1. Preheat your oven to 350 F (175 C). Lightly grease and flour (using a gluten-free flour or extra coconut flour) a 9×5 inch loaf pan, or line it with parchment paper for easy removal.

2. In a large mixing bowl, whisk together the almond flour, coconut flour, ground cinnamon, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.

3. In a separate medium bowl, whisk together the unsweetened applesauce, maple syrup, eggs, almond milk, and vanilla extract until smooth and well combined.

4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.

5. Gently fold in the finely diced apple pieces into the batter. Distribute them evenly throughout the mixture. If using, fold in half of the chopped walnuts or pecans at this stage.

6. Pour the batter into your prepared loaf pan, spreading it evenly with the spatula. If using, sprinkle the remaining chopped walnuts or pecans over the top of the batter.

7. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.

8. Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slicing too early can cause the bread to crumble.