Cinnamon Apple Bread {Paleo, Nut Free}

Ingredients

• 4 eggs
• 1/3 cup coconut milk (full fat)
• 1/3 cup + 1 Tbsp pure maple syrup
• 3 tbsp coconut oil (melted, refined)
• 1/2 cup applesauce (unsweetened)
• 1 1/2 tsp pure vanilla extract
• 2/3 cup coconut flour
• 3 Tbsp tapioca flour
• 1 Tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1 cup apple (peeled and finely diced (about 1 medium))
• 6 Tbsp organic powdered sugar (or make your own with maple sugar*)
• 1/2 tsp cinnamon
• 1 tsp pure maple syrup
• 1 1/2 tsp coconut milk
• 1/4 tsp pure vanilla extract

Method

1. Preheat your oven to 350 degrees F and line an 8x4 loaf pan with parchment paper
2. Combine dry ingredients in a medium bowl and set aside.
3. Whisk together eggs, coconut milk, vanilla, maple syrup, applesauce, and coconut oil in a large bowl until well combined
4. Gently stir dry ingredients into wet until no flour spots show. Batter will be very thick due to the coconut flour. Fold in 3/4 cup of chopped apples, leaving some to sprinkle over the top of the loaf
5. Transfer batter to prepared loaf pan and spread, then sprinkle top with remaining apples
6. Tap the pan on the countertop a few times to spread batter evenly, then bake in the preheated oven for 50-60 minutes or until top is deep golden brown and a toothpick inserted near the center of the loaf comes out clean.60 min timer
7. Cool in the pan about 20 minutes, then transfer to a wire rack to cool completely20 min timer
8. If using the icing, prepare it while the bread cools. Stir together the coconut milk, syrup, cinnamon and vanilla until smooth, then whisk in powdered sugar until you get a desirable “drizzling” consistency.
9. Drizzle icing over completely cooled bread before serving. Store leftovers at room temperature for the first day, then refrigerate, covered, for up to 4 days. Enjoy!