Raw Vegan Cinnamon Apple Bread

Raw Vegan Cinnamon Apple Bread

amandanicolesmithBreakfast, Dehydrated, Dessert, Doughs | Breads | Crusts, Gluten Free, Raw Vegan, Snacks, Vegan 7 Comments

A hearty, moist and chewy raw vegan cinnamon apple bread; made from a base of oats, walnuts, flax seed, and prunes. Let me just say this, you need this bread in your life, it’s so good words don’t even begin to describe the decadence.

The warm flavors of cinnamon, oats and walnuts perfectly match the sweetness of the honey crisp apples and prunes. Pair that with vanilla ice cream and you have dessert fit for a king! 

This bread is based off the raw vegan banana bread recipe I adore so much. Walnuts, prunes, apples and coconut nectar are used instead of brazil nuts, dates, bananas and agave. I’d say these ingredients are interchangeable, as long as you keep the measurement of dry to wet ingredients the same.

To start the process we’ll dice the apples, mix them with lemon and ceylon cinnamon, and dehydrate them until they start to soften.

Then we’ll grind the oats, walnuts and flax seed in a blender until we get flour. I don’t buy these ingredients already in flour form because of oxidization. You want your ingredients as fresh as possible, not only to avoid oxidization, but also to preserve their flavors.

Raw Vegan Bread Flour

To mold everything together we’ll make a prune paste, date paste, or any other dried fruit paste, by blending it with a little water. I used half prunes and half dates because I had both on hand, but either-or works well.

Once the apples are soft, and the bread flour and fruit paste are prepped, we mix it all together, mold it into a loaf, stick it in the dehydrator, and begin preparing the topping.

How To Make Raw Vegan Cinnamon Apple Bread

The cinnamon sugar apple topping is made by mixing together the other half of the diced apples we dehydrated, along with coconut oil, coconut sugar, cinnamon, and liquid sweetener. Then we press the apples into the loaf of bread and dehydrate for another 1-2 hours, or until the apple topping is dried and stuck to the bread.

We’ll slice the bread about an inch thick and dehydrate them for another 1-2 hours or until dry. Be sure not to over dehydrate, the bread should be firm, yet chewy and slightly moist.

That’s all, Enjoy!

Cinnamon Apple Bread


Cinnamon Apple Bread

A hearty, moist and chewy raw vegan bread with rich warm flavors.
Total Time4 hours
Servings: 10
Author: Amanda Nicole Smith


  • 2.5 cups rolled oats
  • 1.25 cup walnuts
  • 1/2 cup flax seed
  • 1 honey crisp apple; diced + 1 tbsp lemon
  • 1/2 cup prunes* + 3 tbsp water
  • 1/2 cup coconut milk
  • 1/4 cup coconut nectar**
  • 2 tsp cinnamon
  • 1/2 tsp salt

Cinnamon Sugar Apple Topping

  • 1 honey crisp apple; diced
  • 1 tbsp lemon
  • 1 tbsp coconut sugar
  • 1 tbsp coconut nectar**
  • 1 tsp cinnamon
  • 1 tsp coconut oil


  • Peel and dice 2 apples, mix with 2 tbsp lemon, spread out on a ventilated dehydrator sheet and dehydrate at 165F for 20-30 minutes or until the apples start to soften.
  • Meanwhile grind the oats, walnuts, and flax seed into flour individually, then add them all to a mixing bowl.
  • Add prunes and water to a small blender and blend until smooth, or leave it slightly chunky. If the dried fruit you use is too dry, soak them before trying to blend.
  • Add half of the dehydrated apples to the mixing bowl, along with the rest of the dough ingredients and hand mix until it forms a big dough ball.
  • Shape the dough into a loaf and put it in the dehydrator.
  • Take out the rest of the dehydrated apples and mix all of the topping ingredients together in the mixing bowl.
  • Use your hand to pat the topping firmly into the dough and dehydrate for 1-2 hours at 165F.
  • Cut the bread into 1 inch slices and continue to dehydrate at 115F F for another 1-2 hours or until dry to your preference.


To warm, place in the dehydrator at 165F for 15-20 minutes or until warm.
*Prunes can be replaced with dates.
**Coconut Nectar can be substituted with any liquid sweetener you prefer.
Store up to 3 days in an airtight container on the counter or in the fridge.

Comments 7

  1. Hi Amanda
    What type of coconut milk are you using and are you adding the 1/2 cup coconut milk all at once to the bread dough?
    This looks beautiful and thanks for sharing it!

  2. Hi Amanda
    This looks gorgeous (like all your recipes). The 1/2cup coconut milk is giving me a headache. It seems a lot of liquid. Should I adjust? I’m also not sure if you like to use thick coconut milk from a can or the drinking variety?
    Would love advice.
    Keep well

    1. Thank you Helen. I use a drinking variety of coconut milk. You could always use a little less and see how it comes together, but it should be spot on because the dehydrating will remove any excess moisture. Let me know how it turns out!

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