Paleo Apple Pecan Bread
A paleo apple pecan bread that’s meant to share with the masses. It’s full of delicious and warm fall spices, fresh apple and toasty pecans. It’s the perfect gluten free, refined sugar free and paleo treat.
Servings Prep Time
10 10minutes
Servings Prep Time
10 10minutes
  1. Lightly grease a 9″x5″ loaf pan. Measure out parchment paper to the width of the longest side of the pan. Make sure it’s long enough to line the entire bottom of the pan, both sides and have a few inches of overhang on either side. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.
  2. In the bowl of a mixer or food processor, combine the eggs, applesauce, cashew butter, tahini, coconut oil, vinegar, coconut sugar and vanilla. Mix until well combined and even throughout.
  3. Add the dry ingredients into the wet and mix until well combined. Fold in the apples and pecans.
  4. Transfer the batter to the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release any air bubbles.
  5. Bake at 350 degrees Fahrenheit for 50-60 minutes. A toothpick inserted into the center should come out clean, but the top of the loaf should also spring back a bit after being poked with your finger. If it sinks down at all, let it cook another couple of minutes. Mine took 57 minutes.
  6. Move the loaf pan to a wire rack to cool for at least 30 minutes. Carefully flip the pan over and invert the loaf to cool for at least 1 hour before cutting into it.
  7. Leftovers will keep in the refrigerator for up to 5 days. Enjoy!