Delicious apple bread topped with a dairy-free salted caramel sauce and pecans is sure to make this baked good your new favorite fall treat! Serve for breakfast, as a snack, or even dessert. Recipe is grain-free, gluten-free, and Paleo, but no one will ever know!
Boy do I have a treat for you guys!! And for me too. Because, guess what?!?! I completed another round of Whole30 yesterday. So yes, I baked this Paleo Caramel Apple Bread right away. That’s how I roll. I missed baking so much the past month, and couldn’t wait to get some more fall treats up for me you! Fall is my favorite time of year to bake because of the yummy flavors and spices, but I also generally take a break in the summer. With cooler weather, warm drinks, it’s the best time of year!
I also wanted to make a nice baked good for my kids and husband to eat while I go away on a girl’s trip this weekend to Nashville. I know these types of things make me feel a little less guilty, ha!! My husband loves anything with apples, and will go absolutely nuts over this bread. It makes a perfect breakfast treat, an afternoon snack, and can even be packed in the lunchbox.
So let’s talk about Caramel Apple Bread. I made this grain-free with a combination of almond and coconut flour. I added in the goodies: chopped apples and spices. It’s so apple-y with additional apples in the form of applesauce. And then comes the topping.
So not optional!
This salted caramel is so perfect with apple bread. Think of a caramel apple, but even better. The dairy-free salted caramel is made with coconut milk and coconut sugar, all heated over medium heat. Once it cools down a bit, you can drizzle over the bread, and add chopped pecans.
The bread will hold well for a few days at room temperature. You can also slice and freeze, and de-frost at a later date. I love doing this so I can enjoy several weeks later!
Enjoy my friends!
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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.
Recipe Notes
*Use a good baking apple like Braeburn, pink lady, or honey crisp.
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 🙂
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.
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!
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!