Grain-Free Apple Cinnamon Bread
We don’t mess around when it comes to fall. We go all in!
We eat a ton of pumpkins, apples, and squash when they’re in season. I get no-spray apples at a very reasonable price locally so I’m busy baking up plenty of fall goodness for all! *If you’re in the West Jersey area, visit Cheyenne’s Road Market for the best organically grown produce around!*
If you’re busy like me then you know that making breakfast the night before can be a huge timesaver. I LOVE breakfast breads for their convenience and potential nutrient-density. They are simple to make, cool, and refrigerate for easy eating in the morning.
Fruit breads are naturally sweet and require little to no additional sweetening. This is good for those of us limiting our sugar intake! I like to use maple syrup or honey if needed.
This time, I’m making a grain-free apple cinnamon bread. Feel free to search my site for peach bread, banana bread, blueberry bread, and pumpkin bread!
One of my favorite spices is Cinnamon. I put it in tea, coffee, pancakes, waffles…everything, when the season is right. My favorite cinnamon flavor-wise is Vietnamese cinnamon. My second choice is Ceylon cinnamon.
I also added apple pie spice to this bread. Apple pie spice is NOT an artificial flavoring. It is simply a delicious blend of cinnamon, fenugreek, lemon peel, ginger, cloves, nutmeg. I like this brand.
- 1/2 cup coconut flour
- 2 TBS Great Lakes Gelatin Hydrosylate (optional)
- 4 eggs (or 4 heaping tablespoons of chia seeds soaked in water as an egg substitute)
- 1/3 cup coconut oil or butter, melted
- 4 TBS applesauce
- 2 TBS maple syrup (I use organic, Grade B), or raw honey
- 2 tsp vanilla extract
- 1/2 teaspoon salt (I like Real Salt)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground apple pie spice (or add an extra tsp of cinnamon)
- 2-3 cup apples (cut into bite-sized pieces) plus extra sliced for top
- Preheat oven to 350 degrees F.
- Mix the dry ingredients in a mixing bowl and add wet ingredients one by one.
- Add apples last.
- Stir well after each addition.
- Let mixture sit for at least five minutes.
- Line a loaf pan with parchment paper.
- Pour batter into pan.
- Lay sliced apples on top and sprinkle with extra cinnamon or apple pie spice.
- Bake at 350 degrees F for 50 minutes to an hour, or until a knife inserted into the center comes out clean.
- Allow to cool in pan for at least 15 minutes and then transfer to a wire rack.
- This bread may be crumbly so handle gently when transferring and slicing.
- Can be stored in the refrigerator.
Be nourished. Be happy.
Sarah is a wife, mom of 4, farm owner, and real food blogger at Real Food Outlaws. She is also an Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of South Jersey and Natural Health Improvement Center of Des Moines. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).