Olive Oil Apple Bread

5 from 17 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Snack

Cuisine: American

Servings: slices

Calories: 226kcal

Author: Don Baiocchi

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 9x5" 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 8x8" baking dish and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition