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Heat oven to 375 F / 190 C. Grease a 9x5-inch loaf pan and set aside.
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Combine vegan butter and maple syrup in a large mixing bowl and mix. I used my Kitchen Aide, but a hand mixer would work as well.
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Add apple sauce and vanilla. Mix until well combined.
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Sift in flour, baking powder, baking soda, salt, and spices. Mix by hand with a spatula.
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Slowly add dairy-free milk and apples. Gently stir with a spatula until just combined. Do not overmix the batter. Overmixing will result in a gummy bread.
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Pour in the batter into the loaf pan and bake for 40-45 minutes. A toothpick test may not work as at a 45-minute mark, the toothpick may not come out completely clean and that’s OK. The inside will harden more as the bread cools. Leaving the bread in the oven for longer than 45 minutes will cause the outer edges of the bread to overcook and the bread may come out dry as a result.
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Store in an airtight container for up to 3 days or in the fridge for up to 5 days.