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!

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!

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

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.

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!

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!

More Quick Breads to Try:

• Coconut Flour Banana Bread
• Vegan Zucchini Bread
• Low Sugar Pumpkin Bread
• Healthy Banana Bread
• Healthy Zucchini Bread

More Apple Recipes to Try:

• Apple Cinnamon Baked Oatmeal
• Healthy Apple Crisp with Oatmeal Pecan Topping
• Healthy Apple Pancakes
• Healthy Apple Crumble Bars
• Baked Apple Cider Donuts

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!

Vegan Apple Bread

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★★★★★

4.9 from 19 reviews

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

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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!

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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

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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

loaf pan

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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