Remember that time you drove an hour to go to an apple orchard, because you thought it would be a fun family outing, only to get there and find out apple picking season is over? Oh and did I mention you have a cranky baby in the car, no diapers, and everyone is starving? Yeah, that was our scene last year. I learned my lesson this fall, and am on the ball with this paleo apple bread with caramel maple glaze.
As you can imagine, I was super bummed when the apple picking was OVER, DONE-SKI, SAYONARA. I should have called beforehand, but it was fall. Apple picking goes the entire season, right? WRONG. The only silver lining to our failed attempt at family fun was the little shop next door that had every apple dessert known to man. When life hands you lemons (or apples), you eat apple bread.
I’m not gonna lie, we didn’t just have apple bread. We tried apple doughnuts, apple coffee cake, apple cider, and of course, apple pie. It was one of those moments when you eat your feelings. Despite my complete disappointment with the apple picking fail, the apple treats were worth the drive.
HOWEVER – sugar rush soon followed. Along with a windy car ride back home, I.was.so.sick. So when I created this paleo apple bread with caramel maple glaze, I knew I had to make something just as decadent as traditional apple desserts, without all the crazy amounts of sugar – and of course it had to be dairy free and gluten free. Introduce this beauty.
WARNING, WARNING: This bread will fill your house with an irresistible apple/cinnamon aroma that not opening the oven will be a serious test of willpower. What sounds more like fall than cooler temps, crisp leaves, and baking apple bread? Unless you live in Southern California – basically there’s no fall so I compensate by making lots and lots of fall-inspired desserts. Oh, and hanging my orange and red leafy fall wreath on my front door (complete with the palm trees surrounding our neighborhood).
Ok I know I wrote a warning in the paragraph above, but I need to throw out another warning: the caramel maple glaze may not even make it on top of the bread. Because you’ll want to drizzle it all in ‘yo mouf. Admittedly I had a little leftover, so I devoured it by the spoonful. No shame, no regret, no way I won’t double the recipe next time. It’s THAT good. Made with simple, real-food ingredients like coconut cream, dates, and pure maple syrup – it’s impossible not to love.
Now that you’re in the fall-spirit and drooling, get your tush to an apple orchard STAT (or a grocery store if that makes your life easier) and make this paleo apple bread with caramel maple glaze. You won’t regret it!
Want more fall-inspired treats? Try this Paleo Pumpkin Pie Microwave Soufflé or these Whole30 Scalloped Sweet Potatoes.
PrintPaleo Apple Bread with Caramel Maple Glaze
Ingredients
Apple Bread
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 2 tablespoons pure maple syrup
- 1/8 cup applesauce
- 4 large eggs
- 1 tablespoon coconut oil, melted
- 1 cup diced apple + 2 tablespoons
Caramel Maple Glaze
- 3 medjool dates
- 1 cup water
- 1/2 cup coconut cream (or the thick sediment at the top of full-fat canned coconut milk)
- 1 tablespoon pure maple syrup
- 2 teaspoons arrowroot powder
Instructions
- Preheat oven to 350 degrees
- In a small bowl, combine all the dry ingredients. Set aside
- In a separate bowl, combine the vanilla extract, almond milk, maple syrup, applesauce, and eggs
- Add the dry ingredients and beat on medium speed until well combined. Add the melted coconut oil
- Fold in the diced apple to the mixture
- Pour into a well-greased loaf pan and place into the oven
- Let bake for 45-50 minutes, or until the center is set and outside is slightly golden
- As the bread is baking, remove the pits from the dates and place into a small pot or saucepan with one cup of water
- Bring the water to a boil in order for the dates to soften – this will take just a few minutes
- Drain the water and place the dates in a small food processor or blender
- Add the coconut cream and maple syrup. Blend until well combined
- Pour the mixture back into a small pot or saucepan and heat over medium heat until the mixture starts to simmer
- Remove from heat and add the arrowroot powder. Whisk well to combine
- Refrigerate at least 30 minutes
- Once the glaze has thickened, drizzle over the bread and serve
Um..hello deliciousness! I bet this bread tastes amazing even without the glaze! Looks soo soo good! 🙂
Thanks Cara! It certainly does taste awesome even without the glaze, but skipping it would be a sin 😉
Yum! Is there anything I could sub for arrowroot powder? Is that used as a thickener? Looks amazing!
Yep! You can try cornstarch. The arrowroot acts as a thickener – you got it.
I want to go apple picking so bad…SOOOO bad….I went once many many years ago….but I say I want to every year now and never end up finding the time/place :O
This is your year girlfriend! You have to go! I bet it’s SOOOO pretty this time of year where you are too.
YES! YES! YES! I am all over anything with apple and cinnamon right now. I mean, I’d even be down for an apple slice with cinnamon on it. 🙂 YUM
Sometimes I will sauté sliced apples and sprinkle cinnamon on them as a quick and easy treat. Gotta love that combo!
Oh boy this looks incredible!!!! Apple caramel anything is all me!!
Thanks Abbey. Quintessential fall!
This looks so good! I would substitute flax egg for the eggs to make it vegan friendly. That drizzle looks amazing!!
Right on girl. You can absolutely do that. A chia ‘egg’ may work too. Thanks!
WOW! This looks amazing. That caramel maple drizzle totally makes the bread 🙂 I think I have everything I need to make this except the almond flour, but I’m not gluten free so I could play around with the other flours I have. Thanks for a great recipe!
You totally could Chrissy! In fact, it might even be fluffier in texture with a regular wheat or cake flour. I hope you love it!
This Paleo Apple Bread sounds amazing – this glaze is super delicious! Pinning! Yum!
Thanks for the pin love! The glaze IS soooooo flippin’ good!! I could drink it!
Apple season is BY FAR my favorite time of year, and I love how you’ve made this treat healthier. That glaze!!!! I’d definitely double the batch and eat it off the spoon, too. 🙂
Well you live in SUCH a beautiful area during the fall. I wish we were back there! I’d totally stop by with a tub of glaze so we could chit chat and drink it 😉
Apple everything!! Fall is my favorite season, and since I moved to Texas 9 years ago, we don’t really have try fall weather, so of course I compensate just like you do with fall food!
I am drooling over this bread and need to made this stat!!
Same. I HAD to get married in the fall in my hometown because I love it so so so much. We’ll just have to pretend it’s fall in our warm-climate states!
Chrissa this looks insanely perfect. And I love your glaze ingredients!!
You should come to Michigan in the fall so you can experience all the cider mills and apple pick all season long 🙂
Well, I am trying to replicate your amazing baking talents but I still have a LONG way to go! I would love to come to Michigan – sounds amazing!
This looks fantastic! I am currently swimming in apples so this is perfect timing.
Send some my way Rhiannon!!! 🙂
I’m all about some apple baked goods! This looks yummy- especially with that glaze!
Apple baking is the best this time of year!! Thanks Kristin.
wow this just screams fall! So much goodness here <3
Thanks girl! Love fall.
Oh my goodness. This apple bread looks amazing! I’m pinning and trying to make it to bring and impress my family.
ps. I don’t know when apple picking season ends either, and I can only the imagine the screams from my children if that happened. At least you found that dessert place next door!
★★★★★
You get it Shann, you totally get it. This year unfortunately I might just go to the grocery store to avoid the headache!!
oh my goodness that is too funny (well, i mean horrible, but funny)
If it makes you feel better, a few years ago the summer was SO dry in southern Ontario that they CANCELLED apple picking for the whole season because there wasn’t enough apples to let people come through.
That’s right, a whole season where no one was allowed to pick apples, travesty.
This bread looks divine. I’m on a baking kick right now (with apples actually!) so I will need to give this a try
xxox
Laura @ http://www.cookwineandthinker.com
ps: #snacktember this coming Thursday is GF, Vegan Apple fritters 😉 great minds!
The whole season?!? OMG how sad!! I mean, it’s like skipping fall! I hope you try this Laura! Love you fritter recipe too!
This looks delicious! Can you turn this recipe into muffins? If so, how long to bake would you estimate? Thanks!
I would guess they will bake at similar times. I love that idea!
Have you ever tried using this recipe to make muffins instead of a loaf of bread? I’m thinking it would work out. Any thoughts?
I haven’t but that is a fantastic idea! I bet it would work out!
Having trouble with the glaze! I do not have arrow root powder. I tried xantham gum 1 tsp made it way too thick. I’ll try cornstarch…. 1tsp still?
I wouldn’t sub for anything aside from arrowroot for the glaze – it’s picky! You could try cornstarch because it functions similarly but I can’t vouch for how it will turn out!