Vegan Apple Cinnamon Crumble Bread is an essential part of the Fall season. It’s perfectly sweet and moist, a balance between soft and crunchy, and 100% delicious with the perfect amounts of Apple + Spice flavors! It takes less than 10 minutes to whip together and makes for a great healthy alternative for a little sweetness in the morning for breakfast or even for dessert. Oil-free, Gluten-free option available.
Vegan Apple Cinnamon Crumble Bread. It’s officially Fall and I’ve been feeling so in the mood for everything Fall + Holiday.
Now that I see that Target has their Holiday Shop live on their site, I’ve been obsessively looking at all Christmas decor for both blog props and my home. Haha. I know. So early.
To say the least, I love whipping together banana breads, but every once in a while, I enjoy creating other breads that highlight other flavors. This Apple bread was certainly something that I couldn’t wait to attempt and boy, must I say—-this bread is DELICIOUS.
With this week’s theme finally coming to a close, I had to share this Apple bread with you guys!
To recap, thus far, I’ve created a few delicious Apple recipes that truly showcase classic dishes and fun twists on the way that you can use apples. Everything from savory to sweet and in between.
Homemade Gluten-Free Apple Crisp—the epitome of warm, sweet, rich in Fall spices, and absolutely creamy.
This Sheet Pan Maple Apple Chicken + Veggies recipe is the perfect easy weeknight meal on any given day for the entire family.
This Easy Warm Apple Chai Latte is made with only a handful of ingredients and is the perfect warmth + coziness during the cooler season.
When it comes to these Fall Harvest Apple Bacon Crostinis, the word ‘delicious’ is an understatement. This simple in method, yet complex in flavor recipe is the perfect little bite for any occasion or gathering, especially during the Fall season.
Of course, I have a ton other apple recipes on the blog in which you can easily search!
Spices (Cinnamon, Cloves, Allspice + Nutmeg)
Apple Cider Vinegar
Honestly, because I choose to puree my apples for this as well as add little chunks inside, I love using apples that hold up together well once cooked. These apples usually include: Granny Smith, Gala, Honeycrisp, Fuji, etc. However, if you are tight on time and don’t have time to make a puree out of your apples, you can always substitute for applesauce and just add chopped apples in for the chunks.
Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days and if needed, it can be frozen for up to 3 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziploc).
Honestly, making the perfect crumble just means ensuring that the butter to dry ingredient ratio is JUST RIGHT and crumbly instead of super wet or super dry. You literally want to feel the crumble in your hand without needing to rush over to the sink to rinse off because it’s so wet. Haha. Hopefully, this analogy helps you get the picture. Also, I love grinding up my nuts a bit so that they make for the perfect bite and less weight on top of the bread.
OK, so one of the major complaints from readers are that their bread sometimes cooks faster on the outside than inside. To combat this, I usually poke small holes all around the tops of my bread to further allow heat to pass through the crumble into the batter. You can simply do this successfully by using a toothpick. Do this step twice during different intervals of the baking process and you’ll get a nicely cooked through bread.
Now, let’s dive right into the recipe, shall we?
Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
In a saucepan, add the apples, lemon juice, sugar, vanilla, and water and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably. Remove from heat and let cool slightly before adding everything to a high-powered blender and blend until smooth, for about 2-3 minutes.
In a large bowl, combine the apple puree, vegan butter, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
Next, stir in flour, baking powder, baking soda, organic brown sugar, spices, and sea salt and mix until well incorporated! Fold in diced apples. **NOTE: DO NOT OVER-MIX!**
Pour batter in the prepared loaf pan (evenly spreading it out) and make the crumble topping!
Add the flour, organic brown sugar, chopped pecans, walnuts, and cinnamon into a medium bowl, combining them together using a pastry blender. **NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.** Add the partially melted vegan butter and using a spatula, mix until well combined and ‘crumbly-like’.
Now, evenly sprinkle the crumble topping atop your batter until fully covered and place it in the oven. Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. **NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.**
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice and enjoy!
Vegan Apple Cinnamon Crumble Bread.