Quick and Easy Apple Bread Recipe

This Vegan Apple Bread is the cozy, sweet treat I didn’t know I needed until I made it one cool autumn morning. You know how some recipes just click? This one totally did. I mean, who can resist the smell of fresh apples, cinnamon, and a crunchy sugar top all coming together in one dreamy loaf?

I still remember the first time I whipped this up. I was standing in my kitchen, staring at a basket of apples thinking, “What on earth am I gonna do with all of these?” Sure, I love apple pie and apple crisp, but I wanted something simple. Something where I could just mix it all in one bowl without turning my kitchen into a disaster zone. And guess what? This soft and fluffy vegan apple bread totally delivered.

It’s got this perfect balance. The inside is tender and packed with juicy bits of apple, while the top bakes up with this gorgeous sweet crust that gives the best little crunch with every bite. Oh, and the walnuts? Totally optional, but honestly, they add the nicest texture if you’re into that kind of thing (I totally am).

I’ve made this bread on lazy weekends, busy weekdays, and those moments where I just wanted to bake something without thinking too hard. And every time, it comes out like a little slice of apple heaven. So if you’re looking for an easy, no-fuss recipe that fills your home with cozy vibes and leaves you sneaking extra slices, you’ve come to the right place.

WHY YOU WILL LOVE THIS RECIPE

One-bowl magic – no need to drag out half your kitchen. Everything comes together in just one bowl.
Super soft texture – the apples release their juice and make the bread perfectly moist and fluffy.
Cozy fall flavors – sweet apples, warm cinnamon, and a crunchy sugar topping make this a real comfort bake.
Totally customizable – you can toss in walnuts, pecans, or even leave it plain. It’s always a win.
Easy to make – no fancy equipment, no weird steps, just simple, straight-up baking.
Perfect for breakfast or snacks – this bread is amazing with a morning coffee or a lazy afternoon tea.

INGREDIENTS

Dry ingredients

• 1 and ½ cups (180g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar
• ¾ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon ground nutmeg (freshly grated or pre-ground)
• ¼ teaspoon salt

Wet ingredients

• ½ cup (120ml) melted vegan butter or neutral oil (like sunflower or canola)
• 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes)

Add-ins

• 100g grated apple (about 1 large apple or 1 and ½ smaller apples)
• 70g apple chunks (optional, but I love the bite!)
• ½ cup (60g) chopped walnuts (or pecans if you vibe with those!)

Topping

• 1 and ½ tablespoons granulated sugar
• A few walnut pieces for sprinkling on top (totally optional, but cute!)

STEP BY STEP INSTRUCTIONS

1. First, go ahead and preheat your oven to 350°F (175°C). Trust me, you do not want to forget this part like I sometimes do. Grab your 8×4 inch loaf pan, grease it with a little vegan butter or oil, and line it with parchment paper. Make sure to leave some extra hanging over the sides to help you lift the bread out later. Total life-saver.
2. Let’s get those apples ready. Peel and grate one large apple. And if you’re feeling fancy like I usually am, chop up some extra apple chunks too. I love those little surprise bites of apple in the bread. Set them aside and try not to snack on them. Well, maybe just a little.
3. In a big mixing bowl, toss in the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt. Grab your whisk and start breaking up all those brown sugar lumps. It’s oddly satisfying, I have to say.
4. Melt your vegan butter in the microwave in short bursts, about 30 seconds at a time. It heats up super fast, so keep an eye on it. I’ve had butter explosions before, and cleaning the microwave is no fun. Pour the melted butter into your dry mix. Don’t forget those flax eggs. By now, they should be nice and thick, ready to work their magic. Add them in too.
5. Stir it all together. The batter is going to look super thick at first and maybe you will think you’ve messed up. Nope, you’re on track. Once you mix in the grated apples, it softens right up and starts looking like real batter.
6. If you’re using walnuts, chop them up and toast them in a pan over medium heat for about five minutes until they smell amazing. I always toast mine because the flavor is just next level. If you’re in a rush, you can totally skip this. Toss the toasted walnuts and apple chunks into the batter and stir gently. Don’t overmix it, okay? We don’t want tough bread.
7. Pour the batter into your prepared loaf pan and smooth it out to make it look nice and even. Sprinkle the sugar over the top. It makes this sweet, crunchy crust that’s just the best. If you want to get fancy, add a few walnut pieces on top too. I always do because it makes the loaf look like I know exactly what I’m doing.
8. Pop the pan into the oven and bake for 55 to 60 minutes. Keep an eye on it because ovens like to do their own thing sometimes. Check it at 55 minutes by sticking a toothpick in the center. If it comes out clean, you’re good to go. If not, give it a few more minutes and check again. Also, if it’s jiggling when you give the pan a little shake, it’s definitely not ready.
9. When it’s done, let it cool in the pan for about 10 to 15 minutes. Don’t rush this part. Trust me, I’ve rushed it before and regretted it. Use the parchment paper handles to lift it out, slice it up, and dig in. It’s soft, fluffy, sweet, and seriously hard to stop eating. Perfect with a cup of tea or coffee, or honestly, just on its own standing in the kitchen. No judgment here.

EXPERT COOKING TIPS FOR SOFT AND FLUFFY VEGAN APPLE BREAD

• Always weigh your apples. I know it’s tempting to just grab one and go, but getting the right amount makes a big difference. I like to use about 100 grams grated and around 70 grams chopped. It keeps the bread soft without turning it into apple soup.
• Don’t skip the sugar topping. I’ve tried it both ways, and that crunchy sugar crust on top is what takes this bread from good to oh wow. It’s such a small step, but it really makes each slice special.
• Toast those walnuts. Seriously, the flavor boost is worth the extra five minutes. I used to skip this when I was in a rush, but once I tried toasted nuts, I never went back. They just taste warmer and nuttier, if that makes sense.
• Let the bread cool a bit before slicing. I get it, the smell is insane, but if you cut into it too early, it might fall apart. I’ve made that mistake before and ended up with a crumbly mess. Give it 10 to 15 minutes in the pan, then go for it.
• Mix gently after adding the apples. The batter feels super thick at first, but don’t freak out. Once the apples go in, the moisture balances everything. You don’t need to beat it like crazy, just stir until it all comes together.

RECIPE FAQ

VEGAN & ALLERGY-FRIENDLY SWAPS

• Flax eggs – You can swap flax eggs with unsweetened apple sauce. Use about a quarter cup of apple sauce for each egg. I’ve tried this before when I ran out of flax, and it worked like a charm.
• Vegan butter – If you don’t have vegan butter on hand, a neutral oil like sunflower or canola oil works perfectly. I’ve made it both ways and honestly, you can’t go wrong.
• Walnuts – Skip the nuts if you’ve got a nut allergy. The bread is still soft, sweet, and full of apple goodness without them. Or you can toss in pumpkin seeds or sunflower seeds if you want a little crunch.
• All-purpose flour – If you need a gluten-free version, you can use a good quality gluten-free flour blend. Just keep in mind the texture might change a little. I haven’t tested this with almond or coconut flour though, so I can’t promise it would hold up the same.
• Brown sugar – Coconut sugar can be a nice swap if you’re avoiding refined sugar. It gives the bread a bit of a deeper, caramel-like flavor. I’ve tried this a few times when I was low on brown sugar, and it still turned out delicious.

NUTRITION BREAKDOWN

• Calories: Approximately 220 per slice (based on 10 slices)
• Protein: About 3 grams per slice
• Fat: Around 9 grams per slice
• Carbohydrates: Roughly 32 grams per slice
• Sugar: About 15 grams per slice
• Salt: Around 120 milligrams per slice

These values are approximate and can vary depending on the exact ingredients and portion sizes you use. I always like to think of these numbers as a helpful guide, not an exact science.

If you’re looking for a simple, cozy, and totally satisfying bake, this soft and fluffy vegan apple bread is the one. It’s the kind of recipe I come back to again and again because it’s just that good. Whether you’re making it for breakfast, a sweet snack, or just because you’ve got some apples sitting around, it always hits the spot. Seriously, you’re going to love how easy and delicious this vegan apple bread is. Give it a try and let me know how it turns out. I’ll be over here sneaking another slice.