This hearty Paleo Apple Walnut bread is grain-free, gluten-free, and the perfect fall breakfast with a cup of coffee and a dollop of butter. It freezes great, too!

There’s something about fall that makes me really want bread, ya know? Because who doesn’t need a few extra pounds of insulation this time of year–am I right? Because I’m in AZ this might sound stupid, but I do travel back to New England every December, which means my desert-girl blood needs all the help it can get. Thus, we bake, we eat, and we repeat.

This Paleo bread recipe actually looks like bread, unlike the loaves of past seasons of my life. The secret? Cassava flour. While I truly love almond and coconut flour, they definitely don’t have the same aesthetic qualities as foods baked with cassava. I’m a little obsessed with the texture of this. It reminds me of cozy holidays at home back before I found out I had Celiac. And for all of us who eat Paleo, we know that can be a hard feeling to recreate on a gluten-free diet!

As much as I love food photography and just the act of creating in general, being able to make food that invokes those feelings is a really special thing when you’re cooking for people with autoimmune diseases. There are so many battles that we fight each day as we work on health and healing, so it’s extra special when I’m able to make food that truly reminds me of the days before this health battle began.

In other news, did anyone else see the latest season of Schitt’s Creek?? I’m like beyond excited that this is a thing. I haven’t watched it yet because I need to be able to give it my full attention, and that just isn’t a possibility this week. This might have to be what I binge watch on Thanksgiving. Can I make it that long though? Probably not. I’ll keep you posted.

Tips for making this Paleo Apple Walnut Bread:

Make sure to put parchment paper in the loaf pan for easy removal. And remove the walnuts for a nut-free recipe!

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Paleo Apple Walnut Bread

PREP TIME 10 minutes

COOK TIME 1 hour

TOTAL TIME 1 hour 10 minutes

SERVINGS 12 slices

INGREDIENTS

• 1/2 cup coconut oil melted
• 3 eggs whisked
• 1 cup no sugar added applesauce
• ⅓ cup sugar
• ⅓ cup full fat coconut milk
• 1 ½ cups cassava flour
• ⅓ cup tapioca starch
• 2 teaspoons cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 1/4 cup walnut pieces
• 1/4 cup diced apple

INSTRUCTIONS

1. Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.

2. In a large bowl, whisk together coconut oil, eggs, applesauce, sugar, and coconut milk. In a separate bowl mix together cassava, tapioca starch, cinnamon, nutmeg, allspice, baking soda baking powder, and salt. Pour the dry ingredients into the wet and stir well to combine.

3. Gently fold walnuts and apple into the batter.

4. Pour batter into the prepared pan and place in the preheated oven to bake for 45-55 minutes, or until a toothpick comes out clean.
5. Let cool for 10 minutes and then remove from pan and cool on a wire rack.