Fluffy and moist easy vegan apple bread topped with yoghurt and caramelised apples. I've also included gluten-free and refined sugar-free variations.
Why you'll love this recipe
This apple bread is:
- simple and easy
- very moist and melts in your mouth
- delicious on its own (without any toppings) but amazing topped with yoghurt and caramelised apples!
It's perfect for lunch boxes, for work afternoon teas or for bringing to gatherings :).
Ingredients to make this vegan apple bread
This quick bread uses only common pantry ingredients including:
Notes about the ingredients
Brown, coconut or regular sugar. The apple bread is best complemented by brown and coconut sugar as they have lovely caramel undertones. However, regular sugar will work fine!
Apple which has been coarsely grated or finely chopped. Apple which has been grated any finer will leak too much water and create an overly moist bread.
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
How to prepare this apple bread
Like most of my recipes, all you need to do is mix the DRY ingredients with the WET ingredients. Then BAM, you've made your cake batter! Mixing the ingredients like this will still create a fluffy and moist vegan apple bread :).
You don't have to whisk any aquafaba and there are no special techniques. As you can see below, the batter should be very thick.
Decorating the bread
The apple bread is absolutely delicious by itself! However, if you'd like a little something extra, you can top the bread with:
- coconut yogurt
- vegan buttercream
- simple sugar glaze
- or your choice of frosting
Making caramelized apples for the topping (optional)
I topped my bread with caramelized apples which added a lovely crunch and extra level of flavour. It's also very pretty!
To caramelize the apples, cube one apple and add it to a saucepan with a little sugar over medium heat. Stir the apples occasionally while they cook. If the sugar or apple starts to stick to the pan, add a dash of water!
The longer you cook the apples, the softer and more caramelised the apple pieces will be! The apples are caramelised when they are soft and golden brown.
TIP: don't walk away from the stove while you're caramelising the apples... because sugar burns easily!
Customising this recipe
Yes, substitute the plain flour for a blend of almond meal and rice flour. The almond meal helps keep the loaf moist but is denser than regular flour so makes the loaf a little denser. The below loaf was gluten-free and, as you can see, it's still pretty fluffy!
Liquid sweeteners will NOT work well for this recipe. There is already a lot of fruit in this bread and a liquid sweetener will make it even heavier.
This apple bread is very moist and the baking time will 100% be affected by the amount of juice in your apples, how you cut the apples, the brand of your ingredients, the humidity of your country etc.
At the 50 minutes, if your bread isn't baked in the middle or if it's browning too quickly on top, cover it with an oven-proof bowl or aluminium foil and reduce the heat to 160°C (320°F). Bake it UNTIL it's fully cooked through. This is a universal tip that you can use for any recipe!
Your apple bread will be paler than the photos in this post if you used regular granulated sugar. However, if your loaf is unusually pale, check the temperature of your oven as it's probably not hot enough.
Other vegan apple recipes
Easy vegan apple bread
- 1 (~180g) medium-sized apple, core-removed and chopped into cubes
- 1-2 tablespoons coconut sugar
- 1 cup coconut yogurt or frosting of choice
To make the vegan apple bread:
- Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with baking paper. (note 3)
- Add all the dry ingredients to a medium-size mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake tin.
- Bake the loaf in the oven for 50-70 minutes until you can insert a toothpick in the middle and there is no wet batter on it (some crumbs are fine). If the cake is still uncooked in the middle, cover the loaf with an oven safe bowl or aluminium foil, turn down the heat and bake until the bread is cooked.
- Allow the bread to rest in the tin for at least 5 minutes. Remove it from the tin and allow it to cool on a wire rack.
To caramelise the apples (optional)
- Add the apples and coconut sugar to a fry pan over medium heat. If the sugar sticks to the pan, add a dash of water. Fry until the apples are golden or your desired softness.
To decorate the apple bread (optional)
- Dollop the coconut yoghurt and apples on top of the cake. Serve as desired.
- The loaf can be stored in an airtight container without the topping at room temperature for 1 day. Alternatively, store the loaf with the topping in the fridge for 3 days or in the freezer up to 1 month.
- To make this gluten-free, substitute the plain flour with 1 ½ cups (150g) almond meal and 1 cup (160g) fine white rice flour
- This recipe will not work if you grate the apples too finely! Sometimes handheld graters will grate the apple too finely. I used the largest grater attachment of my mini food processor which created apple pieces that resembled very large and dry match sticks. The grated apple shouldn't leak any juice. If your grated apple does leak juice, use only ¾ cup (190g) dairy-free milk in the recipe OR chop your apples instead of grating them.
- If you don't want to wait 50-70 minutes to bake your bread, use a longer loaf tin or 8-inch (20 cm) round cake tin. The bread/cake will bake in around 50 minutes, depending on your tin.
This post was originally published in October 2019 and has been updated several times since.
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