Stuffed Cinnamon Apple Bread

VG - GF - RF - OF
Serving Size:

Moist, light, sweet and spiced, this vegan, gluten, refined sugar and oil free stuffed apple bread is a healthy start to any fall morning or the perfect dessert ending to a cold November day!

Apple Bread

  • 2 cups gluten free 1:1 flour
  • 1/2 cup coconut sugar
  • 2 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup apple sauce
  • 1/2 cup non-dairy milk
  • 2 vegan egg replacements or flax eggs

Cinnamon Apple Filling

  • 3 small gala apples peeled and diced
  • 1/3 cup coconut sugar
  • 1 tbsp cinnamon

Oat Pecan Topping

  • 1/2 cup gluten free rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup maple syrup
  • 1 1/2 tsp cinnamon

Serving Suggestion:

Serve warm with nut butter for breakfast or vegan ice cream for dessert!

How To:

  1. Start by preheating your oven to 375 degrees Fahrenheit. Then, line a bread pan with parchment paper, place off to the side.
  2. Next, to a large mixing bowl, add your gluten free flour, coconut sugar, cinnamon, nutmeg, baking powder, baking soda and sea salt. Whisk until fully combined.
  3. Then, to a separate mixing bowl, add your vegan egg replacement. Do this by using a store bought egg replacement powder, like Bob's Red Mill or Neat Egg brand, follow package instructions by adding water and whisk. If using a flax egg, whisk 2 tbsp ground flax seed with 4 tbsp of water. Allow "egg" to sit for at least 5 minutes.
  4. While your egg sits, make your apple filing by combining peeled and diced apples, coconut sugar and cinnamon. Stir until apples are coated.
  5. Then, to a separate bowl, make your oat pecan topping by combining all ingredients until fully combined.
  6. To the same bowl as the vegan egg, add your apple sauce and non-dairy milk, stir until fully combined.
  7. Add your apple bread wet ingredients to your dry and mix until uniform.
  8. To the lined bread pan add 2/3 of the apple bread batter. Then, add your apple filling by sprinkling evenly over the top. Next, add the other 1/3 of the batter and spread until even.
  9. Next, add your oat pecan filling evenly on top.
  10. Place in the oven and bake at 375 for 50-60 minutes. Check the bread after 45 minutes, if the top is browning too quickly, place a piece of aluminum foil over the top to prevent the topping from burning.
  11. Once time is up, test with a tooth pick, when it comes out clean, remove the bread from the oven and let cool for at least 20-30 minutes.
  12. Remove the parchment paper and bread from the bread pan, slice evenly, serve warm and enjoy!

a sip

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