I crafted this apple cinnamon bread with almond flour, coconut sugar, and tender apples for a moist and subtly sweet treat. The blend of applesauce, apple cider vinegar, and melted coconut oil gives it an unexpected twist topped off with a crunchy cinnamon sugar layer. I adore these Almond Flour Sweet Bread Recipes for their unique appeal.

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I’ve experimented a lot with gluten free and dairy free baking, and this apple cinnamon bread quickly became one of my favorites. I first tried it when I was looking for a sweet treat that also fit with my Paleo Almond Flour Recipes and Low Carb Gluten Free Dairy Free lifestyle.

Using 2 cups almond flour and 1/2 cup coconut sugar in the batter, you get a wonderfully moist texture. I love tossing in a diced apple and mixing in a little unsweetened applesauce and 1 tsp baking soda with a pinch of salt.

The addition of 1 tsp ground cinnamon mixed right in and then a final sprinkle of coconut sugar with a bit more cinnamon and 1 tbsp melted coconut oil on top gives it an irresistible crunchy finish. This recipe really redefines Gluten Free Sugar Free Bread in a way that is both fun to make and satisfyingly tasty.

Enjoy trying it out for breakfast or even a lighter dessert!

Why I Like this Recipe

I like this recipe because it comes out super moist and sweet, which makes it perfect for breakfast or even as a dessert.
I really dig that its made with almond flour and coconut sugar, so I can enjoy it without worrying about gluten or refined sugars.
I love the crunchy cinnamon sugar topping on top – it adds such a nice texture and extra burst of flavor in every bite.
And honestly, the recipe is pretty simple to follow even if I mess up sometimes, which makes baking it a lot less stressful.

Ingredients

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Almond flour is high in protein and healthy fats.
Its nutty taste adds a great texture.
Coconut sugar gives natural sweetness along with a slight caramel flavour and minimal processing.
Unsweetened applesauce provides moisture and a natural apple taste while cuttin down on extra sugar.
Fresh diced apple gives crunch and fiber, plus a tangy twist that livens up the bread.
Apple cider vinegar brightens the overall flavour and improves the rising process.
Coconut oil supplies healthy fats and moisture, lending a subtle tropical nuance.
Eggs provide protein and help bind the ingredients, enriching the overall texture.

Ingredient Quantities

2 cups almond flour

1/2 cup coconut sugar (for the batter)

1 tsp baking soda

1/4 tsp salt

2 large eggs, lightly beaten

1/2 cup unsweetened applesauce

1 apple, peeled, cored and diced

1 tsp apple cider vinegar

1/3 cup melted coconut oil

1 tsp ground cinnamon (mixed into the batter)

For the topping: 1/4 cup coconut sugar, 1/2 tsp ground cinnamon and 1 tbsp melted coconut oil

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with a bit of coconut oil.

2. In a large bowl, stir together 2 cups almond flour, 1/2 cup coconut sugar, 1 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.

3. In a separate bowl, lightly beat 2 large eggs then mix in 1/2 cup unsweetened applesauce, 1 tsp apple cider vinegar, and 1/3 cup melted coconut oil.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t over-mix!

5. Fold in the diced apple (peeled and cored) into the batter.

6. Pour your batter into the prepared loaf pan and spread it evenly.

7. In a small bowl, combine the topping: 1/4 cup coconut sugar, 1/2 tsp ground cinnamon, and 1 tbsp melted coconut oil.

8. Drizzle the topping mixture evenly over the batter and gently press it into the surface.

9. Bake in the oven for about 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.

10. Let the bread cool in the pan for 10 minutes then transfer it to a rack to cool completely before slicing and enjoying.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×5-inch loaf pan (for baking and greasing with coconut oil)
3. Large mixing bowl (to combine dry ingredients)
4. Medium bowl (to beat eggs and mix wet ingredients)
5. Small bowl (to prepare the topping mixture)
6. Whisk or fork (to lightly beat the eggs)
7. Measuring cups and spoons (for accurate ingredient measurement)
8. Knife and cutting board (to peel, core, and dice the apple)
9. Spatula (to stir the batter and fold in the apple)
10. Cooling rack (to cool the bread completely after baking)

FAQ

Q: How do I know when the bread is done? A: The top should be a light golden color and a toothpick poked in the center comes out mostly clean, so it's ready to go.

Q: Can I substitute any of the ingredients? A: Yeah, you can swap stuff like using another nut flour instead of almond flour, but the texture might change a bit.

Q: Do I really need the topping? A: Not really, but if you skip it, you'll miss out on that sweet crunchy layer that really adds something special.

Q: How should I store any leftovers? A: Best keep it in an airtight container in the fridge for up to 3-4 days or freeze slices to enjoy later.

Q: Can I change the amount of cinnamon? A: Sure, if you like it even spicier, feel free to toss in a little more, just keep an eye on the overall flavor balance.

Apple Cinnamon Bread (Paleo + Gluten Free + Dairy Free) Recipe Substitutions and Variations

Try substituting almond flour with coconut flour or sunflower seed flour, but note you’ll need to use less coconut flour cause it’s more absorbent.
If you dont have coconut sugar for the batter, you can swap it with date sugar or a touch of maple syrup (adjust the liquid a bit if you do.).
Instead of unsweetened applesauce, mashed banana is a good alternative even though it might slightly change the flavor.
For the tang from apple cider vinegar, lemon juice works just as well.
If you’re out of coconut oil, try using avocado oil or a mild olive oil instead for a similar texture.

Pro Tips

1. Try to not over-mix the batter once you combine the wet and dry ingredients. Giving it just a brief stir helps keep the texture light and prevents the loaf from getting too dense.
2. When folding in the diced apple, be gentle so you keep some nice chunks throughout the bread instead of having them all mushy.
3. Ovens can vary a lot so start checking the bread a few minutes early. If your toothpick method shows any wetness at the center, give it a bit more time instead of playing it too risky.
4. For the topping, make sure you drizzle it evenly over the batter and then gently press it in. This little trick can make your crust extra crunchy and the sugar-cinnamon combo really pop in flavor.

Apple Cinnamon Bread (Paleo + Gluten Free + Dairy Free) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

226

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×5-inch loaf pan (for baking and greasing with coconut oil)
3. Large mixing bowl (to combine dry ingredients)
4. Medium bowl (to beat eggs and mix wet ingredients)
5. Small bowl (to prepare the topping mixture)
6. Whisk or fork (to lightly beat the eggs)
7. Measuring cups and spoons (for accurate ingredient measurement)
8. Knife and cutting board (to peel, core, and dice the apple)
9. Spatula (to stir the batter and fold in the apple)
10. Cooling rack (to cool the bread completely after baking)

Ingredients

2 cups almond flour
1/2 cup coconut sugar (for the batter)
1 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1/2 cup unsweetened applesauce
1 apple, peeled, cored and diced
1 tsp apple cider vinegar
1/3 cup melted coconut oil
1 tsp ground cinnamon (mixed into the batter)
For the topping: 1/4 cup coconut sugar, 1/2 tsp ground cinnamon and 1 tbsp melted coconut oil

Directions

Preheat your oven to 350°F and grease a 9×5-inch loaf pan with a bit of coconut oil.
In a large bowl, stir together 2 cups almond flour, 1/2 cup coconut sugar, 1 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.
In a separate bowl, lightly beat 2 large eggs then mix in 1/2 cup unsweetened applesauce, 1 tsp apple cider vinegar, and 1/3 cup melted coconut oil.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over-mix!
Fold in the diced apple (peeled and cored) into the batter.
Pour your batter into the prepared loaf pan and spread it evenly.
In a small bowl, combine the topping: 1/4 cup coconut sugar, 1/2 tsp ground cinnamon, and 1 tbsp melted coconut oil.
Drizzle the topping mixture evenly over the batter and gently press it into the surface.
Bake in the oven for about 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the bread cool in the pan for 10 minutes then transfer it to a rack to cool completely before slicing and enjoying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.