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This folds finely diced apple directly into the batter rather than layering it on top, which distributes little pockets of soft, cinnamon spiced fruit through every slice instead of concentrating them in just one part of the loaf. Using a neutral oil in place of butter keeps this loaf entirely dairy free while still baking up moist and tender, since oil stays liquid at room temperature unlike solid butter.
Per serving
230kcal
Calories
3g
Protein
34g
Carbs
Prep Time
20 min
Cook Time
60 min
Servings
10 people
Difficulty
easy
9g
Fat
1g
Fiber
18g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 175°C (350°F) and grease a loaf pan.
Peel, core, and finely dice the apples, then toss them with 1 teaspoon of the cinnamon.
In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract.
In a separate bowl, combine the flour, baking powder, baking soda, remaining cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir gently just until combined.
Fold in the cinnamon coated diced apples.
Pour the batter into the prepared loaf pan.
Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Dice the Apples Finely: Smaller pieces distribute more evenly throughout the batter, giving every slice a good amount of apple instead of large, unevenly spread chunks. Toss the Apples in Cinnamon First: This coats them in flavor before they're folded into the batter, rather than relying only on the cinnamon mixed into the dry ingredients. Use a Neutral Oil: Since oil stays liquid, it keeps this dairy free loaf moist in a way that a solid dairy free butter alternative sometimes can't replicate.
Firmer, slightly tart varieties like Granny Smith or Honeycrisp hold their shape well during baking and balance out the sweetness of the loaf nicely.
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