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!
- 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
- 1/4 cup (28 grams) chopped pecans*
- 2 Tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/4 cup (30 grams) powdered sugar
- 1/2 Tablespoon non-dairy milk
- Make flax egg by whisking together ground flaxseed and water. Set aside for about 5 minutes to gel up.
- Preheat oven to 350°F and line a 9X5 loaf pan with parchment paper (or grease with oil).
- Stir together flours, cinnamon, baking powder, baking soda, salt and nutmeg in a medium mixing bowl.
- Combine applesauce, coconut sugar, coconut oil, milk, flax egg and vanilla in another mixing bowl.
- Stir the dry ingredients into the wet until just combined.
- Gently stir in the apple chunks.
- Stir together chopped pecans, coconut sugar and cinnamon in a small bowl to make the topping.
- Pour batter into the prepared loaf pan and top with crumb topping.
- Place in preheated oven and bake for 45-50 minutes, or until a cake tester or toothpick come out clean.
- Let loaf cool on a wire rack before attempting to remove the loaf from the pan.
- Once cool, make glaze by stirring together powdered sugar and milk. Drizzle glaze over bread and serve.
- 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
- 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