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5 from 1 vote

Paleo Harvest Bread with Apple Coconut Icing

This paleo bread is so dense and moist. I love it at any time of day.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Servings: 12 servings
Calories: 313kcal






  • 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!


  • 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!


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.


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