Lighter Apple Blueberry Bread, Paleo, Gluten-free
This lighter apple blueberry bread is a satisfying bread made with coconut sugar, almond flour, apples, and blueberries and seasoned with cinnamon and nutmeg. It makes for a satisfying snack or dessert.
Tis the season for all things apple! This Paleo apple bread is bursting with blueberries, chunks of apple, and cinnamon. It is topped in a great almond flour and cinnamon crumb topping too. It has a great textures, all while being Gluten-free, Dairy-free and Paleo.
If you love apple recipes, try our apple gummies, apple muffins, almond flour apple cake, or apple crisp.
Why this recipe is great
- This recipe is made with healthier ingredients like almond flour, olive oil and coconut sugar.
- It is toddler approved!
- It is wonderful for those that are following a Paleo, Gluten-free, Dairy-free, or Grain-free diet.
- It has a nice apple flavor with bursts of blueberry throughout.
Recipe ingredients
- Almond flour– use blanched almond flour because it is more refined in texture.
- Tapioca flour– this helps give good texture to gluten-free baking.
- Coconut flour– this is very absorbent so don’t use more than required in the recipe.
- Baking soda– this helps the bread to rise.
- Cinnamon and ground nutmeg– this helps flavor the bread.
- Olive oil– this is used instead of butter for the recipe.
- Coconut sugar– this has a lower glycemic index than other sugars.
- Eggs– these bind the bread batter together.
- Apples– you can use any kind of apples that you like.
- Blueberries– fresh blueberries are best for this recipe.
- Chia seeds– optional, but they add a great crunch!
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
- Instead of olive oil, you can use avocado oil.
Step by step instructions
Step 1: Mix the dry ingredients into a bowl together. This includes the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon and nutmeg.
Step 2: In another bowl, whisk the olive oil, coconut sugar, eggs, and vanilla together. We like to do this with a fork.
Step 3: Stir in the chopped apples, shredded apples, and blueberries.
Step 4: Add half of the flour mixture to the wet mixture and mix. Then pour the rest of the flour mixture into the bowl and mix again.
Step 5: Pour the Paleo apple bread batter into the loaf tin.
Step 6: Make the crumb topping by mixing coconut sugar, almond flour, chia seeds, cinnamon and olive oil together. Sprinkle it on top of the batter in the loaf tin, press down lightly and then bake!
Expert tips
- Make sure to add shredded apples and not just diced apples.
- The chia seeds in the crumb topping are optional, but they add a nice crunch to the top.
- Cook until the bread is golden and the top has hardened. It is important not to undercook this bread, so it may look a little overcooked but that is ok because the inside is fine!
Recipe FAQs
Can you use something besides olive oil here?If you don’t want to use olive oil, you can use any other neutral light flavored oil of your choice.
Can you use arrowroot flour instead of tapioca flour?Yes you can use it at a 1:1 ratio.
Can you use frozen blueberries in this recipe?Yes, but we would let them thaw first in a colander so that the extra liquid can drain out. This ensures your bread won’t be soggy.
Prep 15 minutesCook 45 minutesTotal 1 hourMakes 8 slices
Ingredients
Bread ingredients:
- 1 ¼ cups almond flour
- ½ cup tapioca flour
- 2 Tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/2 cup olive oil
- ½ cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup diced apples
- 3/4 cup fresh blueberries
- 1/4 cup shredded apples
Crumb topping ingredients:
- 1/3 cup coconut sugar
- 2 Tablespoons almond flour
- 1 Tablespoon chia seeds
- 1/8 teaspoon ground cinnamon
- 1 Tablespoon olive oil
Method
- Preheat oven to 350 degrees F. Grease a 9 in x 5 in loaf pan and line with parchment paper. ( we used an olive oil spray).
- In a medium bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk or beat together the olive oil, coconut sugar, eggs, and vanilla until smooth. Stir in the chopped apples, shredded apples, and blueberries. Add half of the dry flour mixture and mix, then add the other half and mix again. Pour the batter into the loaf tin.
- Then make the crumb topping. Mix all of the ingredients in a bowl (coconut sugar, almond flour, chia seeds, cinnamon, and olive oil). Sprinkle the crumb topping mixture over the top of the batter and press down lightly.
- Bake for 45-50 minutes, until the top is hard, crisp, and browned.
Notes
- Instead of tapioca flour, you can use arrowroot powder at a 1:1 ratio.
- Instead of olive oil, you can use avocado oil.
