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 8x4 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.
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.
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.
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.
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.
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.
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.
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.
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.
