Incredibly moist and made in one bowl, this vegan apple bread is perfectly sweet with a beautiful cinnamon swirl. Perfect for fall, a holiday dessert, or any time you’ve got a few apples laying around.
I’m a big fan of sweet breads, as you may have noticed from browsing around the blog. Just like my banana strawberry bread, this one is refined sugar free and oil free too.
I’m really enjoying exploring baking without the need for oil. It keeps desserts low in fat and heart healthy!
So now you can have your cake and eat it too! 😉
Reasons to LOVE this vegan apple cake (err…bread)
- Tastes like apple pie! Minus the butter and oil, this delicious loaf has all the apple and cinnamon- y flavours you’re looking for.
- Low in fat. Using unsweetened apple sauce not only increases the apple flavour, but it also replaces the oil, keeping this vegan apple bread wholesome.
- Easy to make! With just one bowl required, and common, simple ingredients, you can whip this up any day the mood strikes.
- Refined sugar free. By replacing the sugar with unrefined coconut sugar, you’ve got a refined sugar free (but still perfectly sweet) cake option!
- Allergen friendly. No eggs, no dairy and no nuts. Plus, easily made soy free too, by swapping the milk with your choice.
Which apples should I use?
You can really use any apples you like in this vegan apple bread recipe, so choose your favourite variety!
That said, if you want sweeter apples, use Gala, Fuji or Ambrosia apples.
If you prefer a more tart apple, try using Granny Smith. For a mix of sweet and tart, Honey Crisp or Golden Delicious are great options.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, a large mixing bowl and a loaf pan.
Then combine all your dry ingredients into your bowl and mix well. (photos 1-2)
Now add the apple sauce and milk to the same bowl and mix until just combined, without over mixing. (photos 3-4)
Gently fold in the apples, reserving a small handful for sprinkling on top of your apple loaf, if desired. (photos 5-6)
Optionally, if you want to add the sweet cinnamon swirl, pour approx. half of your apple bread batter into your prepared loaf pan. Then sprinkle the sugar and cinnamon mixture evenly over top, reserving some for sprinkling at the end, if you’d like. (photos 7-8)
Now pour the remaining batter on top of what will be your swirl. Do your best not to mix it into the swirl, and spread evenly. (photo 9)
If you reserved some apple pieces, sprinkle them across the top of your loaf and gently press them down.
NOTE: If skipping the sweet cinnamon swirl, just pour the entire batter into your loaf pan and sprinkle with some reserved apple pieces, if you wish.
If you reserved some of the swirl mixture, dust that over top the apples. (photo 11)
Bake your vegan apple bread for 45-55 minutes. Then remove from the oven and let cool on a wire rack for at least 10 minutes. Transfer to a cutting board and continue cooling for another 5-10 minutes before slicing. (photos 12-13)
NOTE: Since individual ovens will vary, check the level of done-ness starting at the 45 minute mark by inserting a toothpick or skewer in the center of your loaf. The bread is ready when the toothpick comes out clean, or with only a few crumbs.
Once somewhat cooled, slice your vegan apple bread and serve with a drizzle of maple syrup, a spread of butter or enjoy as is. I found this loaf to be perfectly moist and delicious as is, with no topping needed.
What if I don’t have apple sauce?
Apple sauce really makes this bread super moist and of course, extra apple-y.
Although you can probably sub for mashed banana, I don’t suggest subbing this ingredient as it will change the overall flavour of the cake.
However, if you don’t have apple sauce, and it’s not a common ingredient in the area you live, you can make some, very easily! Check out this recipe by A Baking Journey to make your own. She even includes an option to make it completely sugar free.
How to store my vegan apple bread
You may keep your loaf at room temperature for 1-2 days in a sealed container or tightly wrapped to retain its moisture.
Refrigerating your apple bread will help it keep longer, for 4-5 days.
Alternatively, you may freeze your loaf, either whole, or cut into slices for easy snacks. Make sure the loaf is COMPLETELY cooled before freezing. Use an air tight container and freeze for up to 2 months.
What substitutions can I make?
- If you want to switch up your vegan apple bread with another flavour, you may sub for blueberries, raisins or fresh or dried cranberries instead.
- For soy free, simply swap the soy milk for another plant based milk instead. Almond, cashew or coconut milk (not the canned kind) will all work.
- As for the apples, you may choose any apples you like. I use Gala for a sweet option, but choose your favourite variety.
- For best results when baking, always weigh your flour, as opposed to measuring. If you don’t have a kitchen scale and you must use cups, spoon the flour into your measuring cup and level with a flat knife. Do not scoop the flour from the bag.
- Like most baked goods, do not over mix your batter. When adding the wet ingredients to the dry, mix only until there are no dry spots left. Then gently fold in the apple pieces.
- Dice the apples very small. You want the pieces nice and small to cover more area and have bursts of apple flavour in every bite.
- Get all your ingredients ready and save the apples for last so they don’t brown. Or sprinkle them with a little lemon juice if you’re working ahead.
- This bread is very moist and individual ovens may vary, so make sure to bake your vegan apple bread until a toothpick inserted in the middle comes out dry. That may take a little less or a little more time, depending on your oven. Start checking around the 45 minute mark.
More delicious vegan sweet breads
- Healthy Vegan Lemon Loaf – This slightly tart and sweet lemon loaf is sweetened with nothing but dates, and so perfectly lemony!
- Chocolate Chip Banana Bread – This one is a little more decadent, using FIVE whole bananas, making it sweet and rich, with chocolate chips on top for extra sweetness.
- Cranberry Orange Bread w/ Sweet Orange Glaze – A healthy sweet bread, naturally sweetened with dates and fresh oranges, with pops of tart cranberries throughout.
- Chocolate Zucchini Bread – Decadent, chocolatey bread with loads of hidden nutrients and tons of moisture, thanks to zucchini!
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 5"x9" Loaf Pan
- Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
- Add all the dry ingredients to a large mixing bowl and whisk together. Then add the applesauce and the soy milk and mix, just until no dry bits remain, without over mixing. Now fold in the diced apples, reserving a small handful for sprinkling on top, if desired.
- Optional: If you're adding the cinnamon swirl, mix the sugar and cinnamon together in a small bowl. Then pour half of the apple bread batter into your loaf pan and sprinkle the 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.) Now 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 and gently press them down into the bread and sprinkle any remaining sugar/cinnamon mixture on top of the apples.
- If you're skipping the cinnamon swirl, just pour the mixture into your loaf pan and sprinkle any reserved apple pieces on top.
- 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 from the oven and cool for 10 minutes on a cooling rack before transferring the loaf to a cutting board. Cool for an additional 5-10 minutes, if you can wait (it makes slicing easier), then slice and serve.