Vegan Cinnamon, Apple & Walnut Loaf

 Vegan Cinnamon, Apple & Walnut Loaf 

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~ Cinnamon cake with layers of apples and walnuts, topped with a cinnamon crumble ~

I cannot explain how good this is. Melty cinnamon sugar, crunchy crumble topping, fluffy cake, caramelized apples... Could it get any more perfect? Its about to be November, and this is the perfect way to start it. Get your house smelling like cinnamon in no time. These flavours all compliment each other so well. If you love cinnamon rolls like I do, you will not be able to resist this loaf. 

I'm not a big apple fan, but the chunks are coated in melted cinnamon sugar and they turn gooey and sweet. The walnuts roast and the crumble gets crunchy. So many textures and flavours all packed into one loaf. Your house will smell like heaven once this is in your oven. If you enjoyed this recipe, go check out my vegan cinnamon rolls. I'm sure you will love those too. 

Make sure to check out my Instagram page at butterflybakeryblog for all of my baking videos, pictures, and stories! 

Equipment and Ingredient notes

Equipment needed:

- Large mixing bowl 

- Wooden spoon / spatula

- 9x5 loaf pan 

- Whisk 

- Measuring cups / kitchen scales

- Measuring spoons

Ingredient notes:

Flour - In this recipe, you can use plain flour or all-purpose flour as I added in my own baking powder rather than using self-raising. I used plain flour. 

Sugar - If you come to this blog frequently, you will know that I always use caster sugar in my baking as it is finer than granulated. I use silver spoons caster sugar. 

Baking powder - This is a raising agent which will allow your loaf to rise and get air bubbles, creating a fluffier texture. Remember, baking powder and baking soda are not the same thing. I use dr oetkers baking powder. 

Salt - It doesn't matter what brand you use, any will do. This will enhance the flavour of your bake. I use sea salt. 

Plant milk - I always use oat milk because it is my favourite vegan milk, but you can use any that you prefer. You can also make your own if you want to be extra fancy. I use Alpros whole oat milk. Koko milk and soy milk are also good options. 

Oil - Most of the time, I use olive oil in my bakes as it is much more sustainable for your body and the planet. Olive oil is considered a ''good'' fat rather than vegetable and rapeseed oil which is considered a ''bad'' fat. It also adds extra antioxidants and vitamin E to your bakes, and reduces inflammation. 

Apple cider vinegar - This is the acid that will react with the baking powder to act as the egg. the reaction between the two will allow the loaf to rise, and get fluffy in the middle. You can also use white wine vinegar or lemon juice, both are examples of acidic substances. I do recommend using apple-cider vinegar though. 

Cinnamon - Try use a strong flavoured cinnamon, as this will give your loaf all of its flavour. I use ground cinnamon. 

Walnuts - You don't have to add these in, but it makes the loaf taste much better (in my opinion). You can use another nut if you want, like peanuts. I think walnuts go well with the other flavours though. 

Apples - I use pink lady apples and I get them from my local fruit and veg market. However, apples are usually in stock at most supermarkets, so you can also get them there.

Vegan butter - For crumbles, biscuits and pastries I like to use vegan block butter as it has a harder consistency and tends not to melt as easily. The most accessible one to me is stork block butter which works great. You can use any one that you prefer.  

Oats - This is for the crumble. I use quakers rolled oats, it wont make much difference what brand you use. 

Step-by-step instructions

Step one (the batter): 

Mix your plant milk and apple-cider vinegar in a jug and set aside. This will allow the vinegar and milk to curdle, which will make your bake more fluffy. 

In a large mixing bowl, add your flour, sugar, baking powder, salt, and cinnamon and whisk together. 

Then, add your plant milk and apple-cider vinegar mixture, and oil. Whisk together until there are no more lumps. 

Step two (the formation): 

Line a 9x5 inch loaf pan with parchment paper or vegan butter and flour. 

Combine your sugar and cinnamon together to make your cinnamon sugar.

Chop up your apple and walnuts into chunks. 

Combine your vegan butter, flour, sugar, cinnamon, and oats to make your crumble. 

Scoop about half of your batter into the loaf pan and sprinkle on half of your cinnamon sugar and half of your apple and walnut chunks. 

Scoop the rest of your batter into the pan and sprinkle on the rest of your cinnamon sugar, apple and walnut chunks. Then add on your crumble to the top. 

Step three (the baking): 

Place your loaf onto the middle shelf of your oven. 

Bake at 180c (conventional oven) or 160c (fan oven) for 1 hour. 

Depending on your oven, this time could slightly vary. You may want to check it after about 50 minutes to make sure the loaf doesn't burn. Mine takes exactly 1 hour. 

Once baked, the loaf should be golden and crispy on top. You can insert a toothpick to the centre of the loaf, and if it comes out clean, that means the loaf is ready. 

Let the loaf cool completely in the tin or enjoy a slice warm with vegan ice-cream. 

The History of Cinnamon Bread

Most traditional cinnamon bread actually contains lots of raisins, which originated from the German fruit bread which contains many spices and candied fruits. Some other similar old recipes originate from Russia, Italy, and Slavic regions. 

All of these breads are served during Christmas which eventually lead them to England and lead to many more cinnamon bread recipes which began to gain popularity. Soon, it became a staple in many parts of England. As the recipes spread, they eventually made there way to America where many people ate it for breakfast. 

Top tips and FAQ

1 - Do not overmix the batter

If you do, the loaf will not rise and will be dense instead of fluffy in the middle. Just mix the batter until there are no lumps and the batter is smooth. 

2 - Make sure your cinnamon is in date

If your cinnamon is out of date, the flavour will not be strong, leading to a plain unflavoured loaf. 

3 - Can this be made gluten free? 

I have never tried this myself with this particular recipe, but I have made gluten free cakes before. You can just substitute the flour for your favourite gluten free one. 

4 - Can this be made refined sugar free? 

Yes! Just use your favourite unrefined sugar like coconut sugar. Be warned, it will not taste as good though! 

Vegan Cinnamon, Apple & Walnut Loaf

~ cinnamon sponge filled with apple and walnut chunks topped with a cinnamon crumble ~

Prep time: 20 mins                          Serves: 8 slices                          Cook time: 1 hour

Ingredients: 

Cake batter: 

- 2 & 1/2 cups plain flour (300g) 

- 1 cup caster sugar (200g) 

- 3 tsp baking powder (12g) 

- 1/2 tsp salt (3g) 

- 1 & 1/4 cup oat milk / other plant milk (295ml) 

- 1/2 cup olive oil / other oil (120ml) 

- 1 tbsp apple cider vinegar (14ml) 

- 1 tsp cinnamon (4g) 

Cinnamon sugar: 

- 1/3 cup caster sugar (75g) 

- 1 tbsp cinnamon (10g) 

Crumble:

- 1/3 cup vegan butter (75g) 

- 2 tbsp caster sugar (24g)

- 3/4 cups plain flour (95g) 

- 3/4 cups oats (67g) 

Method: 

Preheat your oven to 180c (conventional oven) or 160c (fan oven). 

Line a 9x5 inch loaf pan with parchment paper or vegan butter and flour. 

Pour your plant milk and apple cider vinegar in a jug and set aside. 

Combine the flour, sugar, baking powder, salt and cinnamon in a large bowl.

Add in your plant milk apple cider mixture and oil. 

Whisk until there are no more lumps. Make sure to not overmix it. 

Now, make your cinnamon sugar by combining the sugar and cinnamon. 

Make the crumble by rubbing the butter into the dry ingredients with your fingers. 

Pour half of your batter into the loaf pan and spread evenly. 

Sprinkle half of your cinnamon sugar in the middle and add half of your apple and walnut chunks. 

Pour the rest of your batter over it and smooth it out. 

Sprinkle the rest of your cinnamon sugar, apple and walnut chunks over the batter. Top it with your cinnamon crumble. 

Place on the middle shelf of your oven and bake for 1 hour until golden and crispy on the top.  

Once baked, let cool completely in the tin and enjoy! 

Notes

You may need to adjust the cooking time depending on your oven. It took exactly 1 hour in my oven. 

I hope you all enjoy this recipe, if you have any questions or feedback, comment or message me on Instagram :).