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Paleo Apple Bread with Cinnamon Streusel

September 27, 2016

This Paleo Apple Bread with Cinnamon Streusel is made with all gluten-free and dairy-free ingredients and topped with a delicious apple crumb topping.This Paleo Apple Bread with Cinnamon Streusel is made with all gluten-free and dairy-free ingredients and topped with a delicious apple crumb topping.

I will be making this Paleo Cinnamon Apple Streusel Bread all year around. It is so delicious to make for an apple bread with a little sweetness and streusel topping! It is very easy to make and it is also gluten-free, grain-free and dairy-free!

This apple bread was inspired by my Mom’s apple cake she makes every single year. I look forward to it on the holidays and whenever she bakes it! Hers is made with the standard baking suspects like butter, flour, sugar, etc. This loaf I’m sharing is a bit on the “healthier” side for baked goods but it is still phenomenal if I do say so myself. I was shocked when my Dad enjoyed this paleo loaf since he is the number #1 “traditional” dessert kinda guy.

If you make this apple bread, let me know! I can’t wait to hear what you think!

Tip: don’t skip on the streusel topping for the bread. It adds such delicious cinnamon sugar flavor to the recipe.

What ingredients you need to make gluten-free apple bread with cinnamon streusel topping:

  • Eggs – I haven’t tested flax egg here and usually it’s hard with coconut flour!
  • Unsweetened applesauce – you can either make your own or use store bought
  • Maple syrup – you can also sub honey too
  • Oil – avocado oil, olive oil or melted coconut oil can work too!
  • Creamy almond butter – or your nut butter of choice
  • Coconut flour – I don’t recommend another sub for flour
  • All spice, cinnamon and nut meg
  • Apple – any variety you want!
  • Chopped raw walnuts – can also sub another nut of choice
  • Almond flour – I haven’t used another flour here
  • Coconut sugar – I recommend this over liquid sweetener because it will make it more crumb-like

How to make paleo apple bread:

  1. Preheat oven to 350 degrees and line or spray a loaf pan with parchment paper
  2. Mix together wet ingredients until smooth
  3. Add dry ingredients to wet and mix with spatula
  4. Fold in chopped apple
  5. Mix together streusel topping
  6. Pour batter into a bread dish and top with crumb topping
  7. Bake for 35-40 minutes (stick tooth pick in and should come out clean)
  8. Let cool for a few minutes and enjoy!

Tips for success making apple bread:

  • I recommend using an unsweetened applesauce here. A sweetened one can be too much and a bit too sweet! Plus it is a lot of extra sugar
  • The flour we are baking with is coconut flour – it is a great nut-free and grain-free flour option but works very differently from all-purpose flour, oat flour and almond flour. It requires more liquid/wet ingredients and isn’t a 1:1 sub for another flour
  • This bread freezes really well too. You can keep it in the freezer for up to 2 months too
  • You can put in any apple you’d like in this recipe! I love using honey crisp or McIntosh for the loaf
  • This apple bread makes for a delicious brunch or dessert recipe

A few other apple recipes to make:

Chocolate Caramel Apple Bark (vegan)

Crazy Good Vegan Apple Cobbler (gluten-free)

OMG Homemade Apple Fritters!

Vegan Apple Pie Crumb Bars (paleo + gluten-free)

Print

Paleo Apple Bread with Cinnamon Streusel

This Paleo Apple Bread with Cinnamon Streusel is made with all gluten-free and dairy-free ingredients and topped with a delicious apple crumb topping.

 

  • Author: rachel mansfield
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: Makes 8-10 slices544r 1x
  • Category: paleo, gluten free, grain free, dairy free
  • Cuisine: breakfast, snack

Ingredients

Scale

Wet ingredients:

  • 3 eggs at room temperature
  • 1 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 2 tablespoons oil of choice
  • 2/3 cup creamy almond butter (or your nut butter of choice)

Dry ingredients:

  • 1/2 cup coconut flour
  • 1/2 teaspoon each of all spice, cinnamon, nut meg and baking powder
  • 1 medium apple, diced and peeled

Streusel topping:

  • 1/3 cup chopped raw walnuts (can sub another nut of choice)
  • 1/4 cup almond flour
  • 1/4 cup coconut sugar
  • 2 tablespoons oil
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees and line or spray a loaf pan with parchment paper
  2. Mix together wet ingredients until smooth
  3. Add dry ingredients to wet and mix with spatula
  4. Fold in chopped apple
  5. Mix together streusel topping
  6. Pour batter into a bread dish and top with crumb topping
  7. Bake for 35-40 minutes (stick tooth pick in and should come out clean)
  8. Let cool for a few minutes and enjoy!

Notes

*Store in airtight container for 5 days in fridge or freezer for 2 months

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26 Responses

      1. Yep, didn’t see this before and tried using Almond flour… total fail as the bread is too moist to hold itself together. I can tell this would have been a great bread though.

        1. yes! any time there is a sub i know of, it is listed! i don’t recommend subbing grain-free flours like almond or coconut unless noted above

  1. My bread ended up very moist — almost like a bread pudding consistency… I baked it for however long was specified and toothpick came out clean… any thoughts on what may have gone wrong? It’s delicious anyway 😉

    1. I’m sorry to hear that! I haven’t heard this happening before when making. Make sure eggs are at room temp and the ingredients are EXACT no subs!

  2. Made it and it turned out great (even when I ended up having to use 2 different types of peanut butter… whoops!)!

  3. I made this the other day and like someone else commented, mine fell apart and was very similar to bread pudding. I made sure to use room temperature eggs and used exactly the same ingredients and measurements you listed, so I have no idea what went wrong! However, it was seriously one of the best things I’ve ever baked. I actually liked the consistency and I’ll see if it ends up the same way the next time I make this, because I definitely will being doing so again son!

    1. so odd!! if the battle looks liquid-y just add a bit more flour in. also i think that the type of apple used can water it down. try using a gala or fuji next time because they are less watery.

      1. Yes, same thing happened to me… I’m wondering if that’s just how the bread is–a little denser/puddingier than normal bread?

  4. Made this recipe into muffins and they turned out great! I kept everything the same, except I just shortened the baking time to 30 minutes. SO yummy! Thank you for all your healthy kitchen inspiration!

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