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!
- ½ cup almond flour
- ½ cup coconut flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ cup almond milk
- 2 tablespoons pure maple syrup
- ⅛ cup applesauce
- 4 large eggs
- 1 tablespoon coconut oil, melted
- 1 cup diced apple + 2 tablespoons
- 3 medjool dates
- 1 cup water
- ½ 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
- 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