This vegan apple bread is soft, full of warm spices, and smells like fall in your kitchen.
I love how easy it is to mix up in one bowl—no fuss, no fancy equipment.
Just a few pantry staples and fresh apples, and you get a moist, lightly sweet loaf that’s perfect with a cup of tea or coffee.
Whether you’re baking for guests or just want a cozy treat for yourself, this one hits the spot
Why I Love This Recipe
This apple bread has been my go-to when I want something cozy and homemade. It reminds me of baking on cool mornings and makes the whole kitchen smell like apples and cinnamon.
- You don’t need any eggs or dairy—completely vegan
- Comes together fast, no mixer needed
- Great way to use up extra apples
- It freezes beautifully
- Delicious warm or cold
What You’ll Need
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup brown sugar, packed
- ¼ cup maple syrup
- ½ cup unsweetened applesauce
- ⅓ cup neutral oil (like canola or avocado oil)
- 1 tsp vanilla extract
- 1 ½ cups peeled, diced apples (about 2 medium apples)
- Optional: ¼ cup chopped walnuts or pecans
Ingredients
Pro Tips
- Peel the apples! It makes the bread extra soft.
- Let it cool before slicing so it doesn’t crumble.
- Use parchment paper in the loaf pan for easy lifting.
- Dice apples small so they blend into the batter better.
- Store slices wrapped in the fridge for a grab-and-go snack.
Tools You’ll Need
- 1 large mixing bowl
- Measuring cups and spoons
- Whisk
- Silicone spatula
- 9×5-inch loaf pan
- Parchment paper
- Knife and cutting board
Substitutions and Variations
- Use whole wheat pastry flour for more fiber
- Coconut sugar instead of brown sugar
- Add raisins or dried cranberries
- Skip nuts if allergic or use sunflower seeds
Make Ahead Tips
You can dice the apples the night before and store them in lemon water in the fridge. You can also mix the dry ingredients ahead and keep in a sealed container.
Recipe and Instructions
Makes: 1 loaf (about 8 slices)
Cook Time: 50–55 minutes
Step 1: Preheat the oven and prepare pan
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
Step 2: Mix the dry ingredients
In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ¼ tsp ground nutmeg.
Step 3: Mix the wet ingredients
Add ½ cup brown sugar, ¼ cup maple syrup, ½ cup unsweetened applesauce, ⅓ cup oil, and 1 tsp vanilla extract to the dry ingredients. Whisk until fully combined.
Step 4: Fold in the diced apples (and nuts if using)
Gently fold in 1 ½ cups peeled, diced apples and optional ¼ cup chopped walnuts using a spatula until evenly mixed.
Step 5: Pour into pan and bake
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake at 350°F for 50–55 minutes or until a toothpick comes out clean.
Step 6: Cool and serve
Let the bread cool in the pan for 10 minutes, then lift it out and let it cool completely on a wire rack. Slice and enjoy.
Leftovers and Storage
Wrap slices in plastic wrap or store in an airtight container. Keep in the fridge for up to 5 days or freeze for up to 3 months. Toast slices for a warm treat!
Why This Recipe Works (Quick Science)
The applesauce replaces eggs by adding moisture and binding everything together. The oil keeps it soft, and the baking soda reacts with the acidic maple syrup to give the bread a little lift.
Common Mistakes
- Using apples with skin on—makes the bread chewy
- Overmixing the batter—makes the bread tough
- Not checking doneness—use a toothpick to test
- Not letting it cool before slicing—it’ll fall apart
What to Serve With
- A warm cup of chai or spiced tea
- A scoop of vegan vanilla yogurt on the side
- Toasted with a swipe of almond butter
FAQ
Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
What apples are best?
I like Honeycrisp or Fuji—they’re sweet and firm.
Can I use white sugar instead of brown?
Yes, but it’ll be less moist and have less flavor.
Can I double this recipe?
Yes! Just use two loaf pans and bake both together.
Can I make this into muffins?
Totally. Bake at 350°F for about 20–22 minutes.