Vegan Apple Spice Bread
I glanced over at my fruit basket yesterday and found four moldy looking apples at the bottom. They had been languishing there for over a week, with no one paying them any attention. Now, I'm a bit of a purist with my apples. I only like them tart and crunchy with faint green veins running through their flesh. Bruised apples with brown spots go straight on my list of foods I most hate to eat. Still, something had to be done with those apples, and without much of a plan, I peeled, cored, and chopped them up.
Then I spied a jar full of demerara sugar that I'd bought recently, and inspiration took form. I decided I'd bake an apple bread. The principle would be the same as banana bread, only since apple has a higher water content, I could consider lowering the amount of fat in my recipe, and under bake slightly, so my cake would remain moist. A small quantity of vinegar provides just enough acid for leavening, and the baking soda helps it rise. This bread bakes up dense.
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Vegan Apple Spice Bread Recipe
Grease and dust a standard-sized loaf pan with flour. (I didn't have a loaf pan so I used a regular 6" cake pan with tall sides.) Preheat the oven to 330F (165C).
In a large bowl, whisk together the flours, baking soda, nutmeg and salt.
In a medium bowl, whisk together the oil, stevia, agave, vinegar and applesauce.
Create a well in the middle of the dry ingredients and pour the wet ingredients into that. Stir gently with a wooden spatula to combine.
Once they are just combined (Just make sure there are no major visible lumps of flour) pour into the prepared pan.
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This is seriously delicious. Great recipe. Thanks.
This looks gorgeous and I'd love to bake it.
I'm from the UK and And unfamiliar with using cup measurements for solid ingredients.
Do I measure cups of apple after stewing, or before, as peeled cubed?
I'd be hugely grateful if someone could please advise.
How much applesauce are you meant to use?
I have a few questions: could I substitute the oil for yogurt and use 100% whole weat flour? Would it work if I ommited the syrup and used stevia and solely one tbsp of sugar?
Thanks a ton for this recipe. The bread was absolutely delicious, and you're completely right about the agave - it does give a nice warmth to the bread. I don't like my desserts too sweet, so this was perfect. Thanks again!
I'm afraid I've never used coconut sugar. I don't know what that is and shall have to do some furious googling now. :) Please do let me know how it turns out, and good luck!
Have you experimented with coconut sugar at all? I am still in the beginning phases of my experimenting using it with a variety of things but so far I really like it. Although, it is less sweet than most other sweeteners I have tried. I don't enjoy stevia due to the aftertaste, so maybe I will try your apple bread with coconut sugar instead :-).
I had so much fun baking this recipe! And it came out tasting amazing! :) thank you so much!