It’s officially Fall, which means it’s time to roll out all of my favorite Fall recipes… like this delicious Apple No-Cider Loaf. This sweet, moist loaf reminds me of crisp apple cider, but mixed with a delicious maple dressing… it’s a taste of Fall in every bite! Oh, and it’s also gluten-free, vegan-friendly, and nut-free. If you love Fall, then you have to make this loaf ASAP!
When most people think of Fall, they automatically think of pumpkin. And while I absolutely love pumpkin, I also love Fall’s lesser-known, quintessential flavor: apple cider. Warm apple cider on a cold night is the most delicious treat, and I can’t get enough of it!
Every year, my husband and I try to take my kids up to Apple Hill in Northern California for the absolute best apple cider ever. It’s worth the trek alone, and I look forward to it every year. Of course, since it is so far up north from the San Francisco Bay Area, it’s not feasible to go up just for a cup of apple cider. So, I’m always looking for ways to recreate the flavor at home!
This Apple No-Cider Loaf definitely hits the mark, but of course, I had to add my own Kalejunkie twist. The twist is the frosting, which is a sweet maple frosting. Yes, we do use a little confectioner’s sugar in this frosting, but I promise that it’s worth it. The maple balances out perfectly with the apple cider flavor, and it’s absolutely delicious. my mouth is watering just thinking about it!
What You Need to Make This Apple No-Cider Loaf
- Apple Sauce: Apple sauce is the KEY to recreating that classic apple cider flavor (minus the cider, of course!)
- Vegan Butter: I love using vegan butter here because it keeps the loaf moist AND dairy-free. The Miyokos brand is my favorite, but any vegan butter works well here!
- Vanilla Extract: Of course, vanilla extract is essential to any good loaf recipe.
- Maple Syrup: Maple syrup is not only going to give a delicious, natural sweetness to this loaf, but also will give this that wonderful fall vibe!
- Oat Milk: You can actually use any non-dairy milk in this recipe, but to keep it nut-free, I opted to create this recipe using oat milk.
- Oat Flour: Oat flour is one of my favorite gluten-free flours, and gives a light, almost bouncy texture to this loaf!
- Rolled Oats: We also use rolled oats in this recipe. Don’t skip it!
- Cinnamon: Cinnamon is quintessential in fall baking, and really helps to bring out the apple cider flavor!
- Nutmeg: You need just a pinch!
- Baking Soda & Baking Powder: We’ll use both baking soda and baking powder in this recipe, to make sure this loaf rises perfectly, sans eggs.
- Sea Salt: A pinch of sea salt is always necessary.
- Powdered Sugar: I use powdered sugar / confectioner’s sugar in the frosting, because it truly is necessary to achieve the right consistency, texture, and flavor. I’m a big believer that a little refined sugar never hurt anyone, and everything in moderation is okay!
How to Make this Apple No-Cider Loaf
- Start by preheating the oven to 375 F and lining a 9×5 loaf pan with parchment paper (you can spray the inside of the pan first so the paper sticks to it).
- In a large bowl, whisk together the wet ingredients: apple sauce, melted butter, vanilla extract, maple syrup, and oat milk.
- Next, fold in the dry ingredients: oat flour, oats, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Stir until just combined, and then pour the mixture into your loaf pan.
- Bake for 35-40 minutes, or until the top is lightly browned and a toothpick comes out clean.
- While the loaf is baking, prepare the frosting.
- In a mŠµdŃum bŠ¾wl, mŃx together thŠµ ŃŠ¾wdŠµrŠµd ŃugŠ°r, mŠ°ŃlŠµ ŃŃruŃ, melted butter, Š°nd oat mŃlk. If the frosting is too thick, you can thin it out by adding more milk, one teaspoon at a time.
- Once the loaf is COMPLETELY cooled, spread the frosting evenly on top. If your loaf isn’t completely cooled, the frosting will melt, so make sure it’s not hot!
- Sprinkle with an extra dash of cinnamon on top, slice, and enjoy!
A Note on Oat Flour
This recipe calls for oat flour, which can easily be found at most health food stores, but is even easier to make! If you’re looking to make your own oat flour for this recipe, I have the easiest guide to making your own oat flour. It only takes a few minutes, and saves so much time and money in the long run!
I purchase my oats in bulk, and they’re relatively inexpensive. If you’re gluten-free, you can use certified gluten-free oats to make your own flour. It’s super easy!
Other Fall Recipes You’ll Love
If you love this loaf recipe, then you’ll definitely love these other Fall recipes of mine!
Paleo Apple Pie Pillow Cookies
Warm Baked Apples with Cinnamon Granola
The Best Apple Pie Thumbprint Cookies
If you make this recipe, please be sure to leave a comment/rating below. And, since I practically live on Instagram, be sure to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
For the Loaf
- 1 Cup Apple Sauce
- Ā½ Cup Vegan Butter, melted
- 2 Teaspoons Vanilla Extract
- ā Cup Maple Syrup
- Ā½ Cup Oat Milk, or other non-dairy milk
- 2 Cups Oat Flour
- Ā¾ Cups Rolled Oats
- 1 Teaspoon Cinnamon
- Ā¼ Teaspoon Nutmeg
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- Ā½ Teaspoon Salt
For the Maple Frosting
- Ā½ Cup Powdered Sugar
- 1 Tablespoon Pure Maple Syrup
- 1 Tablespoon Vegan Butter, melted
- Ā½ Tablespoon Oat Milk, plus 1-2 teaspoons more to thin, if necessary.
Instructions
- Start by preheating the oven to 375 F and lining a 9Ć5 loaf pan with parchment paper (you can spray the inside of the pan first so the paper sticks to it).
- In a large bowl, whisk together the wet ingredients: apple sauce, melted butter, vanilla extract, maple syrup, and oat milk.
- Next, fold in the dry ingredients: oat flour, oats, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Stir until just combined, and then pour the mixture into your loaf pan.
- Bake for 35-40 minutes, or until the top is lightly browned and a toothpick comes out clean.
- While the loaf is baking, prepare the frosting.
- In a mŠµdŃum bŠ¾wl, mŃx together thŠµ ŃŠ¾wdŠµrŠµd ŃugŠ°r, mŠ°ŃlŠµ ŃŃruŃ, melted butter, Š°nd oat mŃlk. If the frosting is too thick, you can thin it out by adding more milk, one teaspoon at a time.
- Once the loaf is COMPLETELY cooled, spread the frosting evenly on top. If your loaf isnāt completely cooled, the frosting will melt, so make sure itās not hot!
- Sprinkle with an extra dash of cinnamon on top, slice, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
One of my absolute favorite things on the blog! Super easy to make, with ingredients I already had on hand. It came out moist and delicious, and was approved by the whole family! Extra points for making the whole house smell like autumn, too!
These are one of my favorite recipes, too! And the autumn smell is definitely the best. Thank you for your review Annie, it means so much!
I LOVE this recipe! It is so delicious! Just made my September Sunday afternoon – baking a new fall recipe, waiting while that golden brown loaf cooled so I could frost it, and then slice into it and EAT IT! And the maple frosting is the icing on the cake!šš¤¤ Thank you!
Awww I’m so happy that you loved it, Angie! Thanks so much for your super sweet review!
Hi! This apple loaf sounds delicious and I’d love to make it for my two year old. Any suggestions on how to reduce the maple syrup in the loaf? Can I just cut it down to 1/3 cup, or will I need to replace the liquid with something else? Thanks for the help!
Hi Elissa! Pay attention to your batter as you’re making the loaf! If it’s too thick, you can add in a little more oat milk to help compensate for the lower amount of maple syrup. I hope this helps!
So great! So simple & impressed a crowd! Loved with and without the frosting (couldnāt help myself so I had a slice before it fully cooledš). Definitely recommend! A fun change up from the traditional fall pumpkin bread!
Aww so thrilled to hear that you loved it, Lauren! Thank you so much for your review!
Can you make this with real butter?
Hi Regan, I imagine you can! This recipe has not been tested with real butter so I can’t 100% guarantee the same results, but you’re welcome to try it and let me know how it turns out for you!
Can I use oil instead of butter?
Hi Hannah, you’re welcome to try! This recipe hasn’t been tested with oil, so I can’t 100% guarantee the same results. But you’re welcome to try it and if you do, please let me know how it goes!
Any suggestions for a substitution for the sugar? Would coconut sugar work? My daughter has an allergy to refined sugar. Thanks
Hi Susan! Yes, I would recommend coconut sugar or monk fruit sugar.
I am in love with this loaf! I made it a few days ago and was absolutely obsessed. I used a different pan size than recommended so my loaf turned out undercooked (but tasted amazing), but thatās the joy of baking; we make messes and we try again! Iām so excited to try this recipe again baking it longer this week, and the frosting was totally perfect. Make this loaf for your thanksgiving spread, stat!
Yes, baking can be a process sometimes! I definitely recommend trying the correct pan size next time, or baking it longer (different ovens can also vary in baking time). Thank you for your review, Hannah!
This bread has the best flavor!!! Mine keeps turning out too doughy though. Have you tried in muffin form? Or with less milk?
I’m so glad you’re enjoying them Allison! No, I have not tried them in muffin form.
Second go-round making this loaf. Moist, great flavor and not *too* sweet. Absolutely scrumptious!
Yay! So happy to hear that, Julia! Thank you so much for leaving such a kind review!