Applesauce Spice Bread

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Well jeeeeez louisssseeee. Yesterday was really annoying. After being in Lake Powell for 5 days, driving 8+ hours back home in stupid mountain traffic, trying to brush my hair after not washing it in 5 days and then dealing with the aftermath of my face from not washing it for 5 days either…well, then the internet at our house was down. And since my entire business is based on having internet, well that really puts on a damper on things. So yesterday was spent at 4 different coffee shops. One place had internet for about 5 minutes then it went out. Then we were back on at another one. Then I went to a different place around errands in the afternoon. Then bummed off the malls internet later in the day. I drank so much coffee. At one point, I bought a $10 juice. F*cking juice. All so I wouldn’t feel guilty about stealing internet. And you have to pay to park at the mall. So I paid for internet that I’m already paying for at home but can’t use.

Ok, I let it out. What a first world problem complainer. I’m annoying. Let’s move forward.

PaleOMG Applesauce Spice Bread

I would love to say that it was hard coming back to reality after 5 days on the lake, but the lake was pretty cold. And we got caught in a storm that almost destroyed our boat. So coming back home to reality is almost a vacation after that trip. But I’ll be doing a full recap on the blog tomorrow. I swear I’ll complain less and be a tad less pessimistic, but right now I’m living in coffee shops with retirees talking about Trump and how we are about to have our next Vietnam war. Not exactly how I like to start my days off.

PaleOMG Applesauce Spice Bread

Let’s talk about positive stuff. Like cassava flour. So I’ve had digestive issues with nuts for quite a while now (insert gross innuendo here) and I try to stay away from them as much as possible. Which makes baking paleo baked goods a little more challenging. Which is why I don’t bake or eat many paleo treats anymore. It’s just not worth the stomach aches. I’ve played around a lot with tapioca flour and coconut flour and loved them, but I thought it was time I dabbled in some cassava flour.

Cassava flour is made from yuca, similar to tapioca, but tapioca is the bleached and extracted starch. Cassava flour is the entire root, minus the peel. I read this here so don’t go thinking I’m a genius or anything! And cassava flour can be used as a 1:1 flour substitute for recipes you may have made in the past. I love tapioca flour so I’m excited to mess around with this one and come up with new recipes for you guys that are nut-free and coconut-free! But before you get your panties in a twist, remember that yuca is high in starch, so if you are trying to stay low carb, this may not be the best option for you. I’m all about that starchy carbohydrate so I’m pumped for new recipes in the future. Stay tuned for those and in the meantime, eat this! Kloveyoustaypositivebye.

PaleOMG Applesauce Spice Bread


Applesauce Spice Bread


  • Author: juli
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8-10 slices 1x


  • 3 eggs, whisked
  • 1 cup no sugar added applesauce
  • 1/2 cup maple sugar
  • 1/2 cup almond milk
  • 1/2 cup melted ghee
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups cassava flour
  • 2 tablespoons apple pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt

For the honey butter*:

  • 3 tablespoons salted butter (I prefer Vital Farms grass-fed butter)
  • 1 tablespoon raw honey


  1. Preheat oven to 350 degrees F. Grease a 9×5 loaf pan and line with parchment paper. 
  2. In a large bowl, whisk together eggs, applesauce, maple sugar, almond milk, ghee and extracts. Once combined, add in cassava flour, apple pie spice, cinnamon, baking soda and powder, and salt. Mix until completely combined into a smooth batter. 
  3. Pour batter into greased and line pan and place in the middle rack of the oven to baking for around 1 hour and 10 minutes or until toothpick comes out clean from the middle of the loaf. 
  4. Let cool from 10 minutes in pan before removing and slicing. 
  5. If you are making the honey butter, mix together butter and honey until smooth and combined. Top applesauce bread with honey butter before serving!


 *If butter does not work for you, use ghee instead!

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PaleOMG Applesauce Spice Bread

PaleOMG Applesauce Spice Bread


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


46 thoughts on “Applesauce Spice Bread”

  1. Wow looks so good Juli!! I completely understand your pessimism, life sucks sometimes!! I didn’t have the best day either.
    Keep going; you can do it. 😀

  2. This looks delicious! Also I’m kinda obsessed already with that second picture and the pretty napkin wrapped around!
    Random podcast comment: you know what your pregnant mom friend is going to want more then a baby book? An adult book to read while feeding for hours and hours on end! Because babies pretty much eat, sleep and poop for the first couple months. You were right. Mom of 3 here and just confirming, you totally had the right idea. And emergency snacks that can be eaten with one hand…those are necessary too

  3. So this has nothing to do with this post but I had to come here and comment! I loveee your podcast im caught up so I found the Ben and Ashley “almost famous” podcast.. made me thing of you and your(mine too) obsession with the Bachelor/bachelorette! Anyway just wanted to tell you that.. and I love your honesty and think you are awesome!

  4. This looks amazing! I’m newly diagnosed with wheat and egg allergies and looking for great tasting new recipes. Any advice for an egg substitute in this bread? I’m going to start off with flax eggs and see how it goes!

  5. This looks super good, I’ve been wanting to try cassava flour! Just curious, I want to try going egg free for awhile and see if it helps my skin, but I want to eat some baked goods instead of eggs at breakfast. When you first cut out eggs did you stay away from all baked goods too? I have no problem with meat and veggies for breakfast, but I want some variety too.

    1. honestly, i just don’t eat that many baked goods. whenever i make them, i usually have a slice or two then give the rest away. i haven’t messed around with egg substitutes, i would just prefer to stay away from them myself instead of playing around with the egg alternatives.

  6. I know exactly which mall you’re talking about and I have specifically not gone there since they began charging for parking. I hate that! But I understand why you had to go and I’d be annoyed, too.

  7. This looks great! Come fall, apple >> pumpkin, in my opinion. Question: do baked goods with cassava flour need to be refrigerated? Or can they be stored at room temp? Thanks!

    1. i refrigerate any paleo baked good i make just because it doesn’t have any preservatives, but i often will microwave the baked good before eating to help with the texture that changes while in the fridge

  8. Super excited about this! As a coeliac who is also allergic to nuts and seeds, I rarely get to eat any baked goods at all. This looks amazing, and I’m pumped about more to follow 🙂

  9. Ooh, this looks good. I’m not a fan of how expensive cassava flour is but I might have to make this anyway.

    My favorite trick about applesauce is something I learned from a raw dessert cookbook I have: instead of buying applesauce, just buy apples, peel, core and chop them and blitz them in the food processor until they are the texture of, well, applesauce. Saves money and it’s better for the environment since there’s no packaging. 1 large apple should give you approx. 3/4-1 cup of applesauce.

  10. Thanks so much for this recipe Juli! This is a perfect combination for someone who eats Paleo (me) who has a son who is allergic to nuts. The only thing I have to change is the almond milk. (will probably try coconut milk because I don’t do dairy). Always looking for something I can make for EVERYONE in the house. And thanks for ALWAYS keeping it real. Life is not sunshine and unicorns every day…can’t stand when people pretend it is. Looking forward to more great stuff!

  11. Hey there,
    I cannot do eggs anymore. Have you tried a flax, chia or gelatin egg with this recipe?

    From one pessimist to another

  12. Hi Julie,
    This bread looks amazing. I want to try it… NOW.
    Just one question, I only have tapioca flour and coconut flour at home.
    If I use tapioca, should I still use 2 cups of flour?

    Thank you for all your posts, I am a huge fan of your recipes and my favorite is the leftovers:barbacoa, every time I make it, everybody stuffs on it and its gone in just one day, I love it! 🙂

  13. I made this yesterday with some minor alterations (added a little pecans and chopped apples) and it was just awful. Sorry. But it was. I thought to myself maybe I should have waited for reviews…anyway, perhaps it had to do with being at 6000 ft elevation but the consistency was gluey and it was very unappetizing looking. I used unsweetened applesauce we had made a week earlier.

    1. that’s so strange! mine was not gluey in the least bit, as you can see from the photos. i’m at probably 5000 ft so i don’t think that would be the issue. maybe it had to do with the applesauce consistency? was any other changes made? i’ve been tagged in quite a few photos with positive reviews so I’m trying to figure out what could have gone wrong.

  14. I made this today and it was perfect! I ordered Otto’s cassava flour to come to my doorstep just so I can make this bread. The best paleo bread I’ve had!! After I tried it all I could think of was “I wonder how many attempts before Juli was able to pull this one off?!” The honey butter is just the icing on the cake! Congrats!

  15. Leslie Gennaro

    I am 8 months pregnant and was super excited to make this bread. I special ordered the maple sugar and cassava flour in order to do it. I followed the instructions EXACTLY and it was a complete disaster. After mixing in the dry ingredients, the batter turned into a thick, dense, ball – which didn’t match the description in the recipe of “mix into a smooth batter.” And then it says to “pour batter” into loaf pan. There is no way I could pour this mixture into anything with the dough-like consistency it had. I was hesitant to add anything/alter it because baking is such an exact science so I took my chances and baked it in the oven. Even after letting it go an hour and a half (because the toothpick didn’t come out clean) – it still didn’t cook properly and ultimately was a gooey mess inside. I’m going to have to toss it in the trash. What a serious disappointment and what a waste of ingredients and time. I have been following Julie’s blog and using her cookbooks for a while now, so this makes me so sad and upset.

    1. oh no!! I’m so sorry that happened! i definitely didn’t run into that issue whatsoever with this bread and I’m not sure what could have happened to yours, but i’ll have to retest to make sure this recipe is correct. again, so sorry yours didn’t turn out!

  16. Just finished making a batch of this bread and I didn’t have any problems with it. I’ve made it in the past with the maple sugar and the husband always gives it a thumbs up. This time I didn’t have maple sugar. So, I subbed coconut sugar and it worked fine. Thank you July for always having great content!

  17. Super tasty bread! Great for the holidays. I used my own paleo flour blend in place of the cassava flour because I didn’t have cassava on hand (the blend I make is almond flour, coconut flour, tapioca flour, arrowroot). I used 2 additional TBS of almond milk with this flour blend, and it turned out perfectly. Juli’s recipes always inspire me!

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