Bite into a slice of heaven with this vegan apple cinnamon bread. Not only is this apple cinnamon bread recipe oil-free and refined sugar-free, but it is also healthy and vegan.
When shopping this week, I found the most beautiful honey crisp apples for my vegan apple cinnamon bread recipe. Although I don't care for sweets much, there is something special about apple cinnamon bread. Even though it's technically bread, it screams dessert at the same time.
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My family loves anything with apples and cinnamon. So, as a result, I created a whole-foods, refined sugar-free apple cinnamon bread for the sweets lover who lives at my house.
I like to use honey crisp apples whenever I make apple bread or any dessert. But, even though I prefer honey crisp apples, I recommend sweet apples. Not only are honey crisp apples incredibly crisp, but they also boast a delicate sweet-tart balance and a light berry flavor.
Other Sweet Cooking Apples
Regardless of what apples you choose for baking apple bread, remember to pick organic apples because they are always on the dirty dozen's fruit list to buy organic.
- Honey Crisp
- Braeburn
- Cortland
- Empire
- Fuji
- Gala
Bread Ingredients
Of course, this apple cinnamon bread is oil-free as well as refined sugar-free.
- Whole Wheat Flour: Whole wheat contains the entire grain, including the fibrous husk, bran, and endosperm. Conversely, regular wheat is stripped of the husk and bran, which are loaded with nutrients. antioxidants, vitamins, minerals, and dietary fiber
- Baking Powder: baking powder is a complete leavening agent, meaning it contains both the base (sodium bicarbonate) and acid needed for the product to rise. Cornstarch is also typically found in baking powder. It's added as a buffer to prevent the acid and base from activating during storage.
- Baking Soda: Baking soda is a raising agent that contains one or more acid ingredients, such as cocoa powder or buttermilk. Baking powder is better for recipes that contain little or no acid ingredients.
- Salt: Salt has a binding or strengthening effect on gluten and thereby adds strength to any flour. The additional firmness imparted to the gluten by the salt enables it to hold the water and gas better and allows the dough to expand without tearing
- Fresh Squeezed Lemon Juice: The lemon juice works to super-activate the baking soda or baking powder and creates a little extra loftiness in your baking.
- Unsweetened Apple Sauce: Unsweetened applesauce is a great substitute for oil in baked goods, like muffins, cakes, bread because it keeps food moist without all the added saturated fats. Plus, unsweetened applesauce contains naturally occurring sugars that are already sweet, reducing the need for sugar in the recipe
- Honey Crisp Apples: I lived in Michigan for 50 years, so I'm a honey crisp apple fan. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.
- Oat Milk: I prefer oat milk when baking because of its creamy texture.
- Vanilla Extract: The role of vanilla in sweet baked goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe. Without it, bread, cookies, and cakes tend to taste flat and bland. Forget to add the vanilla once, and you'll probably never do it again!
- Maple Syrup: I love using maple syrup as a natural sweetener over using sugar.
Bread Ingredient Substitutions
- Use gluten-free flour for a gluten-free option, or use all-purpose flour if not following a whole-foods plant-based plan.
- When fresh lemon juice isn't available, use bottled lemon juice.
- For extra lemon flavor, add the zest of one fresh lemon.
- Choose any sweet apples. Or, use a combination of sweet apples with tart apples like Granny Smith apples.
- Cinnamon apple sauce is also a great substitute for unsweetened apple sauce.
- Use an egg replacer such as Bob Red Mill's Egg Replacer instead of the unsweetened apple sauce, or make a flax seed egg.
- Any unsweetened, unflavored plant milk works well with this recipe.
- Choose agave nectar or date syrup instead of maple syrup.
How to Make Apple Cinnamon Bread
- First, combine all the dry ingredients in one bowl and stir to ensure the baking powder and baking soda are mixed with the flour.
- Then, add the wet ingredients, except for the apples. Once the apples are peeled and chopped, toss them in lemon juice to prevent them from turning brown.
- Next, fold in the chopped apples, reserving ½ cup to add to the bread's top before cooking.
- I also sprinkle extra cinnamon before baking to add a beautiful cinnamon flavor to the bread.
- Line a bread pan with parchment paper once the apple bread batter is combined, or use a silicone bread pan.
- Both the parchment paper and silicone baking pan allow for oil-free baking.
- Add the reserved chopped apples and place them randomly on top of the batter, pushing the pieces gently into the batter for an added apple cinnamon topping.
- Then, sprinkle the top with cinnamon before placing it in the oven.
- To make sure the apple cinnamon bread recipe is cooked all the way through, insert a knife into the middle of the baked bread.
- If the knife comes out clean, allow the bread to cool before removing the parchment paper or bread.
- Slice the bread and serve with your favorite salad or soup, or have a large piece for breakfast with a cup of coffee or your favorite tea.
Recipe FAQs
How do you replace eggs in recipes?
Unsweetened applesauce replaces 1 egg with ¼ cup applesauce. Plain or vanilla soy yogurt replaces 1 egg with ¼ cup yogurt, or try Silken tofu or a ripe banana.
Will flax seed egg work in bread recipes?
I have found that flax eggs work incredibly well in pancakes, quick bread, brownies, muffins, and cookies.
Are all types of apples good for baking?
Most sweet apples are good for baking. There are a few apples that don't make the cut. While great for snacking, Gala, Fuji, and Red Delicious is the most common apples that won't hold up in the oven and will give you a watery-mushy bread, pie, tart, or cake.
Tips
- If cutting and peeling the apples in advance, I recommend tossing the apple pieces in lemon juices so they don't turn brown.
- Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.
- Vanilla-flavored almond, soy, oat, or any other nut milk can be used as a last-minute substitute for vanilla extract. Keep in mind that since plant-based milk is milder than vanilla extract, the vanilla flavor may not be as strong in your recipes.
- To make a flax egg, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It's that easy.
- Allow the bread to set up and cool briefly before cutting it into pieces.
- My family loves apple cinnamon bread as a side for vegan Nicoise salad or vegan minestrone soup. But, we also like it for breakfast and also dessert.
Try this vegan apple cinnamon bread recipe for breakfast, or as a side for your favorite salad or soup. Or, serve as a dessert this fall!
Other Great Vegan Recipes to Enjoy!
If you love this vegan apple cinnamon bread, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Simple Apple Cinnamon Bread
Bite into a slice of heaven with this apple cinnamon bread. Not only is it oil-free and refined sugar-free, but this apple cinnamon bread is also healthy and vegan.
Ingredients
Apple Cinnamon Bread
- 2 cups whole wheat flour or flour of choice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened apple sauce or 1 flax egg
- 1 cup oat unsweetened oat milk or any unsweetened plant-milk of choice
- ½ cup maple syrup or ¾ cups coconut sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon + 2 teaspoons for the top of the bread
- 3 cups peeled and chopped apples divided (reserve ½ cup for the top of the bread)
- 1 Tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees
- Peel and chop 3 cups of apple (approx. 3 medium-sized apples) tossed in lemon juice; set aside (Reserve ½ cup chopped apples on the side)
- Combine flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon in a large bowl.
- Stir dry ingredients together to make sure the baking powder and baking soda are mixed in.
- If using coconut sugar, stir into the dry ingredients.
- Now add the apple sauce, vanilla extract, and oat milk. Also, add maple syrup if using instead of coconut sugar.
- Stir by hand; do not use an electric mixer.
- Do not over-stir; make sure all the ingredients and wet ingredients create a thick and slightly lumpy batter.
- Next, gently fold the apples into the batter.
- Using a silicone bread pan or a pan lined with parchment paper, pour bread batter into the pan, scraping down the bowl's sides to get all the batter.
- Then, place ½ cup apples into the top of the bread and sprinkle with remaining cinnamon, randomly placing them. Again, this is just for added flavor and for aesthetics.
- Cook for 50-55 minutes. If using a silicone pan, check the bread at 45 minutes since it cooks quickly.
- To check to make sure the bread is cooked through, place a knife through the middle. It should come out clean. If there is batter on the blade, cook for an additional 5 minutes.
Notes
- If cutting and peeling the apples in advance, I recommend tossing the apple pieces in lemon juices, so they don't turn brown.
- Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.
- Vanilla-flavored almond, soy, oat, or other nut milk can be used as a last-minute substitute for vanilla extract. However, keep in mind that plant-based milk is milder than vanilla extract, so the vanilla flavor may not be as strong in your recipes.
- To make a flax egg, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Mix, and let sit in your fridge for 15 minutes to set up and thicken. It's that easy.
- Allow the bread to set up and cool briefly before cutting it into pieces.
- My family loves apple cinnamon bread as a side for vegan Nicoise salad or vegan minestrone soup. But, we also like it for breakfast and also dessert.
Nutrition
Calories: 146kcalCarbohydrates: 33gProtein: 3gFat: 0.5gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 128mgPotassium: 107mgFiber: 2gSugar: 14gVitamin A: 62IUVitamin C: 2mgCalcium: 91mgIron: 1mg
Tried our recipe?Let us know how it was!
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Debbie M.
I made this using gluten free flour. And yes, it took a lot longer to bake, but it came out so good. I baked it for 1 hr and 45 minutes. The last 45 minutes I had the oven set at 350° It was the consistency of having bread pudding. I was determined to not let it go to waste since it was made with the gluten free flour.
Thank you for the warning in the notes about this. You're the only one whose ever pointed that out.
Kathy Carmichael
Hi Debbie, Thanks for the tips and for sharing your experience. Cooking with gluten-free flour can be challenging, but it works perfectly once you figure it out. I'm so glad you enjoyed the recipe. Try the cranberry orange one; it works precisely the same way.
Dawn
Not sure if my question was submitted. Wondering what size loaf pan you had used. A 9x5 or 8x4? Asking for a reply. Some of my apples in my crisper are needing some tending to!!! Thanks again.
Kathy Carmichael
Hi Dawn, I used a 9X5, but if you have an 8 X 4, allow it to cook longer and check it with a toothpick to ensure it's done in the middle.
Ruth
I made this bread a few days ago, as written, except reduced coconut sugar to a scant half cup. My apples were sweet Gala and the sugar could even have been cut a little more. But it was delicious! We took it camping and ate for breakfast, and also dessert after dinner! Husband loved it too, and quickly finished it up! I’m making the lemon blueberry bread today!
Thanks Kathy! We love everything I’ve made so far!!!
Kathy Carmichael
Hi Ruth, I'm so glad you liked it. Thank you for supplying the substitutions and modifications so others can do the same. I appreciate your feedback.
Patience
I made this! I had a potluck to attend this past weekend for our local WFPB/Oil-Free group, and with the bumper crop of apples right now from our trees this season, I knew I wanted to bring something that called for lots of apples -- this recipe really fit the bill! Because several participants are sugar free, I did leave out any sugar, plus subbed additional applesauce (homemade and sugar-free) for the maple syrup. For fun I baked the batter in a bundt cake pan, and 'frosted ' it with homemade Apple Butter (along with additional homemade Apple-Rhubarb Butter on the side for spreading). Well, I'm delighted to say it was a huge hit with the group -- they ate every last crumb of it and begged me to bring it again next month...! Thanks for posting such a great recipe...!
Kathy Carmichael
That sounds like a beautiful Fall potluck. Thank you for including the apple bread recipes. I'm so glad your friends enjoyed the recipe. You should try the pumpkin bread next time if your next party is in the Fall.
LouAnn
Can date paste be substituted for the maple syrup?
Kathy Carmichael
Hi LouAnn, date paste or agave can be substituted for the maple syrup. I hope you enjoy the recipe.
Elaine
Easy and delicious!
Kathy Carmichael
Hi Elaine, I'm so glad you enjoyed the apple bread. Thank y ou for your feedback. I appreciate it.
Lynn
I am having family in for Christmas and wanedt something my husband and I can eat. This bread is perfect for using extra apples we have from an orchard visit a couple of months ago.
I used two small bread pans and baked them in our air fryer oven…about 45 minutes. The taste has just the right amount of sweetness and will be an added treat on the bread tray.
Your recipes are practical and delicious! This is not the first one I have tried. They really are exceptional!
Kathy Carmichael
Hi Lynn, thank you so much. I appreciate the feedback. Have a wonderful Christmas and Happy New Year.
Lisa Matsuil
Wow, Kathy, I just pulled this out of the oven. We don't eat many sweets on our WFPB lifestyle so anything that is a little bread like and sweet tastes great to us. I was surprised how yummy it tastes. I used some homemade applesauce (and added a full Tbsp of flax to the applesauce), the coconut sugar option, and whole wheat pastry flour. I put the batter in an extra large glass pie pan and reduced the baking time. It's a beauty cut in wedges. Love all the chunky apples. Maybe a few dates and nuts if calories aren't an issue for you? Thanks for the recipe.
I'll be repeating this one.
Kathy Carmichael
Hi Lisa, yay! I'm so glad you liked it. We don't eat a lot of sweets either, but we enjoy apple cinnamon bread for breakfast and often dessert. Try the blueberry lemon bread; I think you'll like it. Thank you for the feedback. It was nice to hear from you.
Carla Flaim
Thanks! Turned out great! Really really tasty. I have put it in my 'keeper' file! thanks again
Kathy Carmichael
Hi Carla, I'm glad you liked the apple bread. Check out the blueberry lemon bread recipe. you may like that too. Thank you for the feedback. It was great to hear from you.
Carla Flaim
Lemon juice? is that strictly for the apples or are we supposed to add the tablespoon of juice with the wet ingredients?
Kathy Carmichael
Hi Carla, it's for the apples, but technically it goes in there with the rest of the ingredients.
Shellie
Delicious recipe. I used whole wheat pastry flour and soy milk. My mistake was I weighed out 3 cups of apples in grams which was too much so it took about an hour to cook. Next time I'm using a measuring cup and not the scale. It's so good. Thanks.
Kathy Carmichael
Hi Shellie, I'm so glad you liked the recipe. It sounds like extra apples and a little extra time might not be a bad idea. I appreciate your feedback.
Dave Richard
Hi Kathy, just made this today and it was great but wanted to ask if you have found that the middle of the loaf was slighty "gooey" or underdone. I cooked it in a silicone loaf pan and left it in for over 60 minutes but wanted to ask. My wife just told me that we may need to check our oven to make sure that it is heating correctly but wanted to ask. Thanks, we really enjoy your recipes!
Kathy Carmichael
Hi Dave, no it should not be gooey in the middle. Sometimes when I use silicone pans, my food cooks more quickly, but not the other way around. I'm sorry that happened.
Kristine Ann Daly
you think I could make with a gf flour?
Kathy Carmichael
Hi Kristine, I have not tried making it with gluten-free flour, so I don't know. Sometimes, the baking powder has to be altered to make it dense. If you try, please let me know 🙂
Ellen Fife
Hi Kathy, can you use a whole grain flour instead of white? Thank yoy
Kathy Carmichael
Hi Ellen, yes you can use a different flour. Just make sure you check to make sure the bread is cooked through, because sometimes other flours later the amount of time it bakes. I hope you enjoy the bread recipe.