Fall Paleo Apple-Carrot Bread Recipe

Recently I have become obsessed with making my own bread. There sadly just aren’t many options on the market that satisfy a bread craving while remaining low-carb and low-sugar. This bread is fantastic — as it is actually quite savory with just a hint of natural sweetness from seasonal fall apples. It is gluten-free, dairy free, has no refined sugar added, and is loaded with tons of healthy fats to keep you satiated. Bonus: it has a gingery kick for a nice anti-inflammatory and immunity boost.

You can enjoy this for breakfast or as a dessert. I personally love it with a dollop of organic coconut yogurt and extra cinnamon on top. Enjoy!

Fall Paleo Apple-Carrot Bread Recipe
 
Ingredients
Dry Ingredients
  • 2 cups blanched organic almond flour
  • 3 teaspoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon salt
Wet Ingredients
  • 3 organic, pasture-raised eggs
  • ⅓ cup no sugar added apple butter or no sugar added applesauce
  • 2 tablespoons melted coconut oil
  • ½ teaspoon vanilla extract
Add-ins
  • 1-2 carrots, grated (roughly ⅓ cup)
  • ½ apple, grated
  • ½ apple, chopped into chunks
  • 2 tablespoons chopped walnuts or pecans
  • 1 tablespoons pumpkin seeds
  • 1 tablespoon coconut flakes
  • 1 inch piece grated ginger
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, combine all dry ingredients and mix well.
  3. Add in wet ingredients and mix well.
  4. Stir in the add-ins.
  5. Line 5x9 loaf pan with unbleached parchment paper.
  6. Pour in batter.
  7. Bake for 30 minutes, then turn heat off and let bread rest in oven for another 15-20 minutes to let it set.
  8. Remove and enjoy.

 

Find more deliciously seasonal fall recipes here.