To be perfectly honest this recipe was created on a whim. I usually have a recipe idea in mind for at least a week, if not much longer, before I even test it. With this one I got the idea, drew up the rough draft, tested, and photographed all in the same day. It sure is nice to have on-point days like that every once in a while.
The results of this recipe completely surpassed my expectations. I really haven’t been into sweet foods as of lately (which is unusual for me). This bread is perfectly sweetened with pure maple syrup, it’s not overly sweet, and I really like that about it. I sure did taste test this recipe a LOT!
This Apple Maple Bread is;
Spiced with cinnamon and nutmeg
I hope you love this recipe!
2/3 Cup Unsweetened Non-dairy Milk (I don’t recommend rice milk, as it is very thin)
1 Teaspoon Apple Cider Vinegar
1/2 Cup (4oz) Vegan Butter or Coconut oil, melted
1 1/2 Cups Cinnamon Applesauce or Unsweetened Applesauce
3/4 Cup Pure Maple Syrup
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
2 1/4 Cups Unbleached All Purpose Flour
1/2-1 Tablespoon Coconut Palm Sugar *Optional*
Preheat oven to 350°F
Lightly grease a 9-inch bread pan with coconut oil, and dust with flour.
In a small bowl, mix non-dairy milk with apple cider vinegar, set aside.
In a large mixing bowl, mix melted vegan butter, applesauce, and maple syrup together using a whisk. Then whisk in baking soda, nutmeg, cinnamon, and salt.
Add in 1 cup flour mix using a whisk or rubber spatula, add in half of non-dairy milk mixture, mix, repeat sequence until all flour and non-dairy milk is mixed in.
Pour batter into prepared bread pan. Sprinkle top with coconut sugar, swirl in using a knife.
Bake at 350°F for 55-60 minutes or until toothpick comes out clean when poked into the center.
Cool before cutting and serving.
Makes: (1) 9-inch loaf Prep time: 15 minutes Cook time: 55-60 minutes