Apple Spice Loaf (Vegan)
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.
PREP TIME
15 minutes
COOK TIME
1 hour
INGREDIENTS
16
Serves: 8
Ingredients
- 8 Tbsp8 Tbsp8 Tbsp Plant-Based Butter
- 4 Tbsp4 Tbsp4 Tbsp Applesauce, Unsweetened, -room temperature
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk Yogurt, -room temperature (or dairy free yogurt of your choice)
- 2 Tbsp2 Tbsp2 Tbsp Oat Milk, Organic, -room temperature (or dairy free milk of your choice)
- .25 cup.25 cup.25 cup Cane Sugar
- .5 cup.5 cup.5 cup Coconut Sugar
- 2 cups2 cups2 cups All Purpose Flour
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 300 grams300 grams300 grams Apples, Honeycrisp, -peel, core and grate (Fuji apple is also a good choice)
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Allspice, Ground
- .5 tsp.5 tsp.5 tsp Cloves, Ground
- .5 tsp.5 tsp.5 tsp Nutmeg, Ground
- 1 pinch1 pinch1 pinch Turbinado Sugar, -optional for sprinkling over the top of the loaf before baking
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
- 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 loaf should last up to 5 days.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Dairy Free Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 306 |
| Fat: | 10 g |
| Carbohydrates: | 46 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 237 mg |
| Fiber: | 2 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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