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
- brown sugar
- unsweetened applesauce
- 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.
Vegan Cinnamon Applesauce Quick Bread (Gluten-Free)
- 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 (15g) double acting baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon fine sea salt
- 3/4 packed cup (115g) either homemade brown sugar from this post or storebought 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
- 4 tablespoons (45g) brown sugar mixture or storebought light brown sugar
- 1 1/2 teaspoons cinnamon
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
- I tested this bread multiple times to get the perfect texture, so I strongly advise against subbing with other gluten-free flours, it will yield COMPLETELY different results, as GF baking is very finicky. If you absolutely cannot find potato starch online or in stores, (it's sold on Amazon), then sub half the potato starch with white all-purpose flour (3 tbsp) and I think it should yield similar results. This recipe is meant to be a bread loaf texture, not muffins. For muffins, make these Cinnamon Streusel Muffins instead.
- 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.
- 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. It should 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 50-60 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.