A cinnamon-apple loaf from the Loving It Vegan recipe notebook, credited and ready for your own kitchen.
A vegan apple bread recipe from Alison Andrews at Loving It Vegan pairs chopped Granny Smith apples and cinnamon with a quick-bread batter.
The measured formula and method are credited to the original source and written here as a cozy recipe to try at home.
Use a 9-by-5-inch loaf pan and check the center with a toothpick after the stated bake. See the original recipe for formula-specific storage notes.
Vegan Apple Bread
Makes 10 slices. Prep: 15 minutes. Bake: 60 minutes.
Ingredients
- 1½ cups (188 g) peeled, chopped Granny Smith apples
- ⅓ cup (67 g) light brown sugar, for the apples
- 1½ teaspoons ground cinnamon, for the apples
- 2 cups (250 g) all-purpose flour
- 1 teaspoon ground cinnamon, for the batter
- ½ teaspoon ground nutmeg
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (122 g) vegan butter
- 1 cup (200 g) white granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) vegan buttermilk: 1 tablespoon lemon juice plus soy milk filled to the 1-cup line
- 1 cup (120 g) powdered sugar, for the glaze
- 1½ tablespoons soy milk or another non-dairy milk, for the glaze
Equipment
- 9 × 5-inch loaf pan
- Nonstick spray
- Parchment paper
- Two mixing bowls
- Whisk
- Kitchen scale or measuring cups
- Stand mixer
- Spatula
- Cooling rack
Method
- Prepare the oven and pan. Heat the oven to 350°F. Lightly coat a 9 × 5-inch loaf pan with nonstick spray, then line it with parchment, leaving enough overhang to lift the cooled bread out.
- Season the apples. Toss the peeled, chopped apples with the brown sugar and 1½ teaspoons cinnamon until evenly coated. Set aside while you mix the batter.
- Make the vegan buttermilk. Put 1 tablespoon lemon juice in a measuring cup and add soy milk to the 1-cup line. Stir and leave it briefly while preparing the dry ingredients.
- Combine the dry ingredients. Whisk or sift the flour, remaining 1 teaspoon cinnamon, nutmeg, baking powder, and salt together so the spices and leavener are evenly distributed.
- Mix the wet ingredients. Cream the vegan butter and white sugar until combined and lightened. Mix in the vanilla, then the prepared vegan buttermilk. Add the dry mixture and stir only until no dry flour remains.
- Fold and fill. Fold the seasoned apples into the batter, distributing them without overmixing. Transfer to the lined pan and level the top.
- Bake and cool. Bake for about 60 minutes. A toothpick inserted in the center should come out clean rather than coated in wet batter. Rest the loaf before lifting it out, then cool fully on a rack.
- Glaze. Stir powdered sugar with 1½ tablespoons non-dairy milk until smooth. Drizzle over the cooled loaf and refrigerate for about 5 minutes to set before slicing.