Are you looking for a sweet treat that's both delicious and healthy? This apple bread is moist, vegan and sweetened with a combination of brown sugar and maple syrup.
If you love fall flavors, this recipe will be in your top five after the first bite! Bake this delicious apple bread is you:
- Are looking for a nut/peanut-free sweet treat;
- Want an easy recipe that can be made in less than 10 minutes;
- Need an eggless apple bread recipe.
I love baking easy, sweet bread to have along with my coffee. Looking for more easy vegan recipes? Try my vegan banana chocolate bread!
Ingredients and substitutions
Apple. I prefer to use apples that are both sweet and tart, like honey crisp or golden delicious. But you can use any apple you prefer for this recipe.
Apple sauce. Use unsweetened apple sauce. I don't recommend substituting it, as it will affect the flavor of the cake.
If applesauce is not easy to find where you live, I can teach you how to make it using a pressure cooker.
Brown sugar. Light or dark brown sugar are good for this recipe. It can be substituted for demerara sugar.
Cinnamon. The spice that goes perfect with apples! If you can't have cinnamon, or don't like it, you can omit this ingredient.
Flour. For this sweet bread, I use both all-purpose white flour and whole wheat flour. Using whole wheat only is possible, but the texture won't be as soft.
I've never tried substituting wheat for spelt flour in this recipe. If you did, let me know how it went!
Baking powder. Don't replace it for baking soda, or the recipe won't work. Always check for expiration date before starting any recipe that uses baking powder.
If you're a beginner baker, be sure to check my tips for foolproof baking!
Salt. Use fine sea salt for this recipe.
Oil. You can use refined coconut oil, or canola oil for this sweet bread.
Maple syrup. Use 100% maple syrup for this recipe. If you don't have it or it's not a common ingredient where you live, it can be substituted for agave syrup, or this vegan honey.
How to make it
Start by preheating the oven.
Wash and peel the apple. Core and cube it into small pieces.
Prepare a medium-sized loaf pan, lining it with parchment paper.
In a medium bowl, mix the cubed apple, 3 tablespoons of brown sugar and ⅓ teaspoon of cinnamon, tossing the ingredients to coat.
In a large bowl, mix the remaining brown sugar, cinnamon, all-purpose and whole wheat flour, baking powder and salt.
Add the applesauce, canola oil and maple syrup and mix only until combined.
Add apple cubes and mix only until there are no more visibles dry spots left. Always be careful not to over mix, or you can get a tough cake.
Pour the batter into the loaf pan and bake it at 325°F for 45 to 50 minutes, or until the top and edges are golden brown, and a toothpick inserted in the center comes out with only a few crumbs.
Let it rest in the pan for 5 minutes, then remove and let it cool in a cooling rack for at least 30 minutes before serving.
Tips for success
Don't overmix the batter. As said above, only mix the ingredients until no dry spot are visible.
Cube the apple into small pieces. The smaller, the more you'll get apple pieces in every bite. Also, don't forget to peel the apple for a better texture!
It's better to weigh the ingredients. Specially the dry ones. If you must use cups, be sure to check my tips for weighting when baking to learn how to properly cup the flour.
Check with a toothpick. As every oven might vary regarding temperature, I always check after 40 minutes with a toothpick. Insert it in the middle to check for doneness. It needs to come out with only a few crumbles on it.
Storing and freezing
Wait for it to cool and store it in a cake keeper or any airtight container to keep the sweet bread from drying out.
If stored correctly, it keeps moist for a week.
You can also freeze it and always have a quick snack minutes away. I prefer freezing this sweet bread sliced. Store the slices in an airtight container, or place them in a plastic bag and squeeze the air out before sealing. It keeps for 2 to 3 month in the freezer.
To thaw, place it in the refrigerator overnight, or leave in the counter for about 1 hour. Reheat it in the microwave for 20 to 30 seconds.
- 1 apple, peeled and cubed (about 200g)
- ½ cup packed brown sugar (100g) + 2 tablespoon (25g)
- 1 teaspoon cinnamon (2.6g) + ⅓ teaspoon (1g)
- 1 cup all-purpose flour (130g)
- ¾ cup whole wheat flour (90g)
- 1 tablespoon baking powder (14g)
- ⅓ teaspoon salt (2g)
- ½ cup coconut/canola oil (108g)
- ¼ cup maple syrup (85g)
- 1 cup unsweetened applesauce (250g)
- Preheat your oven to 325°F. Prepare a medium-sized loaf pan, greasing with canola oil/cooking spray, or line it with parchment paper. The last one makes it easier to remove your bread from the loaf pan.
- In a medium bowl, mix the chopped apple, 2 tablespoons of brown sugar and ⅓ teaspoon of cinnamon, tossing to coat.
- In another medium bowl, mix ½ cup of brown sugar, the remaining cinnamon, all purpose and whole wheat flour, baking powder and salt.
- Add the applesauce, canola oil and maple syrup and mix only until barely combined.
- Add the coated apple cubes and mix only until there are no more dry spots left. Careful not to over mix.
- Pour the batter into the prepared loaf pan and bake it at 325°F for 45 to 50 minutes, or until the top and edges are golden brown, and a toothpick inserted in the center comes out with only a few crumbs.
- Let it rest in the loaf pan for 15 minutes. Try to wait for it to cool completely before serving.
Amount Per Serving Calories 185Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 188mgCarbohydrates 24gFiber 2gSugar 9gProtein 2g