Simple, classic fall flavors in an easy oil-free quick bread. Try this Apple Cinnamon Bread for breakfast, a lunchtime treat, an afternoon snack with coffee or tea, or even as dessert. It’s the perfect fall treat!
Apples sometimes play second fiddle to pumpkin during the fall season, but they are just as versatile, if not more. Perfect for snacking, cooking, and baking all-the-things!
With only hints of cinnamon and no other spices to muddle the flavor, this vegan Apple Cinnamon Bread lets the apples shine and really brings that classic apple bread flavor.
Your house will smell ah-ma-zing while this is baking, by the way!
Ingredients you need
Ingredients notes and substitutions
Flour ~ All-purpose flour, white whole wheat flour, or spelt flour will all work. You can also use a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
Spices ~ Delicious, sweet cinnamon is all you need.
Sweetener ~ For the liquid sweetener, use pure maple syrup, not pancake syrup.
For the granulated sweetener, I like coconut sugar. You could use cane sugar or light brown sugar, if you prefer.
Almond butter ~ Because this apple cinnamon bread recipe is oil-free, we need to add a little fat for moisture and to keep the bread soft. Nut butters are perfect for this. I like Trader Joe’s Raw Creamy Almond Butter. It’s made from just one ingredients – raw almonds.
Any nut or seed butter would work. Please note that if you use sunflower seed butter, your bread may have a green tint when it cools. This is caused by a chemical reaction between the sunflower seeds and baking soda. It is completely safe to eat, but may look a bit strange.
Apple cider vinegar ~ Vinegar reacts with baking soda to help the bread rise. White vinegar can be used instead.
Aquafaba ~ Aquafaba is the liquid from a can of chickpeas. It acts as the egg replacer in this apple quick bread and also helps it to rise soft and fluffy.
Apples ~ I like to use tart apples to balance the sweetness. Granny Smith or Liberty are our favorite orchard picks, but feel free to use your fave!
Shred the apples using the large holes either of a box grater or using the shredding disc in a food processor. No need to peel the apples, just wash them well before grating. And, obviously, remove the core and seeds.
More sweet vegan apple recipes you’ll love!
Extras ~ I love this bread as is, but if you like a chunkier bread, dice the apples instead of shredding them and feel free to add some chopped walnuts or golden raisins, about ½ cup.
You could also add ½ teaspoon of ground nutmeg or ginger for some extra warmth.
You could even swap out the shredded apples for shredded zucchini to make a vegan cinnamon zucchini bread! Be sure to squeeze out ALL of the liquid from the shredded zucchini before adding them to the recipe.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Whisk together the non-dairy milk and vinegar (1) in a small cup or bowl. Set it aside and let it sit for several minutes.
In a large bowl, whisk together the remaining wet ingredients (2) and then add the milk/vinegar mixture.
To a separate mixing bowl, add the dry ingredients (3).
Pour the dry ingredients into the wet (4) and whisk to combine.
Once the batter is just combined and no white flour is visible (5) add the shredded apples (6) and stir to combine (7).
Pour the batter in a prepared loaf pan (8).
Bake for about 50 minutes until a toothpick inserted in the center comes out clean.
Storage and freezing
Counter: Let the bread cool completely before storing. Wrap the bread tightly in plastic wrap or transfer to an air-tight container and store on the counter for 3 to 4 days.
Freezer: You can also freeze this Apple Cinnamon Bread. You can wrap the whole loaf in plastic wrap and then again in aluminum foil. It should keep well up to 3 months.
Pro tip: Slice the loaf and wrap each individual slice in parchment. Then wrap 2-3 slices together in aluminum foil or transfer to a freezer-safe plastic bag and place in the freezer. This makes it easy to pull out just what you need when you’re craving a treat.
Thaw: Thaw a whole loaf in the fridge overnight. Individual slices can thaw at room temperature when ready to eat. You can reheat each slice in the microwave for about 15 seconds to create that fresh from the oven taste.
Pro tips and tricks
~ Use the spoon and level method to measure the flour. Use a spoon to gently fill the measuring cup, then use the back of a butter knife to level off the top. Scooping flour directly with the measuring cup may cause result in too much flour.
~ Use the large holes on the grater. Or, if you prefer a chunkier bread, dice the apples instead of grating them.
~ Aquafaba is the liquid from a can of chickpeas. It acts as the egg in this recipe and helps the bread to rise and stay soft and fluffy. Do not leave it out!
~ Whisk the batter until just combined and no white flour is visible. A few lumps are okay. Do not over mix.
~ You can add up to ½ cup of chopped nuts if you like.
~ Bake until a toothpick inserted in the center comes out clean.
~ Let the bread cool completely before slicing.
~ To make this apple cinnamon bread gluten-free, be sure to use a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio. Do not use individual gluten-free flours like almond or coconut.
I prefer tart apples when baking to offset the sweetness. Granny Smith, Braeburn or Liberty are all good choices.
To keep quick breads moist, use some fat in the recipe. In this apple cinnamon bread recipe, we are using almond butter as the fat, but a neutral oil, like vegetable oil or grapeseed oil, would work, too.
Yes, this vegan apple bread freezes beautifully! Let it cool completely before wrapping it tightly in plastic wrap and then again in aluminum foil. It should keep well for up to 3 months.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Apple Cinnamon Bread
- ⅓ cup non-dairy milk almond, soy, oat or cashew, etc.
- 1 tablespoon apple cider vinegar
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- ½ cup pure maple syrup
- ¼ cup raw almond butter
- ¼ cup coconut sugar
- ¼ cup aquafaba see notes
- 1 teaspoon pure vanilla extract
- 1 ½ cups shredded tart apples about 2 medium apples – no need to peel
- Preheat oven to 350°F. Line a 9.25" x 5.25" loaf pan with parchment paper (or lightly spritz with oil) and set aside.
- In a small measuring cup, whisk together the non-dairy milk and apple cider vinegar and set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder.
- In a large mixing bowl, whisk together the maple syrup, almond butter, coconut sugar, aquafaba, vanilla extract, and non-dairy milk/apple cider vinegar mixture from earlier.
- Pour the wet ingredients into the dry, whisking until just combined. It's okay if there are a few lumps, but no white flour should be visible.
- Add the shredded apples and gently mix again just until combined.
- Pour batter into the prepared loaf pan. Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan and continue to cool on the wire rack for another 20 to 30 minutes before slicing.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.