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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 a dessert.
We are just a few short days from the official fall season. I’ve been seeing, and sharing, lots of pumpkin love already. But lets not forget about autumn’s other produce.
Apples sometimes play second fiddle to pumpkin this time of year, but they are just as versatile, if not more. Perfect for snacking, cooking, baking, all-the-things!
We visited our first orchard of the season last weekend and within days almost all of the apples were gone. The kids can’t get enough. I snagged the last couple and baked up this delicious, soft, and perfectly fall quick bread.
With only hints of cinnamon and no other spices to muddle the flavor, this 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!
When I first set out to make this bread, I thought about adding more. I love the combination of apples and pumpkin together, like in these quesadillas and this baked oatmeal.
Apple and walnuts are a classic combo that I used in this smoothie.
And, of course, who could resist the marriage of apples and caramel like in this bread pudding.
Ultimately, I really just wanted something simple – something that would let the delicious juicy apples shine. Something that would be perfect with a cup of coffee or tea, but also hold up to a quick snack all on its own.
With just a touch of cinnamon, this simple apple quick bread is autumn perfection.
I like to use tart apples to balance the sweetness. Liberty is our favorite orchard pick, but feel free to use your fave!
Thanks to the juicy shredded apples throughout, the texture of this quick bread is slightly more delicate than my other quick breads.
It’s soft and fluffy and sweet and oh so delicious!
I played around with the ingredients a bit when trialing this recipe and did come up with some denser versions, but this light and delicate apple cinnamon bread was by far my favorite.
Every bite just melts in your mouth!
My kids raved about it, too. They’ve taken slices in their lunch boxes and eaten more slices for after school snack. We’ve eaten a LOT of apple bread over the last week and I don’t see it stopping anytime soon!
More vegan quick breads
- 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.
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Apple Cinnamon Bread
Ingredients
- ⅓ cup non-dairy milk almond, soy, oat or cashew, etc.
- 1 tablespoon apple cider vinegar
- 1.5 cups spelt flour or white whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- ¼ cup cashew butter
- ½ cup pure maple syrup
- ¼ cup coconut sugar
- ¼ cup aquafaba
- 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 cashew butter, maple syrup, 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.
- Add the shredded apples and gently mix again just until combined.
- Pour batter into the prepared loaf pan. Bake for 50 to 60 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 10 to 20 minutes before slicing.
Michele says
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
Jenn Sebestyen says
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!
Maureen says
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
Jenn Sebestyen says
Yes, that should work fine. Enjoy!
Maureen says
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!
Jenn Sebestyen says
That makes me so happy, Maureen! Thank you for your comment!
Chris Voci-Nam says
Made this too! It is so easy to be vegan with all of these awesome recipes!
Jenn Sebestyen says
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!
Natalie Fegan says
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!
Jenn S. says
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!
Natalie Fegan says
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
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!
Valentina says
Hello fall flavors. LOVE this! Such pretty photos with the apples, too. 🙂
Jenn S. says
Thank you so much, Valentina!
Christine says
It’s so true that pumpkin becomes a huge theme in fall. But this apple cinnamon bread sounds and looks amazing!
Jenn S. says
Apples deserve love too! 🙂 Thanks, Christine!
Ali from Home & Plate says
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.
Jenn S. says
We’ve been through quite a few loaves already! Hope you enjoy it!
Beth says
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!
Jenn S. says
Aquafaba is my go-to for egg-free baking. No coconut oil in there though – it’s oil free!
Mary Jo says
I am allergic to chickpeas. What other substitute for egg could I use?
Jenn Sebestyen says
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!
Lisa Bryan says
Definitely need to put this on the “to make” list for the near future. It’s perfect for fall!
Jenn S. says
Thanks, Lisa! I love everything about fall!