I know this whole “I love fall” thing is going to be everywhere for weeks, but let’s do this. (Especially since summer is such a difficult season for me…) Gah I love fall so much. Everything about it feels just so right–the crisp air, waking up in the morning with a chill, cozy sweaters, leaves, the light….and then there are the smells and flavors of fall. Comforting soups, winter squashes, pumpkin, pie, and cinnamon-y warm bread hot from the oven.

This vegan cinnamon apple date raisin bread is such a bread that you’ll want to share with someone you love. If you have someone to impress, or need to bring a hostess gift, this bread will wow. Got a weekend brunch at home, or a late afternoon tea with a girl friend? This is what you want to make. It’s so incredibly delicious, with moist, soft interior filled with apples, dates, and raisins, topped with walnut oatmeal crumble…and so fool-proof and easy. I dare say it might be the best apple cinnamon raisin bread you’ll meet. Be warned: this is a recipe you’ll want to make again and again!

Vegan Cinnamon Apple Date Raisin Bread

1 loaf (2 mini loaves)

1 cup whole wheat flour

1 cup all purpose white flour

1 tsp baking powder

1 tsp baking soda

dash salt

3 tbsp organic brown sugar

2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp allspice

1/2 apple, cored and cut into small chunks

5 Medjool dates, pitted and cut into small pieces

1/2 cup raisins

1 cup almond milk (or another non dairy milk of choice)

1 tsp distilled white vinegar

Crumble topping (leave out if you want a healthier version for breakfast)

2 tbsp rolled oats

1 tbsp crushed walnuts

1 tbsp vegan butter

2 tsp organic brown sugar

1. Heat oven to 350 degrees F and line a loaf pan (or 2 mini pans) with parchment paper.

2. In a small bowl, mix together milk and vinegar and let sit.

3. In a large bowl, combine all dry ingredients (flour, baking soda and powder, spices, sugar, salt). Add apples, dates, raisins.

4. If using crumble topping, mix together the butter, oats, walnut, and 2 tsp sugar in another small bowl. Set aside.

5. Add the sour milk to the flour bowl and quickly combine using a wooden spoon. When just combined, transfer to the loaf pan. Top with crumble mixture. Bake in the oven for 40-50 minutes (25 minutes for mini loaves) or until toothpick comes out clean.

More fall desserts: Clara’s Perfect Pumpkin Cupcakes

Apple Crisp Cookies

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Photo: Peaceful Dumpling