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    Home » Recipes » Breads and Muffins

    Vegan Apple Cinnamon Bread

    Published: Sep 19, 2017 · Modified: Aug 28, 2022 by Jenn Sebestyen

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    Two slices of apple cinnamon bread on a plate.
    Stack of 5 slices of apple bread.
    Stack of 5 slices of apple bread.
    recipe image for Pinterest

    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!

    Two slices of apple cinnamon bread on a plate.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips and tricks
    5 FAQs
    6 More vegan quick bread recipes
    7 Vegan Apple Cinnamon Bread

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    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.

    With the leftover chickpeas, make any of these Savory Vegan Chickpea Recipes or Sweet Vegan Chickpea Recipes! Chickpeas are so versatile!

    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!

    • Quick Stovetop Cinnamon Apples
    • Vegan Apple Crisp
    • Apple Pie Smoothie
    • Vegan Apple Cider Donuts
    • American Apple Pie

    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

    For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.

    4 photo collage of whisking the dry and wet ingredients into a batter.

    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.

    4 photo collage of stirring shredded apples into the batter and pouring it into a loaf pan.

    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).

    Baked loaf in a loaf pan.

    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.

    Stack of 5 slices of apple bread.

    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.

    FAQs

    What are the best apples for baking bread?

    I prefer tart apples when baking to offset the sweetness. Granny Smith, Braeburn or Liberty are all good choices.

    How do you make quick bread moist?

    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.

    Can you freeze apple cinnamon bread?

    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.

    Two slices of apple bread on a white plate in front of the sliced loaf.

    More vegan quick bread recipes

    • Vegan Pumpkin Bread
    • Peanut Butter Banana Bread
    • Cranberry Banana Bread
    • Cinnamon Butternut Squash Bread
    • Vegan Date Bread
    • Maple Cornbread

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Two slices of apple cinnamon bread on a plate.

    Vegan Apple Cinnamon Bread

    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.
    4.88 from 8 votes
    Print Rate
    Course: Breakfast and Brunch, Desserts & Sweet Treats, Snacks
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10
    Calories: 170kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Mixing bowls
    • Loaf Pan

    Ingredients

    • 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

    Instructions

    • 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. 

    Notes

    ~ 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.

    Nutrition

    Calories: 170kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Sodium: 263mg | Potassium: 121mg | Fiber: 3g | Sugar: 10g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Michele says

      October 15, 2021 at 5:12 am

      Hi Jenn,
      I’d like to try this recipe but would like to use gluten-free flour. Do you think it would work and is there a brand of gluten-free flour you recommend?
      I have Bob’s Red Mill 1:1 gluten free flour.
      Thanks

      Reply
      • Jenn Sebestyen says

        October 15, 2021 at 8:40 am

        Hi, Michelle. I haven’t personally tried it in this recipe, but it should work. Bob’s Red Mill Gluten Free 1:1 Baking Flour is my go-to. Let me know how it turns out!

        Reply
    2. Maureen says

      October 13, 2021 at 9:09 pm

      Hi Jenn! I have all the ingredients except cashew butter. Can I substitute almond butter? We are doing a brunch this weekend and I’d love to make this yummy looking Apple Cinnamon bread.

      Thank you!
      Maureen

      Reply
      • Jenn Sebestyen says

        October 14, 2021 at 8:22 pm

        Yes, that should work fine. Enjoy!

        Reply
        • Maureen says

          October 18, 2021 at 1:23 pm

          Hi Jenn:-)

          I made this apple cinnamon bread for the brunch yesterday and there were two others there as well (banana, and pumpkin). This was the one that everyone seemed to love because it was eaten the most! People were commenting on how yummy it was! I used almond milk, almond butter in place of cashew, and 2 Granny Smith apples. It was perfectly done at 50 minutes. It was moist and delicious. I will hang onto this yummy, easy recipe. Thank you!5 stars

        • Jenn Sebestyen says

          October 18, 2021 at 7:40 pm

          That makes me so happy, Maureen! Thank you for your comment!

    3. Chris Voci-Nam says

      February 13, 2020 at 3:29 pm

      Made this too! It is so easy to be vegan with all of these awesome recipes!5 stars

      Reply
      • Jenn Sebestyen says

        February 13, 2020 at 6:55 pm

        Absolutely! I’m so glad you are loving the recipes! Thank you so much for always taking the time to comment and leave a rating.I’m very grateful!

        Reply
    4. Natalie Fegan says

      October 09, 2018 at 6:26 am

      Me and fruit baking just don’t seem to mix! This slice was delicious, but mine was soggy in the middle – even after additional baking time.

      *sigh* Guess there’s always next time!4 stars

      Reply
      • Jenn S. says

        October 09, 2018 at 8:26 am

        Sorry to hear that Natalie. Are you sure your oven temperature is correct? If you continually have issues, you might need to have your oven calibrated. Glad you liked the flavor though!

        Reply
        • Natalie Fegan says

          October 09, 2018 at 10:57 am

          Pretty sure my oven temp is under, but I always allow for that and set it a bit higher … AND added some extra time to start with.

          Not to worry though … I’ve got those little rectangular mini-loaf tins for next time, or I’ll simply do them in the muffin tins. I’m sure that’ll resolve the issue!! 🙂 🙂

        • Jenn S. says

          October 09, 2018 at 2:21 pm

          Also, make sure to let it cool completely before attempting to slice it. That could make a big difference too. I love your idea of using muffin tins! Apple Cinnamon Muffins sound delicious! Thanks, Natalie!

    5. Valentina says

      September 19, 2017 at 5:47 pm

      Hello fall flavors. LOVE this! Such pretty photos with the apples, too. 🙂5 stars

      Reply
      • Jenn S. says

        September 19, 2017 at 9:22 pm

        Thank you so much, Valentina!

        Reply
    6. Christine says

      September 19, 2017 at 5:42 pm

      It’s so true that pumpkin becomes a huge theme in fall. But this apple cinnamon bread sounds and looks amazing!5 stars

      Reply
      • Jenn S. says

        September 19, 2017 at 9:22 pm

        Apples deserve love too! 🙂 Thanks, Christine!

        Reply
    7. Ali from Home & Plate says

      September 19, 2017 at 2:54 pm

      Yum…this looks tasty. I just went apple picking and need recipes to use up the apples. This looks like I might have to make more than one loaf since everyone is a fan in my house.5 stars

      Reply
      • Jenn S. says

        September 19, 2017 at 3:09 pm

        We’ve been through quite a few loaves already! Hope you enjoy it!

        Reply
    8. Beth says

      September 19, 2017 at 2:25 pm

      Very interesting that you used aquafaba and coconut oil! I love the thought of that! We love visiting our local orchards and picking a ton of apples in the fall too! It seems like everything is a bit early here this year!5 stars

      Reply
      • Jenn S. says

        September 19, 2017 at 3:08 pm

        Aquafaba is my go-to for egg-free baking. No coconut oil in there though – it’s oil free!

        Reply
        • Mary Jo says

          September 26, 2019 at 2:25 pm

          I am allergic to chickpeas. What other substitute for egg could I use?

        • Jenn Sebestyen says

          September 26, 2019 at 7:48 pm

          I can’t guarantee the texture will be exactly the same, but you could try a flax egg (1 tablespoon flax mixed with 3 tablespoons water) or a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons water). Let me know if you try it and how it turns out!

    9. Lisa Bryan says

      September 19, 2017 at 2:16 pm

      Definitely need to put this on the “to make” list for the near future. It’s perfect for fall!5 stars

      Reply
      • Jenn S. says

        September 19, 2017 at 3:07 pm

        Thanks, Lisa! I love everything about fall!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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