Vegan Apple Cinnamon Bread
Warm spices, tender apple, and a crackly cinnamon-sugar crust — this loaf is the kind of thing that makes your whole kitchen smell like a fall morning. The secret to keeping it completely plant-based lies in a simple flax egg: ground flaxseed stirred into water and left to thicken into a gel that binds the batter just as effectively as a conventional egg. Plant-based milk and neutral oil round out the wet ingredients, so every slice is moist and rich without a drop of dairy or animal products. Finely diced apple gets folded straight into the batter, which means you get little pockets of soft, juicy fruit in every bite rather than a dry, one-note crumb. A dusting of cinnamon sugar on top caramelizes in the oven into a lightly crisp, golden finish that looks far more impressive than the effort required. The recipe makes 10 slices, so it's just the right size for a weekend bake that stretches through a few days of breakfasts or afternoon snacks. Let it cool completely before slicing — that patience is the only hard part.
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup organic cane sugar
- ⅓ cup neutral oil (such as canola or sunflower)
- ½ cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups apple, peeled and finely diced (about 2 medium apples)
For the cinnamon topping
- 2 tbsp organic cane sugar
- ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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