This Paleo Apple Cinnamon Bread is a delicious breakfast or snack made with almond flour! It’s a gluten-free spiced loaf that’s so easy and moist.
This season is all about pumpkin, I know. But, it’s also about apples. A few years back we went apple picking when the boys were toddlers. It proved to be more challenging than expected. They saw an apple and immediately wanted to sink their teeth into it. They didn’t understand the whole collect, weigh, pay, wash thing.
And then we realized apple picking wasn’t as fun as we wanted it to be so we bought our apples and left. haha wait, I feel like I started that story thinking it was going to be a cute apple picking story to tie in the apples in this apple bread but as I typed I realized it wasn’t as cute of a story as I originally thought lol. We never went apple picking again.
This bread is so perfect for grabbing an easy slice for breakfast or a snack. I love to slather some peanut butter or almond butter on it. Mix up some butter and cinnamon and some sweetener for a deliciously autumn butter topping.
If you love homemade breads as much as I do, try this pumpkin bread! Or this double chocolate banana bread, or this coconut almond banana bread, or this seedy craisin flax bread!
So let’s dive into this recipe and make some deliciously easy and moist gluten free apple cinnamon bread!
Whisk together the mashed banana, eggs, almond butter, maple syrup, and vanilla. Fold in the almond flour, baking powder, cinnamon, sea salt, and apples until everything is well combined.
Pour the batter into a greased and lined loaf pan and bake for about 35 minutes, or until the top of the bread is golden brown. Cool in the pan on a wire rack for at least 10 minutes, slice and serve!
Recipe
Paleo Apple Cinnamon Bread
This Paleo Apple Cinnamon Bread is a delicious breakfast or snack made with almond flour! It’s a gluten-free spiced loaf that’s so easy and moist.
Ingredients
- 1 ripe banana, mashed
- 3 eggs, whisked
- 1/4 cup natural almond butter
- 3 Tbsp. agave, honey, maple syrup or coconut nectar
- 1 tsp. vanilla
- 2 cups blanched almond flour
- 3 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
- 1 apple, diced
Instructions
- Preheat to oven to 350F.
- Whisk together the mashed banana, eggs, almond butter, maple syrup, and vanilla.
- Fold in the almond flour, baking powder, cinnamon, sea salt, and apples until everything is well combined.
- Pour the batter into a greased and lined loaf pan and bake for about 35 minutes, or until the top of the bread is golden brown.
- Cool in the pan on a wire rack for at least 10 minutes, slice and serve!
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
Hello- what would the right ratio of flour be you think if I use cassava flour from Otto’s or Anthony’s?
I think cassava flour would be kind of drying, so I don’t know for sure what the measurement would be, but I would say start with maybe 1 1/2 cup and see how it goes! Let me know how you make out! xo
I’ve made this recipe 4 times already I love it sooo much!!!! I wanted to make it now but I ran out of almond flour, does oat flour or buckweat flour or arrowroot flour work the same by any chance ? Thank you so much xx
Yay! I’m so happy you love it!! I recommend oat or buckwheat flour, but arrowroot flour would be too light and starchy to sub. Let me know how it goes!! xo
LOVE this bread! Great flavor and consistency. Great for breakfast too!
yay!! one of my favorite breads!! I’m so happy you enjoyed!! xo
Excellent! My 8 year old granddaughter is glutton intolerant and this was made as treat for her. I did double the agave syrup to get make it a tad sweeter for the kids (the kids in all of us. . . lol). Thank you for this recipe!
Yay! I’m so happy you guys enjoyed it!! xo
So I changed it up a bit increased to using 2 bananas and 2 apples toasted almond flour, and switched to coconut oil instead of almond butter. Baking time increased to 40 – 45 minutes. Next time I am going to shredd the apples to get more of there sweetness evenly distributed.
Yum! That sounds like a fun way to switch it up! I’m glad you enjoyed it! xo