Healthy Whole Wheat Apple Bread (vegan)

side view of harvest apple crunch loaf on a cooling rack with a slice cut off.

Healthy Whole Wheat Apple Bread (vegan)

My vegan whole wheat apple bread is a healthy quick bread made with chunks of sweet apples, raisins and a mix of five seeds for a perfect crunch. Made without refined sugar, this bread is made semi sweet from the apples and raisins; it can be enjoyed on it's own or topped with butter and served alongside a savoury soup.

Course Side Dish, Snack

Keyword seedy apple bread, vegan apple bread, vegan apple seed bread

Prep Time 10

Cook Time 1

Cooling 15

Total Time 1 25

Servings slices

Calories 315kcal

Author Heidi Richter

Equipment

1 9x5" Loaf Pan

Ingredients

1 cup Unsweetened non-dairy milk (almond, soy, oat or cashew)
2 tablespoon Flaxmeal (ground flax seeds)
3 tablespoon Filtered Water
⅓ cup Extra virgin olive oil or neutral flavoured vegetable oil
2 cups Whole Wheat Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
½ teaspoon Salt
3 tablespoon Flax seeds
2 tablespoon Toasted sesame seeds
2 tablespoon Poppy Seeds
2 tablespoon Chia Seeds
1 large Apple peeled, cored and cubed ½" thick
¼ cup Raisins

Topping

1 tablespoon Flax seeds
1-2 tablespoon Raw pumpkin seeds

Instructions

Preheat the oven to 350℉. Lightly oil a 9x5" loaf pan and set aside.
In a large bowl, combine the flax meal and water and let stand for 5 minutes. Add in the non-dairy milk and olive oil and stir to combine.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt and seeds and mix until well combined.
Add the flour mixture to the milk mixture and stir just until combined. Add the cubed apple and raisins and mix until well incorporated.
Spoon the batter into the prepared loaf pan and use an offset spatula to smooth the top evenly. Top the batter with 1 tablespoon of flax seeds and 1-2 tablespoon of pumpkin seeds.
Bake in the preheated oven for 50-60 minutes or until golden brown. Let cool for 15 minutes before removing from the pan and transferring to a wire rack to cool completely before slicing.

Notes

Best apple variety to use: My favourites are gala, pink lady, honey crisp, jazz, cosmic crisp or braeburn apples. Avoid red delicious and granny smith.

Storage: the baked loaf should be stored in an airtight container in the fridge and should last up to 3-4 days this way.

Freezing: to freeze this loaf, wrap it tightly in freezer safe wrap and place in a freezer safe bag before popping it into the freezer. The loaf should last up to 3 months this way. Defrost the loaf in the fridge overnight before serving.

Nutrition