French Apple Pie Bread
French Apple Pie Bread offers the comforting flavors of apple pie in a simple, grain-free loaf. This recipe is naturally gluten-free and paleo-friendly, with a low-carb option available.
I love the cinnamon-sweet crumble and tender apple slices of French apple pie, but traditional pies are time-consuming and often too high in carbs. This loaf captures that same flavor with a thin layer of apple and a crunchy crumble on top, while keeping the base grain-free.
It’s an easy loaf to make and perfect for breakfasts or a snack. I baked this and enjoyed a slice every morning—when it was gone I had to make another. It’s become a favorite.
* For the recipe, directions, and a printable card, see the recipe card below.
Printable Recipe Card
📖 Printable Recipe Card
French Apple Pie Bread
Ingredients
- ½ cup coconut flour, sifted
- ⅓ cup almond flour
- ⅓ cup sweetener of choice: coconut sugar for paleo or ⅓ cup erythritol (Swerve) for low carb
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 eggs
- ½ cup unsweetened almond or coconut milk
- ⅓ cup unsweetened applesauce
- 2 tablespoons butter or coconut oil, melted
- ½ teaspoon vanilla extract
- ½ medium apple, thinly sliced
Crumble Topping
- 2 tablespoons almond flour or ground pecans
- 2 tablespoons sweetener (coconut sugar for paleo or 2 tbsp erythritol for low carb)
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons butter or coconut oil, melted
Instructions
- Preheat oven to 375°F (190°C). Grease an 8 x 4-inch (or 8½ x 4½-inch) loaf pan.
- In a large bowl, whisk together coconut flour, almond flour, sweetener, cinnamon, baking powder, and baking soda.
- In a separate bowl, mix eggs, almond or coconut milk, applesauce, melted butter, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until evenly combined. The batter will be thicker than typical wheat-based batters because of the coconut flour.
- Spread the batter evenly into the prepared loaf pan. Arrange the thin apple slices in a single layer across the top.
- For the crumble, combine almond flour (or ground pecans), sweetener, shredded coconut, and melted butter. Mix until clumpy and pasty.
- Spoon or sprinkle the crumble mixture over the apple slices.
- Bake at 375°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
Notes
Nutritional estimates for the low-carb version (using erythritol/Swerve): per serving (1 of 10): 132 kcal, 7 g carbs, 4 g net carbs, 3 g fiber, 10 g fat, 4 g protein, 2 g sugar, 395 mg sodium.
Paleo version using coconut sugar (per serving): about 168 kcal, 16 g carbs, 13 g net carbs, 3 g fiber, 10 g fat, 4 g protein, 12 g sugar, 395 mg sodium.
*All nutritional data are estimates based on the products used.
Nutrition
*all nutritional data are estimates based on the products I used*
