Apple Cinnamon Bread
Moist plant-based apple cinnamon bread with warm spices and tender apples for the perfect cozy fall bake.
Servings: 12
Equipment
- Electric Mixer or Stand Mixer Optional
- Mixing Bowls
- Loaf Pan
- Cooling Rack
Ingredients
- 1 large Apple Chopped into small chunks
- ¼ cup Light Brown Sugar Loosley packed
- 1½ tsp Cinnamon
- 2 tbsp Ground Flax Seeds
- 2 tbsp Water At room temperature
- ½ cup Plant-Based Butter Softened to room temperature
- ¾ cup Cane Sugar
- 1 tsp Vanilla Bean Paste or Vanilla Extract
- ⅓ cup Unsweetened Applesauce
- ½ cup Plain Unsweetened Plant-Based Milik At room temperature
- 1¾ cup All-Purpose Flour or 1:1 Gluten-Free Flour
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- 1 tsp Baking Powder
- ½ tsp Baking Soad
- ¼ tsp Sea Salt
Instructions
- Adjust the oven rack to the lower third position, just below center, and preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray.
- In a small bowl, mix together the ground flax seeds and water and set aside to gel to create your flax eggs.
- Chop your apples, then stir the apples, brown sugar, and cinnamon together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add your flax eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the applesauce and vanilla extract on medium speed until combined. The mixture will look chunky and curdled—this is normal!
- Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl.
- Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the plant-based milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick. You’ll have about 3 cups of batter.
- Finally add in your apples and mix them into the batter gently until they are evenly distributed.
- Pour and spread your batter into your greased loaf pan.
- Bake for 60 to 75 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. This is a large, heavy loaf, so if your bread is taking longer, that’s completely fine. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Begin checking at 60 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Once cooled or nearly cooled, cut into slices and serve. Make sure the loaf is fully cooled before trying to slice.
- Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.