Apple Bread is perfect for fall! This lightly sweet and cinnamon-spiced bread is delicious and easy to make. We used non-dairy options for this recipe, but you may replace the flax seed with 1 egg and the non-dairy butter and milk for dairy options if desired.
Time: 1 hour 10 minutes
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbs ground flax seed + 4 Tbs warm water combined
- 1 cup non-dairy milk
- 1/3 cup non-dairy butter, melted
- 1/2 cup sugar or maple syrup
- 2 tsp cinnamon, plus extra
- 1 tsp vanilla extract
- 2 Tbs almond butter
- 2 large Honeycrisp apples (or other sweet red), finely diced (about 3 cups, reserve 1/2 cup for topping)
- 1 Tbs lemon juice
- Preheat the oven to 350ºF
- Next, prepare the apples and mix with lemon juice. Set aside.
- In a large bowl, whisk together the melted butter, almond butter, flax seed with water, sugar or sweetener, cinnamon, and vanilla extract.
- Then, whisk in the salt, baking soda, and baking powder.
- Next, carefully mix in the flour, being sure to stir slowly and not overmix.
- Once combined, fold in 2 1/2 cups of the apples.
- Transfer the batter to a lightly greased loaf pan and then top the bread batter with the remaining apples and sprinkle on cinnamon. You may also top with a sprinkle of brown sugar as well.
- Place the bread in the oven and bake for 50-55 minutes. To check if the bread is done, poke with a knife or toothpick. If it comes out clean, the bread is ready to remove from the oven.
- Allow the bread to cool before slicing & enjoying!
Store at room temperature for 4 days or in the refrigerator for 5-6 days.
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