This Olive Oil Apple Bread is light, fluffy and packed with apples, cinnamon and walnuts.
This Paleo, gluten-free and dairy-free almond flour apple bread is good enough to serve to anyone who doesn’t care about all those adjectives I just listed.
(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)
Paleo Apple Bread
Pulling a warm, cinnamon-scented loaf of bread out of the oven is the definition of cozy, especially when it’s packed with chunks of juicy apples.
But there’s no reason it has to be packed with flour and sugar. Instead, this version uses almond flour in place of regular flour, giving it great texture while also providing protein, fiber and healthy fats.
Plus, this Paleo apple bread is only sweetened with applesauce – it has absolutely no added sweetener at all (although there is an optional maple glaze because I’m nice like that).
It’s a great introduction to grain-free baking as it requires only a few basic ingredients and one bowl.
And while it might seem strange to bake with olive oil, Italians do it all the time. It adds a subtle complexity to the bread without overpowering it at all.
What you need for Paleo Apple Bread
Ingredients:
- 1/4 cup extra virgin olive oil, plus more for greasing the pan (see more information about baking with olive oil below)
- 2 cups superfine blanched almond flour (not almond meal)
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 medium apple (any kind you like; I like Granny Smith or Fuji)
- 1/4 cup chopped, toasted walnuts
Ingredients for the optional maple glaze:
- 1 (15 oz.) can full-fat unsweetened coconut milk, chilled for at least 24 hours (do NOT shake the can)
- 2 teaspoons pure maple syrup
Equipment:
- a 9×5″ loaf pan
- a large mixing bowl
- a whisk
- measuring spoons
- measuring cups
- a vegetable peeler
- a cutting board
- a chef’s knife
- a spatula (the kind for stirring, not flipping)
- for the maple glaze: a small mixing bowl and a whisk
How to make this Paleo Apple Bread
Step 1: Heat the oven to 350°.
Step 2: Grease the loaf pan with olive oil.
Step 3: In a large bowl, whisk the almond flour, cinnamon, baking soda, salt and nutmeg.
Step 4: Add the eggs, applesauce, 1/4 cup olive oil and vanilla. Whisk until fully blended (batter will be a little lumpy).
Step 5: Peel, core and and dice the apple. You should end up with about 1 cup, but a little less is fine. If you have more than 1 cup, lucky you! You can eat the extras.
Step 6: Stir the diced apple into the batter. Scrape it into the greased loaf pan.
Step 7: Sprinkle the walnuts on top, gently pressing them into the batter. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For the maple glaze:
Step 1: Chill the coconut milk in the fridge for at least 24 hours. When ready (do NOT shake the can), turn the can upside down, open it and pour out the coconut water. Scoop out 1/4 cup of the thick coconut cream. (You can reserve the water and extra cream for smoothies, drinks, soups, curries, etc.)
Step 2: Whisk the maple syrup and 1 tablespoon water into the coconut cream. It’ll take some smooshing and beating to incorporate the liquids. To make it really smooth, blend it in a blender or mini food processor. If it’s too thick, whisk in more water one teaspoon at a time. If it’s too thin, whisk in more coconut cream. Pour over the cooled apple bread.
Baking with almond flour
This might be the easiest Paleo bread recipe you’ll ever find. Instead of regular flour, we’re using almond flour. Blanched superfine almond flour is just almonds blanched (skins removed) and ground down until it’s the texture of flour. It still retains all it’s healthy fats, protein and fiber, creating more nutrient dense baked goods.
And while almond flour is more expensive than regular flour, it’s also more filling, so your treats stretch further.
Dessert recipes made with almond flour have come a long way in the past 10 years and this Olive Oil Apple Bread is proof you can have your bread and eat it, too (that is, after all, what bread is for).
You can learn more about this and other grain-free ingredients here.
What’s the best olive oil for baking?
It might seem weird to use olive oil for baking but it’s actually pretty common. Italians do it all the time and when have we ever steered you wrong, culinarily? Italian olive oil cakes and olive oil cookies grace cookbooks both old and new.
The olive oil creates a rich, buttery texture but a more complex taste than butter. And I’m not suggesting a light olive oil here. I’m suggesting the good stuff: extra virgin olive oil. A good EVOO will have a lot more depth and complexity. Depending on where it’s from, it could be a little grassy, a little peppery or maybe both.
But you won’t taste those exact flavors in this bread. You’ll just get a much more interesting background for the apples and spices. And obviously, it adds a lot of great nutrients and health benefits.
It helps to make sure what you’re getting actually is 100% extra virgin olive oil. There’s a lot of shady practices around the producing and marketing of olive oils, so knowing which brands to trust can be tricky.
Based on a lot of research, I personally have come to like brands like California Olive Ranch and O-Live (not an ad, I just like them), which have been verified by third party sources.
Some things to look for on the bottle are a) olives from a single source, not multiple countries and b) a date on the bottle. It helps verify the freshness and indicates the maker is transparent about the timeline of the batches that hit stores.
And if you’ve heard you shouldn’t use extra virgin olive oil for cooking, that’s only kind of true! Drizzling it over veggies or using it in a dressing is a great way to taste all its notes. But it has a smoke point of 400° (meaning that’s the temperature where it will start to break down, making it less healthy). This recipe is baked at 350° so it’s safe!
Make ahead
Store the bread at room temperature for 1 day. After that, store it in the fridge, where it will last for another 3 days.
To freeze, wrap the loaf in plastic wrap and put into a freezer-safe, sealable baggie or airtight container. Freeze for up to 3 months.
Substitutions and variations
- You can use a pear instead of an apple
- You can add other spices to the dry ingredients, such as ground ginger and/or ground cardamom.
- You can use melted, cooled coconut oil instead of the olive oil. The bread might be a bit more crumbly but it will still taste good.
- You can use any nuts on top you like, such as almonds, pecans or hazelnuts.
Paleo Apple Bread –> Paleo Apple Muffins
It’s true! You can just scoop the batter into a lined muffin tin and bake them for about 18-20 minutes and boom: paleo apple muffins. Or pour the batter into a greased 8×8″ baking dish and bake for 25 minutes. Now you’ve got an irresistible paleo apple cake.
Olive Oil Apple Bread
I know people can be skeptical when they hear things like “gluten free apple bread” or “almond flour apple bread” but that’s why I started this blog. Selfishly, it was so I could eat all the foods I crave made with ingredients I can tolerate.
But! It’s also so you can do that, too. Even if you’re not sensitive to grains (or can’t tell if you are), we could all use less processed carbs in our lives.
This Olive Oil Apple Bread is not only the perfect mid-afternoon treat with a cup of coffee or tea, but it’ll make you happy on the outside and the inside.
Other Paleo baked goods and snacks:
- Pumpkin Bread
- Almond Flour Banana Bread
- Pecan Molasses Bread
- Chocolate Chip Zucchini Muffins
- Almond Flour Biscuits
Olive Oil Apple Bread
Ingredients
- ¼ cup extra virgin olive oil, plus more for greasing the pan
- 2 cups blanched superfine almond flour (do not use almond meal)
- 2 teaspoons cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- 2 large eggs
- ½ cup unsweetened apple sauce
- 1 teaspoon vanilla
- 1 medium apple (any kind you like, such as Granny Smith or Fuji)
- ¼ cup toasted, chopped walnuts
For the optional maple glaze:
- 1 (15 oz.) can unsweetened, full-fat coconut milk
- 2 teaspoons pure maple syrup
Instructions
- Heat the oven to 350°.
- Grease a 9×5" loaf pan with the olive oil (use your fingers or a pastry brush).
- In a large bowl, whisk the almond flour, cinnamon, salt, baking soda and nutmeg.
- Add the eggs, applesauce, olive oil and vanilla and whisk until combined (it won't be perfectly smooth but there shouldn't be any lumps of almond flour).
- Peel, core and dice the apple. (Don't do this before you mix the other ingredients or the apple might brown before you can mix it in.) You should end up with about 1 cup, but a little less is fine. If you have more than 1 cup, lucky you! You can snack on the extra.
- Fold the apple into the batter. Scrape the batter into the greased loaf pan and sprinkle the walnuts on top, gently pressing them down into the batter. Bake for 30-35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let the bread cool completely before slicing. Drizzle over the maple glaze, if using.
For the optional maple glaze:
- Chill the coconut milk in the fridge for at least 24 hours. When ready (do NOT shake the can), turn the can upside down, open it and pour out the coconut water. Scoop out 1/4 cup of the thick coconut cream. (You can reserve the water and extra cream for smoothies, drinks, soups, curries, etc.)
- Whisk the maple syrup and 1 tablespoon water into the coconut cream. It'll take some smooshing and beating to incorporate the liquids. To make it really smooth, blend it in a blender or mini food processor. If it's too thick, whisk in more water one teaspoon at a time. If it's too thin, whisk in more coconut cream. Pour over the cooled apple bread.
Notes
- You can use a pear instead of an apple
- You can add other spices to the dry ingredients, such as ground ginger and/or ground cardamom.
- You can use melted, cooled coconut oil instead of the olive oil. The bread might be a bit more crumbly but it will still taste good.
- You can use any nuts on top you like, such as almonds, pecans or hazelnuts.
Sharon W says
Can I sub pecans for the walnuts?
Paleo Gluten Free Guy says
Absolutely!
Jean Choi says
Yum, I bet this is amazing with a mug of coffee! I love that it’s sweetened with fruits.
Paleo Gluten Free Guy says
It definitely would be. 🙂
Amanda Acerra says
I just moved to Colorado Springs and I think the altitude may have affected the outcome of this bread…it’s very mushy. The taste is wonderful though!
Do you have any suggestions other than baking it longer?
Paleo Gluten Free Guy says
Hi Amanda,
Unfortunately I have no experience with high altitude baking. I wonder if this chart would help?
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Tarah says
I was just recently introduced to using olive oil in baking and it produces amazing results! Can I just point out that there is NO added sweetener in this recipe!!!
Paleo Gluten Free Guy says
It really does! When it works it works really well. And you can and thank you for doing so! 🙂
Judy Purcell says
This should be at the top of everyone’s list when the baking mood strikes!
Paleo Gluten Free Guy says
I may be biased but I agree! 😉
jennifer fisher says
I like all the “dumping” that’s going on with this recipe . . . I hate the precision of many baking recipes . And, I look forward to dumping a slice in my mouth!
Paleo Gluten Free Guy says
I’m too lazy to make it any more involved. 😉
Zuzana says
What a great combination. It taste out of this world
Paleo Gluten Free Guy says
Thanks!
Megan Stevens says
Delicious. What a fun fall loaf to make. I love using olive oil in bread!
Paleo Gluten Free Guy says
Me too! It can really make a difference.
STACEY CRAWFORD says
I love your healthy version of apple quick bread. The cinnamon & walnuts in there make me so happy!
Paleo Gluten Free Guy says
Thanks! Cinnamon always makes me happy. 🙂
heather@recipesfromthehomestead says
Is it wrong I laughed out loud at the word “moist”???
This bread looks amazing! I am excited to try it with all the apples that are in season now!!!
Paleo Gluten Free Guy says
Ha! Nope, I say laugh.
[email protected] says
I love using olive oil in baking! It gives such an interesting, fruity flavor! This bread looks amazing!
Paleo Gluten Free Guy says
Yes! Glad to meet another olive oil baker. 🙂
Kari - Get Inspired Everyday! says
I love how you doubled the apple flavor with both apple chunks and applesauce, also the olive oil sounds like a wonderful flavor pairing!
Paleo Gluten Free Guy says
Thanks! We’re for sure going all in on the apple-ness.
Joni Gomes says
Almond flour is my fave gluten-free alternative to use for baking! Made this recipe and it came out perfectly sweet enough for me! Loved all of the ingredients and very much approve of them!
Paleo Gluten Free Guy says
Thanks so much!
Holly L. says
I gotta say… better than I had anticipated 🙂 I didn’t have plain, unsweetened apple sauce so I used an organic cinnamon apple sauce (11 grams of natural sugar). I made 18 muffins with this recipe, btw. I plan to bring them in to work tomorrow! Thanks for this recipe!!
Paleo Gluten Free Guy says
Oh good! So glad it worked for you. And I bet that cinnamon applesauce added a lot of really good flavor, too – what a good idea.
ChihYu says
So delicious and moist! Can’t eat just one piece!
Paleo Gluten Free Guy says
Me neither!
Raia Todd says
Um, yes. This is totally happening today. Probably at nap time, so I won’t have to share…
Paleo Gluten Free Guy says
Ha! That’s just called quality control. You have to make sure it tastes okay all the way through before you let someone else have it. You’re just being selfless that way. 😉
tina says
Nom! This olive oil apple bread sounds PERFECT for the fall!
Paleo Gluten Free Guy says
Oh, it is. 🙂
Jenni LeBaron says
This is my kind of sweet bread! I love that you’ve used olive oil in this because I think that it really balances the flavor and sweetness of the apples and gives the bread a superb texture. Can’t wait to try this, Don!
Paleo Gluten Free Guy says
I so agree! Thanks.