Paleo Apple Almond Bread

This has been my favorite bread recipe yet; I think I can safely say I have mastered it. The basic ingredients stay the same while I play with spices and various wet ingredients. In the summer use shredded zucchini. In the fall, use pumpkin, sweet potato, or squash. Any other time you can use homemade applesauce (which is so far my favorite addition), or banana. Add your choice of nuts and seeds, dried fruit, or chocolate chips and this bread can be your new go-to breakfast and dessert recipe. What I love most? No grains or wheat flours used of any kind, and guess what? It rises nicely, is moister than any “normal” breads, and is overall very satisfying.

I have been warming up slices for breakfast and topping it with some coconut oil and a sprinkle of Himalayan pink salt; yum! Others have enjoyed it for dessert topped with fresh fruit, drizzle of honey and homemade whipped cream or yogurt. Add some shaved dark chocolate and unsweetened, shredded coconut and you have a delightful fruit cake with all natural sugars to satisfy your sweet tooth.

You can make this as a loaf or muffins and enjoy warm out of the oven or refrigerate for later. This Paleo bread recipe can be frozen too for long-time preserving. Not sure what to make for your next gathering? Want something you can make ahead of time as an easy breakfast? Don’t worry, I’ve got you covered.

Now let’s get to how to make it and what we’ll need. Psst: it’s really easy!

You Will Need

1 cup unsweetened, organic applesauce (applesauce can be replaced with the same amount of pumpkin puree, sweet potato, squash, banana, etc.)

1/2 cup organic almond butter

4 T organic coconut oil

4 pastured eggs

1 tsp vanilla extract

1/2 cup organic almond flour (or almond meal)

1 tsp baking soda

1 tsp baking powder

3 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

pinch sea salt

3/4 cup chopped organic walnuts (optional)

What to Do

I. Preheat oven to 350 degrees. Mix together coconut oil and applesauce in a medium size bowl.

II. Whisk in eggs, one at a time.

III. Add almond butter and vanilla extract and mix.

IV. In a separate, smaller bowl whisk together all dry ingredients: almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, sea salt.

V. Add your dry ingredients to your wet ingredients and mix.

VI. Add chopped walnuts if desired.

VII. Grease a loaf pan or muffin pans with coconut oil and fill with filling.

VIII. Bake in preheated oven for about 45 minutes or until a toothpick is inserted and comes out clean.

Makes 1 loaf or a tray full of muffins


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