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Eat Well Oct. 14. 2014
Breakfast

Apple Cinnamon Sweet Bread

Oct. 14. 2014
Breakfast
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

This is the Apple Cinnamon Sweet Bread I’ve been talking about for like a week now, and if you’ve been keeping up to date with me on my daily life through Instagram you’d know I can’t get enough of this bread! It screams fall with warming spices like ground cinnamon, nutmeg, ginger, of course in season apples. Not just any type of apple, but the ones that you pick off the tree because they’re perfectly ripe and ready to be eaten, type of apples. I love using fruit as a natural sweetener just as I’m using apples in this bread recipe for a natural sweetener but also to provide the bread with volume, moisture, and a one of a kind flavor.

This bread was a result of a chaotic morning, but far from chaotic in developing the actual recipe. I had been having some car issues for the past couple of days, thought they were resolved, and went to leave one of my favorite workout studios here in Nashville when my car didn’t start! Any other day, it wouldn’t have phased me, I would’ve let it roll off my shoulder effortlessly and have taken the next steps to solve the problem; but today was a special day, it was cooking video shoot day. Fast forward to texting and making calls,  I had a friend swing by to fix my car just enough to make it home, thank goodness. And in true McKel fashion, my form of a “thank you” was in sharing food!

Since I had heaps of ingredients that were supposed to be used for about 5 recipes I was going to shoot, I had to improvise and use them in some way. I had so many varieties of apples that I was inspired to make a delicious, comforting, yet healthy spin on a fruit bread (like banana bread) and so this Apple Cinnamon Sweet Bread was born. Note, I had never made or attempted this recipe before and was truly winging it like many of my recipes on the first go, and it came out beautifully the first round! I tested it again to make sure it wasn’t luck, and it was golden. So now, I present to you my “thank you” bread that you can bake anytime you want to share a little love from your kitchen to your friends and family!

 

An apple is just an apple right? I strongly encourage you to make a trip out to your nearest apple orchard this fall season or farmers market to soak in every last bite of fall apples you can- there’s something so special about using fruits when they’re in season rather than just “some apple” you pick up at the grocery store. The difference of the two can make or break this bread. Since the apple serves as the sweetener in this recipe, you need the best quality apples you can get your hands on. If you’re wondering how to pick them, remember, the nose knows! Your nose is the best indicator of how ripe and sweet an apple is just by smelling the fragrance- look for apples that are rich and bold in smells. My favorite apples to use for this recipe are Fuji, Pink Lady, or Jonathan. All of the other gluten free ingredients for this bread can easily be found in your pantry, such as oats, almonds, ground cinnamon and nutmeg.

Serve with | I love serving this bread warm right out of the oven with coconut butter or my favorite of all time, Raw Caramel! It’s a seriously good combination and one that will leave you feeling confused whether or not you just ate breakfast or dessert (those are my favorite types of breakfasts). The Raw Caramel is incredibly sweet and decadent, so keep in mind to use just a little bit. Another way I’ve been enjoying this is toasting a slice at a time with the leftovers, which you’ll keep chilled in the fridge, with a cup of hot tea, coffee, or a glass of homemade nut milk like my Vanilla Cashew or Hemp Seed Milk.

 

 

Apple Cinnamon Sweet Bread
Recipe Type: dessert, breakfast, bakery
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 10
A gluten free bread high in protein and fiber using warming spices of cinnamon and nutmeg, and fresh apples as the base. GF
Ingredients
  • 5 small (about 520g) Fuji apples
  • 2 whole eggs + 2 egg whites ([url href=”https://nutritionstripped.com/vegan-egg-replacers/” target=”_blank”]vegan: 2 chia eggs)[/url]
  • 2 tablespoons coconut oil
  • 2 tablespoon maple syrup
  • 1 cup rolled oats, ground into a fine flour
  • 1 cup raw almonds, ground into a fine flour
  • 1/2 cup coconut flour
  • 1/2 inch fresh ginger root, peeled
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • dash of fresh nutmeg
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a high speed blender, combine apples, eggs, ginger, maple syrup, and coconut oil and blend until smooth.
  3. In a large mixing bowl, combine all the ground flours (oat, almond, and coconut flour) with baking soda and baking powder, cinnamon, and nutmeg. Stir to combine. Pour wet ingredients from the blender into the dry mixing bowl. Stir until combined into a dough. Coconut flour will absorb much of the water, the desired consistency will allow the dough to stick from the sides of the bowl when stirred (i.e. holds its shape).
  4. In a well greased bread pan, 9 x 5in., pour the batter and spread the mixture evenly in the pan.
  5. Bake for 40 minutes, checking at 20 minutes for doneness using a knife- if it comes out clean it’s done.
  6. Let set at room temperature to cool before cutting into.
  7. Store in the fridge for leftovers or freeze individual slices for later use.
  8. Enjoy and serve with Raw Caramel sauce (recipe on NS).
Notes
Keep leftovers in the fridge or slice and then freeze- wrap well in clear wrap and toast to reheat.[br]VEGAN // a reader has tested using 2 chia eggs (2 Tbs. ground chia seeds + 6 Tbs. water) instead of eggs

I hope you all enjoy this one as much as I’ve been! Tag #nutritionstripped so I can see how you’re enjoying it! I promise, when you use the Raw Caramel with it… your world will change (it’s THAT good).

xo McKel

The Recipe

Serves 10

Print

Ingredients:

  • 5 small (about 520g) Fuji apples
  • 2 whole eggs + 2 egg whites ([url href=”https://nutritionstripped.com/vegan-egg-replacers/” target=”_blank”]vegan: 2 chia eggs)[/url]
  • 2 tablespoons coconut oil
  • 2 tablespoon maple syrup
  • 1 cup rolled oats, ground into a fine flour
  • 1 cup raw almonds, ground into a fine flour
  • 1/2 cup coconut flour
  • 1/2 inch fresh ginger root, peeled
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • dash of fresh nutmeg

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a high speed blender, combine apples, eggs, ginger, maple syrup, and coconut oil and blend until smooth.
  3. In a large mixing bowl, combine all the ground flours (oat, almond, and coconut flour) with baking soda and baking powder, cinnamon, and nutmeg. Stir to combine. Pour wet ingredients from the blender into the dry mixing bowl. Stir until combined into a dough. Coconut flour will absorb much of the water, the desired consistency will allow the dough to stick from the sides of the bowl when stirred (i.e. holds its shape).
  4. In a well greased bread pan, 9 x 5in., pour the batter and spread the mixture evenly in the pan.
  5. Bake for 40 minutes, checking at 20 minutes for doneness using a knife- if it comes out clean it’s done.
  6. Let set at room temperature to cool before cutting into.
  7. Store in the fridge for leftovers or freeze individual slices for later use.
  8. Enjoy and serve with Raw Caramel sauce (recipe on NS).

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Did you try it out?

Share Your Thoughts & Images

  • Morgan

    Can whole wheat flour be used instead of almond flour?

  • Shulamis Rouzaud

    Can u give the measurements in grams please?

  • wow — this looks delicious! i hope your car issues weren’t today after the morning class 🙁 loved meeting you!

  • Cherlyn

    This looks like an amazing recipe and I cannot wait to try it!
    If I already have almond flour, instead of grinding my own almonds, what would be the measurement to use?

    • Desiana

      Hi, i’d like to know too. I have both almond and oat flour on hand. I want to use them instead of grinding either oat/almond. Thanks!!

  • hannah

    I am just really curious where I’d find one of those adorable white woven market bags like in your apple selecting pictures…. Online anywhere? Thanks!

    • hannah

      Oh ignore that… No even in this post and not even white. Found some online!

  • Kelsey

    Do you have an estimated amount of water it will take to form the correct consistency ? I’ve been waiting for this recipe! I can’t wait to try it very soon 🙂

  • Lisa

    This looks absolutely delicious! I can’t eat grains due to some digestive issues… I know you probably haven’t tried it out, but do you think almond flour might be a good substitute for the oats? Or at least worth trying out?

  • dana

    What can I use instead of eggs?

    • There isn’t a vegan version to this one that I’ve tried developing! If you try flax eggs let me know 🙂

  • This looks delicious! I attempted an apple-pumpkin bread with coconut flour yesterday and it was too thick and dry. I will give this one a shot for sure.
    Thanks!

    • Coconut flour can be tricky- use your kitchen intuition and adjust the water used- hope you try my recipe out though!

  • Joanna

    Looks amazing!! What would you recommend using if I have no coconut flour?

    • I’ve only tried using coconut flour for this to keep the moisture and texture just right!

  • Can’t wait to make this with my daughter this weekend!

  • Stacy L.

    I can’t wait to make this! If I were to make this with flax eggs instead, do you think 3 flax eggs would work to compare with 2 whole eggs & 2 egg whites?

    Thanks McKel!

    • Hi Stacy- great question, I haven’t tried it vegan if you try it let me know how it works!

  • This looks delicious! And raw caramel? Umm pretty sure I’ll be making this.

  • jacquie

    i love cooking with apples and this bread looks great. apples vary in size so much though – do you know what the 5 would be in terms of cups?

    thanks.

    • Back to basics with portions: 1 medium apple/fruit = the size of your fist, 1 large apple is larger than your first (think of Honeycrisp apple), 1 small apple is smaller than your fist. In cups, about 2 1/2- 3

  • J

    This looks so good…want to try it asap! Question about the ingredients: When you say “1 cup raw almonds ground into a fine flour”, does that mean 1 cup raw and then whatever amount that winds up grinding down to? Or does it mean 1 cup of the almond flour…use as many almonds it takes to get to that? I am not a great cook and, while I’m sure most people understand, I want to double-check so I don’t screw up the proportions. THANKS!!

    • Yes, when recipes are written as… 1 cup almonds, ground finely it means you take 1 cup almonds and then grind versus… 1 cup ground almonds which means to grind almonds first then measure 1 cup from it. 😉 Hope you enjoy!

  • Sam

    Hi McKel! I just wanted to let you know I made this bread with 2 chia eggs to make it vegan and it came out perfect! So yummy and moist thank you!

  • Kelsey

    I made this but it wouldn’t cook all the way , it was too wet. I did something wrong obviously haha. I was confused on the adding water part. I don’t think I should have added any . I was just unsure if it was a must or if you only add it if the better is dry. I think I’m the only one confused on this haha. I reread the post multiple times. Anyways, any advice? I want to try this again- I am obsessed with your banana bread so I know this has to be delicious!

    • If you used too large of apples and you used water, then the mixture will be far too wet- be sure they’re small apples and ALWAYS use your kitchen intuition. If you think a batter looks to wet while adding water, it probably is 😉 Hope it works this time around!

  • nina

    Hello McKEl! this bread seems delicious and perfect for the fisrt fall days! next experimentation for this week end 🙂 I also wanted to ask a question wich has nothing to see with this post… but i am sure you will be the one to answer me! is it enough and a good “post workout snak” to eat a chia pudding (made of 2 tablespoons of chia and 3/4 cup of rice/hazelnut milk) and a fruit? knowing that i am on a plan to build muscles and gain healthy weigh. Thank you if you can answer! have a beautiful day!

    • Great questions- I have written several blog posts about workout nutrition, what to do with improving your workouts with fuel and food. Also, download by Love your Body Bundle with all of these tip sheets to help!

  • Vikki

    McKel, made this today and turned out great! I didn’t need to add any water, cut down the baking soda and powder since I’m at altitude near Denver and baked for about an hour– moist and delicious! Thanks!!!

  • Kelsey

    Ok tried it again and added no water and used 3 1/2 medium apples. It was perfect!! And I tried it plain , and with your raw caramel . Both ways are delicious!! But I of course am probly gonna always top it w the caramel 🙂 I’m glad I tried it a second time ! Thanks again for all these awesome nutritious recipes.

  • This look so good! I have been having fun experimenting with almond flour muffins lately, so I’m sure this bread would be a winner in our house 🙂

  • Jessica Jones-Hughes

    Awesome recipe! I made it vegan (2 chia eggs) in mini-muffin size, added a bit of cardamon (2 Tsp) and they were delicious.

  • Paula

    Hi! What do you use to grind the almonds? I have a Vitamix but not the dry grains container.

    • I use a blendtec nut/seed grinder attachment! Try using a simple coffee grinder, works wonders too!

  • Jeff

    I tried this last week and it was delicious! I purchased almond flour in the bulk foods area at Whole Foods instead of grinding the raw almonds.

    I actually ended up baking for 80 minutes before the knife would come out clean, as it was very moist. I weighed the apples and used maybe 1/4 cup of water. Next time I guess I should leave out the water.

    The Raw Caramel was delicious as well! Just the right amount of sweetness.

    Thanks for sharing this!

    • So glad you enjoyed it Jeff! Yes, the moisture will greatly depend on what size apple you’re using- try weighing for the most accurate recipe, or as you said leave out the water. Thanks for commenting 🙂

  • Zoë

    I really want to make this recipie! I have so many allergies though. I was wondering what to use instead of coconut flour? Maybee just another half cup of all purpose?. And if the recipie would work with all purpose gluten free flour instea of almond flour?
    Also Im curious if I can use organic unsweet Apple sauce instead of apples since I have none on hand. But I’m not sure how much? 2 cups? Thanks 🙂

    • You can try oat flour instead! The end texture will be different, but it’s worth a try 🙂

  • Zoë

    Would a tbs or two of psyllium husk powder mixed with some water be a good substitute for coconut flour? 🙂

    • You may try it, but those aren’t the best replacements for coconut flour- coconut flour creates a light and airy texture!

  • Sandy

    This bread was delicious! I followed the instructions exactly, except I did not weigh my apples. I used small (size of my fist) apples. I did not need to add water and my bread cooked perfectly in 40 minutes.

  • Taylor

    I made this a couple of days ago, the flavors were incredible but for some reason when I sliced it, it was very very under-cooked. I put it back into the oven for almost an hour and nothing was happening. I was curious if you did any trial runs on this and that happened to you and you did something to fix it or have any idea how? I would love to try to make it again!

    • Hi Taylor! That’s odd, I tested this recipe multiple times and it was great each time- be sure you’re using the exact measurements for apples!

  • Amelia

    When you say one cup almonds, ground into a fine powder, do you mean to measure out one cup of almonds and then use the powder, or do you mean to grind the almonds into a powder and then measure out one cup of the powder? I was wondering because I have almond meal at my house, and so how much of the almond meal should I use to equal one cup of whole almonds ?

    • Yes, when reading recipes, if a recipe says 1 cup ground almond flour that means using ground almond flour and measuring 1 cup. If a recipe says 1 cup almonds, ground into a flour that means you take 1 cup almonds, and then grind a flour.

  • Kristen Miller

    Do you peel the apples, or leave the skin on?

    Kristen

    • I blend them with the skin on, but you’re more than welcome to peel it off- although the nutrition is in the peel too!

  • Sheila

    This is fantastic. I absolutely love it. Making it again now!! Made it exactly as written, though I used a variety of apples. Wonderful!!

    • I love adding tart green apples with sweet ones like gala, so happy you enjoyed it Sheila!

  • Sandy Crabtree

    I don’t have coconut oil or flour. Is there something I can substitute?

    • Instead of coconut oil you can use butter or olive oil; the flavor will be a bit different but will still work. Instead of coconut flour, try almond flour!

  • Tina

    This is one of my favorites – I’ve used it for muffins and waffles too! The only thing I modified is the cooking time.

    • McKel Hill

      Happy you liked it Tina!