Apple Pie Bread
Make this warm and delicious vegan Apple Pie Bread that you can enjoy for breakfast or as a healthy dessert. It’s quick and easy to make, refined-sugar free, and has a gluten-free option!
On my recent trip to the store, I bought a large bag of apples even though it was February. Peak apple season is late fall and I do love making a lot of Apple Pies during that time. This time around I wanted to make something new.
What can I make with a bunch of apples? Apple Pie Bread!
It’s warm, delicious, refined-sugar free, and easy to make. It takes only 10 minutes to prep and the rest of the time is waiting on the bread to bake in the oven. Which sometimes is a torture in itself! 😉
Apple Pie Bread Baking Steps
Combine vegan butter and maple syrup in a large mixing bowl and mix. Then add apple sauce and vanilla. I used Earth Balance for my vegan butter. I have not tried substituting for coconut butter here so I’m not sure it can work. Adding this to my list to try next time!
Sift in flour, baking powder, baking soda, salt and spices. Mix by hand with a spatula. I used a mesh strainer to sift and it worked just fine. I don’t recommend skipping sifting. Sifting breaks up lumps in the flour and aerates it. It makes the flour lighter which helps mixing with other ingredients easier.
After sifting, mix the batter with a rubber spatula. Then add chopped apples and gently mix. Do not over mix!
Reserve 1/4 cup of apples to spread on top. This will help make the top of the bread moist and sweet. Yum! Bake your Apple Pie Bread in the oven for 45 minutes.
Note: A toothpick test may not work as at a 45-minute mark, the toothpick may not come out completely clean and that’s OK. The inside will harden more as the bread cools. Leaving the bread in the oven for longer than 45 minutes will cause the outer edges of the bread to overcook and the bread may come out dry as a result.
Which apples make the best Apple Pie Bread?
I like to use Honeycrisp, Pink lady, Gala, and Fuji. My top favorites are Honeycrisp but it really depends on your taste.
Can I make it gluten-free?
Absolutely! I like to use Bob’s Gluten-Free Flour Mix instead of regular white flour in this recipe. It comes out delicious!
Can I make muffins with this batter?
Yes, you can! Baking time will be shorter. For regular-sized muffins, bake for 25-30 minutes. Check at 25 minutes and if they need to be baked more, leave them in the oven for 5 minutes. Avoid overbaking even if the middle is a bit soft as the outer edges can come out a bit hard and dry.
Does apple bread need to be refrigerated?
Apple Pie Bread can be stored at room temperature for up to 3 days, then you can transfer it to the fridge. You can also freeze it after baking for up to one month.
Make this warm and delicious vegan Apple Pie Bread that you can enjoy for breakfast or as a healthy dessert. It’s quick and easy to make, refined-sugar free, and has a gluten-free option!
Course:
Dessert
Cuisine:
American
Keyword:
apple pie, bread
Servings: 1 loaf
Calories: 271 kcal
:
Ingredients
- 1/2
cup
room temp vegan butter,
e.g. Earth Balance - 1/2
cup
maple syrup
or agave - 1/2
cup
unsweetened apple sauce - 1
tsp
pure vanilla extract - 2
cups
all-purpose flour,
can sub for gluten-free flour blend such as Bobs Red Mill - 2
tsp
baking powder - 1
tsp
baking soda - 1
tsp
sea salt - 1
tsp
ground cinnamon - 3/4
tsp
ground nutmeg - 1/3
tsp
allspice - 1/4
cup
non-dairy milk
(almond, cashew, oat) - 2
large apples,
chopped into small pieces
Instructions
- Heat oven to 375 F / 190 C. Grease a 9×5-inch loaf pan and set aside.
- Combine vegan butter and maple syrup in a large mixing bowl and mix. I used my Kitchen Aide, but a hand mixer would work as well.
- Add apple sauce and vanilla. Mix until well combined.
- Sift in flour, baking powder, baking soda, salt, and spices. Mix by hand with a spatula.
- Slowly add dairy-free milk and apples. Gently stir with a spatula until just combined. Do not overmix the batter. Overmixing will result in a gummy bread.
- Pour in the batter into the loaf pan and bake for 40-45 minutes. A toothpick test may not work as at a 45-minute mark, the toothpick may not come out completely clean and that’s OK. The inside will harden more as the bread cools. Leaving the bread in the oven for longer than 45 minutes will cause the outer edges of the bread to overcook and the bread may come out dry as a result.
- Store in an airtight container for up to 3 days or in the fridge for up to 5 days.
Recipe Notes
Nutrition Information (per serving): Calories: 271 Fat: 8.7 g Saturated fat: 1.4 g Carbohydrates: 40 g Dietary Fiber: 11.6 g Sugar: 9.2 g Sodium: 732 mg Protein: 10.5 g
