It’s Saturday morning, and I’m sitting on my patio sipping coffee and dreaming about breakfast. Most of my meals start off this way, with an idea percolating in the back of my mind. It might be an ingredient or a specific cuisine, that will gradually take shape into a recipe. And before long, I’m in my kitchen stirring together the makings for this paleo applesauce breakfast bread.
I have a fridge full of fresh fruit and market eggs, so for our weekend brunch spread, the only piece missing was something baked. Making delicious, easy, breads with basic pantry staples, is one of the most satisfying things to me. Whipping together this paleo applesauce breakfast bread was super simple; I used a couple eggs, along with chia seeds and flax meal for added nutrients, applesauce, cinnamon, and almond flour. A little over an hour later, and our kitchen smells like heaven and it’s all we can do to wait to for the loaf to cool before diving in!
My breakfast vision included slathering each warm slice with butter and a drizzle of honey, so I didn’t add any sugar to the batter, and I don’t think it needs it, since this loaf isn’t meant to be a sweet dessert. This allows the applesauce and cinnamon to really shine, along with the nuttiness of the almond flour, creating a soft, melt-in-your-mouth loaf. And as for the cleanup—I used parchment paper to line my loaf pan, because who wants to spend the weekend scrubbing dishes?!
Make sure to allow to bread to cool for at least thirty minutes, I know, it’s so hard to wait, but paleo breads continue to solidify after they come out of the oven. We enjoyed ours with butter, honey, fresh blueberries and raspberries, scrambled eggs, and a few slices of brie.
Paleo Applesauce Breakfast Bread
Equipment
- 1 loaf pan
- Parchment paper
Ingredients
- 2 eggs
- 1 tbsp chia seeds
- 1 tbsp flax meal
- 1 cup unsweetened applesauce
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 1 tbsp coconut oil melted
- 2 cups almond flour
Instructions
- Preheat your over to 350 degrees. Line a loaf pan with parchment paper and set aside.
- In a large bowl, whisk together all of the ingredients except the almond flour. Once the batter is mixed well, switch to a rubber spatula and fold in the almond flour. The batter will be thick.
- Scrape the batter into the prepared loaf pan, smoothing out the top of the loaf with the spatula.
- Bake for 55 minutes or until deeply golden brown.
- Allow the loaf to cool in the pan for 10 minutes, then using the edges of the parchment paper, carefully lift the loaf out of the pan and set it on a cooling rack for an additional 20 minutes.
- Using a sharp knife, gently cut thick slices, slather them with your favorite butter, honey, or jam, and enjoy!
