flavor. It’s not just that the apple chunks help flavor the bread – the base is made with applesauce, so that sweet + fresh apple flavor permeates every bite of it. The applesauce also helps keep the bread super moist and tender. Because it has natural sweetness, you barely have to use any additional sweetness – just a 1/4 cup of coconut sugar does the trick.
In one iteration of this bread, I left the sugar out entirely and it wasn’t bad at all. I preferred it with a little extra sweetness but if you have less of a sweet tooth, you could try playing with the amount.
Coconut flour is what holds this bread together. Unfortunately, you can’t substitute anything else. Coconut flour is it’s own animal – it’s much more absorbent than any other flours and isn’t easily substituted.
Thankfully, it’s not too expensive and a little bit goes a long way. A bag will last you a heck of a long time, and there’s a bunch of delicious recipes on my site and around the web for you to use it in.
I added toasted pecans to this apple cinnamon bread too. I love some crunch in my baked goods and I loved the toasty, rich flavor they brought here. Of course, those of you cringing at my addition of nuts can definitely leave them out. Alternatively, use your fave nut in place of the pecans (walnuts would be good).
This wouldn’t be apple cinnamon bread without a healthy dose of cinnamon, and some nutmeg and allspice round out the spice party.
This apple cinnamon bread is delicious warm, but the flavors of the bread come together and get more prevalent a day after the loaf is baked, so make sure it lasts that long :) it’s awesome on it’s own, and even better with a little slather of almond butter. Enjoy!
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Remember to #bakerita if you try the recipe!
Paleo Apple Cinnamon Bread
Ingredients
- 1½ cups unsweetened applesauce
- 4 eggs room temperature
- ½ cup creamy almond butter
- ¼ cup coconut oil melted
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons coconut flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 medium apple peeled, cored and diced
- ½ cup pecans chopped and toasted
Instructions
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Grease a 9"x5" loaf pan and preheat the oven to 350ºF.
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In a large bowl or mixer, combine the applesauce, eggs, coconut oil, coconut sugar, vanilla extract and nut butter until fully combined.
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Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the apple chunks and pecans.
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Pour the batter into the prepared pan and spread it evenly.
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Bake in the preheated oven for about 50-60 minutes. A toothpick inserted into the center should come out clean, and the top should spring back slightly when pressed. If you touch the top and it feels wet or sinks down at all, it’s not done yet!
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Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling completely. Store leftovers in an airtight container the refrigerator for up to a week or in the freezer for up to 3 months.
Gayle @ Pumpkin 'N Spice says
I hope you’re having so much fun in Costa Rica, Rachel! I’m with you in spirit! :) This bread looks amazing! I wish I could reach right through my screen and grab a piece!
Bella says
Oh my gosh this look so yummy!
http://xoxobella.com
Psychic Nest says
Oh boy I love cinnamon bread! And yes, I have a sweet tooth so I will add a bit more sugar when I make it. This is a really great recipe, thank you for sharing!
Zaria
Mary Frances says
Yummy! Apple and cinnamon is a fantastic combination.
Natalie says
Looks delicious! Quick question – in the recipe it says to fold in chocolate chunks.. do you mean apples and pecans? Even though you can never go wrong with chocolate chunks in your dessert :)
Rachel says
Haha, YES! Totally my oversight – it’s updated now :)
Mir says
You can totally brag. But that’s only because I’ll be on a flight to 85-degree FL soon!
This bread is awesome!! Looks so perfect with the happy texture!
Medha (Whisk and Shout) says
Love all that apple flavor from the chunks and applesauce! And I love the pecans :) Delicious- pinning!
Natalie @ Tastes Lovely says
I hope you’re having the best trip! Costa Rica sounds dreamy right about now. And so does this apple cinnamon bread! You are the paleo baking queen my friend!
Cheyanne @ No Spoon Necessary says
Well I’m totally jealous you are in Costa Rica!! Please soak up some sun for me!! Guess I will have to stay home and eat my jealous feelings with this apple cinnamon bread! Which isn’t a bad idea, since this bread looks delicious! LOVE that it is packed with tons of apple flavor! Amazing, girlfriend! Cheers and have a fabulous vacay!
Ashley says
Have soooo much fun in Costa Rica!!! I’ll have to just pretend I’m on the beach here at home :) And this bread sounds amazing! Love apple goodies!
Bethany @ athletic avocado says
What a perfect quick bread! I love baking with coconut flour and Im a huge fan of anything with apples and cinnamon :)
Thalia @ butter and brioche says
So jealous that your in Costa Rica! Have fun & this bread looks SO delicious.
Bronwen says
Is it possible to swop the coconut sugar for xylitol sugar?
Rachel says
I haven’t tried it, but it should work out just fine, especially since it’s such a small amount. Hope you enjoy the recipe, Bronwen!
Chris says
Hello,
Going to give this a shot. If I do not have coconut sugar would 1:1 honey be suitable? If not, what would be a good ratio?
Thanks
Rachel says
Hi Chris – this bread is pretty moist, and I’m not sure honey would be the best choice because it could make the batter too liquidy. I would stick to a granulated sweetener if possible.
Chris says
Thanks for responding, I didn’t have any granulated so I made about 1&1/4 cup applesauce and used 1/4 cup maple syrup. I turned out with a nice texture. Cheers
Rachel says
Good to hear! Thanks for the update, Chris :)
Belsante says
Can you toast this? ;)
Rachel says
It’s likely too delicate and moist for a pop-up toaster, but it could probably be lightly toasted in a toaster oven!
Isabella says
Omg this bread was AMAZING! I could not stop eating it its dangerously good THANK YOU !
Rachel says
So glad you’re enjoying it, Isabella!
MG says
Tried this out and it was super delicious! Out of curiosity how long is this good for? I tried it on the third day and it tasted really bitter all of a sudden…. somewhat like alcohol so I’m not sure what could have spoiled.
Rachel says
Glad you enjoyed it MG, but sorry it went off so quickly! Were you keeping it in the fridge? That’s definitely important to keeping this bread good for longer…it’s so moist that it can go bad quickly at room temperature. You can also slice it and freeze it, and then defrost slices in the microwave as you want them to keep it good for even longer. Hope this helps!
MG says
Thanks for responding! I just had it at room temperature so I’ll be sure to keep it in the fridge next time.
Rachel says
Awesome, that should definitely help it keep for longer. Enjoy!
Kristin says
Anyone tried making muffins with this recipe? Would any adjustments need to be made if you made muffins instead? How much time do you think muffins would take to cook?
Rachel says
I haven’t done them as muffins but I’d bake them around 18-22 minutes, or until they spring back when you touch them with your finger. Enjoy!
Kristin says
Thanks for getting back to me. I did make muffins and it took 20 min in my oven. I checked them at 15 and then with adding five more minutes they were ready. They are good. I think I’d prefer them a little bit more sweeter next time though. I might try doubling the coconut sugar, just to let people know who might like things a little bit sweeter.=)
Linda says
I don’t see the nutritional information, specifically calorie count?
Rachel says
Hi Linda, the recipe is now updated with nutritional info. Enjoy!
Sara says
..I can’t seem to see how much coconut flour I should use?
Rachel says
The recipe calls for 1/2 cup + 2 tablespoons of coconut flour.
Jamie says
I found this recipe in a google search because I had apples and coconut flour to use up before their expiration date. It seemed like there would be far too much moisture in the recipe, so I upped the coconut flour by about two tablespoons, and left out an entire egg. Instead of Almond butter, I used PB2 that I rehydrated with a little water. I also baked it for about 1 hour 20 minutes at 375 (I keep a thermometer in my oven for verifying temperature). The bread turned out well, although still considerably more moist then I’d like. I’d prefer my quick breads to have more structure – difficult with a paleo recipe, I guess. Thanks for the recipe!
Rachel says
Hi Jamie, sorry you had trouble! The fats in the nut butter definitely help provide some structure, so using the PB2 + water could have caused some excess moisture as well. Hope you’re still able to enjoy it!
Ann says
It doesn’t seem like you should rate her recipe poorly based on your alterations. You aren’t really rating her recipe.
Kathy says
OMG! I made this this evening after I had also made some orange and cranberry muffins. The bread is so moist and to die for. I wouldn’t really call it a bread…delicious….so glad that I came upon this recipe. I will definitely be making it again. I used sunflower butter.
Rachel says
So thrilled to hear you’re loving it Kathy! Thanks for the feedback.
Nicco says
Where do you add the sugar tho? Assuming with the dry ingredients before it’s combined with the wet, but it’s not stated. So I made it without sugar.
Rachel says
So sorry about that Nicco! The recipe has been updated to reflect where the coconut sugar is added.
Ally says
Can I make this Apple Loaf with chia eggs?There are 4 eggs in this recipe, so that’s a lot of eggs….I’m afraid to substitute that many eggs. Suggestions?
Rachel says
Hi Ally…it would probably make it too wet. I’m actually actively working on this problem, so I’m hoping to have a vegan version of this soon-ish. If you were to try to substitute, you’d probably want to add a little extra coconut flour and leavener too.
Jessica says
What a great recipe. The texture is great. I didn’t want to use coconut sugar so just replaced it with the same amount of additional coconut flour. Didn’t know what would happen but am really happy with how it turned out. Oh, and I used walnuts instead of pecans.
Rachel says
Great to know that worked out well, Jessica! Thank you for sharing your feedback :)