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Sliced apple cinnamon bread
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4.87 from 15 votes

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 146kcal


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


  • 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.


  • 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.


Serving: 12g | Calories: 146kcal | Carbohydrates: 33g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 128mg | Potassium: 107mg | Fiber: 2g | Sugar: 14g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg