Vegan Apple Bread
This Vegan Apple Bread recipe is the ultimate fall treat, filled with pockets of cinnamon apples and warming spices. With its tender, moist texture and deliciously sweet flavor, this loaf is pure autumn comfort in every bite.
My Notes:
Servings: (makes 1 loaf)
Ingredients
For the Cinnamon Sugar Apples:
- 6.5 oz(s) / 185g(s) Granny smith apple (about 2 small apples) peeled, cored, and cubed
- 1/3 cup(s) brown sugar packed
- 1 1/2 teaspoon(s) ground cinnamon
For the Batter:
- 2 tablespoon(s) ground flax or ground chia
- 5 tablespoon(s) warm water
- 1/2 cup(s) vegan butter softened
- 3/4 cup(s) white sugar
- 1/3 cup(s) applesauce
- 1/3 cup(s) plant-based milk (such as oat or soy)
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) ground cinnamon
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) ground nutmeg
- 1/4 teaspoon(s) salt
- 1 3/4 cup(s) all-purpose flour
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 9×5-inch loaf pan.
- Prepare the apples: In a medium bowl, mix the cubed apples with brown sugar and cinnamon. Set aside.
- Make the flax/chia egg: Combine the ground flax or chia seeds with warm water and set aside to thicken. (Chia thickens almost instantly, while flax takes about 10 minutes.)
- Prepare the batter: In a large bowl or stand mixer, cream together the vegan butter and white sugar until fluffy.
- Mix in the flax/chia egg, applesauce, plant-based milk, vanilla extract, cinnamon, baking powder, baking soda, nutmeg, and salt. Stir until combined (the mixture may look curdled, but that’s okay). Gently fold in the flour until just combined—don’t overmix.
- Assemble: Pour half the batter into the loaf pan. Add all of the apple cinnamon mixture (along with any sauce) over the batter.
- Then pour over the remaining batter. Use a knife to gently swirl the batter to mix in some of the apples.
- Bake for 55–75 minutes, or until a toothpick inserted into the center comes out clean. Apples can add moisture, so baking times may vary. Allow the loaf to cool completely in the pan.
- Slice and enjoy: Once cooled, carefully remove from the pan and enjoy. The bread has a fall-apart texture which is part of what makes it so delicious, but this means that it can be tricky to cut tidy slices. To cut the best slices, ensure the bread is cooled completely before slicing, and you can even pop it in the freezer for 30 minutes to make slicing easier.
Notes
Storage/Freezing Instructions: Store the loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze in a freezer bag or container for up to 3 months.
Other Apple Choices: While Granny Smith apples are a classic choice for this recipe due to their tart flavor and firm texture, other varieties can work just as well. Honeycrisp, Fuji, Braeburn, Pink Lady, or Gala apples will all work too, depending on your flavor and texture preferences.
Nutrition
Serving: 1serving (recipe makes 12 servings) | Calories: 226kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 194mg | Potassium: 76mg | Fiber: 2g | Sugar: 21g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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