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Vegan Apple Cinnamon Crumble Bread

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.
Course Breakfast, Brunch, Dessert
Keyword apple, apples, baked, bread, breakfast, brown sugar, brunch, cinnamon, classic, crumble, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, healthy bowl, homemade, indulge, pecans, plant-based, recipe, soft, spices, sweet, vegan, walnuts
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 servings
Author Shanika | Orchids + Sweet Tea


  • 1 1/2 cups organic All-Purpose Flour + 2 Tbsps! (I use Bob's Red Mill; See Notes for GF option!)
  • 2 Tbsps ground cinnamon  (Reduce to 1 Tbsp for less Cinnamon flavor!)
  • 1 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1/2 cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
  • 1 tsp vanilla extract
  • 1/2 cup Almond milk + 1 tsp Apple Cider Vinegar (I use Califia Farms; You can use your favorite plant-based milk)
  • 2 Tbsps vegan butter, melted (See Notes!)
  • 1/4 cup Agave  (See Notes!)

Apple Puree:

  • 3 Medium Apples (See Notes for Apple types!)
  • 1/2 cup organic pure cane sugar
  • 1 Tbsp juice of a lemon
  • 2-3 Tbsps Tbsps fresh water

Crumble Topping:

  • 1/2 cup organic All-Purpose Flour  (I use Bob's Red Mill)
  • 1/2 cup organic brown sugar  (I use Sugar in the Raw; Vegan-approved!)
  • 1 tsp ground cinnamon
  • 1/4 cup vegan butter, partially melted  (I use Earth's Balance)
  • 1/2 cups pecans, chopped (I use Diamond Nuts)
  • 1/2 cups walnuts, chopped (I use Diamond Nuts)


  • 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.

Apple Puree:

  • 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 1 cup 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!

For 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!
  • Bon Appetit!


  • STORAGE: 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).
  • APPLES: Best apples to use for this bread are: Granny Smith, Gala, Honeycrisp, Fuji, etc.
  • SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup or Date syrup as well.
  • GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
  • OIL: Instead of vegan butter, you can also use coconut oil or vegetable oil, if preferred.
  • APPLE PUREE: Instead of making your own apple puree, simply substitute with applesauce.