Vegan Apple Bread

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Apple season always makes me want to bake something warm and fragrant, and this vegan apple bread is one of my favorite ways to use fresh apples. I combine finely chopped apples and applesauce with maple syrup and warm cinnamon for a tender loaf filled with comforting fall flavors.

Much like vegan apple muffins, fresh apples are the star of this vegan apple bread, with unsweetened applesauce intensifying the flavor and adding moisture to the crumb. If you are looking for another easy fruit-filled bake, this recipe needs to be added to your list.

After growing somewhat tired of the usual banana bread, I needed something new that could work for breakfast or an afternoon snack. I was inspired by the flavors in a vegan apple crisp, so I paired the apples with cinnamon, nutmeg, maple syrup, and applesauce to create a different kind of bread. My boys came home, smelled the familiar flavors, and ran into the kitchen expecting apple pie. Luckily, they were not at all disappointed with the loaf, and got even more excited when I served them more for breakfast the next day.

🥘 Ingredients

I use a combination of pantry staples and fresh ingredients for this vegan apple bread. This is everything I need to create a loaf that stays moist while packing in plenty of apple and spice flavor:

All-purpose flour: I use it as the main ingredient for the bread’s structure, or swap it for a 1:1 gluten-free baking flour when needed.

Baking soda and baking powder: These work together to help the loaf rise and create a tender crumb.

Cinnamon and nutmeg: I use both spices to bring a warm flavor that pairs naturally with the apples.

Kosher salt: A small amount helps balance the sweetness and spices.

Coconut sugar: I use this for sweetness and to keep the recipe free from refined sugar. 

Maple syrup: This adds another layer of sweetness along with a subtle maple flavor.

Avocado oil: I prefer a neutral oil here since it adds the fat needed for a moist crumb without competing with the apple flavor. 

Unsweetened non-dairy milk: I use this to add moisture to the batter. 

Vanilla extract: A little vanilla rounds out the apple and spice flavors. 

Unsweetened applesauce: This adds more moisture and extra apple flavor while contributing to a tender texture. Store-bought works well, but you can also make your own Instant Pot applesauce and omit the honey and cinnamon. 

Finely chopped apples: I chop the apples quite small, so they are distributed throughout the loaf and softened as the bread bakes.

Chopped nuts: I use pecans, almonds, or walnuts for a little crunch.

🔪 How To Make

I use 2 bowls to prepare my vegan apple bread, then fold everything together. This is the step-by-step process I follow: 

Preheat and prepare: I preheat my oven to 350F and grease a 9×5-inch loaf pan or line it with parchment paper. 

Mix dry ingredients: Then I whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a large bowl.

Mix wet ingredients: In a separate bowl, I whisk together the coconut sugar, maple syrup, avocado oil, vanilla extract, applesauce, and non-dairy milk until the mixture is well blended.

Combine: I pour the wet mixture into the dry ingredients and stir just until the flour is incorporated. I gently fold in the finely chopped apples and nuts.

Pour into pan: Next, I transfer the batter into my prepared loaf pan and smooth the top with a spatula so that it is evenly spread across the pan.

Bake: I bake the loaf at 350F for 50-60 minutes. I check the center with a toothpick, and when it comes out clean, I know the bread is ready.

Cool and slice: I let the bread cool in the pan for about 10 minutes, then remove it and let it cool completely on a wire rack before slicing.

📖 Variations

These are 3 ways I like changing up this vegan apple bread, depending on what I have in the kitchen:

Pumpkin spice: I replace the cinnamon and nutmeg with pumpkin pie spice for a warmer spice blend. This is a version I love making during the fall months. 

Cranberry apple: In addition to the chopped nuts, I also fold in 1/4 cup of dried cranberries. I love the tart bursts of fruit throughout the loaf. The flavors in this one work really well for Thanksgiving and Christmas celebrations. 

Cinnamon sugar crust: For a more decadent loaf, I sprinkle a mix of demerara sugar and ground cinnamon over the batter before baking. My boys love the crackly, candy-like crunch that this brings to the loaf. 

🍽 Serving Suggestions

A warm slice of vegan apple bread is perfect in its simplicity and can be enjoyed with a spread of vegan butter. But if you want to indulge in an afternoon treat with your cup of coffee, try it with a spread of vegan Nutella instead. And if you have the time, I highly recommend whipping up some vegan cream cheese frosting to drizzle over individual slices. 

Last year, I was hosting our weekly book club meeting, and since the weather was cooler and our book had very vivid autumn imagery, I wanted the snacks to match the mood. I made a tray of healthy cinnamon rolls, along with individual healthy baked cinnamon apples, and served slices of apple bread with small glasses of healthy apple pie smoothies. After everyone had enjoyed the treats, someone suggested that next time I host, we should make sure the book has a chocolate theme. Ha! 

🧊 Storing And ♨️ Reheating

Room temperature: I store the cooled apple bread in an airtight container, or wrap it tightly in foil. It keeps at room temperature for up to 4 days.  

Freezing: I wrap the loaf well in plastic wrap and then foil before placing it in the freezer. It keeps for 2-3 months.

Reheating: If the loaf has been frozen, I let it thaw at room temperature before serving. Individual slices can also be warmed gently if I want a softer texture.

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