Happy New Year! It may be cold outside but it’s the perfect time of year to bake inside and warm up the kitchen. This apple, date quick bread recipe is a great addition to your breakfast or brunch table. Quick breads are made without yeast but rather leavening agents like baking soda or baking powder. The end result is a more cake-like texture. This recipe is made with almond flour so it is gluten free and naturally sweetened with pure maple syrup, chopped apples and dates.

Enjoy,
The Mom Chef 

Ingredients:
3 large eggs, room temperature
1/3 cup refined coconut oil, melted
1/4 cup pure maple syrup
1 tsp vanilla extract
2 1/2 cups almond flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tbsp ground nutmeg
1 cup chopped apples + few apple slices
1/2 cup dates, pitted and chopped
1/4 cup chopped walnuts (optional topping)

Method:
1. Preheat oven to 350 and line loaf pan with parchment paper.
2. In large bowl, mix all wet ingredients. (If you don’t have refined coconut oil, substitute a neutral oil like avocado oil.)
3. Add dry ingredients to same bowl and mix well. Fold in chopped apples and dates.
4. Pour into prepared baking loaf pan. Top with a few sliced apples, extra cinnamon and some chopped walnuts (if desired).
5. Bake for approximately 50-55 minutes or until toothpick inserted into center of loaf comes out clean. Let cool before slicing. Store leftovers in airtight container up to 4 days. 2 days on counter and 2 days in refrigerator.