Vegan Apple Cinnamon Loaf
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 trick 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 well as a conventional egg would. Plant-based milk and a neutral oil keep the crumb moist and light, so there's no compromise on texture whatsoever. Apple cider vinegar works quietly in the background, reacting with the baking soda to give the loaf a gentle lift without any dairy buttermilk in sight. Finely diced fresh apple folds right into the batter, delivering little pockets of juicy fruit in every slice. The recipe makes 10 generous servings, so it's ideal for sharing at brunch, gifting to a neighbor, or just keeping on the counter for a week of easy breakfasts. Let it cool completely before slicing — that patience pays off with clean cuts and a perfectly set crumb.
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup organic cane sugar
- ⅓ cup neutral oil (such as canola or sunflower oil)
- ½ cup plant-based milk
- 1 tsp apple cider vinegar
- 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). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides to act as handles.
- 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-like consistency.
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