Vegan Apple Bread (Gluten-Free)
This healthy apple bread is moist, tender, warmly spiced, and filled with chunks of fresh apple. Made with oat flour, applesauce, and maple syrup, this cozy loaf is vegan, gluten-free, and perfect for a fall breakfast, snack, or dessert.
Apple bread is one of those recipes that just belongs in September, along with my gluten-free apple cider muffins, healthy apple crisp, and air fryer apples. Give me a crisp morning, a giant cozy sweater, and a warm slice straight from the oven and I’m a very happy girl!
Featured Review
This recipe for me came out perfect in October. I couldn’t get over how tasty it was and of course how easy with clean ingredients. I could easily see myself making this bread again.
– Lauren
Table of Contents
Why This Apple Bread Recipe Works
I tested this recipe so many times. The first few versions came out super dry, which can be a challenge when baking gluten-free, so I played around with adding more coconut oil and applesauce, omitting the flax eggs, and was finally happy with how it turned out.
- Applesauce adds moisture and helps bind the batter (without eggs).
- Oat flour provides structure while keeping the recipe gluten-free.
- Coconut oil adds richness and keeps the loaf from drying out.
- Fresh apple adds little pockets of sweetness and moisture throughout the bread.
- Maple syrup and coconut sugar sweeten the bread without using refined sugar.
- Cinnamon, nutmeg, and allspice bring all the warm spices you’d expect from an apple bread.
And the best part? It’s a one-bowl recipe. Less cleanup means more time for eating apple bread!
Honorable mention: while it’s baking in the oven, your whole house will smell like the best fall candle!
Here’s What to Expect
- Flavor: This bread is warmly spiced with cinnamon, nutmeg, and allspice, which pair perfectly with the subtle maple flavor. Then you get bursts of sweet apple in every bite.
- Texture: A soft, tender crumb, similar to my vegan apple cider muffins. It’s not too dry or too moist, with little pockets of soft apple throughout.
- Effort: If you’re looking for an easy fall baking recipe, this is it. Just like my healthy banana bread, no mixer is required. Simply mix everything together in one bowl and pop it in the oven!
Key Ingredients You Need (and Why)
My goal was to make this apple bread soft and tender without being gummy or overly dense. These are the ingredients that make that texture work:
- Apple: You only need one apple! Honeycrisp is my favorite because it’s sweet and crisp, but Fuji, Pink Lady, or Granny Smith work well too.
- Oat Flour: You can use homemade oat flour, but for the softest texture, I recommend store-bought oat flour. It’s the same flour I use in my vegan apple cider muffins and gluten-free apple cider donuts.
- Unsweetened Applesauce: Adds moisture and helps bind the ingredients together (without eggs).
- Coconut Sugar: Adds sweetness and a subtle caramel-like flavor. You can substitute date sugar, brown sugar, or regular granulated sugar.
- Maple Syrup: Adds sweetness and a little maple flavor.
- Coconut Oil: Make sure you use refined coconut oil so the bread doesn’t taste like coconut.
- Vanilla Extract: Adds warmth and rounds out the flavors.
- Apple Cider Vinegar: Reacts with the baking soda to help the bread rise.
- Baking Powder + Baking Soda: Gives the bread lift and helps create a tender crumb.
- Spices: Cinnamon, nutmeg, allspice, and salt add warm apple-pie flavors.
How to Make Healthy Apple Bread
This cinnamon apple bread comes together easily in one bowl. Here’s how to make it!
- Preheat the oven: Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
- Mix the wet ingredients: Whisk together the applesauce, coconut sugar, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
- Add the dry ingredients: Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Stir until just combined, then fold in the diced apple.
- Bake: Transfer the batter to the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack for another 15-20 minutes before slicing. The loaf continues to set as it cools, so don’t rush this part!
Helpful Tips Before You Bake
- Choose a firm apple: Honeycrisp is my favorite for its sweet-tart flavor and crisp texture, but Fuji, Pink Lady, and Granny Smith work too.
- Cut the apple into small pieces: This helps distribute the apple throughout the loaf instead of ending up with a few giant chunks.
- Don’t overmix: Once you add the oat flour, stir just until the batter comes together. A few flour spots are fine! Overmixing can make the loaf denser.
- Check the center: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.
- Let it cool: Trust me, I know it’s tempting to slice into warm apple bread immediately, but giving it at least 20–30 minutes to cool helps the loaf finish setting and gives you a better crumb.
My Favorite Ways to Enjoy Apple Bread
My favorite way to eat this apple bread is to warm a slice in the microwave for 10 seconds, then spread homemade almond butter on top. My dad swears by toasting a slice in a pan and smearing some vegan butter on top. Choose your fighter!
- For breakfast: Pair a slice with a warm pumpkin spice chai latte.
- As a snack: Warm a slice for about 10 seconds in the microwave and add almond or peanut butter on top.
- For dessert: Serve it warm with a dollop of vegan yogurt or a scoop of your favorite dairy-free ice cream.
- As a gift: Wrap a cooled loaf in parchment and tie it with twine for an easy homemade fall gift for friends, neighbors, or teachers.
How to Store Homemade Apple Bread
- At room temperature: Store the cooled bread in an airtight container for up to 2 days.
- In the refrigerator: Refrigerate in an airtight container for up to 1 week. Let a slice come to room temperature or warm it briefly before serving.
- To freeze: Slice the completely cooled loaf and freeze the slices in a freezer-safe container. Place parchment between the slices so you can grab one at a time. Thaw at room temperature and warm briefly before serving.
Frequently Asked Questions
Honeycrisp, Fuji, Pink Lady, and Granny Smith all work well. I find that sweet-crisp varieties like Honeycrisp, Fuji, or Pink Lady work best since they’re firm and hold their shape without becoming mushy, but tart apples like Granny Smith add a nice balance if you prefer a bread that’s less sweet.
Store cooled apple bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Baking this cozy apple bread is like a little fall tradition for me. Each slice is tender, perfectly spiced, and filled with apple goodness. I hope it brings the same warmth and comfort to your kitchen as it does to mine!
More Apple Recipes to Make This Fall
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Apple Bread (Gluten-Free)
Ingredients
wet ingredients
- ¾ cup unsweetened applesauce
- ½ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
- Mix the wet ingredients: Whisk together the applesauce, coconut sugar, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
- Add the dry ingredients: Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Stir until just combined, then fold in the diced apple.
- Bake: Transfer the batter to the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack for another 15-20 minutes before slicing. The loaf continues to set as it cools, so don't rush this part!
- Slice and enjoy: Serve warm topped with your favorite nut butter or vegan butter.
Notes
- Picking your apple: I love Honeycrisp for their sweetness, but Fuji, Pink Lady, or Granny Smith also work.
- Don’t overmix: Mix the batter until it’s just combined—a few flour spots is fine!
- Check for doneness: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.
- Cool before slicing: Let the loaf cool for at least 20–30 minutes before slicing so the center can finish setting.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Baking sweet and easy breads is always something I look forward to enjoying at work and at home. When they come out near to perfect or perfect, I usually make that recipe again and others from the same blogger. I throughly enjoy Megan’s content, talking to her about vegan food, and sharing when I try our her recipes. This recipe for me came out perfect in October. I couldn’t get over how tasty it was and of course how easy with clean ingredients. I could easily see myself making this bread again. #happyholidays
I’m so happy this apple bread has become a repeat recipe for you! I always love our chats too 🙂 thanks for sharing, Lauren!
Hi! Is it possible to make it without the diced apples?
Thanks!
Hi! I haven’t tried making it without the apples, but it may change the texture a bit since they add moisture and sweetness. If you give it a try, I’d love to hear how it turns out!
Could I omit the sugar and just use honey?
Unfortunately that won’t work because it would be substituting a liquid for a dry ingredient! You could swap the coconut sugar for another granulated sweetener, such as regular sugar or brown sugar.
I would like to make this bread but I am not vegan. Would I use one egg instead of flaxseeds. I do follow a diabetic diet. I have made your healthy crisp apple and the others I love them. They are so tasty. Thank you
Hi Lynn, I haven’t tried it with eggs but since I used 2 flax eggs, I would use 2 regular eggs. I hope it turns out great! Let me know. I’m glad you enjoyed my other recipes 🥰