Cinnamon Apple Loaf Cake

There is a bread company here in VA that makes delicious breads but none that I can eat anymore. For 3 days I’ve been craving their famous Apple Scrapple bread. It has sweet chunks of apples with a cinnamon/ sugar topping. The bread was to amazing and I really miss being able to eat Great Harvest. I improvised and decided to keep it paleo rather than cheat. While this is in no way the apple scrapple I used to inhale, it definitely gave me my fix.

This bread tastes like a sour cream cake with chunks of apple cinnamon goodness inside. The top is not burnt, it’s the palm sugar topping and has a nice crisp coating to it! Enjoy!

Warm Cinnamon Apple Loaf

Apples:
1 apple, diced, unpeeled
2 tsp coconut oil, melted
1 tsp cinnamon
1 tsp coconut palm sugar

Topping:
1 tsp. Cinnamon
2 Tbsp. Butter
1/2 c. Palm sugar
1Tbsp. Almond Flour

Bread batter:
1/4 c. Honey
1 c. Almond flour
1/4 c. Coconut flour
1/2 tsp. Salt
1/4 tsp Nutmeg
1/2 tsp. Baking soda
1/2 tsp. Baking powder
2 Eggs
1/4 c. Coconut oil, melted
1 tsp. Vanilla
1/4 tsp cinnamon

Process:

Dice apples into chunks. Place them in a bowl and add cinnamon, sugar and coconut oil, mix and set aside.
For the batter, place the eggs in a mixing bowl and beat well.
Add vanilla, oil and honey, mix until well blended.
Add the rest of the batter ingredients and combine until we’ll blended.
Fold in the apples and place in a well greased loaf pan.
Make the loaf topping by placing cold butter in a bowl.
Add cinnamon and sugar. Use a two knives to dice the butter and mix the topping. It should be crumbly but not melted.
Place loaf into the oven at 350 for 5 minutes.
Remove the bread and put the topping on the loaf.
Return to oven for another 30-35 minutes.
Remove and let cool.