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Almond Flour Applesauce Bread with Chocolate Chips Recipe

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  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf (about 8 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Almond Flour Applesauce Bread is a moist, gluten-free loaf perfect for a healthy snack or breakfast treat. Made with natural sweeteners like honey and enriched with applesauce for moisture, it features a tender crumb and delightful mini chocolate chips throughout, adding just the right touch of sweetness without overpowering the nutty almond flour base.

Ingredients

Wet Ingredients

  • 2/3 cup applesauce (165g)
  • 2 large eggs
  • 1/4 cup honey (85g)
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons apple cider vinegar

Dry Ingredients

  • 1 1/2 cups almond flour (160g)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×4 or 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly grease any parts of the pan not covered by parchment.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the applesauce, eggs, honey, vanilla bean paste, and apple cider vinegar until smooth and fully combined.
  3. Combine dry ingredients: Add the almond flour, baking powder, baking soda, and salt to the wet mixture. Stir gently until just incorporated, making sure to scrape down the sides of the bowl to blend thoroughly.
  4. Add chocolate chips: Fold in the mini chocolate chips, reserving a small handful to sprinkle on top of the batter.
  5. Transfer batter to pan: Pour the batter evenly into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips evenly over the top for a decorative finish.
  6. Bake the bread: Place the loaf pan in the oven and bake for 45 to 55 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent the loaf with foil after 35 minutes to prevent burning.
  7. Cool before slicing: Allow the bread to cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the bread from the pan onto a wire rack. Let it cool completely before slicing, as almond flour breads are crumbly when warm and need to set fully.

Notes

  • Use parchment paper to easily remove the bread from the pan without sticking.
  • If you don’t have vanilla bean paste, you can substitute with pure vanilla extract.
  • Ensure the bread is fully cooled before cutting to prevent crumbling.
  • This bread is gluten-free due to the use of almond flour, but it’s not suitable for those with nut allergies.
  • You can store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://dishrise.com/almond-flour-applesauce-bread-with-chocolate-chips-recipe/