I love making people happy. I love to create. I love to share. I love to feed. When you add all of those up, what do you get? Bread making time!

You may be thinking…”moooore bread recipes?!” Well. Yes! I just can’t say it enough…I LOVE bread! But doesn’t everyone? Don’t you? J

I am gonna share with you yet another super-keeper recipe. It’s sweet, nutty, moist, crunchy and gluten-free (but so is everything else that’s Paleo! Gotta love it!)

Doesn’t that bread description just make your mouth water?  Well, how about you bake some now! Take a trip to the grocery store, get all the ingredients you need, put your apron on and turn that oven of yours on! Let’s bake this Apple Cinnamon Paleo Bread together, shall we?

Let me tell you, this bread is a perfect pairing for your morning/afternoon coffee. If you’re not too much of a coffee fan, pair it up with chai tea or with your favorite herbal tea. It will not disappoint.

Tools You’ll Need:

  •        10” bread pan
  •        2 mixing bowls
  •        Measuring cups
  •        Measuring spoons
  •        Whisk
  •        Spatula
  •        Bread knife


  •        1 medium apple (finely diced)
  •        1 cup almond flour
  •        3 tablespoons coconut flour
  •        1 tablespoon cinnamon
  •        ½ teaspoon baking soda
  •       ¼ teaspoon sea salt
  •        3 medium eggs (whisked)
  •        2 tablespoons RAW honey
  •        ¼ cup coconut oil (melted)
  •        ¼ cup chopped pecans
  •        Coconut oil spray


  1. Preheat oven to 350 degrees.
  2. Prep all your ingredients.
  3. Grease brad pan with coconut oil spray and set aside.
  4. In one of your mixing bowls, combine all of your dry ingredients: almond flour, coconut flour, cinnamon, baking soda and sea salt.
  5. In a separate mixing bowl, combine all of your wet ingredients: eggs, coconut oil, honey, and diced apples.
  6. Add wet ingredients to dry ingredients and mix well.
  7. Pour the batter in your bread pan, top with pecans and bake for 30-40 minutes, or until your bread passes the toothpick test.
  8. Let cool for about 30 minutes. Slice into 8 slices and enjoy a piece with a hot cup of your favorite coffee.

* Makes 8 slices

* Lasts for about 10 days (refrigerated)

* Nutritional Information (per slice): 252 calories; 19g fat; 13g carbohydrates; 7g protein.


18 Responses

    • Mariel Lewis
      Mariel Lewis

      When you pour your bread mixture into the pan, top the mixture with pecans before placing it in the oven! :)

  1. Amy

    Just made these– They are yummy! and very satisfying.
    Next time I’ll try more pecans.

  2. Kati

    Is it 1/2 teaspoon baking soda or 1/2 tablespoon? The ingredients just say ½ baking soda. Thanks!

    • Mariel Lewis
      Mariel Lewis

      Hey Kati. :) It’s just a 1/2 teaspoon of baking soda. Thanks for the heads up, I appreciate it!

  3. Yvonne

    Hi, this looks and sounds gorgeous. I’m going to make this this evening. The coconut flour, is that shreaded coconut or is it more finer like flour? I will most likely have to go to a specialized health shop for it. Also 350 degrees, that seems very high, I don’t know if my fan cooker even goes to this temperature. thanks for sharing :)

  4. Tegzta

    350 degrees is very high – my oven only goes to 300 degrees celsius. Sure it wont burn the bottom of the bread?

  5. Alyssa

    If you set it for 300°C you could have a fire on your hands.

  6. Anna Phillips

    This sounds amazing but my son is allergic to eggs. What would you think of substituting applesauce for the eggs?

    • Mariel Lewis
      Mariel Lewis

      Hi Amanda! I have personally not subbed applesauce for eggs in this recipe before…but I say: give it a shot! You’ve got nothing to lose. Let me know how it works! :) :)

  7. Sandra

    I love the sound of your recipes and would love to try them, but I do not understand the measurements – I am from England and we don’t use ‘cups’ as measures over here. How much, in ounces or tablespoons is 1 cup?


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