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.
- 2 1/2 cups almond flour, finely ground
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1 teaspoon of baking powder (see note)
- 1/2 teaspoon baking soda
- 1 teaspoon of cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup melted ghee
- 1/4 cup non dairy milk
- 1 teaspoon vanilla
- 3/4 cup diced crisp apples like honey crisp or gala or granny smith (see note)
Paleo Cinnamon Buttercream
- 1/2 cup coconut sugar
- 1 teaspoon tapioca flour
- 1/4 teaspoon cinnamon
- 1/2 cup vegan (paleo friendly) butter ( I used Miyoko's), room temperature
- 1-2 tablespoons non dairy milk
- 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.
- 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.
- 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.
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.
- Baking powder is not strict paleo. Be sure to make your own if you are strict.
- Dice your apples small, about 1/4"
- To keep your apples from sinking to the bottom of the loaf, reserve 1/4 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