Name: "Apple" Cinnamon Crumb Bread (Gluten-Free, Keto, Healthy)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Keto
Ingredients: 1/2 cup brown sugar (I use Lakanto Golden); 1 tbsp apple pie spice; 1 tbsp butter; 1 cup coconut flour; 1/2 cup peanut flour; 1/2 cup almond flour; 3/4 cup sugar (I use Pyure); 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 4 eggs; 1/2 cup milk ( I use unsweetened Almond Milk); 1 tbsp apple cider vinegar; 1 tsp vanilla; 1-2 cups diced chayote or apples

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This deliciously moist, ooey-gooey "apple" cinnamon crumb bread is delicious. Using a mixture of coconut, almond flour, peanut flour, apple pie spice and eggs, this "apple" fritter bread is great for breakfast or with your afternoon tea. Use either chayote or apples depending on your nutritional needs.

It is exactly 2:25 a.m.

Why am I up, typing away at this time of the morning?

Well, you see, I have what psychologists would say a very strong and powerful attachment to my "inner child".

What is your inner child?

According to the Cambridge dictionary, your inner child is the part of your personality that still reacts and feels like a child.

Luckily for me, my childhood was one of pure laughter, happiness and utter bliss (and maybe the odd temper tantrum, right Mum?)

To this day, life still excites me and I can not tell you the last time that I was able to sleep past 2 a.m. on a Saturday. Today is no different as it is Saturday and I can not wait to be able to get baking and create a gluten-free apple fritter bread that I woke up thinking about!

What Is Chayote?

Pronounced [chah-YOH-teh], the chayote is another native Mexican plant and is a member of the squash family. It is also referred to as a "vegetable pear" or chcocho. In France, the chayote is called a christophene. The flesh is quite crisp something like a water chestnut. The chayote is seen in two forms, smooth and prickly. More than just the chayote fruit is edible. You can use chayote flowers to decorate a salad or saute the leaves and tendrils for a side dish.

Chayote has become popular in the U.S. and is found in many large markets. They are being cultivated in Florida, California, and Louisiana. They are very common in Latino grocery stores. Select firm, smooth, unwrinkled chayote. Old chayote becomes very wrinkled and becomes dry and tough. Chayote will keep refrigerated for many days but it is best to use as quickly as possible.

The chayote can be eaten raw in salads or stuffed and baked. Other preparations include mashing, pickling, frying or boiling. The plain squash tends to be bland and benefits from "aggressive" seasoning.

How to make Gluten-Free Apple Fritter Bread

Preheat your oven to 350 degrees F. Generously coat a 9 x 5 loaf pan and set it aside.

In a small mixing bowl, combine the brown sugar, apple pie spice mix and butter. Combine the mixture and place it in the fridge to keep it cool.

Dice the chayote (or apples) and place them in the fridge.

In a large mixing bowl, combine coconut flour, almond four, peanut flour, sugar, baking soda, baking powder and salt. Whisk the mixture to fully combine.

Make a well in the center of the flour mixture and pour in milk, eggs and apple cider vinegar. Whisk to combine the wet and dry ingredients.

Add ⅓ of the batter to the bottom of the loaf pan. Add ½ of the diced chayote (or apples) and sprinkle ⅓rd of the brown sugar mixture over the apple.

Repeat layering process one more time. Finally, add the remaining batter and sprinkle leftover brown sugar mixture over the top. Press the mixture down firmly.

Place in the oven and bake for 50-60 minutes or until a toothpick comes out mostly clean (a little gooeyness is expected on the toothpick).

Let the bread fully cool before removing it from the pan and slicing.

Substitutions:

Peanut Flour - use PBFit or PB2 which you can find in all grocery stores in the peanut butter section. You can also replace the peanut flour altogether with almond flour.

Lakanto Golden - this is the sugar-free brown sugar that I use but any brown sugar will work.

Chayote - use diced apples instead

Apple Pie Spice - use plain cinnamon but it will have a slightly different taste.

If you like this breakfast recipe, you may also like:

This amazing apple cinnamon crumb bread uses either apples or chayotes to keep the carbs low. Healthy, delicious and easy to make, you can have homemade keto, gluten-free apple cinnamon crumb bread in minutes.

"Apple" Cinnamon Crumb Bread (Gluten-Free, Keto, Healthy)

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Print Recipe

This deliciously moist, ooey-gooey "apple" fritter bread is delicious. Using a mixture of coconut, almond flour, peanut flour, apple pie spice and eggs, this "apple" fritter bread is great for breakfast or with your afternoon tea. Use either chayote or apples depending on your nutritional needs.

Total Time: 60 minutes
Yield: 10 slices 1x

Instructions

Preheat your oven to 350 degrees F. Generously coat a 9 x 5 loaf pan and set it aside.
In a small mixing bowl, combine the brown sugar, apple pie spice mix and butter. Combine the mixture and place it in the fridge to keep it cool.
Dice the chayote (or apples) and place in the fridge.
In a large mixing bowl, combine coconut flour, almond four, peanut flour, sugar, baking soda, baking powder and salt. Whisk the mixture to fully combine. In a large glass measuring cup, add milk, eggs, vanilla and apple cider vinegar. Whisk to combine.
Make a well in the center of the flour mixture and pour in the wet ingredients. Whisk to combine the wet and the dry ingredients.
Add ⅓ of the batter to the bottom of the loaf pan and gently press it down to cover the bottom. Add ½ of the diced chayote (or apples) and sprinkle ⅓rd of the brown sugar mixture over the apple. Repeat layering process one more time. Finally, add the remaining batter and sprinkle leftover brown sugar mixture over the top. Using your hands or a spatula, pat the top layer down to make it level.
Place in the oven and bake for 50-60 minutes or until toothpick comes out mostly clean (a little gooeyness is expected on the toothpick).
Let the bread rest until fully cooled before slicing.