Vegan Apple Cinnamon Bread

Two slices of apple cinnamon bread on a plate.

4.88 from 8 votes

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast and Brunch, Desserts & Sweet Treats, Snacks

Cuisine: American

Diet: Vegan

Servings:

Calories: 170kcal

Author: Jenn Sebestyen

Equipment

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