Coconut Flour Applesauce Spice Bread

Coconut Flour Applesauce Spice Bread (photo by recipe author)

Servings: 10
Preparation Time: 1 hour

Dry Ingredients:

3/4 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon ginger

Wet Ingredients:

6 eggs
3 tablespoons coconut oil, butter, or ghee (melted)
1/2 cup raw honey or grade B maple syrup
1/2 cup unsweetened, natural applesauce
1 tablespoon vanilla extract
1 tablespoon organic molasses

1. Preheat oven to 350 degrees ÂºF.

2. In a large bowl, combine dry ingredients.

3. In a medium bowl, combine wet ingredients (by hand works fine).

4. Pour wet ingredients into dry and blend until evenly combined.

5. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan.

6. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf.

7. Allow to cool completely. Store in fridge

Jenny from Hendersonville, TN just won $50 for this recipe and photo! Submit yours here.

Published on September 1, 2014

(4 votes, average: 4.00 out of 5)

14 Comments

Pat Kashtock July 21, 2018 at 10:32 am - Reply

Coconut flour has always seemed to need a high proportion of eggs. I’m not sure how easy it is to bake with it without using eggs. But if you search for vegan coconut flour cake recipes, you’ll find some. That may give you a better idea as to how to either fix this one, or just use one tailored for egg-free.

tai nelson-barnes June 23, 2017 at 5:34 pm - Reply

i have no idea what I did, but mine came out soft and crumbled. :( Maybe because it was still warm? it tastes awesome but not in bread form. Help!

Deb June 25, 2017 at 8:37 pm - Reply

This is my go to recipe.  I double it and add shredded carrot and zucchini.  I add a little bit of maple syrup to the honey, 3 tablespoons of grass fed gelatin to hold it together, walnuts and use 3 tablespoons of cinnamon instead of pumpkin pie spice.  I have found it is much better after being frozen.
I have also made it by using dark chocolate chunks and dark chocolate cocoa.  It is more of a cake than a bread.  
I also bake it at 325 and actually lower it to 300 towards the end.

tai nelson-barnes June 26, 2017 at 3:18 pm - Reply

I can’t use eggs. Could it be that? I had to use eggs replacer. All of my coconut flour bake goods are coming out like that. Not binding right.

Diane September 13, 2015 at 11:49 pm - Reply

Awesome, easy! Baked beautiful loaves, delish!

Deb July 27, 2015 at 8:53 pm - Reply

Added three tablespoons of cinnamon instead of the p.pie spice, three tablespoons of unflavored gelatin and a couple of handfuls of walnuts. Unbelievably good!  Love this recipe.

karen August 16, 2015 at 5:16 pm - Reply

why the gelatin?  sounds intriguing

Deb August 18, 2015 at 12:11 pm - Reply

gives it a great texture…..holds together better and is good for you!

Veronique February 26, 2015 at 11:17 am - Reply

Just made this bread and it is crazy good.  I made it all in a food processor fitted with a plastic blade.  Did it in the reverse order; blending the wet first and then incorporated the dry 1 spoonful at a time thru the opening in the top of my food processor.  Baked it for ~45 minutes in two small silicone loaf pans.  Came out EXCELLENT  Thank you!!

Kristi October 9, 2014 at 12:25 pm - Reply

I doubled this as we have eight children. I used 1/2 cup maple syrup and 1/2 cup coconut sugar. Also used palm oil instead of coconut because I’m almost out. Other than that I followed exactly.  Set the timer for 1 hour and checked it 13 minutes early and it was already burned!  It doesn’t taste burned but it isn’t real flavorful. Next time I will double the spices and keep a close eye on it. CHECK IT AFTER 30 MINUTES AND KEEP AN EYE ON IT!

tlogan April 28, 2016 at 11:47 am - Reply

When I bake large loaf pans, I always lower the temp to 325 so it will get done in the middle.  I think it’s also recommended to lower 25 degrees when using glass pans, like this suggests.

Jenny September 15, 2014 at 10:55 am - Reply

I’m sure more maple syrup would be fine.
-Jenny  :-)

Debby September 10, 2014 at 8:05 pm - Reply

Can you substitute additional maple syrup for the molasses?

Sharon L Pyles September 5, 2014 at 1:44 pm - Reply

Very good, great for breakfast.  I made it in a large loaf pan, will freeze it for quick meal.

Coconut Flour Applesauce Spice Bread