Tender Cinnamon Apple Bread

A friend of mine posted an apple cinnamon recipe on her Facebook page earlier and it really got me thinking. I made pie last week, but the warm flavors of apple and cinnamon are really earthy and warm–perfect for this cold fall weather.

I decided on a grain and sugar free bread recipe that could easily be made into a cake or muffins (you’ll have to alter your cook time if you do those). This bread is tender, soft and delicious, and even better if you leave it out overnight–or for a few hours. It really helps the texture (although it’s wonderful warm too!)

This would be great to serve for Thanksgiving or company. It’s sweet but not too sweet and everyone will love it. Add nuts for an extra crunch if you want. Either way, it’s delicious!

Tender Cinnamon Apple Bread

Ingredients:

1 C almond flour
1/4 C coconut flour
1/2 C sweetener + 3 T sweetener (I use Swerve] 2 eggs + 2 egg whites
1 stick butter, softened
1/4 C heavy whipping cream
1/3 C water
1 medium sized apple, peeled and cubed
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. vanilla extract
2 tsp. baking powder
2 tsp. apple cider vinegar (or lemon juice)
2 T crushed walnuts or pecans (if desired)


Directions:

1. Preheat oven to 350 and grease a 9×5 loaf pan.

2. In a medium bowl, combine diced apples, 3 T sweetener and cinnamon. Stir well and set aside.

3. In a large mixing bowl, cream together butter and remaining sweetener with a mixer.

4. Add in eggs and egg whites, salt, vanilla extract and baking powder. Mix until just smooth.

5. Add in almond and coconut flours (mix by hand if using a hand mixer).

6. Thin the batter by adding in water and cream, and also add in apple cider vinegar. Mix well.

7. Pour half the batter into the greased loaf pan and top with half the apple mixture. Top with the rest of the batter, then top with the rest of the apples. Sprinkle nuts on top if you’re using them.

8. Bake on the middle rack for 30-40 minutes or until a toothpick inserted into the center of the loaf comes out clean.

9. Cool for 20-30 minutes in the pan, then remove to a cooling rack. Serve warm or at room temperature.

Nutrition (1/8th of loaf): 255 calories, 8 g carbs, 4 g fiber (4g net carbs), 23 g fat, 6 g protein

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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