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Applesauce Bread (Vegan + Oil-Free)

Vegan Applesauce Bread is made healthy with whole grains, naturally sweetened with pure maple syrup, and spiced with cinnamon and other warming spices for an easy breakfast or snack!

top down view of healthy applesauce bread sliced on a serving board.

Hello, healthy bread lovers!

This applesauce quick bread is just for you! It’s moist and delicious, and pairs perfectly with a cup of tea or coffee any time of day!

Why We Love This Recipe!

  • It’s healthy. It’s naturally refined, sugar-free, and uses only whole-food plant-based ingredients. This apple bread is dairy-free, egg-free, and, as a bonus, oil-free!
  • Easy to make. This one-bowl recipe is made with everyday pantry ingredients. You may already have everything you need on hand!

And if you’ve already made this recent applesauce recipe, Instant Pot Applesauce (+ Slow Cooker), and haven’t devoured it yet, then you’re all set. If not, there’s still time to make a batch, and I know you’re going to love it.

top down view of ingredients used to make applesauce bread.

Ingredient Notes

  • Flour – I have used a variety of flours with this recipe with success – spelt, whole wheat flour, all-purpose, or 1 to 1 gluten-free flour blend all work well.
  • Applesauce – If you don’t have time to make your own applesauce, feel free to use unsweetened, store-bought applesauce.
  • Oats – Wholesome and healthy, oats add fiber and whole grains but feel free to omit them.
  • Pure maple syrup – This natural sweetener is fantastic with the applesauce and makes this bread refined sugar-free. However, if you prefer, you can substitute pure cane or coconut sugar instead, date syrup, or chopped dates as noted in the recipe card.
  • Non-dairy milk – Use your favorite unsweetened, plain, or vanilla, almond milk, cashew milk, soy milk, oat milk, etc.
  • Spices – A mix of cinnamon, allspice, and nutmeg add tons of flavor. Feel free to use only cinnamon if you prefer.
side by side photos showing the process of making vegan applesauce bread.

How To Make Applesauce Bread

Here is a quick overview with photos for reference:

  • Add the flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt to a mixing bowl and combine.
  • Next, add the applesauce, maple syrup, and milk to the dry ingredients.
side by side photos showing the process of prepping applesauce bread for the oven.
  • Mix the dry and wet ingredients until just combined.
  • Pour batter into a greased loaf pan or loaf pan lined with parchment paper, and bake for 55 minutes at 350 degrees F.
  • Once done, let cool for a few minutes and cover right away. Once covered for a few hours, the outside of the bread will moisten more, and the flavors will enhance overnight.

Top Tips

  • Spoon & level the flour. When measuring flour, it’s helpful to use the ‘spoon & level’ method to ensure you don’t add too much. Instead of scooping the flour with a measuring cup, use a spoon to scoop the flour into the measuring cup without packing it and level with the back of a knife.
  • Don’t overmix the batter. It’s best baking practice when making any quick bread not to overmix. Overmixing the ingredients will cause the gluten proteins to create an elastic batter that tends not to rise well. Instead, mix just until there are no streaks of flour.
  • Add extra add-ins. For variation, stir in 1/2 – 3/4 cup of raisins or walnuts at the end with the wet ingredients.

top down view of freshly baked applesauce bread in a loaf pan.

How To Store

  • Counter: Usually, my fresh-baked loaf is gone within a day or two. I like to store it on the counter covered in an almost airtight container. It will last up to 4 – 5 days.
  • Refrigerator or Freezer: For longer storage, keep in the refrigerator for up to 7 – 8 days. Can be stored in the freezer for 2 – 3 months. To freeze, let the applesauce bread cool completely, cut it into slices, and store it in a freezer-safe container or baggies with parchment paper between the slices so they don’t stick together. Then, let thaw in the fridge overnight when ready to eat.


Can I make this recipe gluten-free? Yes, you can make this apple bread GF using a good gluten-free flour blend. I suggest using Bob’s Red Mills 1 to 1 Gluten-Free flour blend (affiliate link). Oat flour will work too, but the loaf may be a little denser – but will still be delicious!

Can I make this sugar-free? Absolutely, you can easily make this applesauce loaf sugar-free by substituting the pure maple syrup with a zero-sugar sweetener such as Monk Fruit Sweetener.

Can I make muffins instead? Yes, instead of using this recipe to make bread, you can make applesauce muffins. To make muffins, spoon batter into a well-greased or paper-lined muffin tin, and fill each muffin about ⅔ – ¾ full. Bake for 20 – 25 minutes.

side angle view of healthy applesauce bread sliced on a serving board.

More Ways to Use Up Applesauce!

More Vegan Quick Bread Recipes!

If you try this applesauce bread recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Cinnamon Applesauce Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

Made with whole grains, spiced with cinnamon, allspice, nutmeg, and naturally sweetened with pure maple syrup and applesauce, this healthy applesauce bread is made in 1 bowl and bakes up moist and delicious!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 55 min
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 810 1x
  • Category: Bread
  • Method: bake
  • Cuisine: American, Vegan


Units Scale
  • 2 cups light spelt flour (all-purpose and whole wheat flour ok too)
  • 1/2 cup old fashioned oats, optional
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla, optional


Preheat oven to 350 degrees F. Lightly grease a 9 x 5 loaf pan with oil, or line with parchment paper.

Mix dry ingredients: In a medium/large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.

Add wet ingredients: Add the applesauce, maple syrup, and milk to the dry ingredients and mix until just combined. Be careful to not overmix.

Bake: Pour batter into prepared loaf pan, optionally top with a small handful of whole or quick oats, place pan in the oven and bake for 55 minutes. Let cool before slicing.

Makes 8 – 10 slices

Store: Keep leftovers covered for 4 days. To keep longer, store in the refrigerator for 2 weeks or in the freezer for up to 2 months.


Since this bread doesn’t have much fat, it has a slightly chewy texture. If it bothers you and you don’t mind oil, feel free to replace the non-dairy milk with oil.

In place of pure maple syrup, use pure cane white or brown sugar, coconut sugar, date paste, or 1/2 cup chopped dates. It’s extremely versatile!

Gluten-free: To make this GF, use a good gluten-free flour blend such as 1 to 1 Gluten-Free Flour Blend by Bob’s Red Mills.

Sugar-free: Sub the maple syrup with a zero sugar Monk Fruit Sweetener.

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  1. It turned out delicious! I made some modifications: I added ginger and chopped almonds 1/4 cup coconut oil (because I only had a cup of applesauce), and I used honey instead of maple syrup. The only thing I didn’t like is that it was way too sweet, so I will be omitting the honey next time and I’ll add 1 1/2 cup of applesauce in place of it and the coconut oil. There’s only variety of applesauce where I live, it’s supposed to be unsweetened but I guess it’s just sweet enough on its own.

  2. So easy and delicious!!! Thanks for sharing :)

  3. I made this yesterday and it is delicious. Next time I will add some walnuts.

  4. Can I use oat milk instead of almond milk ? I have made recipe so many times even into muffins, both large and nibble bites. On vacation now and only have oat milk on hand.

    1. Julie | The Simple Veganista says:

      Yes, since they are all pretty much the same you can use any non-dairy milk you prefer! I’ve been using only oat milk these days too. Enjoy the bread, Heather!

  5. Great recipe! I topped it with some chopped apple and turbinado sugar. I will definitely make this again.

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