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Delicious apple bread topped with a dairy free salted caramel sauce and pecans is sure to become your new favorite fall treat! It makes the perfect breakfast, snack, or even dessert. And the best part?? This recipe is grain free, gluten free, and Paleo friendly, but no one will ever know!! One of my apple recipes that celebrate cozy fall flavors!!!
As a nutritionist, I love creating fall recipes that highlight seasonal ingredients, and apples are always at the top of my list. They bring natural sweetness, fiber, and nutrients, while pairing perfectly with warming spices like cinnamon and nutmeg. This caramel apple bread captures all the best flavors of fall in every bite.
What You’ll Love About This Recipe
- The flavors: Think caramel apple, but in soft, moist bread form!
- The topping: That dairy free salted caramel sauce drizzled with crunchy pecans takes it over the top.
- The versatility: Serve it for breakfast with coffee, pack it in lunchboxes, or enjoy a slice for dessert.
- The nutrition: Made with almond flour, coconut flour, apples, and just the right touch of natural sweeteners.
Quick Tips for the Best Apple Bread
- Use a good baking apple like Honeycrisp, Pink Lady, or Braeburn for the best texture and flavor.
- Make sure to let the bread cool before drizzling with caramel so it sets beautifully.
- This bread keeps well for a few days at room temperature, but you can also slice and freeze for later. Perfect for when those cravings hit!
More Apple Recipes You’ll Love
If you are just as apple-obsessed as I am, be sure to try my Healthy Apple Muffins, Apple Pecan Blondies and Paleo Apple Cinnamon Donuts. All delicious ways to enjoy apple season!!
Serving Suggestions
This bread is a showstopper on its own, but you can:
- Pair it with a hot cup of coffee or tea for a cozy fall breakfast.
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
- Slice and pack into lunchboxes for a sweet yet wholesome snack.
Enjoy this one my friends, and make sure you save some extra caramel sauce for drizzling over apples or even ice cream. It’s that good!!
Paleo Caramel Apple Bread
Ingredients
For the Bread:
- 1.5 cups blanched almond flour
- 1/2 cup tapioca starch
- 1/4 cup coconut sugar
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp nutmeg
- ½ tsp salt
- 3 eggs
- 1/4 cup applesauce
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1 cup diced apples*
- ½ cup chopped pecans
For the Caramel Glaze:
- 2/3 cup full fat coconut milk
- 4 tbsp coconut or palm sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1/4 cup chopped pecans
Instructions
- Begin by heating your oven to 350 degrees. Grease a 8.5 x 4.5 loaf pan and set aside.
- In a large bowl, mix together almond flour, tapioca starch, coconut sugar, salt, cinnamon, nutmeg, and baking soda.
- In a smaller bowl, whisk eggs. Add applesauce, melted coconut oil, and maple syrup. Fold the wet ingredients into the dry and mix well until dry dry pockets are completely gone. Now fold in apples and pecans. Using a spatula, place inside loaf pan. Batter will be thick, and you will need to use a spatula to spread evenly over the pan.
- Place in the oven, and bake for 45-50 minutes (depending on oven). This could take up to 55 minutes in some ovens!
- While baking, make your caramel sauce. In a medium saucepan, heat coconut milk and sugar at medium heat. It will begin to boil and bubble. Continue to whisk frequently, careful not to let it burn. It will start to thicken and turn a darker caramel color. Cook for approximately 8-10 minutes. Set aside to cool to room temperature.
- Once bread is ready, remove from oven and cool for at least 10 minutes. Remove from pan.
- Drizzle caramel sauce across the top, and top with chopped pecans. You may have extra caramel sauce leftover.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I don’t see the amount listed for the baking soda. Any suggestions?
Hi Heather! I just put it in there. I updated the recipe the other day and must have left it out– thanks for the catch!
I’m in the process of making this now & cant wait to taste it!
– Note: Adding the apples and pecans is not listed in the recipe
– My caramel sauce changed color and bubbled but it never thickened. I cooked & wisked for almost 20 min. What could I have done wrong?
Thanks for ALL you do!
Thank you, Christy!! I just updated the recipe. Somehow, I missed that and you are the first to point it out.
As far as the caramel, it should have thickened, but no worries if it didn’t. It will thicken once it cools to room temp. Hope you loved it!
I’m so looking forward to making this! What variety of apple do you recommend? I see Granny Smith apples and maybe Fuji in the pictures.
Hi Sandi! I use a jonagold, Macintosh, golden delicious, or honey crisp in this recipe. You could use Granny Smith, but it’s not my favorite for this recipe because of the tart flavor.
Hello!
I have loved your blog and your many recipes for main dishes. I have made many and the kids have enjoyed overall-need some tweaking for our tastes. I like eating healthy, but don’t eat/bake paleo. I usually bake using usually 1/2 white and 1/2 WW flour (sorry!). I haven’t made anything with flour from your recipes but this sounds so delicious I want to try it! , Could I easily substitute white/WW flour into your recipes? I didn’t know if it would throw the recipe completely off or I’d have to adjust the amounts. What advice can you give me?
Thanks!.
Hi Becca! So glad you are enjoying the recipes!! So I have not made this with regular white or whole wheat flour (and no need to be sorry for wanting to do that!) But with almond flour and coconut flour, I would recommend substituting 2 cups whole wheat or all-purpose flour. I would also cut back on the eggs, they are used for a more binding agent in this recipe. So with regular flour, only use 1 egg in this recipe. I am thinking it will turn out great! Let me know, so it can be helpful to others 🙂