Vegan Apple Bread

5 from 3 votes

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.

Prep Time10

Cook Time1

Total Time1 10

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

Servings: servings

Calories: 507kcal

Author: Shanika

Ingredients

BREAD:

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
⅛ 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!)

CRUMBLE TOPPING:

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

US Customary - Metric

Instructions

TO MAKE THE BREAD:

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!

TO 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!

Notes

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!

Nutrition