Vegan apple and pecan loaf recipe
This moist vegan loaf cake recipe makes an unusual alternative to banana bread and is ideal for using up excess apples. With a number of warming spices and flavours, this loaf is sure to delight all of your family and friends.
The crystallised ginger provides a burst of spice while the pecans give the cake some added texture. Or you can replace the crystallised ginger with a teaspoon of ginger powder and reduce the sugar for a healthier option. Discover more about the easy ways to replace sugar in your baking in our guide here.
Ginger is something of a wellbeing wonder. It’s thought to have anti-inflammatory and pain-relieving properties, which could help soothe muscle ache and painful joint.
Meanwhile, pecans are a great source of zinc, which is an important mineral for supporting our immune system. Pecans also have good heart-healthy fats that appear to have links to improving total cholesterol levels. These helpful fats can also help us to feel fuller for longer. Read more about the most nutritious nuts and seeds here.
We recommend enjoying this vegan loaf cake recipe with friends over a steaming mug of tea. It’s the ideal afternoon treat.
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- 225g self-raising wholemeal flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 100g caster sugar
- 200g apple sauce (peeled and chopped apples reduced over a low heat)
- 75g rapeseed oil
- 50g chopped pecans
- 20g crystallised ginger cut into small cubes
- 200g eating apples peeled and chopped
- Heat the oven to 180 C and grease a 2lb loaf tin with oil.
- Mix flour, baking powder, cinnamon and sugar in a bowl.
- Combine all wet ingredients in a separate bowl, add to the dry ingredients and add the, apple ginger and nuts.
- Mix until formed into a batter then transfer to the loaf tin.
- Bake in the centre of the oven for 1 hour. Cool in the tin for 10 minutes before turning out onto a wire rack.
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