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5.0 from 66 votes

Vegan Apple Bread [Oil Free]

This vegan apple bread is incredibly moist and easy to make in just one bowl. It’s delightfully sweet with a beautiful cinnamon swirl.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 12 Slices (1 5"9" loaf)
Calories: 119 kcal
Course: Dessert , Breakfast
Cuisine: American , Canadian

Ingredients

  • 270 grams whole wheat flour approx 2 ¼ cups (use weight for most accuracy)
  • ½ cup unrefined coconut sugar
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 1.5 cups diced apples (dice them very small)
  • ½ cup unsweetened applesauce
  • 1 cup soy milk
Optional Sweet Cinnamon Swirl
  • 2 tablespoons unrefined coconut sugar
  • 1 teaspoon cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 350℉/176℃ and line a loaf pan with parchment paper.
  2. Add all the dry ingredients to a large mixing bowl and whisk. Then add the applesauce and soy milk and stir until no dry bits remain, without overmixing. Then, fold in the diced apples, reserving a small handful for sprinkling on top.
  3. OPTIONAL: If using the cinnamon swirl, mix the sugar and cinnamon in a small bowl. Then pour half of the apple bread batter into your loaf pan and sprinkle the sweet cinnamon mixture on top in an even layer. (You may reserve a small amount of the mixture to sprinkle on top of the second half of the batter if you'd like.) Then pour the remaining half of the batter on top of the swirl, doing your best to evenly spread it across, without mixing the swirl into the batter. If you've reserved some apple pieces, sprinkle those on top, gently press them down and sprinkle any remaining sugar/cinnamon mixture on top of the apples.
  4. If skipping the cinnamon swirl, pour the entire batter into your prepared loaf pan and sprinkle the reserved apple pieces on top.
  5. Bake for 45-55 minutes, or until a toothpick inserted in the middle of your loaf comes out mostly clean, or with a few crumbs. Then remove it from the oven and let it cool for 10 minutes on a cooling rack before transferring the loaf to a cutting board. Continue cooling for another 5-10 minutes if you can wait (it makes slicing easier). Then slice your loaf and enjoy.

Notes

  •  
  • Leftovers will keep covered at room temperature for 2 days, refrigerated for up to 5 days, or in the freezer for up to 3 months. Make sure the loaf is completely cooled before freezing.
  •  
  • Weigh your flour for the best results. If you don't have a kitchen scale, spoon the flour into your measuring cup and level with a flat knife. Never scoop the flour from the bag.
  • Like most baked goods, do not over-mix your batter. When adding the wet ingredients to the dry, stir until no floury bits remain and gently fold in the apple pieces.
  • Dice the apples very small. Small pieces are distributed more evenly.
  • Prepare and cut your apples AFTER preparing the rest of your ingredients so they don't brown. Or sprinkle them with lemon juice if you're working ahead.
  • This bread is very moist and individual ovens will vary. Bake your vegan apple bread until a toothpick inserted in the middle comes out mostly dry. That may take a little less or a little more time, depending on your oven. Start checking around doneness around the 45-minute mark.

Nutrition Information

Calories 119cal (6%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 1g (2%) Sodium 176mg (7%) Potassium 131mg (4%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 56IU (1%) Vitamin C 1mg (1%) Calcium 95mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Slices (1 5"9" loaf)

Amount Per Serving

Calories 119

% Daily Value*

Calories 119cal 6%
Carbohydrates 26g 9%
Protein 4g 8%
Fat 1g 2%
Sodium 176mg 7%
Potassium 131mg 3%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 56IU 1%
Vitamin C 1mg 1%
Calcium 95mg 10%
Iron 1mg 6%

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