I can’t stop sneaking slices of this super-moist almond-flour apple cinnamon bread with a crunchy cinnamon sugar layer and topping that somehow doubles as a healthier dessert and a breakfast while staying paleo, gluten-free, dairy-free and refined-sugar-free.

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I am obsessed with this apple cinnamon bread because the crumb is impossibly moist and the crunchy cinnamon sugar layer makes every slice a little guilty pleasure. I love that it relies on blanched almond flour and coconut sugar so it feels indulgent without the usual junk.

That mid-loaf sugar crunch and the light cinnamon kiss on top? Stupidly satisfying.

I break rules for second helpings. And I will defend this loaf at breakfast, snack time, or as a quicker, healthier dessert.

Pure, unapologetic bread lust. Seriously, I cannot resist a slice with that sugar crackle and cinnamon edge anytime.

Ingredients

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Blanched almond flour: nutty, moist base that’s higher in protein and keeps it dense.
Coconut flour: soaks up moisture, makes it tender and gives slight coconut hint.
Coconut sugar: caramel sweetness that’s less refined, not too tooth-achingly sweet.
Ground cinnamon: warm spice that ties the apple and batter together nicely.
Baking soda: helps it lift a bit so it’s not rock hard.
Baking powder: gives an extra tiny bounce and lighter crumb.
Sea salt: balances sweetness and brings out the apple flavor.
Eggs: bind everything and add structure plus some protein.
Coconut oil: adds richness and keeps it dairy free and moist.
Applesauce: natural sweetener and keeps it tender without adding fat.
Vanilla extract: rounds flavors and makes it smell amazing.
Grated apple: fresh juiciness and texture, so don’t skip it.
Cinnamon sugar middle: crunchy, gooey layer that’s totally worth it.
Cinnamon sugar top: gives that bakery-style crust and nice sparkle.
Chopped pecans or walnuts: crunchy finish and nutty contrast, optional but fun.

Ingredient Quantities

2 1/2 cups (250 g) blanched almond flour

1/4 cup (30 g) coconut flour

1/2 cup coconut sugar, packed

1 tsp ground cinnamon plus 1 tsp extra for the sugar layer

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine sea salt

4 large eggs, room temperature

1/3 cup melted coconut oil, cooled a bit

1/4 cup unsweetened applesauce

1 tsp vanilla extract

1 to 1 1/2 cups peeled and grated apple (about 1 large apple), squeeze out some excess liquid if very wet

2 tbsp coconut sugar mixed with 1 tsp cinnamon for the crunchy middle layer

1 tbsp coconut sugar plus 1/2 tsp cinnamon for sprinkling on top

2 tbsp chopped pecans or walnuts, optional for topping

How to Make this

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1. Preheat oven to 350 F and line a 9×5 loaf pan with parchment, leaving some hanging over the sides, then lightly grease the paper with a bit of coconut oil.

2. In a large bowl whisk together 2 1/2 cups (250 g) blanched almond flour, 1/4 cup (30 g) coconut flour, 1/2 cup coconut sugar, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine sea salt until evenly combined.

3. In a separate bowl beat 4 large room temperature eggs, then stir in 1/3 cup melted coconut oil (cooled a bit), 1/4 cup unsweetened applesauce and 1 tsp vanilla extract until smooth.

4. Pour the wet mix into the dry and fold gently until just combined, then fold in 1 to 1 1/2 cups peeled and grated apple (if it seems very wet squeeze out a little liquid first so the batter isnt soupy).

5. Spread about half the batter into the prepared pan and smooth the top with a spatula.

6. Mix 2 tbsp coconut sugar with 1 tsp cinnamon and sprinkle evenly over the batter as a crunchy middle layer, then dollop the remaining batter on top and smooth to cover.

7. Combine 1 tbsp coconut sugar with 1/2 tsp cinnamon and sprinkle over the top, add 2 tbsp chopped pecans or walnuts if using, pressing them lightly into the batter so they stick.

8. Bake at 350 F for 45 to 55 minutes until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top starts to brown too fast tent loosely with foil.

9. Cool the bread in the pan for 15 minutes, then use the parchment overhang to lift it out and cool completely on a wire rack before slicing, this helps it set and not fall apart.

10. Store leftovers tightly wrapped at room temp for 2 days or in the fridge up to a week, or freeze slices for longer. Reheat gently to bring back that fresh baked vibe.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9×5 loaf pan lined with parchment paper
3. Large mixing bowl and a smaller mixing bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Box grater (for peeling and grating the apple)
7. Wooden spoon or sturdy spoon for folding
8. Wire cooling rack
9. Toothpick or cake tester (to check doneness)

FAQ

Q: Can I replace the almond flour with another flour?

A: Not 1 to 1. Almond flour gives the structure and moistness here. If you need nut free, try a commercial paleo blend made for baking and follow their swap guidance, but expect texture changes and you may need to tweak eggs or liquid.

Q: My grated apple was super wet. What do I do?

A: Squeeze out some of the excess liquid with a clean towel or paper towel before folding it in. Too much moisture can make the loaf gummy and dense, so get it just damp not dripping.

Q: Can I skip the coconut sugar topping or reduce sugar?

A: Yes. The little sugar-cinnamon layers add crunch and brightness, but you can cut them or use a sugar substitute that measures like sugar. If you cut sugar, texture will be a bit less crunchy on top.

Q: How do I know when the bread is done?

A: Insert a toothpick in the center, it should come out mostly clean with a few moist crumbs. The top should be golden and slightly spring back when pressed. If it's wet and gooey, bake a few more minutes and check again.

Q: Can I make this nut free or vegan?

A: Vegan is hard because eggs set the loaf. Nut free needs a special flour swap and usually an egg replacer plus binding tweaks, so it will not be the same. For best results stick to the recipe unless you like experimenting.

Q: How should I store or freeze the bread?

A: Cool completely, wrap tightly and keep at room temp for 2 days or refrigerate up to a week. For longer storage slice and freeze in airtight bags for up to 3 months. Toast or warm slices from frozen for best texture.

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

Almond flour: swap for finely ground pecans or hazelnut flour, 1:1. Expect a richer, slightly oilier crumb and a nuttier taste, and the loaf may be a touch denser.
Coconut flour: replace with an extra 3/4 cup almond flour (so add 1/2 cup more almond flour total) and drop 1 tablespoon applesauce or add 1 tablespoon ground flax to help absorb moisture. Coconut flour soaks up lots of liquid, so you cant just swap 1:1.
Eggs: use flax eggs for a vegan option — 1 tablespoon ground flax meal + 3 tablespoons water per egg, whisk and let sit 5 minutes. The texture will be a bit more tender and less airy, but it works fine here.
Coconut sugar: swap for maple syrup or honey, but reduce other wet ingredients by about 2 tablespoons (or use 1/3 cup liquid sweetener for every 1/2 cup coconut sugar). Liquid sweeteners make the batter wetter so tweak the applesauce or eggs slightly.

Pro Tips

1. Grate the apple into a clean dish towel and squeeze out a bit of the juice if it seems wet. Too much liquid makes the loaf dense and gummy, but don’t squeeze it bone dry or you’ll lose texture and apple flavor.

2. Measure flours by spooning into the cup and leveling, or better yet weigh them. Almond flour packs down easily and too much makes the bread dry and crumbly. If batter looks stiff, add a tablespoon of milk or yogurt, don’t just add more oil.

3. Bake near the middle rack and check at 40 minutes with a toothpick. If it’s browning too fast, tent loosely with foil, but remove the foil for the last 10 minutes so the sugar layer crisps up. Let it cool fully before slicing, or it will fall apart.

4. If you want extra crunch and flavor, toast the chopped nuts and fold half into the batter, sprinkle the rest on top. Also use room temp eggs and slightly cooled oil so the batter mixes evenly and you don’t get greasy pockets.

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

Recipe by Tina Bueller

0.0 from 0 votes

I can't stop sneaking slices of this super-moist almond-flour apple cinnamon bread with a crunchy cinnamon sugar layer and topping that somehow doubles as a healthier dessert and a breakfast while staying paleo, gluten-free, dairy-free and refined-sugar-free.

Servings

servings

Calories

328.7

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9×5 loaf pan lined with parchment paper
3. Large mixing bowl and a smaller mixing bowl
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Box grater (for peeling and grating the apple)
7. Wooden spoon or sturdy spoon for folding
8. Wire cooling rack
9. Toothpick or cake tester (to check doneness)

Ingredients

2 1/2 cups (250 g) blanched almond flour
1/4 cup (30 g) coconut flour
1/2 cup coconut sugar, packed
1 tsp ground cinnamon plus 1 tsp extra for the sugar layer
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
4 large eggs, room temperature
1/3 cup melted coconut oil, cooled a bit
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 to 1 1/2 cups peeled and grated apple (about 1 large apple), squeeze out some excess liquid if very wet
2 tbsp coconut sugar mixed with 1 tsp cinnamon for the crunchy middle layer
1 tbsp coconut sugar plus 1/2 tsp cinnamon for sprinkling on top
2 tbsp chopped pecans or walnuts, optional for topping

Directions

Preheat oven to 350 F and line a 9×5 loaf pan with parchment, leaving some hanging over the sides, then lightly grease the paper with a bit of coconut oil.
In a large bowl whisk together 2 1/2 cups (250 g) blanched almond flour, 1/4 cup (30 g) coconut flour, 1/2 cup coconut sugar, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine sea salt until evenly combined.
In a separate bowl beat 4 large room temperature eggs, then stir in 1/3 cup melted coconut oil (cooled a bit), 1/4 cup unsweetened applesauce and 1 tsp vanilla extract until smooth.
Pour the wet mix into the dry and fold gently until just combined, then fold in 1 to 1 1/2 cups peeled and grated apple (if it seems very wet squeeze out a little liquid first so the batter isnt soupy).
Spread about half the batter into the prepared pan and smooth the top with a spatula.
Mix 2 tbsp coconut sugar with 1 tsp cinnamon and sprinkle evenly over the batter as a crunchy middle layer, then dollop the remaining batter on top and smooth to cover.
Combine 1 tbsp coconut sugar with 1/2 tsp cinnamon and sprinkle over the top, add 2 tbsp chopped pecans or walnuts if using, pressing them lightly into the batter so they stick.
Bake at 350 F for 45 to 55 minutes until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top starts to brown too fast tent loosely with foil.
Cool the bread in the pan for 15 minutes, then use the parchment overhang to lift it out and cool completely on a wire rack before slicing, this helps it set and not fall apart.
Store leftovers tightly wrapped at room temp for 2 days or in the fridge up to a week, or freeze slices for longer. Reheat gently to bring back that fresh baked vibe.

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.