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9.18.18

Cinnamon Apple Bread {Paleo, Nut Free}

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Nut Free

This cinnamon apple bread uses coconut flour to make it grain free, paleo, and nut free!  It’s sweetened with applesauce and pure maple syrup, is soft, moist, and packed with juicy bites of apples.  The perfect healthy apple bread for fall, it’s kid approved, gluten-free, dairy-free and great for breakfasts and snacks!

One of the biggest recipe requests I get on a regular basis is more NUT FREE baking!

Whether it’s because someone in the family has a nut allergy OR you need nut-free snacks to send with your child to school (we do!), nut-free is always in high demand with us mommas, it seems.

Although I tend to go a bit overboard on nuts over here myself, I always like to take those requests into account and make sure the blog is stocked with delicious nut free baking recipes for all seasons.

Paleo truth – it’s tougher to get great tasting nut-free + paleo baked goods.  The nut free flours can be harder to work with and yield results all over the map, while almond flour (in my opinion!) is a whole lot more predictable.

The reality is that I typically need to test my almond flour recipes (or blended flour recipes) just once or twice, while my coconut flour and cassava recipes usually need 4-5 testing rounds.

Not always fun (in fact they usually drive me nuts, pun intended!) but it’s always worth it in the end when the “final” version comes out just as I wanted it to.  Even if I never want to ever see that recipe again after those 4-5 tries.

Yes, recipe testing can be more than a little bit frustrating, to say the least.

Anyway, the ingredients I used for this apple bread changed quite a bit as I experimented with different versions.

I began using coconut sugar to sweeten, and shredded apples in the bread instead of applesauce.  Yet, it seemed like the bread was turning out too dry and too wet at the same time (oh, coconut flour!) if that’s even possible.

After the first 3 tries without much variation, I decided to go in a different direction for the 4th.  I swapped out granulated sweetener for liquid (maple) and shredded apples for applesauce.  Honestly, I was tired of shredding apples!  BUT the applesauce came through for us, so in the end it was a good call!

Even though I abandoned the shredded apples in favor of a lighter texture, we still have our share of juicy apples – diced and mixed in before baking – which makes for an easier recipe anyway.

Because I’ve been going a little wild ever since I learned how to make paleo powdered sugar, I had to include a nut-free icing to drizzle over the top of the loaf.  It’s totally optional, so no need to make it if you don’t want your loaf too sweet.

If you don’t mind organic powdered sugar, you don’t need to make your own powdered sugar.  But, if you want to stick with unrefined sugar, maple or coconut sugar works well.  I usually put it in my food processor along with some tapioca starch, and process until it’s as fine as it will get.

Full disclosure:  I used organic powdered sugar for the photos since I wanted the icing to be lighter in color.  Using maple or coconut sugar yields a darker brown icing due to the color of the sugar.

I hope you’re ready for a fun, festive, fall baking recipe!  This bread is perfect for breakfast, snacks, and lunch box treats, and anything you want, really.

Kids will love it because it’s simple and tasty.  Plus, it’s always good to give the little ones a healthier treat option this time of year!

Grab your apples, aprons and a whisk and let’s make this paleo + nut free apple bread!

Cinnamon Apple Bread {Paleo, Nut Free}

Cinnamon Apple Bread {Paleo, Nut Free}

This cinnamon apple bread uses coconut flour to make it grain free, paleo, and nut free!  It's sweetened with applesauce and pure maple syrup, is soft, moist, and packed with juicy bites of apples.  The perfect healthy apple bread for fall, it's kid approved, gluten-free, dairy-free and great for breakfasts and snacks!
Author: Michele Rosen
Servings: 10 servings
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4.43 from 21 votes

Ingredients

  • 4 eggs
  • 1/3 cup coconut milk full fat
  • 1/3 cup + 1 Tbsp pure maple syrup
  • 3 tbsp coconut oil melted, refined
  • 1/2 cup applesauce unsweetened
  • 1 1/2 tsp pure vanilla extract
  • 2/3 cup coconut flour
  • 3 Tbsp tapioca flour
  • 1 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1 cup apple peeled and finely diced (about 1 medium)

Icing (Optional):

  • 6 Tbsp organic powdered sugar or make your own with maple sugar*
  • 1/2 tsp cinnamon
  • 1 tsp pure maple syrup
  • 1 1/2 tsp coconut milk
  • 1/4 tsp pure vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F and line an 8x4 loaf pan with parchment paper
  2. Combine dry ingredients in a medium bowl and set aside.
  3. Whisk together eggs, coconut milk, vanilla, maple syrup, applesauce, and coconut oil in a large bowl until well combined
  4. Gently stir dry ingredients into wet until no flour spots show. Batter will be very thick due to the coconut flour. Fold in 3/4 cup of chopped apples, leaving some to sprinkle over the top of the loaf
  5. Transfer batter to prepared loaf pan and spread, then sprinkle top with remaining apples
  6. Tap the pan on the countertop a few times to spread batter evenly, then bake in the preheated oven for 50-60 minutes or until top is deep golden brown and a toothpick inserted near the center of the loaf comes out clean.
  7. Cool in the pan about 20 minutes, then transfer to a wire rack to cool completely
  8. If using the icing, prepare it while the bread cools. Stir together the coconut milk, syrup, cinnamon and vanilla until smooth, then whisk in powdered sugar until you get a desirable “drizzling” consistency.
  9. Drizzle icing over completely cooled bread before serving. Store leftovers at room temperature for the first day, then refrigerate, covered, for up to 4 days. Enjoy!

Recipe Notes

*To make your owned paleo powdered sugar, blend 1 cup maple sugar or coconut sugar in a food processor until you achieve a powdery consistency/texture.  You can add 1-2 Tbsp arrowroot or tapioca starch to this mixture for a finer powder.   For this recipe, you'll need just 6 Tbsp of this mixture.  

NOTE: If using homemade paleo powdered sugar, the color of the resulting icing will be darker that pictured due to the color of the sugar. 

Nutrition

Calories: 150kcal
Carbohydrates: 18g
Protein: 3g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 65mg
Sodium: 228mg
Potassium: 87mg
Fiber: 3g
Sugar: 9g
Vitamin A: 100IU
Vitamin C: 0.7mg
Calcium: 31mg
Iron: 0.9mg

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Want More Paleo and Nut Free Baking Recipes?  Try One of These!

Paleo Pumpkin Bread with Chocolate Chips

Coconut Flour Chocolate Chip Cookies

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Double Chocolate Chip Banana Bread

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Natalie says

    September 18, 2018 at 9:36 am

    5 stars
    This apple bread looks so delicious and moist! I can’t wait to try this recipe on the weekend!

    Reply
  2. Lisa D says

    September 18, 2018 at 10:42 am

    Looks delicious! Definitely going to make. Question… It says the icing is optional so is it included in the nutrition facts? Or are those counts for just the bread?

    Reply
    • Michele says

      September 25, 2018 at 3:24 pm

      Nope didn’t include it in the nutrition facts.

      Reply
  3. Nichola Phillips says

    September 18, 2018 at 2:10 pm

    Can these be made into muffins?

    Reply
  4. DianaFrausto says

    September 18, 2018 at 3:31 pm

    What if I want to add nuts?
    What kind do you recommend and how much of it?

    Reply
    • Michele says

      September 25, 2018 at 3:24 pm

      I would add maybe 1/2 cup of pecans

      Reply
  5. Holly says

    September 19, 2018 at 8:11 am

    Hi can this be made egg free?

    Reply
    • Michele says

      September 25, 2018 at 3:26 pm

      Unfortunately no, coconut flour recipes need eggs.

      Reply
  6. Compression Testing Machine says

    September 20, 2018 at 5:54 am

    Nice post about the Cinnamon apple bread paleo, this is very nice and delicious dish, thanks for sharing…

    Reply
  7. Coefficient Of Restitution says

    September 21, 2018 at 4:54 am

    Good article on the Ciannamon Apple Bread Paleo, this is very tasty and delicious, thanks for sharing…

    Reply
  8. Jill says

    September 22, 2018 at 7:37 pm

    5 stars
    I’ve been waiting for someone to come out with a nut-free paleo apple loaf…this is divine! My whole family loved it. My only regret was that I didn’t double the recipe!

    Reply
    • Michele says

      September 25, 2018 at 3:25 pm

      Happy you enjoyed it!

      Reply
  9. Cgm says

    September 24, 2018 at 9:39 pm

    2 stars
    Pretty dry and bland…I would have enjoyed just the baked apples more!

    Reply
    • Michele says

      September 25, 2018 at 3:25 pm

      Sorry you didn’t like it, coconut flour recipes aren’t for everyone.

      Reply
  10. LeAnne says

    September 27, 2018 at 10:06 pm

    4 stars
    I did not live this bread out of the oven but about 2 days later – changed my mind but do not omit some kind of glaze for the top. I did not make the glaze but used rxbars new vanilla date almond butter spread on top. It needs some kind of topping…and best served at room temp.

    I shredded a large honey crisp instead of chopped apples and replaced nutmeg and all spice with 1/2 tsp apple pie spice. Replaced maple syrup with a concentrated apple sweetener to make it entirely fruit sweetened. I did not find it bland.

    While I will make this again, if you don’t love coconut flour recipes, pass on this one; however for those with nut allergies this is a solid recipe. Good texture.

    Reply
    • Michele says

      September 30, 2018 at 9:57 am

      Love this review, and I agree with your thoughts on coconut flour! I also love your substitutions and happy they worked out well.

      Reply
  11. Theresa says

    October 3, 2018 at 8:35 pm

    Are you able to give measurements in grams? Tapioca and coconut flour can be tempremental 🙂

    Reply
  12. Shany says

    November 9, 2018 at 1:54 pm

    Tasted great! What is the best way to store this bread? Do you know how long it will keep for?

    Reply
  13. Shelbi Clark says

    November 14, 2018 at 10:56 am

    5 stars
    Very tasty! I made 2. 1 for my sister in law for her birthday and 1 for me and my family. It stayed just the right amount of moist. Delicious. All who ate it loved it. ❤️

    Reply
  14. Brenda says

    October 7, 2019 at 11:53 pm

    I am dismayed there 18 grams of carbs. A Betty Crocker banana bread recipe only has 12 grams and uses wheat flour. How is this low carb?

    Reply
  15. Katie says

    December 7, 2019 at 9:54 pm

    Do you think this recipe could be made in a cupcake pan?

    Reply
  16. Kel says

    April 30, 2020 at 6:51 pm

    Can I use cornstarch in place of the tapioca flour? If so, how much cornstarch would be equivalent? 🙂

    Reply
  17. Kathy says

    May 10, 2020 at 1:43 pm

    Substitute for tapioca flour if any? Thanks?

    Reply
  18. Julia says

    September 28, 2020 at 10:56 am

    I just made this recipe last night and it turned out to be absolutely wonderful! This is one of the few gluten free breads that actually got a great rise on it. The flavor and texture of the bread is spot on and it is delicious for breakfast with some PB (not paleo) and apple butter spread on top! Thank you for all of your scrumptious recipes 🙂

    Reply
  19. Julia says

    September 28, 2020 at 10:57 am

    5 stars
    Edit: I forgot to rate it in my original comment, so here is my rating 🙂

    Reply
  20. Audrey Galey says

    October 6, 2020 at 12:55 pm

    Michele,
    Would it be safe to say it would be okay to sub almond milk for the coconut milk in all your baking recipes?
    Thanks!

    Reply
  21. Kerry says

    October 29, 2020 at 5:15 pm

    5 stars
    This bread is amazing! I could easily make this year round since apples are in season all the time! This has a great flavor and does not taste like your typical paleo treat. Maybe because it doesn’t have almond flour in it? Not sure. It tastes like the real deal! It’s so so good!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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