This easy grain-free, gluten-free, and nut-free apple bread is made with coconut flour, sweetened with coconut sugar and made with simple, wholesome ingredients. Packed with fresh apples and warm spices, it’s a cozy fall treat that everyone can enjoy.
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It’s fall. The days are getting shorter, the air a little crisper. The leaves are turning warm shades of amber and rust, and the sun hangs low in the sky like a glowing ball of gold. You come inside from a walk, wrapped in your coziest sweater, and a fresh loaf is cooling on the counter. The whole house smells like apples and cinnamon. You light a candle, make a warm cup of tea, and breathe it all in. It’s the most beautiful season.
If you love fall as much as I do, this apple loaf is the perfect everyday treat. A little slice of fall magic you can enjoy in any season, whenever you need a bit of warmth to keep you going.
For more fall comfort (but healthy) food also try my shepherd’s pie with mushrooms and squash, my spaghetti squash carbonara, my pumpkin swirled coconut flour chocolate loaf, my healthy grain-free carrot cake with cream cheese frosting, or my pear and ginger jello with beef gelatin.
Why You’ll Love This Recipe
This coconut flour apple bread is perfectly moist, warmly spiced, and bursting with apple goodness. It’s a great way to use up fresh apples from your fall harvest, but who says you can’t enjoy it any time of year? It makes a cozy breakfast or snack and pairs beautifully with a pumpkin spice latte or a warm mug of apple cider.
Made with coconut flour and wholesome ingredients like fresh eggs, butter, and coconut sugar, this bread is naturally grain-free, gluten-free, and lower in carbs than traditional apple bread. If you’re new to baking with coconut flour, this is a great recipe to start with: it’s forgiving and easy. (Want more tips? Check out my full guide to baking with coconut flour).
This apple bread is also quick and simple to make, no need to cream butter or whip eggs. Just mix, bake, and enjoy. The hardest part is waiting while your kitchen fills with the cozy scent of apples and cinnamon!
It’s also a perfect make-ahead recipe. Double the batch, let one loaf cool, slice, and freeze the slices for a quick snack or dessert anytime.
Ingredients for this Coconut Flour Apple Bread
Apples. You’ll need 2–3 medium apples. Two are chopped into the batter, and one can be sliced for the top (optional). Great varieties for baking include Granny Smith (tart), Honeycrisp (sweet), McIntosh, Gala, and Cortland, but you can use what you love and have on hand!
Eggs. Like most coconut flour recipes, this one uses several eggs. Use large, fresh eggs, at room temperature, and preferably pastured for the best nutrition.
Butter. Adds richness, moisture, and flavor. Use unsalted, melted butter, grass-fed if possible. If you want to make this recipe paleo, you can use coconut oil instead, but the flavor and texture might vary slightly.
Coconut Sugar. This bread is gently sweetened with coconut sugar, which has a lower glycemic index and a subtle caramel flavor. Brown sugar works as a substitute.
Coconut Flour. I recommend Bob’s Red Mill Organic Coconut Flour for consistent results. It’s best to weigh the flour rather than rely on cup measurements, but this recipe is fairly forgiving.
Baking Powder. Helps the bread rise nice and fluffy. Choose aluminum-free baking powder if possible. I like this one.
Vanilla Extract. Enhances the flavor and pairs beautifully with the apples and spices. Use a pure, natural extract like this one.
Cinnamon. A classic apple pairing for warmth and depth.
Apple Pie Spice. A blend of cinnamon, nutmeg, cardamom, and ginger adds complexity. No apple pie spice? Use pumpkin spice, allspice, or just more cinnamon.
Sea Salt. Brings out all the flavors. I love Redmond Real Salt for its trace minerals and flavor.
Tools You May Need
Kitchen scale (optional but recommended).
Two large mixing bowls.
Whisk and spatula.
How to Make this Coconut Flour Apple Bread
Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Melt 1/2 cup of butter (you can place it in the oven as it preheats), then set it aside to cool slightly.
Step 2: Peel, core, and chop two apples into small pieces (about 1/2 inch). Thinly slice the third apple if you’d like to decorate the top of the loaf.
Step 3: In a large bowl, whisk together 5 eggs, the melted butter, and 2 teaspoons of vanilla extract until well combined.
Step 4: In a separate bowl whisk together 1/2 cup of coconut sugar, 75 grams of coconut flour, 2 teaspoons of baking powder, 1 teaspoon each of cinnamon and apple pie spice, and 1/2 teaspoon of salt.
Step 5: Add the dry ingredients to the wet ingredients and stir until a smooth batter forms. Don’t overmix.
Step 6: Fold in the chopped apples.
Step 7: Pour the batter into the prepared loaf pan and smooth the top. If desired, arrange the sliced apple on top for decoration and extra apple flavor.
Step 8: Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan on a wire rack for at least 10 minutes before removing. Once fully cooled, slice and serve. Store any leftover apple bread in an airtight container in the refrigerator for up to 5 days.
Notes and Variations
Weigh your coconut flour. Coconut flour absorbs a lot of moisture, and just a little extra can make your loaf dry. Use a kitchen scale to measure 75 grams for best results instead of relying on measuring cups.
Line your loaf pan for easy removal. To make taking the loaf out of the pan a breeze, line the pan with parchment paper and let the excess hang over the sides. This prevents the loaf from sticking to the pan and creates handy tabs you can use to lift the loaf right out.
Add-ins for extra flavor. Make your apple bread even more comforting by folding in ½ cup of raisins or chopped walnuts. You can also sprinkle a simple streusel topping over the batter before baking (just mix a little butter, brown sugar, almond flour, and cinnamon).
Make it into muffins. This batter also works wonderfully for muffins! Just chop the apples extra small or grate them using the coarse side of a box grater. Fill lined muffin cups ¾ full and bake at 375°F (190°C) for about 20 minutes.
If you love this recipe, drop me a comment down below and don’t forget to leave me a 5-star review 🙂
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The Benefits of a Grain-free Diet and What to Eat
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Printable Recipe Card
Coconut Flour Apple Bread (Grain-Free, Gluten-Free)
Equipment
- Kitchen scale optional but recommended
- Two large mixing bowls.
- Whisk and spatula
- 9×5-inch loaf pan.
Ingredients
- 5 eggs
- 1/2 cup (115 grams butter) melted
- 1/2 cup coconut sugar
- 75 grams coconut flour about 1/2 cup + 2 tbsp
- 2 medium apples chopped
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp apple pie spice
- 1/2 tsp salt
- 1 medium apple sliced (optional, for decorating loaf)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Melt butter (you can place it in the oven as it preheats), then set it aside to cool slightly.
- Peel, core, and chop two apples into small pieces (about 1/2 inch). Thinly slice the third apple if you’d like to decorate the top of the loaf.
- In a large bowl, whisk together eggs, melted butter, and vanilla extract until well combined.
- In a separate bowl whisk together coconut sugar, coconut flour, baking powder, cinnamon, apple pie spice, and salt.
- Add the dry ingredients to the wet ingredients and stir until a smooth batter forms. Don’t overmix.
- Fold in the chopped apples.
- Pour the batter into the prepared loaf pan and smooth the top. If desired, arrange the sliced apple on top for decoration and extra apple flavor.
- Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan on a wire rack for at least 10 minutes before removing. Once fully cooled, slice and serve. Store any leftover apple bread in an airtight container in the refrigerator for up to 5 days.
