Moist, tender and lightly sweetened! This Paleo Apple Bread comes together with little effort and wholesome, ingredients! Coconut flour and tapioca make up the base with freshly grated apples and a few autumnal spices to impart their lovely, fall flavours! Top it off with a simple pecan-sugar topping and you’re in for a real treat! | Gluten Free + Paleo + Nut Free Option
While pumpkin gets the obvious spotlight every October, I think it’s only fairy to make room a little apple love to go along with it. Plus, I don’t know about you, but I’m also struggling to even find canned pumpkin in stores yet so apple it is!
This apple bread is basically just a combination of my paleo pumpkin bread and coconut flour cake with grated apple in place of the pumpkin and few spices to really dress up the apple. It’s basically a healthy cake bake in a loaf pan for easy slicing and enjoy.
It’s dense, moist and insanely delicious despite how simple it looks. You can enjoy it without the cinnamon-pecan topping if you’d like but I recommend keeping it in the recipe for some added crunch and sweetness to balance out the tart apple flavours.
How to Make This Paleo Apple Bread
Making the cake is really just a matter of mixing together your wet ingredients and followed by the dry. It’s all mixed and prepped in one bowl before transferring it to a greased/loaf tin. Since there’s no gluten to worry about here you don’t need to worry about over mixing the batter or dirtying any extra bowls. Just mix and bake!
The cinnamon-pecan topping comes together in seconds – just mixing together a little bit of coconut sugar, cinnamon and topped pecans, then sprinkle that mixture over the top of the loaf for some added crunch.
Questions & Tips
Can I make this paleo apple bread with different flours?
- Instead of tapioca flour you can use arrowroot starch or almond flour.
- I don’t recommend using another flour in place of coconut flour. Coconut flour is a very absorbent flour that isn’t not easy to replace without lots of testing. If you would like a paleo-based bread without coconut flour you might have success making this paleo sweet potato bread using apple in place of the sweet potato.
Can I use another type of sweetener?
- You can use honey or agave syrup (agave is not paleo) instead of maple syrup.
- If it’s a liquid sweetener that is designed to be used as a 1:1 substitute for things like honey and maple it should also work.
- You can use sugar/brown sugar in place of the coconut sugar in the topping. Just keep in mind that it’s not paleo if that is important to you.
Can I make this egg free?
- Unfortunately I don’t have suggestions on how to make this particular egg free.
Can I make this nut free?
- You can omit the pecan topping completely OR use pumpkin seeds in place of the pecans.
Is baking powder paleo?
- Technically no. Baking powder is usually contains corn starch which makes it not technically paleo friendly. Fortunately, it’s really easy to make your own baking powder at home by mixing together a small amount of arrowroot starch, baking soda and cream of tartar. I include the amounts needed in the recipe below if you’re interested in making it.
Don’t forget to #asaucykitchen on instagram if you try this Paleo Apple Bread! We love seeing what you make! You can also post your pictures to my facebook page!
- 4 eggs
- 1/3 cup coconut oil, melted (80 ml)
- 1/3 cup maple syrup (105 g)
- 1 teaspoon vanilla extract
- 2 apples, peeled, and grated
- 1/2 cup coconut flour (56 g)
- 1/2 cup tapioca flour (55 g)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Pecan Sugar Topping (optional)
- 1/3 cup pecans, chopped(36 g)
- 2 tablespoons coconut sugar (22 g)
- 1 teaspoon ground cinnamon
- Preheat your oven to 350°F/180°C. Grease or line a 8x4 inch loaf pan, or line with baking paper and set aside.
- In a large mixing bowl: whisk the eggs until fully mixed. Add the melted coconut oil, maple syrup, vanilla extract and grated apples. Mix until fully combined.
- Add the coconut flour, tapioca flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir the dry ingredients into the wet until fully combined and no lumps of flour remain.
- Carefully scoop/pour the batter into the prepared loaf tin and spread evenly across the pan.
- In a small bowl, combine the chopped pecans, coconut sugar and cinnamon. Sprinkle that nut mixture over the top of the batter until the top is covered in the nut mixture.
- Place the loaf pan in the middle of the oven and bake for 40-45 minutes or or until a knife going into the centre comes out clean. Let cool at least 15 minutes before slicing and serving and enjoy!
- You can use honey in place of maple syrup.
- You can use almond flour or arrowroot starch in place of tapioca flour.
- To make this nut free, you can omit the pecan topping completely OR use pumpkin seeds in place of the pecans.
Homemade paleo baking powder:
- Mix together: 1/2 teaspoon baking soda + 1/2 teaspoon arrowroot starch + 1 teaspoon cream of tartar