This easy Paleo Honey Apple Bread is a healthy homemade breakfast or snack cake that is perfect for fall. Being made with almond flour and coconut flour it is gluten-free but so moist and flavorful.
I hope you’re ready for a fall baking recipe because I am coming at you with a paleo honey apple bread that is PEAK FALL! Ideal for breakfast, as a sweet snack, or a healthy lunch box treat. It's simple and tasty and an amazing healthier dessert option for the cozy time of year!
This cinnamon-spiced honey apple bread uses a blend of almond and coconut flour to make it grain-free, gluten-free, paleo, and dairy-free! It’s naturally sweetened with coconut sugar and honey and it is soft, moist, and packed with juicy chunks of apples. The fall baking season is starting strong, you guys!
The slices hold up pretty well so these are perfect for grabbing for a quick breakfast or afternoon snack. You can eat it as is but I admit I love to slather some almond butter on it. Or go completely nuts and mix up some of your favorite nut or seed butter with a pinch of cinnamon and some sweetener for a deliciously autumn nut butter.
Grab your apples, aprons, a bowl, and a whisk, and let’s make this paleo honey apple bread!
How to make Paleo Honey Apple Bread
Prep: Preheat oven to 350F/176C degrees. Grease a standard loaf pan (approx. 9-inch x 5 inches).
Step 1 - In a large mixing bowl, whisk together all dry ingredients: almond flour, coconut flour, arrowroot, coconut sugar, cinnamon, baking powder, baking soda, and sea salt. Set aside.
Step 2 - In another large mixing bowl, whisk together eggs, honey, coconut oil, lemon juice, and applesauce.
Step 3 & 4 - Add wet mixture to dry mixture and stir to combine. Once all flour is incorporated, fold in apples. Pour batter to greased loaf pan.
Bake bread for 60-70 minutes or until it’s golden brown and a toothpick or knife inserted into the center comes out clean. Keep an eye on the bread towards the end and cover with foil if it starts to become too brown. Let it cool for at least 20-25 minutes before removing from the pan (you might need to run a knife around the edges to release the bread) and cutting into slices.
Can this be made egg-free?
Unfortunately not! Coconut flour recipes need eggs.
How to store this paleo apple bread?
Once the apple bread has cooled completely, store in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze it for up to 2 months. Slice the apple bread then wrap each piece individually with a plastic wrap. When you are ready to enjoy, you can just thaw out individual servings.
Tips:
- For a bit of crunch, add ½ cup of pecans or walnuts.
- If you want to add some more fall spices, add ¼ each of cloves, allspice, and nutmeg. Cardamom is another great addition.
- You can use maple syrup instead of honey.
- Go for firm apples like Golden Delicious, Pink Lady, Jazz and Jonagold, Granny Smith, Braeburn, and Northern Spy.
- Peel the apples. The skin doesn’t break down during baking and can make for a tougher texture.
Paleo Honey Apple Bread
Ingredients
Dry Ingredients
- 2 ½ cups almond flour
- 2 tablespoons coconut flour
- ¾ cup arrowroot starch or tapioca starch
- 3 tablespoons coconut sugar you can also use brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet ingredients
- 4 large eggs at room temperature so it doesn’t harden the coconut oil
- ⅓ cup honey + 2 tablespoons
- ⅓ cup coconut oil liquified
- 1 teaspoon lemon juice
- ¼ cup unsweetened applesauce
- 1 cup + ⅓ cup fresh apple peeled and cut into small cubes
Instructions
-
Preheat oven to 350F/176C degrees. Grease a standard loaf pan (approx. 9-inch x 5 inches).
-
In a large mixing bowl, whisk together all dry ingredients: almond flour, coconut flour, arrowroot, coconut sugar, cinnamon, baking powder, baking soda, and sea salt. Set aside.
-
In another large mixing bowl, whisk together eggs, honey, coconut oil, lemon juice and applesauce. Add wet mixture to dry mixture and stir to combine. Once all flour is incorporated, fold in apples. Pour batter to greased loaf pan.
-
Bake bread for 60-70 minutes or until it’s golden brown and a toothpick or knife inserted into the center comes out clean. Keep an eye on the bread towards the end and cover with foil if it starts to become too brown. Let it cool for at least 20-25 minutes before removing from the pan (you might need to run a knife around the edges to release the bread) and cutting into slices.
Recipe Notes
- For a bit of crunch, add ½ cup of pecans or walnuts.
- If you want to add some more fall spices, add ¼ each of cloves, allspice, and nutmeg. Cardamom is another great addition.
- You can use maple syrup instead of honey.
- Go for firm apples like Golden Delicious, Pink Lady, Jazz and Jonagold, Granny Smith, Braeburn, and Northern Spy.
- Peel the apples. The skin doesn’t break down during baking and can make for a tougher texture.
