A moist and tender fall inspired gluten free bread. This paleo apple bread is full of apples and topped with the best paleo cinnamon buttercream frosting and warm fall flavors like nutmeg and allspice.
It's fall ya'll!!!
And I am all in. So get ready to dive mouth first into this amazing Paleo apple bread that has just the tiniest hint of sweetness but full on fall flavor with the all its apple pie essences.
I really wasn't planning on doing a ton of fall recipes. But I just can't be stopped, and really why should I? Comfort foods are must in the fall, and comfort foods during this messed up crazy year are mandatory.
So I made this bread.
Just imagine, a hearty almond flour base, with bits of tender sweet apple filled with all those yummy smells of apple pie. Not to mention how much your house will smell like Betty Crocker moved in.
Sorry not sorry.
Oh, and I completely forgot to mention it is topped with a BUTTERCREAM frosting. Yup, it really is paleo, and really is delicious.
Ingredients and Substitutions
The ingredients for this bread are really similar to my amazing Chocolate Chip Cookie Bread. It is just a really great combo of ingredients to get the best texture for paleo bread.
- almond flour- finely ground
- tapioca flour
- eggs
- non dairy milk
- coconut sugar
- baking soda, baking powder, salt (see note)
- apples
- cinnamon, nutmeg, allspice, vanilla
- Vegan paleo friendly butter ( I used miyoko's)
- ghee
Substitutions
Almond flour and tapioca- You will probably never hear me give you the ok to sub in flours that I didn't test with. It is just too much of a gamble and the way flours absorb water are all different. So my suggestion is to stick with the recipe. Also be sure to use almond flour versus almond meal.
Non dairy milk- any non dairy milk can be substituted for this recipe.
Coconut sugar- If you have another granulated sugar like maple sugar, then this is ok to sub in. However I cannot guarantee results if you sub in a liquid sweetener like honey or maple syrup.
Baking powder- baking powder is not paleo because it contains corn. If you are strict you will need to make your own. Here is a recipe for Paleo baking powder.
Cinnamon, nutmeg, allspice- If you happen to have an "apple pie" spice blend on hand you can sub in this for the total amount of spices - 1 ½ teaspoons.
Tips for the Buttercream
This buttercream is paleo and was super exciting to make for a few reasons. It was actually the first time I made a paleo powdered sugar that didn't taste like garbage and it was the first vegan butter I have found that is clean to eat!
But, working with this butter was a little tricky so I have some tips that you should not skip.
Let's break down the steps in detail:
- First make your paleo powdered sugar. This will work best with a coffee grinder or spice grinder but a blender will work in a pinch. Place the coconut sugar and tapioca in the grinder and grind until fine and powdery. Wait a minute to open the lid so a dust cloud doesn't bomb your airway.
- Next, using an electric mixer to begin to cream together the butter and powdered sugar. Add vanilla, and coconut milk 1 tablespoon at a time until you have smooth frosting. This will not whip up like a normal frosting. It is only a small amount for the bread.
- After the first mix, place the frosting in the fridge and let it cool and get stiff. Chill for about 30 minutes, and then mix again briefly. This will help make a fuller frosting.
- Don't put this frosting on a hot loaf. It is made with coconut oil which is very sensitive to temperature. It will melt if you do.
The rest of the loaf is super easy, not that the frosting isn't. It just needs a few extra steps to make is really amazing.
Let's do some fall baking!!
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PrintRecipe
Paleo Apple Bread with Cinnamon Buttercream Frosting
- Total Time: 85
- Yield: 12 1x
- Diet: Gluten Free
Description
A moist and tender fall inspired gluten free bread. This paleo apple bread is full of apples and topped with the best paleo cinnamon buttercream frosting and warm fall flavors like nutmeg and allspice.
Ingredients
- 2 ½ cups almond flour, finely ground
- ½ cup tapioca flour
- ½ cup coconut sugar
- 1 teaspoon of baking powder (see note)
- ½ teaspoon baking soda
- 1 teaspoon of cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 large eggs
- ¼ cup melted ghee
- ¼ cup non dairy milk
- 1 teaspoon vanilla
- ¾ cup diced crisp apples like honey crisp or gala or granny smith (see note)
Paleo Cinnamon Buttercream
- ½ cup coconut sugar
- 1 teaspoon tapioca flour
- ¼ teaspoon cinnamon
- ½ cup vegan (paleo friendly) butter ( I used Miyoko's), room temperature
- 1-2 tablespoons non dairy milk
Instructions
- Pre heat your oven to 350° F and prepare a bread loaf pan with parchment paper or lightly greasing it. I prefer greasing then parchment paper, so the parchment sticks.
Bread:
- In a large mixing bowl, add your dry ingredients- almond flour, tapioca flour, coconut sugar, baking powder, baking soda, salt, cinnamon, allspice, nutmeg. Whisk until well combined. See note about apples.
- In a separate large mixing bowl, add your wet ingredients- eggs, ghee, milk, vanilla. Whisk until well combined.
- Add your wet ingredients into your dry ingredients and stir with a large mixing spoon until combined and evenly distributed. Add your diced apple and fold evenly into the batter.
- Pour the batter evenly into the bread pan and bake in the oven for 55-60 minutes. The bread will be firm to touch and a toothpick inserted into the center will come out clean.
- Let the bread cool for 5 minutes in the pan then gently remove or turn out on a cooling rack to cool the remainder of the way. You could enjoy this bread warm if you are not adding the frosting. If you are adding the cinnamon buttercream frosting the bread must be room temperature before adding.
Frosting:
- Make your powdered sugar by placing the coconut sugar and tapioca flour into a coffee grinder or blender. Blend until fine and powdery. Wait a minute before opening lid for the dust to settle.
- Using a hand mixer or stand mixer, cream together your butter and powdered sugar. Add the vanilla, and then add the milk 1 tablespoon at a time. The frosting will be smooth, but a little flat. If you add too much liquid just make more powdered sugar and add 1 tablespoon at a time. If not enough liquid then add more milk 1 tablespoon at a time.
- Place frosting in the fridge for 30 minutes.
- Remove from fridge and whip the frosting again with your mixer. This time the frosting should be thicker and have more volume.
- Place it back in the fridge while the bread bakes and cools. Once the bread is room temperature you can frost the bread and top with pecans or walnuts if desired.
Storing:
This bread is best stored in an airtight container in the fridge. The buttercream has coconut oil in the butter and that is very sensitive to temperature.
Notes
- Baking powder is not strict paleo. Be sure to make your own if you are strict.
- Dice your apples small, about ¼"
- To keep your apples from sinking to the bottom of the loaf, reserve ¼ cup of the dry whisked ingredients and toss the diced apple in the reserve until evenly coated.
- Prep Time: 30
- Cook Time: 55
- Category: breakfast
- Method: Baking
- Cuisine: American
Keywords: paleo apple bread, paleo bread, apple bread, fall paleo recipe
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