One of the best parts about moving this summer was taking time to explore my new neighborhood. After stumbling upon Three Fifty Bakery and trying the vegan zucchini apple loaf, I KNEW I had to try to recreate something similar. My version, a Vegan Olive Oil apple loaf, is not just great by the slice. This recipe also makes (my personal fave) bombbbb mini muffins.
This bread is as dense (and moist) as it gets, and is the perfect use for the pounds and pounds of apples you’re bound to pick and not know what to do with this fall.
You know what else I think it would be awesome for? Serving for Thanksgiving brunch.
Actually, is Thanksgiving brunch a thing?
Whelp, for my family, it kinda is. However, brunch for my family is disguised as a bloody mary party that we go to. Both my parents grew up in the area I was raised their friends from High School throw an open house bloody mary party (complete with a bartender). They hire the same bartender each time, and he hooks me up when, well, I’m feeling a little under the weather from the night before. We look forward to seeing the same people, especially those we haven’t seen since we were sipping on sangria and eating clams on the beach. And it’s one of those events that you show up with some sort of baked good and/or a bottle of wine for the hosts.
Baked goods are my kind of host hostess gift. So now, the decision just comes down to one thing. Do I want to make the loaf or these cute vegan olive oil apple muffins. Whichever you decide, just know you’ll end up with a super moist and dense treat that will have people thanking you.Print
Inspired by the vegan zucchini loaf from Three Fifty bakery in Washington, DC, this recipe is bound to be a staple on your fall baking list. It is perfectly moist, yet dense and filled with sauteed cinnamon apples. The sea salt and olive oil topping add a unique flavor from your standard loaf recipes!
- 1 cup banana (about 3 medium, mashed)
- 2 flax eggs – mix 3 tablespoons hot water with 1 tablespoon flax meal, PER “EGG”
- 1/4 cup olive oil
- 1/3 cup agave nectar
- The seeds of 2 vanilla beans – or 2 TBSP Vanilla Extract
- 1 TBSP Apple Cider Vinegar
- 2 cups Bob’s Red Mill Grain-free Paleo baking flour – this is a combination of arrowroot starch, almond, coconut and tapioca flours. Not definite on the ratios but I will be trying out my own mix soon
- 1 TBSP baking powder
- 1 TBSP cinnamon
1 and 3/4 cup diced apples – about 2 medium apples
1 TBSP coconut oil
1 Tsp cinnamon
- 1 TBSP melted Earth Balance butter – or Kerrygold if you do not need to make these vegan
- Drizzle of olive oil
- Maldon Flaked Sea Salt
Preheat the oven to 350.
Sauté the Apples
In a sauté pan over medium heat, cook the apples, coconut oil and cinnamon until caramelized (about 5 minutes).
Prep the Batter
While the apple mixture is cooking, combine the wet ingredients in a bowl. Set aside. Then, whisk the dry ingredients together in another bowl until evenly combined. Slowly add the the dry mixture to the wet. Be careful to NOT over mix. Finally, fold in your sautéed apple mixture.
Pour the batter into a lightly greased loaf pan. Bake at 350 for 45-50 minutes (it will not be completely cooked just yet). Then, spread some Earth Balance butter on top, about a tablespoon. This is also the time to drizzle more olive oil and add the flaked sea salt. Then, put the loaf back in the oven, and bake for another 6-8 minutes, or until a sharp knife comes out clean!
- If making the loaf, I recommend putting it in the refrigerator overnight to really have it set. However, if you’re like me, and can’t resist with it right out of the oven, no biggie. Just know that because it is super moist, it is borderline undercooked when it is “done”. Letting it sit helps it set.
- If you are making the muffins, you’ll want to dice the apples into smaller pieces.
- Additionally, for the muffins, use a 1 inch scooper to put the batter into a mini muffin tin (two scoops per muffin).