Egg Free Apple Cinnamon Bread w/ Whole Wheat (Vegan)
This Egg Free Apple Cinnamon Bread with whole wheat flour makes an excellent breakfast staple! It's egg free and nut free as is, and I'm confident that it would also work out well with a dairy free milk alternative (which also makes it vegan!). It contains a little less sugar than a typical quick bread recipe, and whole wheat flour gives it an extra boost of protein and fiber.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Servings: 1loaf
Author: Lisa Ngo, Safely Delish
Ingredients
⅔cupunsweetened applesauce
½cupbrown sugarpacked
2Tablespoonswater
¼cupvegetable or canola oil
1teaspoonvanilla extract
1cupall purpose flour
¾cupwhole wheat flour (I use King Arthur brand)
1teaspoonbaking soda
1teaspoonbaking powder
2tspcinnamon
½teaspoonsalt
½cupmilk of choice (may use DF alternative)
Topping (Optional)
1Tablespoonsugar for topping
¼ - ½teaspooncinnamon
Instructions
Preheat oven to 350F. Grease 9X5 loaf pan with cooking spray.
In a large bowl, stir together applesauce, brown sugar, water, oil, and vanilla extract (leave milk for last).
In a smaller bowl, whisk together all dry ingredients (all purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, and salt).
Add dry ingredients to wet ingredients, then add milk. Stir all together just until moistened.
Pour batter into greased loaf pan. Optional: Stir together 1 Tbsp sugar + ¼ to ½ tsp cinnamon and sprinkle over top before baking.
Bake at 350F for approximately 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan for about 5 minutes, then transfer to wire cooling rack to cool completely. Store in an airtight container.
Notes
For 12 muffins, bake for approximately 14-18 minutes.For 24 mini muffins, bake for approximately 11-14 minutes.Optional: Gently stir in ½ to 1 cup finely chopped apples to batter before baking.