I made a flourless apple cinnamon loaf packed with crisp harvest apples and a hidden sweet cinnamon swirl, a healthy cinnamon bread that relies on whole food ingredients in an unexpected way.

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I stumbled onto this Flourless Apple Cinnamon Bread while trying to make breakfast less boring, and honestly I cant stop slicing it. I build the loaf around eggs and almond meal so it feels hearty but still sort of light, and the apple bits give it a little snap that keeps you guessing.

Every bite tastes like a small discovery, not the same old sweet bread, and I catch myself thinking how this fits right in with Flourless Meals but would also be at home among Apple Breads. Try it when you want something different, you might be surprised.

Ingredients

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Eggs add protein and structure they make the loaf tender not rubbery
Almond meal brings healthy fats mild sweetness and a soft crumb texture
Grated apples add natural sweetness moisture and a pleasant bite slightly tart
Liquid sweetener gives depth and caramel notes less refined than sugar
Warm spices give cozy aroma tiny bit of spice without overpowering
Oil keeps loaf moist adds a subtle tropical note plus healthy fats
Nuts add crunch extra protein and fibre you can toast em for more flavor
Leaveners help lift the crumb just a touch for a light loaf
Acid brightens flavors reacts with leaveners to make bread lighter

Ingredient Quantities

3 large eggs

1/3 cup pure maple syrup or honey if you like it sweeter

1/4 cup melted coconut oil or neutral oil

1 tsp vanilla extract

2 cups almond meal or finely ground almonds

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

2 tsp ground cinnamon plus 1 tsp for the swirl

1/4 tsp ground nutmeg

1 1/2 cups peeled grated apples about 2 medium apples

1 tbsp lemon juice

1 tsp apple cider vinegar optional

1/2 cup chopped walnuts or pecans optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan and line with parchment so it’s easy to lift out later, or just grease well if you’re lazy.

2. Peel and finely grate the apples (about 1 1/2 cups from 2 medium apples), toss them with the 1 tablespoon lemon juice and set aside so they dont brown.

3. In a bowl whisk 3 large eggs, 1/3 cup pure maple syrup (or honey if you like it sweeter) but reserve 1 tablespoon of the syrup for the swirl, 1/4 cup melted coconut oil, 1 teaspoon vanilla extract, and 1 teaspoon apple cider vinegar if using.

4. In a separate bowl combine 2 cups almond meal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg. Whisk so it’s evenly mixed.

5. Pour the wet mix into the dry mix and stir gently until just combined. Fold in the grated apples and 1/2 cup chopped walnuts or pecans if using. The batter will be fairly thick, thats okay.

6. Make the cinnamon swirl by mixing the reserved 1 tablespoon maple syrup (or honey) with 1 teaspoon ground cinnamon. If it’s too thick add a teaspoon of water. You can also stir a little of the batter into the cinnamon mix to make it spreadable.

7. Transfer batter to the prepared loaf pan, smooth the top, drop small spoonfuls of the cinnamon mixture over the batter and drag a knife or skewer through a few times to create a swirl pattern. Don’t overdo the swirling or you’ll deflate the batter.

8. Bake at 350°F for about 45 to 55 minutes until the top is golden and a toothpick in the center comes out mostly clean with a few moist crumbs. Start checking at 40 minutes. If it browns too fast tent with foil.

9. Cool the loaf in the pan for 10 to 15 minutes, then lift out using the parchment and cool completely on a rack before slicing. Store leftovers wrapped in the fridge for up to 5 days, or slice and freeze for longer.

Equipment Needed

1. 8×4-inch loaf pan, greased and parchment-lined
2. Parchment paper and oil or nonstick spray
3. Box grater or microplane (for the apples)
4. Two mixing bowls (wet and dry)
5. Whisk and rubber spatula (or wooden spoon)
6. Measuring cups and spoons
7. Knife and cutting board (for nuts and apples)
8. Small bowl and teaspoon (for the cinnamon swirl)
9. Cooling rack plus a toothpick or skewer (for testing doneness and swirling)

FAQ

Q: Can I swap the maple syrup or coconut oil for something else? A: Yes. Use honey if you want it sweeter, or a neutral oil like avocado instead of coconut oil. Using less sweetener makes it less moist so you might need a little extra grated apple or an extra egg.

Q: How long and what temp do I bake it at, how do I know it's done? A: Bake in a 9×5 loaf pan at 350 F for about 40 to 55 minutes. It's done when a toothpick comes out mostly clean, the top is golden and the loaf springs back a bit. If you have a thermometer aim for about 200 to 205 F in the center.

Q: Can I make this nut free or vegan? A: This recipe relies on almond meal and eggs for structure so it's not ideal for strict nut-free or vegan diets. For nut-free you can try oat flour or a gluten free all purpose blend but texture will change and it won't be "flourless". For vegan you can try 3 flax eggs but expect a denser, wetter loaf.

Q: How should I store it and can I freeze it? A: Cool completely, then keep covered at room temp for 1-2 days or in the fridge for 3-4 days. Wrap slices or the whole loaf tight and freeze up to 3 months, thaw at room temp or warm slices in the toaster oven.

Q: Can I add mix ins like raisins or chocolate chips? A: Totally. Fold in up to 1/2 cup raisins, dried cranberries, or chocolate chips and up to 1/2 cup chopped nuts. If you add a lot of wet mix ins like fresh fruit, reduce grated apple slightly so batter isn't too wet.

Q: Can I reduce the sugar or make it keto friendly? A: You can cut the maple syrup, but the loaf will be less moist and not as browned. For low carb use a liquid-friendly sugar substitute like monk fruit or erythritol syrup and reduce the grated apples since they add carbs. Texture will change, so expect a denser, less sweet bread.

Flourless Apple Cinnamon Bread Recipe Substitutions and Variations

Eggs: replace each egg with 1 tbsp ground flaxseed or chia + 3 tbsp water, stir and let sit 5 minutes. It’s a bit denser and less springy but works well for egg-free or vegan versions, you can add 1/4 tsp extra baking powder if you want more lift.
Almond meal: swap 1:1 with sunflower seed meal for a nut free loaf, or use oat flour 1:1 but add about 2 tbsp extra liquid since oat flour soaks more. If sunflower makes the batter go a little green dont worry it’s just a harmless reaction, a squeeze of lemon fixes it.
Maple syrup or honey: use agave nectar or brown rice syrup 1:1 for a similar liquid sweetness, or 1/3 cup packed brown sugar plus 1 tbsp water if you only have dry sugar; brown sugar gives a deeper flavor.
Melted coconut oil: substitute 1:1 with melted butter or a neutral oil like avocado or grapeseed oil. For a lower fat option try unsweetened applesauce 1:1 but expect a denser, extra-moist crumb.

Pro Tips

– Lightly squeeze the grated apples in a clean towel or some paper towels to remove excess juice, but dont over-dry them or you’ll end up with a dry loaf instead of a tender one.

– If your almond meal is a bit coarse pulse whole blanched almonds quickly in a food processor for a finer texture, or use finely ground almond meal to avoid a crumbly, dense bite.

– Let the mixed batter rest about 8 to 10 minutes before putting it in the pan so the almond meal hydrates and firms up the crumb, and try to use room temperature eggs and oil so the mix goes together smoother.

– Toast your walnuts or pecans in a dry pan until fragrant and cool them before folding in, that way they stay crunchy; also cool the loaf completely on a rack and slice with a serrated knife or it’ll squash and crumble.

Flourless Apple Cinnamon Bread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made a flourless apple cinnamon loaf packed with crisp harvest apples and a hidden sweet cinnamon swirl, a healthy cinnamon bread that relies on whole food ingredients in an unexpected way.

Servings

servings

Calories

323

kcal

Equipment: 1. 8×4-inch loaf pan, greased and parchment-lined
2. Parchment paper and oil or nonstick spray
3. Box grater or microplane (for the apples)
4. Two mixing bowls (wet and dry)
5. Whisk and rubber spatula (or wooden spoon)
6. Measuring cups and spoons
7. Knife and cutting board (for nuts and apples)
8. Small bowl and teaspoon (for the cinnamon swirl)
9. Cooling rack plus a toothpick or skewer (for testing doneness and swirling)

Ingredients

3 large eggs
1/3 cup pure maple syrup or honey if you like it sweeter
1/4 cup melted coconut oil or neutral oil
1 tsp vanilla extract
2 cups almond meal or finely ground almonds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2 tsp ground cinnamon plus 1 tsp for the swirl
1/4 tsp ground nutmeg
1 1/2 cups peeled grated apples about 2 medium apples
1 tbsp lemon juice
1 tsp apple cider vinegar optional
1/2 cup chopped walnuts or pecans optional

Directions

Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan and line with parchment so it’s easy to lift out later, or just grease well if you're lazy.
Peel and finely grate the apples (about 1 1/2 cups from 2 medium apples), toss them with the 1 tablespoon lemon juice and set aside so they dont brown.
In a bowl whisk 3 large eggs, 1/3 cup pure maple syrup (or honey if you like it sweeter) but reserve 1 tablespoon of the syrup for the swirl, 1/4 cup melted coconut oil, 1 teaspoon vanilla extract, and 1 teaspoon apple cider vinegar if using.
In a separate bowl combine 2 cups almond meal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg. Whisk so it’s evenly mixed.
Pour the wet mix into the dry mix and stir gently until just combined. Fold in the grated apples and 1/2 cup chopped walnuts or pecans if using. The batter will be fairly thick, thats okay.
Make the cinnamon swirl by mixing the reserved 1 tablespoon maple syrup (or honey) with 1 teaspoon ground cinnamon. If it’s too thick add a teaspoon of water. You can also stir a little of the batter into the cinnamon mix to make it spreadable.
Transfer batter to the prepared loaf pan, smooth the top, drop small spoonfuls of the cinnamon mixture over the batter and drag a knife or skewer through a few times to create a swirl pattern. Don’t overdo the swirling or you’ll deflate the batter.
Bake at 350°F for about 45 to 55 minutes until the top is golden and a toothpick in the center comes out mostly clean with a few moist crumbs. Start checking at 40 minutes. If it browns too fast tent with foil.
Cool the loaf in the pan for 10 to 15 minutes, then lift out using the parchment and cool completely on a rack before slicing. Store leftovers wrapped in the fridge for up to 5 days, or slice and freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.