Vegan Apple Fritter Bread
This Vegan Apple Fritter Bread is a moist, cinnamon-swirled quick bread packed with fresh apple chunks and topped with a sweet glaze. It's like your favorite apple fritter turned into a loaf, perfect for breakfast, dessert, or a cozy fall snack!
Servings: 10 slices
Calories: 324kcal
Cost: $6
Ingredients
For the Cinnamon Sugar Swirl:
- 2/3 cup organic brown sugar 133 g
- 1 tablespoon ground cinnamon 8 g
- 1 teaspoon ground cinnamon 2 g
For the Quick Bread:
- 2 tablespoons ground flaxseed 14 g
- 1/3 cup water 80 ml
- 3/4 cup unsweetened non-dairy milk 180 ml
- 1/3 cup canola oil 80 ml
- 1 tablespoon apple cider vinegar 15 ml
- 1 tablespoon vanilla extract 15 ml
- 2 cups all-purpose flour 240 g
- 2/3 cup organic granulated sugar 133 g
- 3 teaspoons baking powder 12 g
- 1 teaspoon baking soda 5 g
- 1/2 teaspoon salt 3 g
- 2 large apples peeled and chopped small (about 300 g total)
For the Glaze:
- 3/4 cup organic powdered sugar 90 g
- 1 tablespoon unsweetened non-dairy milk 15 ml
- Optional: 1 teaspoon vanilla extract 5 ml
Instructions
Cinnamon Sugar Swirl Mixture:
- In a small bowl, mix together the brown sugar and cinnamon. Set aside.2/3 cup organic brown sugar, 1 tablespoon ground cinnamon, 1 teaspoon ground cinnamon
Quick Bread:
- In another bowl, combine the ground flaxseed and water. Let it sit for 5-10 minutes to thicken.2 tablespoons ground flaxseed, 1/3 cup water
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray and line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 2/3 cup organic granulated sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a separate measuring cup, stir together the non-dairy milk, canola oil, apple cider vinegar, and vanilla extract. Add the thickened flaxseed mixture to the wet ingredients and mix well.3/4 cup unsweetened non-dairy milk, 1/3 cup canola oil, 1 tablespoon apple cider vinegar, 1 tablespoon vanilla extract
- Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
- Pour half of the batter into the prepared loaf pan and spread it evenly with a spatula.
- Sprinkle 2/3 of the cinnamon sugar mixture evenly over the batter, followed by 2/3 of the chopped apples.
- Pour the remaining batter over the apple layer, then top with the rest of the cinnamon sugar mixture and the remaining apples.
- Use a knife to swirl the cinnamon sugar mixture into the batter by creating a wavy or "S" shape pattern.
Baking:
- Bake the loaf in the preheated oven for 45-60 minutes if using a 9x5 pan or 55-70 minutes for an 8x4 pan. The bread is done when a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and let it cool completely in the pan on a wire rack.
Glaze:
- Once the bread has cooled, mix the powdered sugar and non-dairy milk in a small bowl until you reach the desired consistency. Add more powdered sugar for a thicker glaze or more milk for a thinner glaze.3/4 cup organic powdered sugar, 1 tablespoon unsweetened non-dairy milk
- Pour the glaze evenly over the cooled loaf, allowing it to drip down the sides. For a double-glaze effect, repeat with a thicker batch of glaze if desired.
Notes
- Apple Variety: Use your favorite apples! Granny Smith for tartness or Honeycrisp for sweetness.
- Oil-Free Option: Swap the canola oil with applesauce for a lower-fat version.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Batter Consistency: The batter should be thick but pourable, similar to a thick pancake batter. If it's too thick, add a splash of non-dairy milk.
- How to Know It's Done: The bread is done when a toothpick or knife inserted into the center comes out clean or with just a few crumbs. The top should be golden brown and slightly firm to the touch.