This delicious vegan apple bread with fresh apples is moist and full of cinnamon. It's an easy vegan quick bread recipe made with simple pantry staples and completely egg-free and dairy-free. With just 15 minutes of prep time, it's sure to become your new favorite!
Vegan Apple Bread at a Glance
- 🍎 Texture: Moist and tender with soft chunks of fresh apple
- 🍂 Flavor: Sweet apples, warm cinnamon, and a hint of nutmeg
- ⏱️ Time: 15 minutes of prep and about 1 hour in the oven
- 👩🍳 Difficulty: Easy. No electric mixer or special equipment needed
- 🍞 Makes: One 9×5-inch loaf, about 12 slices
- 🗓️ Make-ahead: Bake a day ahead and store
- 🫙 Storage: Up to 3 days at room temperature, 1 week in the fridge, or 3 months in the freezer
- 🌱 Good to know: Egg-free and dairy-free. Contains wheat and almonds when made with the ingredients listed
This apple bread recipe started with a neighbor I had as a kid. She was from Germany, and she often baked a German apple bread with tart green apples and lots of cinnamon. I still remember how much I loved the fresh apples, the super moist texture, and all that cinnamon.
Years later, after I became a chef, I set out to make a vegan version, and this recipe was born. It's an easy quick bread and my all-time favorite apple bread. No mixer or special equipment needed. Just two bowls, a whisk, a spatula, and a loaf pan.
If you love cozy fall quick breads, check out my moist vegan pumpkin bread too!
Can You Make Apple Bread Without Eggs or Dairy?
Yes! Most apple bread isn't vegan, because traditional recipes use eggs and butter, and often milk or buttermilk too. However, in this recipe, I make three simple swaps. I use a flax egg to bind the batter, oil in place of butter, and almond milk in place of dairy milk.
I also include a tablespoon of apple cider vinegar, which reacts with the baking soda to give the loaf its lift, so you won't miss the eggs at all.
The result is a moist, tender apple cinnamon loaf that tastes just like the classic. No one will guess it's egg-free and dairy-free!
Why This Eggless Apple Bread Works
The key to my moist vegan apple bread recipe is getting the right balance of fresh fruit, flour, fat, and leavening. In this recipe, I use the same basic baking principles I learned years ago in culinary school.
Apples add quite a bit of moisture, so you need enough structure to hold everything together without making the bread heavy or dry. On the other hand, if you don't add enough structure and leavening agents, the bread turns out soggy and flat.
Here's how the ingredients work together in this recipe:
- A flax egg with time to gel: Ground flaxseed and warm water turn thick and sticky after about 7 to 10 minutes. That gel binds the batter the way an egg would, so give it the full time before you use it.
- Two leaveners and a little acid: Apple cider vinegar reacts with the baking soda the moment the wet and dry ingredients meet. Baking powder adds a second lift in the oven. Together they give an egg-free loaf plenty of rise.
- Oil instead of butter: Oil stays liquid at room temperature, so the crumb stays soft and moist for days.
- Tart, firm apples: Granny Smith apples hold their shape through an hour in the oven, and their tartness balances the sweetness of the sugar.
- Two sugars: Granulated sugar keeps the crumb light, and light brown sugar adds moisture and a hint of caramel.
- The classic muffin method: The dry and wet ingredients are mixed separately, then folded together just until combined. Minimal mixing keeps the crumb tender, and the thick batter holds the apples in place so they don't all sink to the bottom.
Key Ingredients
Making apple bread vegan doesn't require any hard-to-find fancy ingredients. Most of what you need is probably already in your pantry!
- Granny Smith apples: Fresh, tart, and firm. You need 2 cups diced. Honeycrisp and Braeburn are good second choices (more on apples below).
- All-purpose flour: Gives the bread its structure and supports the apple pieces.
- Ground flaxseed and warm water: This is the flax egg, and it's what makes this an eggless apple bread. Make sure to use ground flaxseed, not whole seeds.
- Baking powder and baking soda: You need both for a good rise without eggs.
- Apple cider vinegar: Just a little to activate the baking soda. You won't taste it at all in the finished bread.
- Cinnamon and nutmeg: Cinnamon is the main spice in this vegan apple loaf, while a little nutmeg adds warmth and depth without overpowering the apples.
- Granulated sugar and light brown sugar: Granulated sugar provides sweetness, while brown sugar adds a subtle molasses flavor and helps keep the crumb moist.
- Grapeseed or vegetable oil: Oil keeps the bread tender and moist without competing with the cinnamon and apples. Any neutral oil works.
- Almond milk: Unsweetened and at room temperature, I like to use almond milk to bring the batter together. For a nut-free loaf, use oat milk or soy milk.
- Vanilla extract and salt: Small amounts make the apple and cinnamon flavors more pronounced, and salt brings the flavors together.
What Are the Best Apples for Apple Bread?
Granny Smith apples are my first choice for apple bread because they're firm, tart, and hold their shape well during baking.
They also have enough acidity to balance the sweetness of the batter, which is especially important in a cinnamon apple quick bread.
Other firm apple varieties worth considering include:
- Honeycrisp: Crisp and juicy, with a sweeter flavor than Granny Smith.
- Braeburn: Firm with a nice balance of sweet and tart flavors.
- Pink Lady: Crisp and slightly tart, making it another good baking apple.
I've developed this recipe using Granny Smith apples, so that's what I recommend for the most consistent results.
❗️ Apples to avoid: Soft, mealy apples like McIntosh and Red Delicious can break down too much during baking, leaving overly soft pockets in the loaf.
How to Make Vegan Apple Cinnamon Bread
Quick breads are one of the easiest things to bake, and my vegan recipe for apple cinnamon bread is no different. It just takes two bowls and a few minutes of prep time.
Make the flax eggs. Stir the ground flaxseed into the warm water and set it aside for 7 to 10 minutes, until thick and gel-like.
Dice the apples. Cut them into small, even bite-size pieces. You'll need 2 cups.
Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Whisk the wet ingredients. In a second bowl, whisk together the granulated sugar, brown sugar, oil, and prepared flax eggs until combined. Then add the almond milk, apple cider vinegar, and vanilla until well combined.
Combine the ingredients. Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold everything together just until no dry flour remains. The batter will be thick, so be careful not to overmix.
Add the apples. Gently fold in the diced apples until they're evenly spread through the batter.
Bake. Transfer the batter to a parchment-lined 9×5-inch loaf pan and spread it evenly. Bake at 350°F (177°C) for 55 to 65 minutes, or until the top is golden brown and a cake tester or toothpick inserted into the center comes out clean or with a few moist crumbs
Cool before slicing. Let the baked vegan apple cinnamon bread cool in the pan on a wire rack for 15 minutes. Then carefully remove it from the pan and let it finish cooling on the rack before slicing.
✏️ Scroll down to the recipe card at the bottom of the post for the exact amounts and printable instructions.
Expert Tips
- Use a Kitchen Scale: For accuracy, I weigh my ingredients using a digital scale. This ensures consistent results every time.
- Without a Scale: If you don't have a scale, use the spoon and level method to measure the flour. Fluff the flour, spoon it into the measuring cup, and level it off with a knife to avoid using too much.
- Use Firm, Fresh Apples: Granny Smith apples are my favorite because they hold their shape and provide plenty of tart apple flavor. Stick to the 2 cups called for in the recipe. Adding extra apples will throw off the recipe.
- Let the Flaxseed Thicken: Don't rush the flax eggs. Give the mixture 7 to 10 minutes to form a gel before adding it to the batter. This helps the ingredients bind together.
- Don't Skip the Vinegar: The apple cider vinegar reacts with the baking soda to help the bread rise. This ingredient is crucial for a light, fluffy texture in this apple cinnamon loaf recipe.
- Don't Overmix: Once you add the flour, switch from whisking to gently folding with a spatula. Stop as soon as the flour is incorporated. The batter should be thick.
- Use the Correct Pan Size: My recipe calls for a 9×5-inch loaf pan. A different pan size changes the depth of the batter and can affect how evenly the bread bakes.
- Check the Center Before Removing It: Don't rely on the golden top alone. With 2 cups of fresh apples in the batter, the middle needs enough time to bake completely.
- Let It Cool Before Slicing: Quick breads continue to firm up as they cool. Cutting the loaf too early can make even a properly baked bread appear gummy.
Troubleshooting
- Why is my apple bread dense? The batter was likely overmixed. Mixing too much develops the gluten in the flour and makes the crumb tight and heavy. You need to fold the wet and dry ingredients together gently, and stop as soon as you don't see dry flour.
- Why did my bread sink in the middle? It was most likely underbaked, or the oven wasn't fully hot. It's a good rule of thumb to preheat the oven for at least 10 minutes and make sure it reaches 350 degrees Fahrenheit before putting the loaf in to bake. And don't open the oven door early in the bake.
- Why is my apple bread gummy or wet in the middle? Usually it's too much fruit or a loaf that came out too soon. Stick to 2 cups (about 300 grams) of diced apples, test the very center with a toothpick, and let it cool fully before slicing.
- Why is my bread dry or crumbly? Too much flour or too long in the oven. Measure your flour by weight or with the spoon-and-level method, and start checking for doneness at 50 minutes.
- Why did my apples sink to the bottom? The pieces were too big, or the batter was too thin. Dice the apples small, and measure the flour and almond milk carefully so the batter stays thick.
- Why is the top dark but the middle not done? Your oven may run hot. Once the top is golden, cover the loaf loosely with foil and keep baking until the center tests clean.
Variations
- Nutty: Fold in ½ cup chopped walnuts, pecans or almonds with the apples.
- Dried fruit: Add ½ cup raisins or dried cranberries. Don't add extra fresh fruit, though. The loaf is already very moist.
- Spiced-up: Add ¼ teaspoon ground ginger or allspice, or use my homemade pumpkin pie spice.
- Cinnamon-sugar top: Mix 1 tablespoon sugar with ½ teaspoon cinnamon and sprinkle it over the batter just before baking for a crisp, sparkly top.
- Simple glaze: Once the loaf is completely cool, whisk ½ cup powdered sugar with 2 to 3 teaspoons almond milk and drizzle it over the top.
- Maple syrup: Drizzle slices of your vegan apple cinnamon loaf with pure maple syrup for added fall flavor.
Storage
- Room temperature: Once completely cool, wrap the loaf or keep it in an airtight container in a cool, dry place for up to 3 days.
- Refrigerator: It stays fresh for about a week in the fridge. You can warm slices in the toaster or microwave before serving.
- Freezer: Wrap well and freeze it for up to 3 months. When ready to enjoy, thaw at room temperature for 1 to 2 hours.
Frequently Asked Questions
I haven't tested this loaf with applesauce yet, so I can't give you reliable amounts. Applesauce adds a lot of extra moisture, so it isn't a one-for-one swap for diced apples or oil. For now, stick with fresh apples for the best results. But if you try, I'd love to know how it goes.
This recipe is written with flax, but a chia egg is a common swap that binds the same way, with the same amount of water.
A 1-to-1 gluten-free baking flour with xanthan gum should work, but I haven't tested it yet, so I can't promise the same rise and texture. You may need to adjust the amount of flour used to keep the batter nice and thick. If you try it, let me know how it goes in the comments!
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More Vegan Desserts to Try
- Vegan Pumpkin Bread
- Vegan Pumpkin Muffins with Pecan Streusel
- No-Bake Vegan Pumpkin Cheesecake
- Vegan Cranberry Orange Oatmeal Cake
- Vegan Cinnamon Sugar Muffins
- Vegan Carrot Cake Muffins
🌟 And that's it! A moist vegan apple cinnamon bread with fresh apples, no eggs and no dairy, perfect for fall breakfasts and holiday tables. If you bake it, please leave a star rating and a comment below. It helps other bakers find the recipe, and I love hearing how yours turned out!
Vegan Apple Cinnamon Bread
Ingredients
- 2 tablespoon ground flaxseed meal
- 5 tablespoon warm water
- 2 cups Granny Smith apples, peeled and diced (2-3 apples)
- 2 ⅓ cups all-purpose flour (300 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoon cinnamon
- 2 pinches nutmeg
- ½ teaspoon salt
- 1 cup sugar (200 grams)
- ¼ cup light brown sugar (54 grams)
- ⅓ cup grapeseed or vegetable oil
- ¾ cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Make flaxseed eggs by mixing the 2 tablespoons of ground flaxseed meal with the 5 tablespoons of warm water in a small bowl. Then set the mixture aside for 7-10 minutes to firm up into a gel consistency.
- Prepare a 9x5 inch loaf pan by greasing it, dusting with flour, and then lining with parchment paper. The parchment paper is worth the extra step to ensure your bread doesn't stick to the bottom.
- Peel, core, and dice the apples into equal bite size pieces. Set aside.
- In a large bowl, sift together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
- In another bowl, beat the oil, flax eggs, sugar, and brown sugar with a whisk until well combined.
- Add the vanilla, apple cider vinegar, and almond milk to the flax egg, oil and sugar mixture. Again beat to combine.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to gently fold everything together just until combined and there are no large lumps of flour. The batter will be thick. Be careful not to overmix.
- Fold in the diced apples and then pour the batter into the prepared loaf pan.
- Bake at 350 degrees Fahrenheit (177 degrees Celsius) for 55 to 65 minutes until firm and golden brown. A cake tester should come out clean when the vegan apple bread is done.
- Allow the bread to cool on a cooling rack in the pan for 15 minutes. Then turn out from the loaf pan and continue to cool in the cooling rack.
Notes
- Let the flax eggs sit for at least 10 minutes before using.
- Start checking for doneness at 50 minutes. A toothpick in the center should come out clean
- Gluten free 1-to-1 flour should work, though I have not tried this recipe using gluten-free flour.
- Nuts can be added to the recipe for extra flavor and texture.
- The estimated nutritional values are based on the posted recipe.
Nutrition
Chef Kim Grimmett
I'm Kim Grimmett, a classically trained chef and the creator of Dances With Knives. I trained at Le Cordon Bleu and have more than 15 years of professional culinary experience as a vegan chef. Here, I share my best vegan recipes.
Traci says
I loved this apple loaf. My family had it for breakfast this past weekend. Do you think pears would work in place of the apples too?
Kim says
So glad you enjoyed it! I don't think pears would be a good substitute in this case because while apples tend to hold their shape, pears can often times get mushy. This loaf is already pretty moist, so I just wouldn't want you to end up with mush. But if you do try it please let me know how it goes!