Vegan Apple Bread

This vegan apple bread is studded with fresh apples and has a delicious cinnamon pecan topping and creamy glaze. It’s the perfect loaf for fall!

I don’t know about you, but I cannot look at these pictures without my mouth watering. This apple bread is SO good. It’s giving me all the fall vibes and I want to make a loaf weekly until I get sick of it. It’s so perfect for fall and has a good amount of sweetness, but isn’t over the top sweet. You know it’s good when I’m sad I let Isaac have the last piece from my test batch. Better make more!

Plate with 5 slices of apple bread with a cinnamon pecan crust. Two cinnamon sticks are on the plate.

If you’re intimidated by making homemade bread, don’t be! This is a quick bread, similar to banana bread or zucchini bread. It doesn’t need yeast, time to rise or any kneading, just mix and bake!

Mixing bowl with apple bread batter and small chopped apples.

Vegan Apple Bread Ingredients

There are three components to this bread: the bread, the crumb topping and the glaze. Both the crumb and glaze are optional, but highly recommended!

Bread Ingredients:

  • whole wheat pastry flour and all-purpose flour – this combo of flour results in a quick-bread texture that isn’t too heavy or dense. If needed, you can sub whole wheat pastry flour for regular whole wheat flour or you can use just one type of flour.
  • unsweetened applesauce
  • coconut sugar
  • coconut oil
  • non-dairy milk
  • flaxseed egg – made by combining 1 Tablespoon ground flax with 3 Tablespoons water. If you don’t need this recipe to be vegan, you can swap the flax egg with a regular egg.
  • baking powder and baking soda
  • seasonings and spices – vanilla extract, cinnamon, nutmeg and sea salt
  • peeled and chopped apples

Crumb Topping Ingredients:

  • chopped pecans – you can sub the pecans for another nut like walnuts or almonds. I haven’t tested this, but I bet you could sub the nuts for oats to make the topping nut-free.
  • coconut sugar
  • cinnamon

Glaze Drizzle Ingredients:

  • powdered sugar
  • non-dairy milk

Overhead photo of apple bread topped with cinnamon sugar and pecans. The loaf has three slices cut from it.

Whole Wheat Pastry Flour vs Whole Wheat Flour

You’ll often see whole wheat pastry flour used here on EBF when I’m making lightened up baked goods! The reason I like using whole wheat pasty flour is because it is a whole grain flour, which means more fiber + nutrients than regular all-purpose flour. And it’s more finely ground than regular whole wheat flour so it produces lighter, softer baked items like cookies, pie crusts and quick breads. It also has less gluten than regular whole wheat flour.

If you don’t have whole wheat pastry flour, a blend of all-purpose and regular whole wheat flour works as a substitute.

Stack of four slices of apple bread topped with cinnamon sugar and pecans.

How to Make Apple Bread

Start by making your flaxseed egg by whisking together the ground flaxseed and water. Set aside for about 5 minutes to let it gel.

Mix your dry ingredients – the flours, cinnamon, baking powder, baking soda, salt and nutmeg in a medium mixing bowl. In another bowl, mix your wet ingredients – the applesauce, coconut sugar, coconut oil, milk, flax egg and vanilla extract.

Stir the dry ingredients into the wet until just combined. Gently stir in the apple chunks.

In a small bowl, mix the chopped pecans, coconut sugar and cinnamon. Pour the batter mixture into a prepared loaf pan with parchment paper or oil and top with the crumb topping mixture.

Bake in a preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool on a wire rack before attempting to remove from the pan.

While cooling, prepare the drizzle by mixing the powdered sugar and dairy-free milk. When the bread is cool, drizzle with icing and enjoy!

Three slices of apple bread. The top has a crust of cinnamon and pecans.

How to Make a Gluten-Free Version

I originally tested this recipe as a gluten-free and vegan bread. It tasted delicious, but the gluten-free version didn’t rise as much. Not a failure – just giving you fair warning! To make this bread gluten-free, use 1 1/2 cups of gluten-free 1:1 baking blend in place of the whole wheat pastry flour and all purpose flour. I tested it with Bob’s Red Mill and it was so tasty!

I haven’t tried this recipe with oat flour or almond flour so I’m not sure how it will turn out with those options. I do not recommend using coconut flour for this recipe!

Storing Apple Bread

After letting your bread cool completely, store in an airtight container on the counter for up to three days. It will last for up to a week in the refrigerator and up to three months in the freezer. Store in an airtight container to make sure the bread stays nice and moist!

Overhead photo of a loaf of apple bread sliced up and topped with cinnamon sugar, pecans and a glaze.

More Quick Breads to Try:

More Apple Recipes to Try:

If you make this vegan apple bread be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers!

Print
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Three slices of apple bread. The top has a crust of cinnamon and pecans.

Vegan Apple Bread


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 slices
  • Diet: Vegan

Description

This vegan apple bread is studded with fresh apples and has a delicious cinnamon pecan topping and creamy glaze. It’s the perfect loaf for fall!


Ingredients

  • 1 cup (125 grams) whole wheat pastry flour*
  • 1/2 cup (65 grams) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • pinch of nutmeg
  • 3/4 cup (187 grams) unsweetened applesauce
  • 1/2 cup (95 grams) coconut sugar
  • 3 Tablespoons melted coconut oil
  • 2 Tablespoons non-dairy milk (I used oat milk)
  • 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons water)*
  • 1 teaspoon vanilla
  • 1 1/4 cups (189 grams) peeled and chopped apples

Crumb Topping

  • 1/4 cup (28 grams) chopped pecans*
  • 2 Tablespoons coconut sugar
  • 1 teaspoon cinnamon

Drizzle

  • 1/4 cup (30 grams) powdered sugar
  • 1/2 Tablespoon non-dairy milk

Instructions

  1. Make flax egg by whisking together ground flaxseed and water. Set aside for about 5 minutes to gel up.
  2. Preheat oven to 350°F and line a 9X5 loaf pan with parchment paper (or grease with oil).
  3. Stir together flours, cinnamon, baking powder, baking soda, salt and nutmeg in a medium mixing bowl.
  4. Combine applesauce, coconut sugar, coconut oil, milk, flax egg and vanilla in another mixing bowl.
  5. Stir the dry ingredients into the wet until just combined.
  6. Gently stir in the apple chunks.
  7. Stir together chopped pecans, coconut sugar and cinnamon in a small bowl to make the topping.
  8. Pour batter into the prepared loaf pan and top with crumb topping.
  9. Place in preheated oven and bake for 45-50 minutes, or until a cake tester or toothpick come out clean.
  10. Let loaf cool on a wire rack before attempting to remove the loaf from the pan.
  11. Once cool, make glaze by stirring together powdered sugar and milk. Drizzle glaze over bread and serve.

Equipment

Notes

  • If needed, you can sub the whole wheat pastry flour for regular whole wheat flour or you can use just one type of flour.
  • To make this gluten-free, I recommend using a gluten-free 1:1 baking blend. I tested it with Bob’s Red Mill. The bread doesn’t rise as much but still tastes great!
  • If you don’t need this bread to be vegan you can swap the flax egg for 1 regular egg.
  • You can sub the pecans for another nut like walnuts or almonds. I haven’t tested this, but I bet you could sub the nuts for oats to make the topping nut-free.
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice with topping and drizzle
  • Calories: 219
  • Sugar: 20g
  • Sodium: 136mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan apple bread

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    45 comments
    1. Kendra
      October 22, 2020 AT 6:50 pm

      This is going in the “faves” folder!!

      1. Brittany Mullins
        October 24, 2020 AT 4:14 pm

        Woo!! That makes me so happy to hear. 🙂

    2. Nadine
      October 18, 2020 AT 4:17 pm

      This is incredible – so moist and the flavour is amazing – love it x

      1. Brittany Mullins
        October 19, 2020 AT 12:39 pm

        I’m so glad you enjoyed this bread, Nadine. Thanks for taking the time to leave a comment + star rating. I appreciate it!

    3. Erica
      October 7, 2020 AT 10:28 am

      Yum yum yum!! I used gluten free flour and thought it turned out great. The loaf didn’t last long because my girls kept going back for more!! Must make again!

      1. Rachael
        October 17, 2020 AT 8:10 am

        First vegan baked good I have ever made. A friend suggested it and holy cow this is delicious! I will definitely be checking out your other recipes

        1. Brittany Mullins
          October 17, 2020 AT 3:21 pm

          Ahh yay, that makes me so happy to hear, Rachael!! I’m so glad you loved this bread. Thanks for giving it a try and for coming back to leave a comment + star rating. I really appreciate it!

      2. Brittany Mullins
        October 7, 2020 AT 9:50 pm

        Ahh yay!! So glad this apple bread was a hit, Erica! Thanks so much for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    4. megan
      October 4, 2020 AT 3:16 pm

      This is delicious! Plan on making it again today.

    5. Ali
      October 4, 2020 AT 2:51 pm

      So so so good! Went apple picking just so I could make this bread! Will be making it again soon!

    6. Molly
      September 28, 2020 AT 9:55 pm

      This is my first ever apple bread and I’m impressed! I skipped the glaze and had it for breakfast warm out of the oven. I think I’d add a little more cinnamon to the batter next time but other than that, the texture and taste is amazing!

      1. Brittany Mullins
        September 30, 2020 AT 5:56 pm

        Oh yay!! So glad this bread turned out for you, Molly. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    7. Tara
      September 28, 2020 AT 11:54 am

      Great, easy recipe! Thank you for this, had all the ingredients at home already(also giant honey crisp apples from a recent Michigan visit. Used a French flour to make it and it was a big hit with family and friends. Was like a less sweet and healthier coffee cake, absolutely loved it!

      1. Brittany Mullins
        September 28, 2020 AT 2:39 pm

        I love it when that happens! So glad this apple bread was a hit! Thanks for making it and for coming back to leave a comment + star rating, Tara. I so appreciate it. <3

    8. Rachel
      September 25, 2020 AT 11:46 am

      My home smells so good after baking this! I subbed Bob’s Red Mill Gluten free flour, added 1.5 tsp of xantham gum, and used a blend of walnuts, oats, and coconut sugar for the topping. Flavor and texture are dreamy! Thank you for the recipe, I’m already planning which of your ideas to try next! 🙂

      1. Brittany Mullins
        September 25, 2020 AT 5:42 pm

        Ahh yay, so glad this bread turned out for you, Rachel!! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    9. Molly
      September 24, 2020 AT 9:13 pm

      Made this with regular flour and a chia egg instead of flax seed and its AMAZING! Thank you for always having the best recipes!

      1. Brittany Mullins
        September 24, 2020 AT 11:24 pm

        Yay!! So glad this bread turned out for you, Molly. Thanks for sharing the subs you made and for coming back to leave a comment + star rating. I so appreciate it. <3

    10. Mer S.
      September 23, 2020 AT 8:51 pm

      I loved this bread! I admit I was a little concerned that the chunks of apple would make the bread soggy, but it was perfectly moist and not soggy at all. I also liked that it wasn’t too sweet. I used a chicken egg instead of a flax egg and it turned out great. Definitely going to make this several more times this fall!

      1. Brittany Mullins
        September 24, 2020 AT 11:26 pm

        Yay!! I’m so pumped this bread turned out for you. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    11. susannah
      September 22, 2020 AT 2:03 pm

      Absolutely delicious! I could have eating the whole thing in one go!! My daughter said that this was better than banana bread, (we use your recipe) and she loves eating that!

      1. Brittany Mullins
        September 23, 2020 AT 1:44 am

        Yay!! I’m so pumped this apple bread was a hit. And your daughter saying that definitely says a lot! 🙂 Thanks for making it + for coming back to leave a comment + star rating, Susannah. I so appreciate it.

    12. Kristen
      September 21, 2020 AT 2:35 pm

      Made this with all whole wheat flour and it turned out absolutely delicious! Perfectly moist and the crumb topping & glaze were great additions. The whole family loved it!

      1. Brittany Mullins
        September 23, 2020 AT 1:51 am

        Oh yay!! So glad this bread was a hit with the entire fam!! Thanks for making it + for coming back to leave a comment + star rating. I so appreciate it.

    13. Sarah
      September 19, 2020 AT 9:55 am

      Wow! This bread is amazing. It tasted like fall and would be a dream for Christmas morning! Or really any other morning of the year. The topping & glaze almost give it the feeling of coffee cake. I didn’t have pecans, so I used oats for the topping. Worked out just fine! Definitely will make again.

      1. Brittany Mullins
        September 23, 2020 AT 2:06 am

        Ahh omg this makes me so happy to hear, Sarah!! I’m so glad you loved this bread. Thanks for making it and for coming back to leave a comment + star rating. The reviews are so helpful, so I really appreciate it. <3

      2. Lasherrir
        September 19, 2020 AT 6:43 pm

        Amazing!! I made this bread this morning!! Just wow!! I will make this bread from now on!!!

        1. Brittany Mullins
          September 23, 2020 AT 2:00 am

          Ahh yay!! I’m so glad this bread was a hit. Thanks for making it + for coming back to leave a comment + star rating. I so appreciate it.

    14. Cathy
      September 18, 2020 AT 7:48 pm

      I was wondering how many apples to buy for this? Also, what kind of apple would be best…there are so many to choose from nowadays!

    15. Cathy
      September 18, 2020 AT 6:56 pm

      How many apples should I buy for this recipe. I see the recipe calls for 1 1/4 cups of chopped apples…would that be one large, two large? And what type of apple would be the best for this…there are so many different kinds out there nowadays!!! Thanks for the recipe, it sounds wonderful 🙂

      1. Brittany Mullins
        September 20, 2020 AT 2:56 pm

        I’d buy 2 medium-large apples! And any type of apple will work, but I prefer the sweeter varieties like Fuji, Honey Crisp or Gala.

    16. Patricia
      September 17, 2020 AT 3:40 pm

      Delicious! I used oats instead of nuts for the topping and it turned out really well!

      1. Brittany Mullins
        September 18, 2020 AT 6:44 pm

        Oh yay!! So glad this bread turned out for you, Patricia. And good to know that oats worked for the topping. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

    17. Lauren
      September 16, 2020 AT 4:27 pm

      Just made this but with regular sugar instead of coconut sugar, chia instead of flax, and whole wheat instead of pastry flour. It came out amazing, perfect to fall. Thanks so much!

      1. Brittany Mullins
        September 16, 2020 AT 8:25 pm

        Ahh yay, that makes me so happy to hear Lauren!! I’m so glad this bread turned out for you. Thanks for sharing the subs you made and for coming back to leave a comment + star rating. I appreciate it. 🙂

    18. Dani
      September 12, 2020 AT 3:33 pm

      i wish this sweet bread had more flavor! it was very moist and thick and had great consistency but it honestly was very underwhelming in taste. i wonder if increasing the spices would help?

      1. Brittany Mullins
        September 12, 2020 AT 11:06 pm

        Hi Dani. Thanks so much for this feedback. I bet adding more spices would help if you didn’t find the bread flavorful enough. Did you change anything about the recipe? What type of apples did you use?

    19. Amanda
      September 11, 2020 AT 12:41 pm

      So perfect for fall!! I used walnuts and whole wheat flower, and it turned out great. Will definitely be making it again!

      1. Brittany Mullins
        September 11, 2020 AT 12:52 pm

        Oh yay!! SO pumped this recipe turned out for you, Amanda. Thanks for making it and for sharing the subs you made. It’s super helpful for other readers. 🙂

    20. Jennifer B.
      September 9, 2020 AT 9:36 pm

      Vegan Apple Bread has just been added to the fall lineup. That pecan crumble & sticky glaze had us smiling all evening, Brittany! Thank you for another winner!

      1. Brittany Mullins
        September 10, 2020 AT 12:44 pm

        Ahh that makes me so happy to hear. I’m so glad this apple bread was a hit! Thanks for making it and for coming back to leave a comment + star rating, Jennifer. I so appreciate it. <3

    21. Heather Day
      September 9, 2020 AT 11:53 am

      Do you think you could use almond flour?

      1. Brittany Mullins
        September 9, 2020 AT 1:09 pm

        I definitely think it’s possible, but I don’t know what amount you’d need because I haven’t tested it.

    22. Brittany
      September 9, 2020 AT 9:56 am

      Will need to make this gluten free so would I just omit the whole wheat pastry flour? And just use 1/2 cup gluten free flour?

      1. Brittany Mullins
        September 9, 2020 AT 11:40 am

        You’d want to replace all the flour with gluten-free all-purpose flour, so 1 1/2 cups. I tried it with Bob’s Red Mill gluten-free baking blend and it worked great. The bread didn’t rise as much as it does with gluten-based flours, but still delicious!!

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