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Vegan Apple Bread
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5 from 1 vote

Vegan Apple Bread

Vegan Apple Bread has a soft, moist texture from apple puree and a crumbly streusel topping with walnuts and pecans. The perfect fall breakfast recipe.
Course Breakfast, Brunch, Dessert
Keyword apple, apples, baked, bread, breakfast, brunch, cinnamon, classic, crumble, dairy-free, dessert, easy, fall recipe, fluffy, gluten-free, healthy, healthy bowl, indulge, pecans, plant-based, recipe, sweet, vegan, walnuts
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea



  • 1 Gala Apple, peeled + chopped into chunks
  • 3 cups organic all-purpose flour
  • ½ cup organic brown sugar
  • 2 tsps baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • teaspoon ground cloves
  • pinch of sea salt
  • 1 teaspoon vanilla extract
  • 1 cup Almond milk
  • 1 tablespoon apple cider vinegar
  • ¼ cup vegan butter, melted (See Notes!)
  • 2 Tbsps organic apple sauce (You can also use Apple Butter; See Notes!)


  • 1 cup pecans, roughly chopped
  • ½ cup organic all-purpose flour
  • ½ cup organic brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ cup vegan butter, partially melted 



  • 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.
  • Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
  • In a large bowl, combine the melted butter, apple sauce, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
  • Next, stir in flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, allspice, cloves, and sea salt and mix until just combined. Fold in chopped 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, brown sugar, chopped pecans, cinnamon, and nutmeg 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.
  • APPLES: Best apples to use for this bread are: Granny Smith, Gala, Honeycrisp, Fuji, etc.
  • 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, ¼ cup at a time.**
  • OIL: Instead of vegan butter, you can also use coconut oil or vegetable oil, if preferred.
  • APPLE BUTTER: If you'd like to make the apple butter, see my Cinnamon Roll recipe for the process.
  • EQUIPMENT: To see the equipment that I used for this bread, see my Baking Essentials list!