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Vegan Apple Bread
5 from 12 votes

Vegan Apple Bread

Vegan Apple Bread combines grated apples with roasted hazelnuts, dried fruits like goji berries and raisins, and warm spices in a spelt flour batter to create a moist, flavorful loaf. Cognac or apple juice adds depth, while cacao nibs contribute subtle chocolate notes. This bread is sweet, fruity, and spiced, making it a comforting vegan option for breakfast or snack.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 1 loaf
Calories: 505 kcal
Course: Cake
Cuisine: American

Ingredients

  • 750 g apple 26 oz
  • 200 g hazelnut 7 oz/ 1 ½ cup, whole
  • 150 g cane sugar 5.3 oz/ 1 ½ cup
  • 100 g Goji berries 3.5 oz/ ½ cup or other dried fruit
  • 100 g raisins 3.5 oz/ ½ cup
  • 2 tablespoons cognac or apple juice
  • 3 tablespoons cacao nibs
  • 400 g white spelt flour 14 oz/ 3 ⅓ cup (can be substituted with all-purpose flour)
  • 2 teaspoons baking powder brand Dr. Oetker
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 1 pinch mace
  • 1 pinch ground cloves

Instructions

    Cup of Yum
  1. Apples: Core and grate the apples (leave the skin on). Place in a large non-metallic bowl.
  2. Roast the hazelnuts in a pan without adding any fat. Keep shaking the pan and remove the nuts to a plate as soon as they are roasted. Leave to cool. Remove some of their brown skins by rubbing the nuts between your hands. This is optional; you can leave the skin on if you wish, but I prefer to remove it as far as possible; not all of it will come off anyway.
  3. Mix: Add the hazelnuts to the apples, together with the sugar, goji berries, raisins, and cognac if using any. Mix well, cover the bowl with foil, place in the fridge, and let stand for about 5-6 hours or overnight.
  4. Preheat: When ready to bake, start by preheating the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter a 30 cm/ 12 inch loaf pan.
  5. Mix the flour, the baking powder, cacao nibs, and all the spices. Add this mixture to the apples and mix well with the hand. Place the mixture into the prepared pan.
  6. Bake for about 1 hour. The cake is very moist; see the pictures, it looks pretty wet and undone, but it is cooked through.
  7. Check: You will not be able to check for doneness by inserting a skewer in the middle. I always take the cake out of the pan, and if the bottom has a nice, rich, golden brown color and the crust feels relatively firm, I stop the baking process. If not, I place the bread back in the oven without the pan, directly on the oven rack, and bake it for 5 more minutes, then check again.

Notes

  • Use a digital kitchen scale to measure ingredients accurately, which helps achieve the best baking results.
  • Grate apples with the skin on to retain nutrients and add texture.
  • Roast hazelnuts in a pan without fat and optionally rub to remove most skins for a milder nut flavor.
  • Soak the apple mixture with dried fruits and cognac or apple juice in the fridge for 5-6 hours or overnight to deepen flavors.

Nutrition Information

Serving 1g Calories 505kcal (25%) Carbohydrates 104g (35%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 8g (47%) Sodium 84mg (4%) Fiber 6g (24%) Sugar 81g (162%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 505

% Daily Value*

Serving 1g
Calories 505kcal 25%
Carbohydrates 104g 35%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 8g 47%
Sodium 84mg 4%
Fiber 6g 24%
Sugar 81g 162%

* Percent Daily Values are based on a 2,000 calorie diet.