Grab your spatula and turn on the oven, this nutty, two-layer Paleo Apple Cinnamon Bread brings home the warm flavors of fall. (But we have a feeling you’ll enjoy this yummy recipe all year round!)

This grain-free bread puts a fun twist to classic apple cinnamon bread: It has not one, but two layers! A nutty, buttery bottom layer with a surprise sweet almond cinnamon topping.

The bottom layer uses a blend of almond butter, coconut oil, almond flour and tapioca flour to get a soft, fluffy texture. If you don’t have almond butter on hand, you can use any other Paleo-friendly nut butter as well. Coconut butter is a great option if you’re sensitive to tree nuts; just note that it will add a distinct coconut taste to your recipe. Cashew butter also works just as well.

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For the top layer, you’ll get a heavenly sweet “crumble” thanks to the coconut sugar and pecans. Again, feel free to make a swap here with the pecans. Walnuts make a delicious substitute!

This two-layer bread is perfect in the morning with a cup of coffee, or served as a healthy, homemade dessert.

Tip: You can store the bread in the refrigerator for up to one week.

Megan Olson

Apple Cinnamon Bread Recipe

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Total time:45 mins

Cook Time:25 mins 25 minutes

Prep Time: 20 mins 20 minutes

Serves:10 slices

Apple Cinnamon Bread Recipe

Recipe by: Megan Olson

This nutty, two-layer Paleo Apple Cinnamon Bread brings home the warm flavors of fall.

Ingredients

• For the Bottom Layer:
• 2 large eggs
• 3 T melted coconut oil
• ½ t almond extract
• ½ cup almond butter or nut butter of choice
• ½ cup coconut sugar
• ½ cup almond flour
• ¼ cup tapioca flour
• ½ t baking soda
• 1 t cinnamon
• ¼ t nutmeg
• 1 apple
• For the Top Layer:
• 1/3 cup almond flour
• 1 T coconut sugar
• 2 T melted coconut oil
• 3 T raw pecans

Instructions

• Preheat oven 350ºF. Prepare an 8x8 loaf pan by placing a piece of parchment paper inside. Allow the ends to hang off the edges a bit for easy removal.
• To Make Bottom Layer: Core the apple and shred in a blender by pulsing on high a few times. Note: you can leave the skin on or remove it.
• In a medium bowl, sift together the almond flour, tapioca flour, baking soda, cinnamon and nutmeg to evenly distribute dry ingredients.
• In a separate larger bowl, mix eggs, almond butter, almond extract, coconut oil and coconut sugar.
• Slowly add the dry ingredients to the wet ingredients until fully incorporated. Note: depending on the nut butter you use, you may need an additional 2-3 tablespoons of coconut oil to get desired consistency.
• Fold shredded apple into the batter. Transfer the bottom layer batter to the prepared loaf pan, spreading into an even layer.
• To Make Top Layer: In another bowl, mix together ingredients for top layer (except for the pecans) until the coconut oil is fully incorporated into the flour and sugar.
• Spread the top layer evenly over the bottom layer, pressing into bottom layer so it bakes into the bread. Top with raw pecans, pressing them into the batter.
• Bake 20-25 minutes at 350ºF, or until a toothpick can be inserted into center and come out clean.
• Leave bread in the pan 2 hours to cool at room temperature.
• Once cooled, gently lift the bread from the pan using the sides of the parchment paper to remove. Cool another 30 minutes before cutting into slices

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