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Grain-Free Chunky Apple Pumpkin Bread

pumpkin apple bread 2

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

Ingredients:

  • 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)

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Store leftover bread in the refrigerator for up to five days.

Yields: 1 loaf

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Related

Filed Under: Breakfast, Recipes, Snacks, Treats Tagged With: apple bread, apple pumpkin bread, autumn recipe, coconut flour bread, fall baking, fall bread, fall recipe, gluten-free bread, grain-free bread, paleo baked goods, paleo treat, primal treat, pumpkin bread, pumpkin spice, refined sugar free, walnuts

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Reader Interactions

Comments

  1. Mommab

    October 26, 2017 at 9:05 am

    Oh yummy! Making this tomorrow with apples from the farm!💟

    Reply
    • paleoinpdx

      October 26, 2017 at 11:25 am

      Great! You will love this bread, mom!

      Reply
  2. Kari

    October 29, 2017 at 4:52 pm

    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

    Reply
    • paleoinpdx

      October 30, 2017 at 10:29 am

      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!

      Reply
  3. Sara

    April 25, 2019 at 11:44 am

    Is there a preferred dairy free replacement for butter?

    Reply
    • Alisa

      April 25, 2019 at 1:39 pm

      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!

      Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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