Grab your spatula and turn on the oven, this nutty, two-layer Paleo Apple Cinnamon Bread brings home the warm flavors of fall. (But we have a feeling you’ll enjoy this yummy recipe all year round!)
This grain-free bread puts a fun twist to classic apple cinnamon bread: It has not one, but two layers! A nutty, buttery bottom layer with a surprise sweet almond cinnamon topping.
The bottom layer uses a blend of almond butter, coconut oil, almond flour and tapioca flour to get a soft, fluffy texture. If you don’t have almond butter on hand, you can use any other Paleo-friendly nut butter as well. Coconut butter is a great option if you’re sensitive to tree nuts; just note that it will add a distinct coconut taste to your recipe. Cashew butter also works just as well.
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For the top layer, you’ll get a heavenly sweet “crumble” thanks to the coconut sugar and pecans. Again, feel free to make a swap here with the pecans. Walnuts make a delicious substitute!
Apple Cinnamon Bread Recipe
Apple Cinnamon Bread Recipe
- For the bottom layer:
- 2 large eggs
- 3 T melted coconut oil
- ½ t almond extract
- ½ cup almond butter or nut butter of choice
- ½ cup coconut sugar
- ½ cup almond flour
- ¼ cup tapioca flour
- ½ t baking soda
- 1 t cinnamon
- ¼ t nutmeg
- 1 apple
- For the top layer:
- 1/3 cup almond flour
- 1 T coconut sugar
- 2 T melted coconut oil
- 3 T raw pecans
- Preheat oven 350ºF. Prepare an 8x8 loaf pan by placing a piece of parchment paper inside. Allow the ends to hang off the edges a bit for easy removal.
- TO MAKE BOTTOM LAYER: Core the apple and shred in a blender by pulsing on high a few times. Note: you can leave the skin on or remove it.
- In a medium bowl, sift together the almond flour, tapioca flour, baking soda, cinnamon and nutmeg to evenly distribute dry ingredients.
- In a separate larger bowl, mix eggs, almond butter, almond extract, coconut oil and coconut sugar.
- Slowly add the dry ingredients to the wet ingredients until fully incorporated. Note: depending on the nut butter you use, you may need an additional 2-3 tablespoons of coconut oil to get desired consistency.
- Fold shredded apple into the batter. Transfer the bottom layer batter to the prepared loaf pan, spreading into an even layer.
- TO MAKE TOP LAYER: In another bowl, mix together ingredients for top layer (except for the pecans) until the coconut oil is fully incorporated into the flour and sugar.
- Spread the top layer evenly over the bottom layer, pressing into bottom layer so it bakes into the bread. Top with raw pecans, pressing them into the batter.
- Bake 20-25 minutes at 350ºF, or until a toothpick can be inserted into center and come out clean.
- Leave bread in the pan 2 hours to cool at room temperature.
- Once cooled, gently lift the bread from the pan using the sides of the parchment paper to remove. Cool another 30 minutes before cutting into slices
Pro Tip: You can store the bread in the refrigerator for up to one week.
(You’ll Also Love: Paleo Cinnamon Raisin Bread)