Paleo Apple Cinnamon Bread
Serves: 1 loaf
Crunchy Topping
  • ⅓ cup chopped walnuts, pecans, and/or almonds
  • 1 tsp coconut oil, melted
  • ½ tsp cinnamon
  1. Preheat oven to 350 degrees F. Line a 10 x 41⁄2-inch loaf pan with parchment paper so the ends hang over the sides. Use a bit of coconut oil to grease the sides that the parchment paper doesn't cover.
  2. Combine applesauce, eggs, coconut oil, maple syrup, and vanilla extract in a blender and pulse a few times to combine. Scrape down the side and blend for 30 seconds until smooth.
  3. Add coconut flour, arrowroot starch, baking soda, cinnamon, nutmeg, sea salt, and blend again for 30 seconds. Stir in chopped apple with the batter.
  4. Transfer the batter to the loaf pan, smoothing it out into an even layer with a spatula.
  5. Combine the ingredients for the crunchy topping in a small bowl and stir together to coat. Distribute the topping evenly over the top of the batter.
  6. Bake for 45-50 minutes, until the toothpick inserted in the center comes out clean.
  7. Let cool for 30 minutes before removing it from the pan by lifting it up using the parchment paper. Slice and serve warm, or store in the refrigerator in an airtight container for up to a week.
Recipe by Empowered Sustenance at