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    Paleo Cinnamon Apple Streusel Bread

    Deliciously Easy Paleo Cinnamon Apple Streusel Bread

    Paleo Cinnamon Apple Streusel Bread made with deliciously easy ingredientsDeliciously Easy Paleo Cinnamon Apple Streusel Bread

    So I am not really a huge “Fall” gal.

    I know, shocker. Basic white girl over here isn’t obsessed with Fall. I am 100% a summer girl (thank you raynaud’s). Everything about summer just gets me. I love the warm weather, the feel of things are just easier and of course I get to wear white nail polish every week..That is until my finger nails turn yellow from baking and cooking 24/7.

    Now don’t get me wrong, Fall has it’s perks. Like the REALLY early stages of Fall. Basically I love September and then when it gets “crisp” in the air I’m like buh bye, time to hibernate until May.

    Eating 100 juicy apples (team honey crisp), going to Central Park to see the leaves change and eating bagels for Yom Kippur are pretty much my favorite Fall activities. I don’t get all tingly inside about a PSL since I don’t drink coffee and I’m not a huge Halloween fan. Plus isn’t it Halloween everyday? Or am I the only one who eats Justin’s dark chocolate peanut butter cups daily?

    ..Don’t answer that

    Deliciously Easy Paleo Cinnamon Apple Streusel BreadDeliciously Easy Paleo Cinnamon Apple Streusel BreadDeliciously Easy Paleo Cinnamon Apple Streusel Bread

    I will probably be making this Paleo Cinnamon Apple Streusel Bread all year around but it’s basically mandatory blogger world to post apple and pumpkin recipes for the next couple of months. I promise you still have a ton of chocolate and peanut butter coming your way though, don’t fret.

    This apple bread was inspired by my Mom’s apple cake. Made with the standard baking suspects like butter, flour, sugar, etc. My loaf is made with our usually suspects — coconut flour, coconut oil, you know the drill.. 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..

    Deliciously Easy Paleo Cinnamon Apple Streusel BreadDeliciously Easy Paleo Cinnamon Apple Streusel Bread

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    Paleo Cinnamon Apple Streusel Bread

    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Yields 8-10 slices


      Wet ingredients

    • 3 pasture-raised eggs (I haven't tested flax egg)
    • 1 cup unsweetened applesauce (I use organic)
    • 2 tablespoons maple syrup (optional) 
    • 2 tablespoons liquid coconut oil
    • 2/3 cup creamy almond butter (or your nut butter of choice)
    • 1 teaspoon vanilla extract
    • Dry ingredients

    • 1/2 cup + 2 tablespoons coconut flour (have not tested other flours!)
    • 1 medium apple, diced and peeled (I used organic honey crisp)
    • 1/2 teaspoon all spice
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nut meg
    • 1/2 teaspoon baking powder
    • Mix-in's

    • 1/3 cup chopped raw walnuts (can sub another nut of choice, pecans are great in this)
    • Streusel Topping

    • 1/4 cup almond flour
    • 1/4 cup coconut sugar
    • 2 tablespoons coconut oil melted & cooled
    • 1 teaspoon cinnamon
    • 1/4 cup chopped walnuts


    1. Preheat oven to 350 degrees and line or spray a loaf pan with parchment paper (I used 8.5 x 4.5 x 2.5)
    2. Mix together wet ingredients with Kitchen Aid or hand mixer
    3. Add dry ingredients to wet and mix with spatula
    4. Fold in walnuts
    5. Mix together crumb 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!


    xx, Rach

    Deliciously Easy Paleo Cinnamon Apple Streusel Bread

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  • Reply Caroline September 28, 2016 at 9:26 am

    Looks amazing! Can I swap out another flour like almond or oat flour?

    View Comment
    • Reply Rachel October 3, 2016 at 1:59 pm

      No please use coconut

      View Comment
      • Reply Jill Burgess March 13, 2018 at 11:29 am

        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.

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        • Reply Rachel March 13, 2018 at 8:40 pm

          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

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  • Reply Ola October 3, 2016 at 1:52 pm

    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 😉

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    • Reply Rachel October 3, 2016 at 1:59 pm

      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!

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  • Reply Caitlin October 8, 2016 at 1:09 pm

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

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  • Reply Flourless Pumpkin Bread with Dark Chocolate Streusel - rachLmansfield October 12, 2016 at 7:00 am

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  • Reply meghan October 19, 2016 at 5:24 pm

    Do you think it would work to substitute pumpkin puree for the apple sauce?

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  • Reply Sara October 22, 2016 at 10:25 am

    What did you drizzle on top in the picture?!

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  • Reply Ariel March 9, 2017 at 6:42 pm

    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!

    View Comment
    • Reply Rachel March 12, 2017 at 7:11 pm

      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.

      View Comment
      • Reply Alex October 14, 2018 at 1:26 pm

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

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        • Reply Rachel October 14, 2018 at 6:24 pm

          yup! grain-free flours are going to be much more dense (they are made of nuts and are heavy!) and they also stay much more moist. xx

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  • Reply Lynsey September 28, 2017 at 10:45 am

    Thanks for the recipe! Do you think this would freeze well? Also should it be kept at room temp or in the fridge? Thanks!

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    • Reply Rachel September 29, 2017 at 3:22 pm

      absolutely can freeze! i usually leave in fridge but counter is good for a few days too!

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  • Reply Ana October 8, 2018 at 4:47 pm

    Do you know how many calories a slice have ?

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    • Reply Rachel October 9, 2018 at 4:33 pm

      nope! i do not count macros but you can input this to an online calculator 🙂

      View Comment
  • Reply Jaclyn October 23, 2018 at 5:19 pm

    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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