I absolutely love this easy applesauce bread recipe from The Simple Veganista. In her recipe, Julie uses unsweetened almond milk to substitute for oil. I used oil when I made it because I love the classic sweet bread texture. To make an oil free version of this recipe, though, just use 1/3 cup of plant based milk instead of the oil. I also used the option of all purpose flour, rather than spelt flour as in the original recipe.
This recipe can also be used to make muffins. Just reduce the baking time and bake until a toothpick inserted comes out clean and the muffins are just beginning to brown around the edges. Be sure to oil your muffin tins or use paper cupcake liners.
Sprinkle the top of this bread with raw old-fashioned oats, or with large grain sugar, such as turbinado – or with both! I use a sprinkling of turbinado sugar on mine, which is always perfect. The bread is not super sweet, so the sugar adds just a little bit more sweetness.
When preparing the pan, I like to oil it and line it with parchment paper, too.
I love using an extra long measure of parchment “handles” for easy removal of any baked good from a pan. To minimize the oil, only rub it on the ends of the loaf pan that aren’t covered by parchment paper.
I grew up in the southern US, and I tend to put vegan butter on a lot of things – I’m blaming geographic location for that. Mr. Key Lime makes fun of me for it, but I can’t help it! My favorite way to eat this applesauce bread for breakfast is to heat up a slice in the microwave and then spread a little bit of vegan butter on it. Try it!
You might also be interested in trying these desserts:
Classic German Apple Cake with Almonds
| Cook Time | 60 minutes |
| Servings |
slices
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- 2 cups all purpose flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- pinch salt
- 1-1/2 cups unsweetened applesauce
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1/3 cup oil neutral oil such as grapeseed, sunflower or canola
Ingredients
|
|
- Preheat the oven to 350° F. Lightly grease a loaf pan with oil, then line with parchment paper, leaving the sides of the parchment paper long, to help with removing the bread from the pan after baking.
- In a large mixing bowl, mix the dry ingredients: the flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
- In a separate small mixing bowl, combine the wet ingredients: applesauce, maple syrup, vanilla and oil. Stir until blended.
- Stir the wet ingredients into the dry ingredients to make the batter, being careful not to over mix.
- Pour the batter into the prepared loaf pan. Top with a sprinkling of oats and/or large grain sugar, if desired.
- Bake 55 to 60 minutes, until a long toothpick or skinny skewer comes out clean from the center of the loaf. Let cool before slicing.
- Can store up to one week in the refrigerator or freeze for two months.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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