Apple Spice Loaf (Vegan)
A lovely, tender loaf full of warm fall spices and hints of apple. Its dairy free, egg free and comes together easily and quickly. Try it with coffee or tea in the morning or a late night treat to satisfy your sweet tooth.
This loaf tastes just like a cozy autumn day. It has the perfect amount of sweetness, moisture, and warmth from the spices. You can enjoy this loaf any time of year, so don’t let the warm fall spices mislead you. With a little prep work, everything comes together fast and effortlessly. Although the loaf tastes great on its own, adding a little jam or butter is never a bad idea.
What you will need:
Along with a handful of basic ingredients, this loaf also requires apples. I have made this loaf with Honey Crisp apples and Fuji apples. I have also made this loaf with a combination of Honey Crisp and Fuji apples. They all came out fantastic. Feel free to experiment, but make sure the apple you choose is a nice balance between tart and sweet.
- plant based butter with salt
- applesauce
- plant based yogurt – I used almond milk based vanilla flavored, any yogurt will work
- plant based milk
- combination of cane sugar and coconut sugar
- all purpose flour
- baking powder
- baking soda
- vanilla extract
- apple – suggest Honey Crisp or Fuji
- combination of – cinnamon, all spice, cloves and nutmeg
- turbinado sugar – optional
How to:
There is a little prep work involved in this recipe. To begin, the apples need to be peeled, cored and shredded. The next step is to combine the dry ingredients together and whisk until combined. In a separate bowl, combine the melted butter and both sugars, blending to incorporate. Next, add the milk, applesauce, yogurt and vanilla extract to the butter mixture, blend until well combined. Lastly, add the flour mixture to the wet ingredients, mixing until fully incorporated. Pour the batter into an 8×4 loaf pan lined with parchment paper. Sprinkle a little turbinado sugar on top and bake at 350F for 65 minutes. Let the loaf cool in the pan for 20 to 30 minutes before transferring to a cooling rack.
Helpful tools/tips:
The recipe can easily and quickly be brought together by hand or with a hand mixer. You’ll need two or three medium apples to get the 300 grams of shredded apple. I have run short in the apple department ( ended up with 250 grams) and the loaf came out fine. So, no worries if you don’t get precisely 300 grams of apple, it will still be a great loaf.
Alright, let’s get started. Please make, bake and enjoy!
Apple Spice Loaf (Vegan)
Ingredients
- 1 stick/113 grams plant based butter with salt
- 4 tbsp/ 75 grams applesauce (room temperature)
- 2 tbsp/30 grams plant based yogurt (room temperature)
- 2 tbsp / 30 grams plant based milk (room temperature)
- ¼ cup/50 grams cane sugar
- ½ cup/100 grams coconut sugar
- 2 cups/240 grams all purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 300 grams apple – suggest Honey Crisp or Fuji – 2 to 3 apples (peel, core, grate)
- 1 tsp cinnamon
- 1 tsp all spice
- ½ tsp cloves
- ½ tsp nutmeg
- Turbinado sugar optional
Instructions
- Set your oven to 350℉ and prepare an 8×4 loaf pan – I use a single piece of parchment paper with edges hanging over sides of the pan so I can use it as a sling to remove the loaf later.
- Prepare the apples – peel them, core them and grate them, you want to end up with 300 grams of shredded apple, set aside. ( side note: I have run short on the shredded apple – ended up with 250 grams and it came out fine)
- In a small bowl add the flour, baking powder, baking soda, cinnamon, all spice, cloves and nutmeg, whisk to combine and set aside.
- Melt the butter – you can do this in the microwave or on the stove top.
- In a large bowl add both sugars and the melted butter and mix with a whisk or a hand mixer on medium low speed until combined, add the room temperature applesauce, yogurt and milk along with the vanilla, mix to combine.
- Add the flour mixture to the wet ingredients and mix on medium low speed or by hand with the whisk until almost combined, add in the shredded apple and fold in until just combined, make sure not to overmix.
- Pour batter in the prepared pan, if you choose, sprinkle a little turbinado sugar over the top and place the pan in the oven – bake for 65 minutes.
- Once out of the oven, leave the loaf in the pan for about 10 minutes, then remove the loaf from the pan and place on a cooling rack until it has completely cooled.
Notes
- This loaf bakes perfectly for me at 65 minutes, but all ovens are different so check on your loaf starting at 50 minutes, if the toothpick comes out clean it should be done.
- If kept in an airtight container, this should last up to 5 days.
