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+ servings
Three slices of apple bread. The top has a crust of cinnamon and pecans.
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4.45 from 45 votes

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Bread
Cuisine: American
Keyword: vegan apple bread
Servings: 10 slices
Calories: 219kcal



Crumb Topping

  • ¼ cup chopped pecans*
  • 2 Tablespoons coconut sugar
  • 1 teaspoon cinnamon

Glaze Drizzle

  • ¼ cup powdered sugar
  • ½ 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 flour. 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.


Serving: 1slice with topping and drizzle | Calories: 219kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Sodium: 136mg | Fiber: 3g | Sugar: 20g