With its harvest flavors and warm spices, this delectable grain-free chunky apple pumpkin bread screams fall. Not only that, but it also creates a cozy, irresistible aroma in the house.
This bread is not too sweet, and the texture is adorned with tender apple pieces and crunchy walnuts. It took me a couple attempts to get this bread right and while the first loaf tasted wonderful, it was way too moist and would not hold together. But, it was definitely still worth eating! After making some tweaks the second time around, it came out perfectly.
Also, this bread tastes lovely on its own, but is enjoyable with butter, ghee or nut butter spread on top too. However you slice it, you can’t go wrong!
Cheers and enjoy!
Grain-Free Chunky Apple Pumpkin Bread
- 1/4 cup grass-fed butter, melted, plus a little extra for greasing loaf pan
- 1 cup fresh or canned pumpkin puree
- 3 eggs, preferably pasture-raised
- 1 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- 3 Tbsp pure maple syrup
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 3/4 cup raw walnuts, chopped
- 1 cup baking apple, peeled, cored, and diced (I used a Mutsu)
- Preheat oven to 350 degrees and grease a loaf pan with small amount of melted butter. I used this loaf pan, which is a medium size.
- Mix all the dry ingredients together in a mixing bowl. In a separate large bowl, whisk together the wet ingredients. Then, add the dry ingredients to the wet, and stir until smooth. Lastly, fold in the apple and walnut pieces.
- Pour batter into the greased loaf pan and place in preheated oven. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes, and then carefully remove and place on a cooling rack. Let loaf cool completely before slicing.
- Store leftover bread in the refrigerator for up to five days.
Yields: 1 loaf
Oh yummy! Making this tomorrow with apples from the farm!💟
Great! You will love this bread, mom!
I made a double recipe and used pecans. Great recipe, very good flavor. I cooked it about 15 minutes longer, I have a fussy oven. Definitely would make again
So glad you like the recipe, Kari! I’m sure it’s wonderful with pecans. I might have to try it that way next time!
Is there a preferred dairy free replacement for butter?
Hi, Sara! I would recommend using coconut oil instead. Or, if you can tolerate ghee, that would work too. I know some people that can’t tolerate butter are fine with ghee since the milk solids are removed. Hope you enjoy the bread!