Cinnamon Bread with Apples & Walnuts

February 9, 2016

Apple Banana Bread sliced 680

Wow! I have been so busy lately, but I love every minute of it.

I keep searching for new inspiration for my recipes and this week's apple cinnamon bread was inspired by realizing I bought too many apples. Funny but true. But it was mighty delicious!

The reason I'm so busy is because of my new ventures include my Ordinary Vegan podcast.

I had no idea when I launched the podcasts that I would tap into another audience of folks who are interested in starting a plant-based diet but don't know how to move forward. If you have never listened to a podcast before, it's like listening to the radio except you listen to the shows right from my site or on iTunes.

I also had no idea how much I would love podcasting.

Thanks to all of you who have supported the podcasts and for your generous reviews and ratings on iTunes. They mean so much to me and I thank you from the bottom of my heart.

Ordinary Vegan will also be launching a plant-based course in the spring.

I will keep you updated through my blog and mailing lists. If that wasn't enough, I am creating a breakfast food that will not only appeal to vegans but to anyone who wants to start their day with an enormous amount of energy and nutrition.

Wish me luck. Now on to food.

This apple cinnamon bread was delicious and a sweet, healthy alternative for snacking. You can easily make this cinnamon bread gluten-free by switching to a rice flour. You could also switch up the walnuts to pecans or almonds. Anything goes. I recommend freezing some individual portions for a grab-n-go healthy snacks.

I hope you enjoy this apple cinnamon bread as much as we did. If you like healthy snack breads, you may  also like this Golden Pumpkin Bread with Rolled Oats and Walnuts.

Don't miss any of Ordinary Vegan's free recipes by signing up here.  Wishing you a peaceful and compassionate week.

apple banana 680

Cinnamon Bread with Apples & Walnuts Recipe

Apple Bread with Cinnamon & Walnuts
Prep time
Cook time
Total time
Dry ingredients
  • 1½ cups of white or whole wheat flour (you can also use sprouted or gluten-free)
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup vegan sugar
  • ½ teaspoon salt
  • 1 cup of grated organic apple (anything tart) Usually 1 medium apple does the job
  • ¼ cup walnuts plus some for sprinkling on top
Wet Ingredients
  • 1 large very ripe banana
  • ¾ cup almond milk
  • ¼ cup maple syrup
  • 2 flax eggs **see note** (or 6 tablespoons aqua-faba)
  • 1 teaspoon vanilla
Cinnamon topping
  • ½ tablespoon vegan sugar
  • ⅛ teaspoon cinnamon
  1. Preheat the oven to 350 degrees F. Grease and flour a loaf pan.
  2. Combine the 1 tablespoon of sugar and ¼ teaspoon of cinnamon. Set aside
  3. In a medium bowl, stir together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
  4. In a food processor, add all the wet ingredients and process until smooth.
  5. Add the wet ingredients to the dry ingredients. Combine well.
  6. Add the apples and walnuts and fold in well.
  7. Scrape the batter into the prepared pan and smooth the surface. Sprinkle with the cinnamon sugar mixture.
  8. Bake for 50-60 minutes or longer, or until a toothpick inserted in the center comes out clean.
  9. Let the loaf cool in the pan for 15 minutes before turning it out onto a rack to cool completely.
  10. **Flax Eggs - for one egg whisk 1 tablespoons of ground flax with 3 tablespoons of water - place in the refrigerator for 10 minutes to thicken
  11. **Aquafaba is the liquid from a carton of cooked chickpeas


15 thoughts on “Cinnamon Bread with Apples & Walnuts

    1. Hi Deb – one flax egg (equals one egg) is one tablespoon of ground flax whisked with 3 tablespoons of water – place in refrigerator for 10 minutes to thicken. I will include it in the recipe at the bottom. Thanks for the heads up and thanks for being part of our community!

    2. **Flax Eggs – for one egg whisk 1 tablespoons of ground flax with 3 tablespoons of water – place in the refrigerator for 10 minutes to thicken

      1. Good evening Nancy,
        Did you make this over the holidays and confirm the 1 3/4 cup flour? I will make it tomorrow and that does seem like it would be the correct amount.

        1. Hi Jeanette – No I forgot – I am popping some in right now so please hold off – I will get back to you in a couple of hours. Thanks for your patience. Nancy

          1. Hi Juanette – I made a couple of adjustments – First I cut the flour from 1 3/4 cups to 1 1/2 cups – and vegan sugar to 1/4 cup and next time I will probably no add the vegan sugar at all since it has the sweetness of the maple syrup and apples. By the way I used the smallest holes on the grater for the apple. Hope that helps. I will say it was delicious! Nancy

    1. Hi Juanette – Yes it can be all purpose flour, whole wheat flour or gluten-free flour. Thanks for being part of our healthy community and have a wonderful day!

  1. I made this bread and it was excellent. 1 3/4 cups flour is the correct amount. I used 1 cup all purpose flour and 3/4 cup whole wheat flour that I ground myself. I agree with Nancy and will decrease the sugar to 1/4 cup next time. I use honey instead of vegan sugar.

    1. Hi Orysia! Yes I don’t see why not. Thanks for stopping by and thanks for being part of our healthy community!

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