This moist apple and cinnamon bread is loaded with fresh apples, lots of warming cinnamon spice and the perfect caramel undertones of brown sugar. This dairy free apple bread is going to be your favourite for morning tea with a cup of tea or coffee this Autumn!
Move over banana bread, there is a new quick bread that I just can’t get enough of! This recipe was born from a fridge full of apples and a desire to bake something cosy and delicious that would be perfect for the Autumn season that is finally starting to arrive.
This is exactly that recipe!
I mean you cannot really go wrong with the classic combination of apples and cinnamon. The apples themselves are spiced with cinnamon and then baked in a dense cake-like batter that is rich with more warm spices and the caramel undertones of brown sugar.
It’s perfect as is while still a little warm in the centre, but it’s also delicious lightly toasted with a little dairy free butter.
Just like my vegan pumpkin bread, it takes a little while in the oven to bake as it’s quite a heavy and dense loaf but the smells are just divine making it the perfect weekend bake when you’re wanting the cosy inside vibes. While you wait, get comfy on the couch with your doggo and a good book and it’s a perfect Sunday if you ask me!
Is it bread or a loaf cake?
You might be asking yourself what the difference is between a loaf cake and a quick bread. I mean it’s not really a bread is it? I very much overthought this question when naming this recipe as correctly, it is not a bread as a bread is made with a dough while a cake is made with a batter.
However when I think of cake, I am thinking of something light and fluffy that is definitely sweet. This apple and cinnamon loaf on the other hand is dense, moist and not overly sweet. Its characteristics are the same as banana bread which while also not a true bread, it is happily called a bread as it’s quite different from a banana cake.
So there you have it, using banana bread logic this is my apple and cinnamon bread, but call it a loaf cake if you wish, I don’t mind (you’ll notice I use cake, bread and loaf interchangeably throughout the post depending on what I am talking about)!
Key Ingredients
This apple cinnamon bread comes together with your usual pantry staples along with a couple of simple additions that results in a beautifully soft and moist cake while remaining dairy free.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Apples – you can use any crispy, firm apple for this recipe. I am using pink lady as that’s what I usually buy but granny smith are also a great option for this apple bread.
- Brown sugar – gives the apple bread a rich, deep caramel flavour that goes so well with the apples and cinnamon. It also keeps the cake moist and prevents it from becoming dry.
- Spices – the apples and the cake are spiced with ground cinnamon giving this cake so much flavour. Additionally we are adding a little ground ginger into the batter to enhance the warming, spiced flavours. You could also use a little nutmeg if you prefer.
- Plain flour – also known as all purpose flour in the US.
- Baking powder – helps the cake rise.
- Bicarbonate of soda – also known as baking soda, combines with the baking powder and helps ensure that the middle doesn’t sink which is often an issue with cakes with a long bake time.
- Canola oil – any light tasting oil will work here to ensure the loaf is soft and moist.
- Eggs – always use room temperature eggs to ensure even baking.
- Coconut yoghurt – you want to use a really thick coconut yoghurt for the best results. If you can get a greek-style one that’s perfect.
- Vanilla extract – to enhance all the flavours.
- Dairy free milk – I use oat milk but almond milk or soy milk will also work well in this recipe.
Step-By-Step Instructions
To make this apple cinnamon bread you will need a 8 x 4 inch loaf pan or a 9 x 5 inch loaf pan. If you have the latter size (which is more common) your bread may not look as tall as mine. Line your baking pan with baking paper and a light spray of cooking oil being sure to leave a slight overhang to make removal easy.
You’ll also need a few mixing bowls, a whisk and a rubber spatula.
To get started, peel and chop the apples into chunks. You want your apple chunks to be in bite-sized pieces but not too big as if they are a little smaller that will result in more apple pieces in each bite, plus it will help prevent them sinking in your batter resulting in a more even distribution of apples!
Once you have your apples diced, place them in a large mixing bowl with the brown sugar and ground cinnamon and toss well until they are completely coated. Set this aside while you make the batter.
In a separate bowl, mix together the flour, ground cinnamon and ginger, baking powder, bicarbonate of soda, and salt and set aside.
In a large bowl, whisk together the canola oil and brown sugar. Add in the eggs and mix well to combine. Add in the vanilla extract and coconut yoghurt and combine.
To the wet ingredients, add in half the dry ingredients followed by half of the milk and whisk until just combined before adding the remaining dry ingredients and milk. As soon as the batter has formed, stop mixing.
Pour half of the batter into the prepared baking pan and then top with half of the apples. Add the remaining batter to the pan and top with the remaining apples including any liquid that’s formed in the bowl.
Place the pan into the oven to bake for 60-70 minutes or until a skewer when inserted comes out clean. If the top is starting to get a bit too dark, cover lightly with aluminium foil for the remaining bake time.
My cake takes about 65 minutes to cook in my oven but all ovens are a little different so start checking at 60 minutes until it’s done.
Let the apple cinnamon bread cool for about an hour before slicing and enjoying while still warm. If you slice the bread before it’s cooled for enough time then the bread will just break apart and won’t hold its shape so I urge you to try and resist for that hour!
Storing and freezing instructions
This apple cinnamon bread will keep in an airtight container at room temperature for about 3 days depending on the climate, and in the fridge for a little longer.
It also freezes really well either as a whole loaf or in individual slices for up to 3 months. Just wrap it well in plastic wrap and let it defrost at room temperature.
You can warm up slices of the apple bread in the microwave for a few seconds or lightly toast on a sandwich press and serve with a little dairy free butter. Its so good!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More loaf cake recipes:
Pistachio Cardamom and Lemon Loaf Cake
Coffee and Walnut Loaf Cake
Vegan Lemon Poppy Seed Cake
Orange Pound Cake
Apple Cinnamon Bread
Equipment
Ingredients
- 1 ½ cups apples peeled and chopped into bite sized chunks
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
For the loaf:
- 1 ¾ cups plain flour/all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda/baking soda
- ¼ teaspoon salt
- ½ cup canola oil
- ¾ cup light brown sugar
- 2 eggs room temperature
- ½ cup coconut yoghurt
- 1 teaspoon vanilla extract
- ½ cup dairy free milk
Instructions
- Preheat the oven to 180°C/350°F and line a 8×4 inch baking tin with baking paper and a light spray of cooking oil.
- Place the peeled and chopped apples in a large mixing bowl and add the brown sugar and ground cinnamon. Toss the mixture well until the apples are thoroughly coated. Set aside while you prepare the batter.
- In a separate bowl, combine the flour, ground cinnamon, ground ginger, baking powder, bicarbonate of soda, and salt. Set this dry mixture aside.
- In a large bowl, whisk together the canola oil and brown sugar. Add the eggs and mix until fully combined. Then, stir in the vanilla extract and coconut yoghurt until well incorporated.
- Gradually add half of the dry ingredients to the wet mixture, followed by half of the milk, whisking until just combined. Repeat with the remaining dry ingredients and milk. Be careful not to overmix; stop as soon as the batter comes together.
- Pour half of the batter into the prepared pan, then layer half of the apple mixture on top. Repeat with the remaining batter and apples, ensuring to include any liquid from the apples.
- Bake in the preheated oven for 60-70 minutes, or until a skewer inserted into the bread comes out clean. If the top begins to darken too much, cover it lightly with aluminium foil for the remainder of the baking time.
- Oven times may vary, so start checking for doneness at 60 minutes and adjust accordingly.
- Allow the apple cinnamon bread to cool in the pan for about an hour before slicing and enjoying while still warm!
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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