Vegan Apple Bread

4.91 from 11 votes

This scrumptious vegan apple bread will be your new favorite! Bursting with fresh apples and spices, the perfect treat for any time of day.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Dessert

Cuisine: Vegan

Diet: Vegan

Servings:

Calories: 333kcal

2 Cups All Purpose Flour (250g)
1 teaspoon Ground Cinnamon
½ teaspoon Ground Nutmeg
3 teaspoons Baking Powder
½ teaspoon Salt
½ Cup Vegan Butter (122g)
1 Cup White Granulated Sugar (200g)
1 teaspoon Pure Vanilla Extract
1 Cup Vegan Buttermilk (240ml), 1 Tbsp Lemon Juice + Soy Milk up to the 1 cup line

Preheat the oven to 350°F (180°C) and spray a 9x5 loaf pan with nonstick spray. Line it with parchment paper so that the parchment paper hangs over the sides, so that when the apple bread is baked, you can easily lift it out of the loaf pan using the parchment paper.
Add the chopped apples to a mixing bowl with the brown sugar and cinnamon and toss together so that all the apple pieces are coated. Set aside.
Sift the all-purpose flour into a mixing bowl, add the cinnamon, nutmeg, baking powder, and salt, and mix. Set aside.
To the bowl of your stand mixer, add the vegan butter and white granulated sugar and cream them together.
Add the vanilla extract and vegan buttermilk and mix in. This mixture will look curdled and lumpy, but don’t worry, this is fine.
Add your dry ingredients to the wet and mix in by hand until combined. Don’t over-mix.
Add the chopped apple mixture and fold in until just mixed.
Transfer to your prepared loaf pan and smooth down.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Lift the apple bread from the pan with the parchment paper overhang and place it onto a wire cooling rack to cool completely.
When your bread has cooled completely, prepare the glaze by adding the powdered sugar and soy milk to a bowl and mixing until smooth.
Drizzle the glaze over the top of the bread and put it in the fridge for 5 minutes to set before slicing.

Granny Smith Apples. These are the best apples to use in this recipe, but you can also use whatever you have on hand.
Storing. Keep it in an airtight container at room temperature, and it will stay fresh and delicious for a few (3-4) days. It can also be stored in an airtight container in the fridge for up to a week
The glaze. If the glaze is too thick to drizzle, add more soy milk or another non-dairy alternative a little bit at a time. If the glaze seems too runny, add powdered sugar until it’s thick enough to drizzle and not run over the bread entirely.