Paleo Harvest Bread with Apple Coconut Icing
This paleo bread is so dense and moist. I love it at any time of day.
Servings: 12 servings
Calories: 313kcal
Ingredients
Bread
- 3 cups blanched almond flour
- 1/2 cup organic coconut flour
- 1 cup organic or homemade applesauce
- 1 cup cooked squash butternut or kambucha
- 1/3 cup coconut milk
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup
- 1 gelatin egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 pinch sea salt
- 1 cup fresh blueberries
Icing
- 1/3 cup organic or homemade applesauce
- 1/3 cup coconut butter
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Instructions
Bread
- Preheat oven to 350F
- Combine all ingredients except for the blueberries in a large bowl using your pastry blender, or a mix master
- Gently stir in blueberries (trying not to squish them)
- Grease your bread pan (I used coconut oil) or line a bread pan with parchment paper
- Transfer batter to bread pan and press down evenly with a spoon
- Bake for 50-60 minutes (until a tooth pick comes out clean and the bread is cooked through)
- Remove from oven and let sit for at least 2 hours (I usually let it sit overnight)
- Remove from pan and if adding icing move to the next steps, otherwise cut, serve and enjoy!
Icing
- Place a small saucepan on the stove on low heat.
- Add all the ingredients to the saucepan and heat until melted.
- Stir well to combine.
- Using a spoon spread the icing on top of your loaf of bread.
- Let cool, cut, serve and enjoy!
Notes
I let this bread cool for at least two hours, or preferably overnight, before removing from the pan and icing. This allows it to set up enough to not fall apart.
Nutrition
Calories: 313kcal | Carbohydrates: 22g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 89mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1255IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 2mg