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.
Yum! I love cinnamon too, and I used to adore the store bought stuff too. EEK! You just can’t get any better than applesauce and cinnamon to make a quick bread. This is a great recipe, Brandi!
Thank you so much Linda! They are the best flavors!
I tried banana bread last year with apple sauce. Not came quite good as I hoped for. I want to try this one! Looks so good 🙂
Yes, I think bananas and applesauce would be too wet if both combined together. Thank you!
This looks perfect. Managing to make something gluten-free look this moist is no easy task!
Haha, you are so right about that! I trialed this recipe so many times, lol! Thank you!
Haha, you are so right about that! I trialed this recipe so many times, lol! Thank you!
What a wonderful recipe, Brandi! I’ve had a string of bad luck working with rice flour but it looks like you nailed it! This looks so delicious! Thanks for sharing 😉
Aww thanks so much Vanessa! It definitely depends on what exact type of baked good you are going for and what liquids you combine it with I’ve found! With the right combo, it gives the same effect nearly as all-purpose flour, I absolutely love it!
I’ve never had this kind of bread before. I’m a big fan of applesauce though so I’m sure it delicious. I love that it looks healthy and tasty at the same time.
Haven’t used white rice flour before. I’ve really just dipped my toe into gluten free baking. I love that you gave an explanation of why not to use brown. I probably would have! Instead I will listen to your advice and just use the white!
So nice of you to say that Natalie! Thank you so much for reading!
This looks amazing and the pecan butter on top just pushes it over towards ecstasy!
Thank you! I love, love pecan butter…I think I need help…obsession, haha!
SO excited to try this, especially seeing how many people loved it.
Quick breads are the best and I am very excited to try this one. I love using aquafaba too. Thanks!
Thank you so much Ginny!
looks and sounds really good!
I made this tonight. I’m not typically gluten free, but I made this just like the recipe and it was DELICIOUS! This recipe is a keeper. Thanks for making great tasting food oil free!
Yay! SO awesome to hear that Dawn, so happy you loved it!!
I just made this bread today and it is amazing good! The whole family loves it- thank you for such a great and easy recipe!
Yay!! So very happy to hear that, thank you so much Beth!! I really am glad the whole family loved it!
Oh my this looks and sounds amazing. I definitely have to make this. Seems so quick and easy. One question can the liquid from the chickpeas be from unsalted chickpeas or must it be from salted. I actually buy my chickpeas in a tetra pack and it is unsalted. If it must be salted I will pick up some salted chickpeas. Not sure when I am going to make this but I know I need this in my life so I am definitely going to make it. 🙂
Hi Christina! Thank you so much! Yes, definitely unsalted is fine, it won’t make much of a difference 🙂 I can’t wait to hear what you think!
Would it be possible to make this with whole wheat pastry flour or white whole wheat flour? Thanks!
Hi Melinda! I really don’t think that would be a good replacement for the rice flour because I think that extra gluten would make the bread a tad too tough and I hate to say yes without testing it. Also, it would leave a wheat taste to it. I love the rice flour because it leaves no aftertaste. But you can certainly try it out and let me know, but think it will make it too tough in addition to the starch and I’m not sure of the exact measurements you would need if you replaced both flours with it…I just like to be exact so you would have success and I hate to guess without testing it. I did test one version with spelt and wasn’t thrilled with the wheat taste it left in this bread.
My guess would be to try eliminating the starch and rice flour and just use 2 cups whole wheat pastry flour, but again that’s just a big guess and again, I am not sure I’d like the wheat aftertaste of it for this particular bread, but please let me know if you try it.
Hrm ok, thanks! I’ll probably try with white rice flour then (if I have any on hand). I tend to think all types of rice flour have an aftertaste haha
I promise no aftertaste at all with the regular white rice flour that I used in this 🙂 Brown rice flour definitely left an obvious aftertaste with the trial I did, but the white not at all. I even had some relatives try it and they assumed it was just all purpose flour, it just tastes like cinnamon bread 🙂
I wish I had some wheat pastry flour to test it too…
This recipe is super tasty. I have just tried to make it and it turned out great. It is super tasty as I love cinnamon, but for me it is ever so slightly too sweet. Would it be ok to reduce some of the sugar do you think? Using the aquafaba was a very interesting experience for my 5 year old and me (it looked terrible in the measuring cup)! I also had to make my own applesauce (which was surprisingly easy, but I am wondering whether that is why it is so sweet – I used granny smiths…) Additionally, (arghhh) it was nigh impossible to find white rice flour in any of the UK shops I tried, so I used Dove’s farm Rice Flour which is a mix of white and brown, and this turned out fine I think. Next time I will get the Vitamix out and make my own white rice flour. All in all a great recipe. Thank you.
Hi Pala! So happy to hear you enjoyed it, thank you! As far as it being on the sweet side, I would definitely think it’s the homemade applesauce because so many apples are so sweet in comparison to the storebought variety I buy. I actually used less sugar in the recipe than standard quick bread recipes, so I found it to be just sweet enough for my tastes, as I don’t like quick breads to be too bitter, but you most definitely could reduce the sugar by a couple of tablespoons or so if you like, I know we all have a different sweet-o-meter 🙂 I just wouldn’t do too much or it will be on the drier side since the molasses helps with the moisture as well. Thanks again!
You are right on the Sweet-o-meter. The man, my 5 year old and her granny all disagree with me on the sugar. They LOVED this bread. Thanks Brandi.
Wonderful! SO happy to hear they all loved it so much, thank you Pala!
I’ve never had the pepperidge farm version but who the heck cares because this looks way better! I love cinnamon too, so bring it on! YUMMOOOOO!! And I’d for sure make this for brekkie.
Thanks girl!! This most definitely tastes better to me and fresher, of course, than Pepperidge Farms! Definitely healthier, lol!
Is the aquafaba equal to one egg? My body can’t tolerate legumes.
It would be closer to 2 small eggs, but since I never use eggs, that is a guess. Typically 3 tbsp aquafaba is about 1 small egg, so I’m guessing to try 2.
Brandi, Cinnamon is one of husbands favorites. He will go crazy with this loaf. Think I will surprise him tomorrow with our morning coffee! Thanks so much.
Wonderful Laura! Mine too! Let me know what you think 🙂
This looks DELICIOUS. I’ve never baked with white rice flour before but by the looks of the crumb of this bread…it’s a good option! Can’t wait to experiment with it. That is if I can find it! LOL
So sweet, thank you so much Kaila! Oh rice flour is a very common flour, it’s at every single store I go to around here AND it’s super cheap, win-win! I love, love, love rice flour..it has become my favorite flour now, especially the white flour. Leaves no nasty aftertaste and gives amazing soft/fluffy texture in baked goods.
i really want to make this NOW but I only have regular flour…..will it ruin the recipe without the rice flour? Thanks!
i just scrolled through your previous messages and see that you already answered this one! Thanks
Yes, I would really stick to the recipe because I don’t want you to waste all your ingredients and it not work out with regular flour. It MIGHT work with the all-purpose flour but since I haven’t tested it, I just can’t say. Let me know if you try it!
Well I made this bread today and used two cups of white flour and no starch. It turned out really good…nice and crunchy on the outside and moist on the inside. I will be making this again with the rice flour when I find some but it was a pleasant surprise that it turned out using the regular flour. Thanks again for another great recipe!
You’re reading my mind!! Last night I was craving my apple pie bread which is like…this haha! And now you post one….I think it’s a sign….weekend baking!!!
Awesome girl, get to baking!
Cinnamon rocks!
Just snuck some into a chocolate cake today. It makes everything, and certainly your dreamy swirl loaf here warmer and more wonderful!
Love it ?
Mmmm chocolate and cinnamon are wonderful together too, thank you Angela!
I never had that Pepperidge farm bread, but I used to make this cinnamon swirl bread from a box mix and it was my favorite thing in the world. I’ve been wanting to recreate it for a while, and you have come incredible close I think! That cinnamon sugar center layer, that is my favorite part <3 I agree, chocolate and cinnamon are on level playing field in the favorite flavor world! Applesauce is a tricky ingredient, so easily makes things gummy, but with the aquafaba and the almond butter too the texture looks perfect! What I wouldn't give for a slice of this right now!
Thank you so much Natalie! My middle cinnamon layer doesn’t stand out that much since I also added cinnamon to the actual batter and the whole bread is darker. I did a trial without cinnamon in the batter and the bread was much lighter, so the cinnamon/sugar layer stood out more, but I didn’t like the taste as much. Bring on the cinnamon! I know what you mean, I’m not a huge fan of applesauce being the sole moisture in a baked good, as it makes the texture unpleasant, but the starch helps to counteract it and the nut butter and aquafaba helps the texture as well. We all really loved this bread! 🙂
Just found your recipe for applesauce quick bread and it sounds so good! Can’t wait to make it for a teachers breakfast.
I could eat the whole loaf, Brandi! I love baking with applesauce so this is right up my alley! I could only imagine how fantastic it tastes and smells! Fantastic recipe and so bright and inviting pictures, yum!
Thank you so much sweet Florian! I love baking with applesauce too, it works so great when combined within the right kind of recipe!
Just beautiful! I’m imagining a thick slice of this sitting next to my hot cup of tea…sigh…
Aww thank you Annie, you are so sweet! xx
Omg!!!!! I remember that bread!!! And would eat it all the time!! So wild! But this…this creation of yours looks way better!! I stopped and stared at that beautiful, sugary topping for a while because holy smokes, that’s the best part. Haha! This looks fantastic, Brandi!!! I’m so so anxious to try this!! mmmmmm, I want a slice of this with a hot cup of coffee now ❤️
Awwww thank you Mandy! You are so sweet and always so kind with your words and I truly don’t ever forget that! I know this looks entirely different than that loaf, LOL, but it has the same cinnamon flavor, just a bit MORE cinnamon-ish since I’m obsessed. Also, it’s never going to look the same as a yeasted bread anyways, but it has a great bready chew texture like it, which I love! Great toasted too!