Learn how to make the easiest Vegan Gluten-free Cinnamon Applesauce Quick Bread! With just 8 ingredients, oil-free and low-fat, this bread is full of cinnamon flavor and a sweet crunchy topping.
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VEGAN GLUTEN-FREE CINNAMON APPLESAUCE QUICK BREAD
This Vegan Gluten-free Cinnamon Applesauce Quick Bread has made many dreams come true for me. I used to be obsessed with and eat daily for breakfast the cinnamon bread made by Pepperidge Farm. I would toast it every morning and slather butter all over it. That bread was heaven to me and by now I think you all know that my all-time favorite flavor (yes, more than chocolate) is cinnamon.
They, unfortunately, put soybean oil, milk and high fructose corn syrup in theirs, in addition to preservatives. Yuck. Instead of all of that and making it with all-purpose flour, which is totally void of any nutrition, I went a completely different route.
I also didn’t want to mess with yeast, I wanted something quicker, so I made a gluten-free, oil-free and vegan version. This bread is super fast prep, just 8 ingredients it takes just 10-15 minutes prep time.
This bread is also sweetened with amazing homemade brown sugar using coconut sugar!
Many readers (including myself) like to avoid refined processed sugars like white and brown as much as possible, so my homemade coconut brown sugar works brilliantly. Reason being, refined white sugar has a negative effect on the immune system. I do my best to use more natural sweeteners as much as I can. My homemade brown sugar has the same exact consistency as traditional “light” brown sugar (which I only ever used anyways). However, you can simply use light brown sugar though if you don’t want to make it.
For this incredibly gluten-free cinnamon applesauce quick bread, you will need just 8 ingredients (+salt):
- white rice flour
- potato starch
- baking powder
- cinnamon
- brown sugar
- unsweetened applesauce
- aquafaba
- almond butter
HOW TO MAKE VEGAN CINNAMON APPLESAUCE QUICK BREAD
First, to make this bread, you will add the rice flour, starch, baking powder, cinnamon and salt to a large bowl and whisk well until combined.
Next, add the brown sugar, applesauce, aquafaba and almond butter to a separate bowl. Whisk well until really smooth. Slowly add the wet to the dry and stir all the ingredients well until smooth and no longer lumpy.
Add half the batter to the prepared pan and spread it out evenly to the corners and flatten the top.
Combine the cinnamon/sugar mixture into a small cup or bowl and mix with a fork. Sprinkle half of it on the first layer of batter in the pan. Add the remaining batter on top and smooth out again to the corners. Sprinkle the remaining cinnamon/sugar mixture on top. Lightly swirl it around.
Bake 50-60 minutes or until a toothpick comes out clean in the center.
Look at that awesome bread texture. Swoon. I love to toast the leftovers and spread some amazing Roasted Pecan Butter on top….total perfection. Serve it with my Homemade Masala Chai and you have the perfect breakfast or snack.
OTHER VEGAN BREAD RECIPES TO TRY:
- The Best Vegan Pumpkin Bread ever!
- Whole Grain Spelt Sandwich Bread
- Gluten-free Caramel Pumpkin Loaf
- Vegan Vanilla Lemon Mint Breakfast Loaf
If you are looking for muffins, try these Bakery Style Cinnamon Streusel Muffins instead of turning this bread into muffins, which doesn’t work well.
This recipe was originally posted on March 11, 2016 and has been updated with new photos and exact gram measurements.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Cinnamon Applesauce Quick Bread (Gluten-Free)
Ingredients
- 1 3/4 cup + 2 tablespoons(300g) white rice flour (DO NOT use brown rice flour, it makes it dry and crumbly, see NOTE)
- 1/4 cup + 2 tablespoons (60g) potato starch (NO OTHER starches work here, sorry. This helps to make the bread fluffy. SEE NOTE)
- 1 tablespoon double acting baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon fine sea salt
- 3/4 lightly packed cup (115g) either homemade brown sugar from this post or store-bought light brown sugar, not dark, do not just use plain coconut sugar, as the recipe needs the molasses/moisture)
- 1 1/2 cups (360g) unsweetened applesauce
- 1/4 cup + 2 tablespoons (90g) aquafaba (the liquid from a drained can of chickpeas, this is the "egg" and CANNOT be subbed)
- 1/4 cup + 2 tablespoons (96g) really smooth/runny almond butter
CINNAMON SUGAR
- 4 tablespoons (45g) brown sugar mixture or storebought light brown sugar
- 1 1/2 teaspoons cinnamon
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as best this way.
- I use this scale.
Instructions
- This bread's texture is best after it has cooked and cooled for quite some time. So, it's best to make it a few hours or even the day before you want to eat it.
- Preheat an oven to 350°F (177°C) and lightly spray a 9X5 loaf ceramic or glass dish with oil. You can use parchment paper if you like, I just prefer my loaves to have a more firm edge, which comes from baking directly in the pan.
- To a very large bowl (makes a lot of batter), add the rice flour, starch, baking powder, cinnamon and salt to a large bowl and whisk well until combined.
- For the brown sugar, if not using a scale, the best way to measure it is to scoop it with your 1/4 measuring cup straight from the bag, lightly pat it down and level off. To a separate bowl, add the 3/4 cup brown sugar, applesauce, aquafaba and almond butter to a separate bowl.
- Slowly add the wet to the dry and stir all the ingredients well until smooth and no longer lumpy,making sure to scrape the bottoms. It will be fairly thick, pudding-like, but it should still be spreadable with a spoon.
- Add half the batter to the prepared pan and spread it out evenly to the corners and flatten the top.
- Combine the cinnamon/sugar mixture into a small cup or bowl and mix with a fork. Sprinkle half of it on the first layer of batter in the pan. Add the remaining batter on top and smooth out again to the corners. Sprinkle the remaining cinnamon/sugar mixture on top. Lightly swirl it around just mixing it in a little bit within the batter, making a somewhat chunky topping, not over-mixing.
- Bake 55-60 minutes or until a toothpick comes out clean in the center. I removed mine at 60 minutes exactly. You definitely don't want to remove until the toothpick is clean, if it has a few dry crumbs, that is ok, but as long as there is not wet batter. Let cool at least 30 minutes before removing from the pan, as it will still finish cooking! Flip it over and let cool COMPLETELY before slicing or it'll be slightly gummy. Fully cooling also makes it firm up perfectly. Keep the bread stored tightly in a container or plastic wrap so it doesn't dry out. I love to reheat them and toast them up and add some pecan butter on the top. Major yum.
- IMPORTANT: Let cool at least 30 minutes before removing from the pan, as it will still finish cooking! Flip it over onto a plate or cooling rack and let cool COMPLETELY before slicing or it'll be gummy. Fully cooling also makes it firm up perfectly and finish cooking inside. If you cut it too early, it will look gummy, so use patience. Keep the bread stored tightly in a container or plastic wrap so it doesn't dry out. I love to reheat them and toast them up and add some pecan butter on the top. Major yum.
This is the most delicious breakfast bread recipe on earth! I send the link to every baker I know. It’s perfectly sweet and cinnamon-y and somehow buttery! It’s honestly perfection. Just made it on my first Christmas baking day of the season since I was craving it!
Really easy to make and smelled so good. Bread was yummy and hard to quit eating! Reminded me of a boxed mix I grew up eating and have missed. Thanks!
Oh wow that is a lovely compliment, thank you so much Liz!
Does the aquafaba have to be whipped or just as it is as the liquid?
Hi Eli, nope, just straight out of the can!
Making this bread for the second time now, I had tons of applesauce and this recipe made great use of it. This bread is so good, strong apple and cinnamon flavor. I was worried about the batter as it was very thick (I’ve never baked with rice flour before) but it turned out perfect. It was moist and delicious. Thank you for your creativity and willingness to share. Anytime you need a tester, I’m willing 😊
Yay, so very happy you loved it so much Nanette! Thank you so much for the awesome review!
I made this today and my husband and I have eaten half of it already. What a fabulous loaf! I was thinking that it might be gritty from the rice flour, but it wasn’t at all. So moist and so delicious! Great recipe, thanks for reposting, I probably wouldn’t have noticed it otherwise. Five stars, no question.
My granddaughter cannot have nuts or seeds- what can a person use for the nutbutter?
thanks,
You can try subbing the nut butter with 3 tablespoons of vegetable oil. I haven’t tried this personally but that would be my best suggestion.
I don’t know how I missed this the first time around but I am so glad you posted it on Instagram, Brandi! I followed the recipe verbatim and it turned out PERFECTLY! Light, moist and soooo cinnamonly good! I think next time I may play around with adding a bit of orange peel, dried apple, and pecans to try and replicate a Jewish apple cake I used to make. This recipe is a KEEPER! Thank you so much, Brandi, and Happy New Year!
So happy you loved it so much Colleen, thank you very much for making it! Yes, nuts would be a lovely addition!
Hi Brandi, this looks incredible! Would love to make it today. What do you think of subbing coconut sugar for the brown sugar? I’m assuming maple syrup wouldn’t be a good sub but hoping to use a less processed alternative!
Hi Julia! I actually address that right in the recipe “do not just use plain coconut sugar, as the recipe needs the molasses/moisture)“. I provide my homemade coconut brown sugar recipe for those who don’t want to use regular brown sugar, but it must include either version as coconut sugar alone will be way too dry and make the loaf exceptionally dry and crumbly.
Could you use flax or chia eggs instead of the aquafaba?
Hi Cassidy, no I wouldn’t recommend it. I actually originally tested it with flax eggs and it made the bread too gummy. Aquafaba does some serious mimicking of eggs for fluff here.
I just put this bread in the oven! I sure hope it’s as good as it smells!! The batter (which is AWESOME cause you can easily eat it raw) tasted amazing so I’m looking forward to the bread!!
Oh, I hope you love it! This is a huge hit with readers and friends, so I hope you love it too!
My friend and I tried this recipe out last weekend. This was my first attempt at vegan baking and it went well, perfect texture and even better taste. But my friend’s bread did not turn out the same because she used cornstarch in her baking.
Hi Lauren! So happy to hear you loved this bread! Yeah, cornstarch sometimes is a good sub for potato starch, but it depends on the recipe and I of course used and recommend potato starch in this recipe. Unfortunately, I can’t vouch for subs when I haven’t tested them. Thanks so much for making it and the feedback!
Did you happen to have tested any batches with tapioca starch instead of potato starch?
Hi April! Yes, tapioca will make the bread too tough. The potato starch is best and will yield the lightest, fluffiest results.
Thank you so much for the reply!
I was looking for a recipe for my boys to take camping this weekend. This cinnamon applesauce quick bread is probably THE single best quick bread I’ve ever had. I made it more like a dessert by adding a few dates and nuts and doubled the cinnamon. Its like Pepperidge Farms cinnamon bread on steroids. Crunchy outside and wonderfully soft on the inside. The boys both tasted it last night before I packed it up and they both LOVED it with big thumbs up!! I’ll have to make another loaf for myself since this one is on its way to camping.
Estee, I’m so very happy you loved this bread so much! Thank you so much for the wonderful kind words! Yes, make another loaf for yourself!
I made a double batch of muffins with this recipe this morning! It made 24 muffins, we cooked it for 25 minutes. (Which may have been a minute or two too long, as the bottom exterior became a little over cooked.) Wonderful texture to the muffins. We didn’t have canned chick pea liquid, so I used ener-g egg replacer, and used the amount for 2 egg replacements per batch. I also used Bob’s Red Mill gluten free all purpose flour, which cranked out some pretty tasty muffins. I too love cinnamon. Next time I make them, I might add just a squish more 🙂
My family greatly enjoyed them! Thank you for sharing this recipe!
Hi Heather! So glad to hear everybody enjoyed them so much! Thank you! You made some pretty big changes, so I’m glad to hear they still worked out. 25 minutes definitely would be too long for the muffins. I would do it more at 20 minutes. When I was testing the recipe so much, my small muffin tests were at 20 mins and they were perfect, but it also could have to do with the fact you subbed the main flours and ener-g egg replacer is all starch in it, which will cause further browning.
This. Is. AMAZING! Good lord, woman! I knew it was going to be good when Willow kept stealing bites of the batter and then proceeded to lick the mixing bowl clean. I added extra cinnamon because I couldn’t resist and I’m so glad that I did. Waiting for this bread to cool was the hardest part and when it did, I immediately cut myself an end slice!! That sugary topping is heavenly and I just can’t get over that this short ingredient list turned into such a fluffy, moist bread. LOVE it! I’m looking forward to another slice in the morning with a cup of coffee. Awesome recipe, my friend!!!
Yay! So so happy Mandy that this was such a hit!! So glad you loved it! Girl, thank you for saying that b/c do you have any idea how challenging it was to create this bread at just 8 ingredients, haha! I had to do many trials almost pulling my hair out, but was determined to get the amazing result with so few. Oh, and I hear you on the cinnamon….you know the Pepperidge Farm one doesn’t have ANY cinnamon in the batter portion, that’s why I kept it minimal so the swirl and crust would stand out more. But even though they didn’t have any in their main batter and only the swirl, I still decided that none wouldn’t work (like theirs) and added the 3/4 teaspoon and then of course a lot more in the swirl and topping. But I can totally see adding more for a major cinnamon explosion, hahaha! I love it so much! Thanks again girl!
Thats one good looking quick bread. I love cinnamon and apple together, Delicious!
Thank you so much Mel!
this looks SO moist! I am such an addict when it comes to breads like these I could eat the whole thing! 😉 this sounds so tasty with apple sauce and cinnamon! 😉
Thank you so much Michele! It was delicious, moist and addictive!!