Incredibly moist and made in one bowl, this vegan apple bread is perfectly sweet with a beautiful cinnamon swirl. Perfect for fall, holidays or any time the mood stikes!
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.
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Notes
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 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.Your apple bread will keep covered at room temperature for 2 days, refrigerated for up to 5 days, or you may freeze in an air tight container for up to 2 months. Make sure the loaf is completely cooled before freezing.