This moist apple cinnamon bread has a cinnamon apple swirl and buttery crumble topping. Paleo, gluten-free, dairy-free and perfect for fall!
This Apple Cinnamon Bread is soft, moist and packed with apple and warm cinnamon flavor! Grated apple keeps the almond flour bread tender, while diced apples are layered into a sweet cinnamon swirl in the center.
A buttery cinnamon crumble adds the perfect texture on top, and you can finish the cooled loaf with a light vanilla icing for an extra bakery-style touch.
This easy apple bread is paleo, gluten-free and dairy-free, and it’s perfect for fall breakfasts, snacks or dessert!
Why You’ll Love This Apple Cinnamon Bread
There is plenty of apple flavor in every slice thanks to using apples two ways! Here’s what makes this bread so good:
- Apples in every bite: Grated apple melts into the bread while diced apples create a juicy cinnamon swirl.
- Soft and moist: Almond flour keeps the crumb tender without making the bread heavy.
- Cinnamon swirl: A layer of cinnamon sugar and apples runs through the center of the loaf.
- Buttery crumble topping: The almond flour crumble adds sweetness and a little crunch.
- Easy to make: No mixer is needed for the bread, swirl or crumble.
- Gluten-free and paleo: The bread is naturally grain-free, gluten-free and dairy-free.
- Perfect for fall: It’s a cozy apple recipe for breakfast, brunch, snacking or dessert.
What You Need to Make Apple Cinnamon Bread
Apples
I use apples in two different ways for the best texture and flavor.
One apple is peeled and grated, then gently squeezed to remove excess liquid. The grated apple is folded right into the batter and keeps the bread moist without creating large wet pockets.
The second apple is peeled and finely diced and tossed with maple sugar and cinnamon to make the cinnamon apple swirl.
Almond Flour
Make sure to use blanched almond flour and not almond meal. A finely ground almond flour gives you the lightest, most tender texture.
Tapioca Flour
Tapioca flour helps lighten the almond flour crumb and gives the bread better structure. Arrowroot starch can be substituted in the same amount.
Maple Sugar
I love maple sugar here because its warm caramel flavor is perfect with apples and cinnamon. Coconut sugar can also be used, although it will make the bread slightly darker.
Eggs
Three eggs provide structure and moisture without making the bread overly eggy.
Refined Coconut Oil
Refined coconut oil provides richness without adding coconut flavor. Melted ghee or butter can also be used if you prefer.
How to Make the Cinnamon Apple Swirl
The swirl is what makes this apple bread extra special!
Finely dice the apple so the pieces are small enough to soften completely while the bread bakes.
Toss the diced apple with maple sugar and cinnamon just before assembling the loaf.
Half of the bread batter goes into the loaf pan first, followed by the cinnamon apple mixture and the rest of the batter.
Use a butter knife to gently swirl the layers together. You only need a few passes with the knife. Over-swirling will distribute the cinnamon mixture throughout the batter rather than leaving that beautiful ribbon through the middle.
How to Make the Cinnamon Crumble Topping
The crumble is simple and adds just enough sweetness and texture without turning the bread into a coffee cake.
Combine almond flour, maple sugar, cinnamon and a pinch of salt, then work in softened coconut oil until moist crumbs form.
I like to leave some of the crumbs larger so you get plenty of texture on top of the loaf.
Sprinkle the crumble over the bread just before baking.
How to Make Apple Cinnamon Bread
First, preheat your oven to 350°F and line an 8.5 x 4.5-inch loaf pan with parchment paper.
Prepare the crumble topping and set it aside while you make the bread.
Prepare both apples, grating one and finely dicing the other. Gently squeeze the grated apple to remove excess moisture.
Whisk together the almond flour, tapioca flour, baking powder, baking soda, cinnamon and salt.
In a separate large bowl, whisk the eggs and maple sugar together well. Add the melted coconut oil, almond milk and vanilla.
Stir the dry ingredients into the wet ingredients, then fold in the grated apple.
Spread half of the batter into the prepared loaf pan.
Toss the diced apples with the maple sugar and cinnamon, then spread them over the batter, leaving a small border around the edges.
Cover with the remaining batter and gently swirl with a butter knife.
Sprinkle the cinnamon crumble over the top and bake until the loaf is golden brown and cooked through in the center.
Allow the bread to cool completely before slicing or adding the optional vanilla icing.
What Are the Best Apples for Apple Cinnamon Bread?
I like an apple that will soften while baking but won’t completely disappear.
Some of my favorites are:
- Honeycrisp
- Pink Lady
- Granny Smith
- Braeburn
- Fuji
Honeycrisp or Pink Lady are great if you want a naturally sweet apple flavor. Granny Smith gives you more tartness, which works especially well with the sweet cinnamon swirl.
You can also use a combination of sweet and tart apples.
Tips for the Best Paleo Apple Bread
Don’t skip squeezing the grated apple. Apples vary in moisture, and too much liquid can make the center of an almond flour loaf gummy. Gently squeeze out the obvious excess liquid, but don’t wring the apple completely dry.
Finely dice the swirl apple. Smaller pieces soften better and make the bread much easier to slice.
Don’t over-swirl. Two or three gentle passes through the batter are enough.
Use the right loaf pan. This recipe is written for an 8.5 x 4.5-inch loaf pan. A larger 9 x 5-inch pan will produce a shorter loaf and may bake more quickly.
Watch the crumble. If the top is getting too brown before the center is finished baking, loosely tent the loaf with aluminum foil.
Cool completely before slicing. Almond flour quick breads continue to set as they cool. Cutting the bread while it’s hot can make the center appear too moist or cause the slices to fall apart.
Optional Vanilla Icing
The bread is delicious without icing, but a light vanilla drizzle makes it extra special and gives it a bakery-style finish.
Wait until the loaf is completely cool, then drizzle the icing lightly over the crumble.
If you want to keep the icing strictly paleo, use powdered maple or coconut sugar. Keep in mind that the icing will be darker than one made with organic powdered sugar.
How to Store Apple Cinnamon Bread
Because of the fresh apples, I recommend storing the bread covered at room temperature for the first day and then transferring it to the refrigerator.
It will keep well covered in the refrigerator for about 4–5 days.
You can enjoy slices chilled or allow them to come to room temperature before serving.
Can You Freeze Apple Bread?
Yes! Apple cinnamon bread freezes well.
Allow the loaf to cool completely, then freeze individual slices in an airtight container with parchment paper between the slices.
You can freeze the bread for up to 2–3 months.
Thaw individual slices in the refrigerator or at room temperature.
For the best results, I recommend freezing the bread without the vanilla icing and adding icing after thawing if desired.
Frequently Asked Questions
Is this apple cinnamon bread gluten-free?
Yes. This apple bread is made with almond flour and tapioca flour, so it’s completely grain-free and gluten-free.
Can I substitute coconut flour for the almond flour?
No. Coconut flour absorbs significantly more liquid than almond flour and can’t be substituted one-for-one in this recipe.
If you’re looking for a coconut-flour version, try my Cinnamon Apple Bread {Paleo, Nut Free} instead.
Can I use arrowroot instead of tapioca flour?
Yes. Arrowroot starch can be substituted for the tapioca flour in the same amount.
Do I have to peel the apples?
I recommend peeling them for this recipe. Because one apple is grated and the other is incorporated into the cinnamon swirl, peeling gives the finished bread a softer, more cohesive texture.
Can I leave off the crumble topping?
You can, but I highly recommend keeping it! The cinnamon crumble adds great texture and makes this apple cinnamon bread feel extra special.
Does the apple bread need the icing?
No. The vanilla icing is completely optional. The loaf already has plenty of flavor from the cinnamon swirl and crumble, but the light drizzle is delicious if you want a sweeter bread.
Why is my apple bread taking longer to bake?
Almond flour breads containing fresh fruit can vary slightly in baking time depending on the moisture in the apples, your loaf pan and your oven.
Look for a deep golden top and a center that feels set. A toothpick inserted into a portion of bread near the center should come out without wet batter.
More Paleo Apple Recipes
If you’re ready for more apple baking, try my:
- Apple Crumb Muffins
- Paleo Apple Pie Bars with Crumble Topping
- Cinnamon Apple Coffee Cake
- Paleo Apple Crumble Pie
- Cinnamon Apple Bread {Paleo, Nut Free} for a coconut-flour, nut-free option
- Paleo Apple Crisp
I hope you’re ready for a cozy fall baking project! Grab your apples and let’s make this Apple Cinnamon Bread with cinnamon swirl and crumble!
Apple Cinnamon Bread with Cinnamon Swirl + Crumble
Ingredients
Cinnamon Crumble Topping:
- 1/4 cup blanched almond flour
- 1/4 tablespoons maple sugar
- 1/2 teaspoon ground cinnamon
- Pinch fine sea salt
- 2 tablespoons refined coconut oil softened but not melted
Cinnamon Apple Swirl:
- 2/3 cup peeled apple finely diced
- 1/4 cup maple sugar
- 1 tablespoon ground cinnamon
Apple Cinnamon Bread Batter:
- 3/4 cup peeled and grated apple lightly squeezed to remove excess moisture
- 2 1/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 3 large eggs room temperature
- 3/4 cup maple sugar
- 1/4 cup refined coconut oil melted and cooled
- 2 tablespoons unsweetened almond milk
- 2 teaspoons pure vanilla extract
Vanilla Icing for Drizzling {optional}:
- 1/2 cup organic powdered sugar
- 1 to 1 1/2 tablespoons unsweetened almond milk
- 1/4 teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350°F. Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
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Prepare the apples. Peel the apples. Finely dice enough to measure 2/3 cup for the swirl. Grate enough to measure 3/4 cup for the batter. Gently press the grated apple between paper towels or a clean kitchen towel to remove obvious excess liquid. Don't squeeze it completely dry.
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Make the crumble. In a small bowl, stir together the almond flour, maple sugar, cinnamon, and salt. Add the softened coconut oil and use a fork or your fingertips to work it into the dry ingredients until a crumbly mixture forms. Place in the refrigerator while you prepare the bread.
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Make the cinnamon apple swirl. In another small bowl, combine the finely diced apple, maple sugar, and cinnamon. Toss until the apples are evenly coated. Set aside.
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In a medium bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, cinnamon, and salt.
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In a large bowl, whisk the eggs and maple sugar until well combined and slightly lightened, about 30–45 seconds. Whisk in the melted coconut oil and vanilla.
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Add the dry ingredients to the wet ingredients and stir until fully combined and no flour pockets remain. Fold the grated apple into the batter until evenly distributed.
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Spread half of the batter into the prepared loaf pan, then spoon the cinnamon apple mixture evenly over the batter, leaving about a 1/2-inch border around the edges. This should help prevent the sugary apple layer from leaking against the sides of the loaf. Spoon the remaining batter over the apple mixture and gently spread it to cover.
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Insert a butter knife vertically into the batter and make just 2–3 gentle figure-eight motions through the loaf. Don't over-swirl—you want a defined cinnamon apple ribbon rather than distributing it throughout the batter.
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Sprinkle the chilled crumble topping evenly over the top of the loaf. Gently press only the larger crumbs into the batter so they adhere.
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Bake in the preheated oven for 55–65 minutes, or until the loaf is deeply golden and the center is set. Begin checking around 55 minutes. If the crumble is browning too quickly, loosely tent the loaf with aluminum foil for the remainder of baking. A toothpick inserted into a batter portion near the center should come out with a few moist crumbs but no wet batter.
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Cool the bread in the pan for about 30 minutes, then use the parchment paper to lift it onto a wire rack. Cool completely before slicing, since the almond-flour crumb and apple swirl will continue to set as the loaf cools.
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If using the icing, whisk it together in a small bowl while the bread fully cools. Drizzle it lightly over the cooled loaf, as desired. The icing will set in about 15 minutes.
Recipe Notes
Apples: Honeycrisp, Pink Lady, Granny Smith, Braeburn and Fuji all work well. I like Honeycrisp or Pink Lady for a sweeter loaf or Granny Smith for more tart apple flavor.
Measuring the apples: Measure the grated apple before lightly squeezing out excess moisture.
Coconut oil: Melted ghee or butter can be substituted for the refined coconut oil if desired.
Maple sugar: Coconut sugar can be substituted, although it will make the bread darker.
Icing: The icing is completely optional. For a strictly paleo icing, use powdered maple or coconut sugar. The resulting icing will be darker than icing made with organic powdered sugar.
Storage: Store the bread covered at room temperature for the first day, then refrigerate for up to 4–5 days.
Freezing: Freeze completely cooled, un-iced slices in an airtight container for up to 2–3 months.
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