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 an the morning or a late night treat to satisfy your sweet tooth.
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 8x4 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.