Vegan Apple Bread
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.
Servings: 9 slices
Calories: 240kcal
Equipment
- 9x5 Loaf pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup avocado oil or other neutral oil
- 1/4 cup unsweetened non-dairy milk
- 1 tsp vanilla extract
- 3/4 cup unsweetened applesauce
- 1 cup apples peeled, cored, and finely chopped
- 1/4 cup chopped nuts pecans or almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the coconut sugar, maple syrup, oil, vanilla extract, applesauce, and non-dairy milk.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chopped apples and nuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the apple bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- My #1 Secret Tip for this vegan apple bread recipe is to measure the flour by spooning it loosely into the measuring cup and leveling the top with a knife. Scooping flour directly from the container can pack extra flour into the cup, which can leave the bread heavier and drier than intended.
- Mix lightly: I stir the wet and dry ingredients only until the flour is incorporated. Overmixing can develop too much gluten and lead to a tougher loaf.
- Fold gently: I fold the apples and nuts into the batter rather than stirring them aggressively. This keeps the batter tender while distributing the add-ins throughout the loaf.
- Watch the top: If the bread starts browning too quickly while the center still needs more baking time, I loosely cover the loaf with foil and continue baking.
- Line the pan: I leave parchment paper extending over both long sides of the loaf pan. Those extra edges make it much easier for me to lift the cooled bread out.
- Slice carefully: I use a sharp serrated knife and gentle sawing motions rather than pressing straight down. This yields clean slices without compressing the tender loaf.
Nutrition
Calories: 240kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 229mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg