Sweet and nutty grain-free maple walnut bread. This paleo quick bread is made with almond flour, tapioca flour, coconut milk, and pure maple syrup for a healthy snack and treat.
How’s your holiday season going?
It’s been sunny and fairly cold here, and while we’ve had a couple snow storms, I want mooooore! I’m itching to break out my snowboarding gear and play around in endless sloping fields of powder, warm up to whisky in my coffee, and get super cold so that getting super cozy feels that much more amazing, you feel? I’m keeping my fingers crossed and doing all the snow dances.
So I’ve been wondering…
What types of recipes can you use this holiday season? Healthier baked treats? Side dishes for potlucks and holiday parties? Regular meals you’d eat regardless of whether or not it’s the holidays? Football food?
The food blogger in me wants to bake up a storm, because 1.) Baking’s my jam (remember, I’m the offspring of a former professional baker), and 2.) I’m assuming all you want to see is sugar-coated, soft, sweet, puffy, pillowy, and buttery, and shareable with family and friends and co-workers. Is my assumption accurate? Correct me if I’m wrong! Feel free to leave me a comment letting me know the types of recipes you’ve been looking for/lusting over lately.
This maple walnut bread.
I’ve made this bread probably 7 times over the last 3 years in some iteration or another. The first few times I baked it, I used coconut flour in addition to almond flour. I quite like the concept of using just one type of flour for the recipe (not counting tapioca flour, which is the starch portion of the recipe), so I re-formulated the bread recently using only almond flour. Psst! You can use hazelnut flour, too!
I love baking up sweet quick breads like this throughout the year, but I particularly enjoy baking them when it’s cold outside during the holidays. There’s just nothing like enjoying a slice of steamy sweet bread alongside a hot mug of coffee or tea.
Made using coconut milk, pure maple syrup, and grain-free flours, this loaf is kind of like a cozy protein bar with better macros. In essence, it’s a healthier snack, a tasty breakfast, and a fun little dessert. Smear it with some ghee or butter and a drizzle of pure maple syrup, and you’re in word a wild mind meld. The walnuts on the inside and top of the bread get super crispy and buttery and give you this nice little crunch while you’re consuming it. If you’re crazy for nuts like me, you’ll love this bread!
After I bake a loaf, I cut off a big hunk and enjoy it fresh out of the oven, and then store the rest of the loaf in the freezer. I cut the loaf into slices before I freeze it so that whenever I want a piece, I simply break one out of the freezer and nuke it for a little bit with some butter on top. I know, I know, we’re not supposed to nuke things, because: free radicals…but patience isn’t one of my strong suits, and I like my loaves hot.
And now we loaf!
Paleo Maple Walnut Bread
Ingredients
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup full-fat canned coconut milk
- 3 tablespoons coconut oil
- 2 teaspoons pure vanilla extract
- 3 cups almond flour
- 2/3 cup tapioca flour
- 2 tablespoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup raw walnuts chopped
Instructions
- Preheat the oven to 350 degrees F, and line a 9: x 5" loaf pan with parchment paper.
- Add all ingredients except the walnuts to a blender. Blend until completely smooth.
- Stir half of the chopped walnuts into the batter. Pour batter into the prepared loaf pan and smooth into an even layer. Sprinkle with remaining walnuts.
- Bake on the center rack of the preheated oven for 35 to 40 minutes, until set up. Turn off the oven and leave loaf in the hot oven 10 minutes more. Remove bread from the oven and allow it to cool 30 minutes before slicing and serving.
I love the rise you got using almond flour…good recipe for the holidays. I have some walnuts in the pantry just ready to jump into a loaf pan!
Your paleo morning glory quick bread is so delicious — I can’t wait to try this recipe!
I love loaf breads especially during the cooler weather! This sounds SOOO good. I just ate lunch and 100% wish I had a piece to snack on right now!
This looks beyond dreamy! Is there any sub for tapioca flour? I don’t know where to find it in Belgium.
Hope I can make this soon 🙂
Hi Anna, Do you have arrowroot or cornstarch? If so, either one can be a 1:1 replacement for tapioca flour. xo
thank you, julia! this sounds and looks delicious!
This loaf looks so dreamy! Love how it’s packed with maple and cinnamon! I’m definitely wishing I had a hearty chunk of it this morning.
Can i ise normal milk and whole wheat flour please ?
Hi Essia, I would use a different recipe if you’re looking for a whole wheat flour loaf. Here are a couple I found online: https://www.kingarthurflour.com/recipes/maple-walnut-oat-bread-recipe and http://www.geniuskitchen.com/recipe/pecan-maple-loaf-48031. Hope this helps!! xo
This looks absolutely perfect for curling up with a cup of tea and a warm blanket! I bet the coconut milk gives it awesome texture too. I’m going to pretend that I’m in the snowy wonderland with you, k? 😉
Would love to see some egg-free sweet treats!!
Julia,
Did you bake it in a convection oven on convection mode?
I followed your instructions to the letter (baking for 50 years) and mine came out raw in the very center for about three slices. (Yes, my oven temperature has been calibrated properly.)
Just a note – I wouldn’t call it “maple” in that the cinnamon overpowered any maple flavor.
I love cinnamon and ultimately like the bread taste, just need to figure out how to bake it all the way through.
*Toast the walnuts also