• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paleo Gluten-Free Guy logo
  • Home
  • Recipe Index
  • The Paleo Pantry
  • About
    • About Don Baiocchi
    • What is Paleo?
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

Olive Oil Apple Bread

Sep 14, 2019 · 36 Comments

Jump to Recipe Print Recipe
2 images of Olive Oil Apple Bread sliced on a wooden cutting board on a wooden table
Olive Oil Apple Bread drizzled with a maple glaze, sliced on a wooden cutting board on a wooden table with a knife and red striped towel

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.

Olive Oil Apple Bread sliced on a wooden cutting board on a wooden table with a knife and red striped towel

(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.

Olive Oil Apple Bread sliced on a wooden cutting board on a wooden table with a knife and red striped towel

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!

Olive Oil Apple Bread drizzled with maple glaze, sliced on a wooden cutting board on a wooden table with a red striped towel

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 sliced on a wooden cutting board on a wooden table with a knife and red striped towel

Olive Oil Apple Bread

Don Baiocchi
This quick bread recipe could not be easier: just dump all the ingredients into a bowl and mix! Soon you'll have a rich, fluffy loaf full of juicy chunks of apple and warm spices. Extra virgin olive oil gives it a healthy base of complex flavor. No added sweetener at all means you can treat yourself without any refined sugar. And if you want to make it a little more special, try it with the maple glaze! If you do, make sure to chill your coconut milk in the fridge for at least 24 hours first.
5 from 17 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Snack
Cuisine American
Servings 10 slices
Calories 226 kcal

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

Nutrition note: Nutritional info does not include maple glaze.
Normally I love a super-crunchy apple, and if that’s all you have for this recipe that’s fine. But I find this is actually the time to use a softer apple, as it will melt and ooze a bit as it bakes (which is also why I peel the apple).
Variations and substitutions
  • 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.
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.
To make apple muffins: scoop the batter into a lined muffin tin and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
To make apple cake: pour the batter into a greased 8×8″ baking dish and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 226kcalCarbohydrates: 10gProtein: 7gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 37mgSodium: 186mgPotassium: 205mgFiber: 3gSugar: 5gVitamin A: 69IUVitamin C: 1mgCalcium: 67mgIron: 0.4mg
Keyword apples, asian paleo, bread, cinnamon, dairy free, gluten free, grain free, olive oil, quick bread, refined sugar free
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

For more recipes, inspiration and just good stuff, join me on:

Instagram,

Facebook,

TikTok

and Pinterest!

Related Posts

  • A loaf of Pecan Molasses Bread on a platter with one slice cut off laying next to it.
    Pecan Molasses Bread
  • Gluten free and dairy free banana bread sliced on a platter next to a bread knife.
    Gluten-Free Dairy-Free Banana Bread
  • Flourless chocolate chip zucchini muffins piled on a plate next to a towel.
    Chocolate Chip Zucchini Muffins (Paleo, gluten-free)
  • Coconut Flour Pumpkin Bread on a cutting board with a slice laying flat with a smear of butter on it.
    Coconut Flour Pumpkin Bread (Paleo, gluten-free, nut-free)

Baked Goods, Recipes, Snacks almond flour, apples, bread, cinnamon, fall recipe, Halloween, maple syrup, olive oil, paleo bread, Thanksgiving, walnuts

Reader Interactions

Comments

  1. Sharon W says

    September 18, 2020 at 8:43 am

    Can I sub pecans for the walnuts?

    Reply
    • Paleo Gluten Free Guy says

      September 18, 2020 at 10:47 am

      Absolutely!

      Reply
  2. Jean Choi says

    October 4, 2019 at 11:41 pm

    5 stars
    Yum, I bet this is amazing with a mug of coffee! I love that it’s sweetened with fruits.

    Reply
    • Paleo Gluten Free Guy says

      October 5, 2019 at 2:05 pm

      It definitely would be. 🙂

      Reply
      • Amanda Acerra says

        November 15, 2021 at 9:24 am

        5 stars
        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?

        Reply
        • Paleo Gluten Free Guy says

          November 15, 2021 at 10:27 am

          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

          Reply
  3. Tarah says

    September 30, 2019 at 9:54 am

    5 stars
    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!!!

    Reply
    • Paleo Gluten Free Guy says

      October 4, 2019 at 9:57 am

      It really does! When it works it works really well. And you can and thank you for doing so! 🙂

      Reply
  4. Judy Purcell says

    September 23, 2019 at 9:40 am

    5 stars
    This should be at the top of everyone’s list when the baking mood strikes!

    Reply
    • Paleo Gluten Free Guy says

      September 23, 2019 at 2:16 pm

      I may be biased but I agree! 😉

      Reply
  5. jennifer fisher says

    September 22, 2019 at 7:24 am

    5 stars
    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!

    Reply
    • Paleo Gluten Free Guy says

      September 23, 2019 at 2:16 pm

      I’m too lazy to make it any more involved. 😉

      Reply
  6. Zuzana says

    September 22, 2019 at 12:58 am

    5 stars
    What a great combination. It taste out of this world

    Reply
    • Paleo Gluten Free Guy says

      September 23, 2019 at 2:16 pm

      Thanks!

      Reply
  7. Megan Stevens says

    September 21, 2019 at 7:35 pm

    5 stars
    Delicious. What a fun fall loaf to make. I love using olive oil in bread!

    Reply
    • Paleo Gluten Free Guy says

      September 23, 2019 at 2:16 pm

      Me too! It can really make a difference.

      Reply
  8. STACEY CRAWFORD says

    September 20, 2019 at 11:29 am

    5 stars
    I love your healthy version of apple quick bread. The cinnamon & walnuts in there make me so happy!

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:25 pm

      Thanks! Cinnamon always makes me happy. 🙂

      Reply
  9. heather@recipesfromthehomestead says

    September 19, 2019 at 9:45 am

    5 stars
    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!!!

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:25 pm

      Ha! Nope, I say laugh.

      Reply
  10. [email protected] says

    September 19, 2019 at 9:44 am

    5 stars
    I love using olive oil in baking! It gives such an interesting, fruity flavor! This bread looks amazing!

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:25 pm

      Yes! Glad to meet another olive oil baker. 🙂

      Reply
  11. Kari - Get Inspired Everyday! says

    September 18, 2019 at 12:57 pm

    5 stars
    I love how you doubled the apple flavor with both apple chunks and applesauce, also the olive oil sounds like a wonderful flavor pairing!

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:26 pm

      Thanks! We’re for sure going all in on the apple-ness.

      Reply
  12. Joni Gomes says

    September 18, 2019 at 8:08 am

    5 stars
    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!

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:26 pm

      Thanks so much!

      Reply
      • Holly L. says

        October 28, 2019 at 9:12 pm

        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!!

        Reply
        • Paleo Gluten Free Guy says

          October 29, 2019 at 10:38 am

          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.

          Reply
  13. ChihYu says

    September 17, 2019 at 9:13 pm

    5 stars
    So delicious and moist! Can’t eat just one piece!

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:27 pm

      Me neither!

      Reply
  14. Raia Todd says

    September 17, 2019 at 2:14 pm

    5 stars
    Um, yes. This is totally happening today. Probably at nap time, so I won’t have to share…

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:27 pm

      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. 😉

      Reply
  15. tina says

    September 16, 2019 at 10:30 pm

    5 stars
    Nom! This olive oil apple bread sounds PERFECT for the fall!

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:27 pm

      Oh, it is. 🙂

      Reply
  16. Jenni LeBaron says

    September 16, 2019 at 1:35 pm

    5 stars
    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!

    Reply
    • Paleo Gluten Free Guy says

      September 20, 2019 at 2:28 pm

      I so agree! Thanks.

      Reply
5 from 17 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Don

Headshot photo of Don Baiocchi

Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

Categories

Sign-up for Freebie!

Most Recent Posts

A gluten free dairy free banana cake in a square baking dish with some cream cheese frosting spread over part of the cake.

Gluten-Free Banana Cake (Paleo)

A spicy salmon poke bowl with chunks of salmon, shredded carrots, sugar snap peas and red bell pepper strips.

Cooked Salmon Poke Bowl (gluten-free, Paleo)

High protein chocolate pudding in mason jars topped with sliced banana and chocolate chips.

Chocolate Protein Chia Pudding

Gluten free and dairy free banana bread sliced on a platter next to a bread knife.

Gluten-Free Dairy-Free Banana Bread

Beet kale salad in a large bowl drizzled with green goddess dressing.

Kale Beet Salad with Avocado Green Goddess Dressing

Footer

For Recipe Tips & More!

Menu

  • Home
  • Recipe Index
  • Blog
  • Privacy Policy
  • Contact

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Copyright © 2025 Paleo Gluten-Free Guy on the Seasoned Pro Theme

2647 shares
  • 444

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.