Vegan Apple Bread

 

Moist, warmly spiced vegan apple bread loaded with fresh apple chunks and topped with a golden cinnamon streusel crumble. Made in one bowl with no eggs or dairy — the ultimate cosy autumn loaf!

Prep Time: 15 mins | Cook Time: 50–65 mins | Total Time: ~1 hr 20 mins (including cooling)| Servings: 8–10 slices

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Ingredients

Bread:

• 2 medium apples (Granny Smith or Honey Crisp), peeled, cored, and diced small
• 1 tbsp lemon juice (to prevent browning)
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup coconut sugar or brown sugar
• ½ cup unsweetened applesauce
• ½ cup plant-based milk (oat or soy)
• ¼ cup neutral oil (canola or coconut)
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

Streusel Topping:

• 3 tbsp all-purpose flour
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp cold vegan butter

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Instructions

1. Preheat oven to 175°C (350°F). Grease and line a 9x5 inch loaf pan. Toss diced apples with lemon juice and set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Add coconut sugar, applesauce, plant milk, oil, maple syrup, vanilla, and apple cider vinegar. Mix until just combined — do not over-mix.
4. Gently fold in the apple chunks.
5. In a small bowl, combine streusel flour, brown sugar, and cinnamon. Rub in cold vegan butter with fingertips until crumbly.
6. Pour batter into the loaf pan, smooth the top, and sprinkle streusel topping evenly over the batter.
7. Bake for 50–65 minutes until a toothpick inserted in the centre comes out mostly clean. Tent loosely with foil if the top browns too quickly.
8. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely (at least 1 hour) before slicing.

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Notes

• Do not over-mix the batter — lumps are fine, over-mixing makes the loaf dense.
• Dice apples just before adding, or toss with lemon juice to prevent browning.
• Cool completely before slicing or the bread will crumble.
• Store at room temperature for 2 days, in fridge for 5 days, or freeze for 3 months.
• Optional glaze: Mix ½ cup powdered sugar + 1–2 tsp plant milk and drizzle over the cooled loaf.

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