Bite into a slice of heaven with this vegan apple cinnamon bread. This oil-free, refined-sugar-free loaf is wholesome, flavorful, and completely plant-based—perfect for breakfast, dessert, or as a comforting side.
I found beautiful Honeycrisp apples while shopping this week and used them for this vegan apple cinnamon bread. Though I’m not usually a sweets person, the combination of apples and cinnamon makes this bread taste like a cozy dessert while still feeling like a hearty loaf.
My family adores apple-and-cinnamon flavors, so I developed this whole-foods version that avoids refined sugar and oil. It’s simple to make, moist thanks to applesauce and fresh fruit, and has a lovely cinnamon aroma that fills the kitchen.
Other Sweet Cooking Apples
While Honeycrisp is a favorite for baking because of its crisp texture and balanced sweetness, any sweet baking apple will work well. If possible, choose organic apples—apples are commonly listed among produce items recommended for organic purchase.
- Honeycrisp
- Braeburn
- Cortland
- Empire
- Fuji
- Gala
Bread Ingredients
This apple cinnamon bread is oil-free and uses no refined sugar when you choose natural sweeteners like maple syrup. Below are the ingredients that keep the loaf moist and flavorful.
- Whole Wheat Flour: Keeps the loaf hearty and provides fiber and nutrients compared with refined flour.
- Baking Powder: A complete leavening agent that helps the bread rise.
- Baking Soda: Works with the lemon juice to add lift.
- Salt: Enhances flavor and strengthens the dough’s structure.
- Fresh Lemon Juice: Reacts with baking soda for a little extra lift and to keep the apple pieces bright.
- Unsweetened Applesauce: Replaces oil while keeping the loaf moist and adds natural sweetness.
- Honeycrisp Apples: Or any sweet, firm apple for texture and fresh apple flavor.
- Oat Milk: A creamy plant milk I prefer for baking, though any unsweetened plant milk works.
- Vanilla Extract: Enhances the other flavors and rounds out sweetness.
- Maple Syrup: A natural liquid sweetener that complements apples and cinnamon.
Bread Ingredient Substitutions
- Use gluten-free flour blend for a gluten-free loaf, or all-purpose flour if you prefer.
- Substitute bottled lemon juice if fresh isn’t available; add lemon zest for extra brightness.
- Mix sweet and tart apples (for example, Granny Smith with a sweet variety) for more complex flavor.
- Cinnamon applesauce can replace plain unsweetened applesauce for a stronger spice note.
- Swap applesauce for an egg replacer or a flax egg if you prefer—1 flax “egg” = 1 tbsp ground flaxseed + 3 tbsp water.
- Any unsweetened, unflavored plant milk works in place of oat milk.
- Agave or date syrup can be used instead of maple syrup.
How to Make Apple Cinnamon Bread
- Preheat the oven to 350°F (175°C).
- Peel and chop about 3 cups of apples (roughly three medium apples). Toss the pieces with a tablespoon of lemon juice to prevent browning and set aside, reserving ½ cup for the top of the loaf.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and two teaspoons of cinnamon.
- If using coconut sugar, stir it into the dry ingredients now. Otherwise, reserve the maple syrup for the wet ingredients.
- Stir together the applesauce, oat milk, vanilla extract, and maple syrup (if using). Add the lemon juice here as well if you haven’t already.
- Pour the wet mixture into the dry ingredients and stir gently by hand until the batter is thick and slightly lumpy—do not overmix.
- Fold in the chopped apples, saving the reserved ½ cup for the top.
- Line a loaf pan with parchment paper or use a silicone loaf pan for oil-free baking. Scrape the batter into the pan and spread evenly.
- Scatter the reserved apple pieces over the top and sprinkle with the remaining cinnamon for a pretty finish and extra flavor.
- Bake 50–55 minutes, or 45 minutes if using a fast-heating silicone pan. To test doneness, insert a knife into the center; it should come out clean or with only tiny crumbs attached. If batter remains on the knife, bake another 5 minutes and check again.
- Allow the bread to cool in the pan for a short time, then remove and slice once it has set.
Recipe FAQs
Unsweetened applesauce replaces one egg with ¼ cup. Plain or vanilla soy yogurt can replace one egg with ¼ cup, or try silken tofu or a ripe banana for binding and moisture.
Yes—flax eggs perform well in pancakes, quick breads, brownies, muffins, and cookies. They add binding without animal ingredients.
Most sweet apples bake well. Very soft snack apples can become mushy in baked goods; choose firmer varieties when you want pieces to hold their shape.
Tips
- If you prep apples ahead of time, toss them in lemon juice to keep them from browning.
- Gluten-free batters often contain more liquid and may require extra baking time; avoid removing the loaf early to prevent a gummy texture.
- If you forget vanilla, use a vanilla-flavored plant milk as a last-minute substitute; the flavor will be milder than using extract.
- To make a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water, refrigerate for 15 minutes to thicken.
- Let the bread cool slightly so it sets before slicing.
- This apple cinnamon bread is wonderful for breakfast, dessert, or served alongside salads and soups such as a hearty vegetable soup.
Try this vegan apple cinnamon bread for breakfast, as a side with your favorite salad or soup, or as a warming autumn dessert.
Other Great Vegan Recipes to Enjoy!
-
Vegan Oil-Free Cornbread -
Vegan Lemon Blueberry Bread
-
Simple Apple Cinnamon Bread
-
Vegan Pumpkin Spice Bread
If you enjoy this vegan apple cinnamon bread, please leave a review and share your thoughts in the comments—we love hearing from readers!
📖 Recipe
Simple Apple Cinnamon Bread
Kathy Carmichael
Ingredients
Apple Cinnamon Bread
- 2 cups whole wheat flour or flour of choice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened applesauce or 1 flax egg
- 1 cup unsweetened oat milk
- ½ cup maple syrup or ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon + 2 tsp for the top
- 3 cups peeled and chopped apples divided; reserve ½ cup for topping
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Peel and chop 3 cups of apples (about three medium apples). Toss with lemon juice and set aside; reserve ½ cup for the top.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and 2 teaspoons cinnamon.
- Whisk the dry ingredients so the leavening is evenly distributed. If using coconut sugar, add it now.
- Stir the applesauce, oat milk, vanilla, and maple syrup (if using) together, then add to the dry ingredients.
- Mix gently by hand until the batter is thick and just combined—do not overmix.
- Fold in the chopped apples, save ½ cup for the top.
- Line a loaf pan with parchment or use a silicone pan. Pour in the batter and smooth the top.
- Scatter the reserved apple pieces over the batter and sprinkle with the remaining cinnamon.
- Bake 50–55 minutes (check at 45 minutes if using silicone). A knife inserted into the center should come out clean. If not, bake 5 more minutes and check again.
- Allow the loaf to cool briefly before removing from the pan and slicing.
Notes
- If prepping apples in advance, toss them in lemon juice to prevent browning.
- Gluten-free batters often require longer baking times due to higher liquid content—watch for a set center and clean knife test.
- Vanilla-flavored plant milks can substitute for vanilla extract in a pinch, but the vanilla note will be subtler.
- To make a flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water and refrigerate for 15 minutes.
- Let the bread rest and cool briefly before slicing to ensure clean slices.
- This loaf pairs nicely with salads or soups, or served alone with coffee or tea for breakfast or dessert.
Nutrition
Let us know how it turned out in the comments!