TOPPING (OPTIONAL)

• 1 tablespoon brown sugar

• ¼ teaspoon cinnamon

1. Preheat oven to 375°F (190°C). 

2. Grease or line a 9×5-inch loaf pan with parchment.

3. In a medium bowl, mix the non-dairy milk + vinegar and set aside for 2 minutes.

4. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

5. In the medium bowl, whisk brown sugar, oil, vanilla, and the milk mixture until smooth.

6. Add wet ingredients to dry and stir until just combined (do not overmix).

7. Fold in the chopped apples gently.

8. Pour the batter into the pan, smooth the top, and sprinkle with the brown sugar–cinnamon topping if using.

9. Bake 40–45 minutes, or until a toothpick in the center comes out clean.

10. Cool in the pan 10 minutes, then lift out to cool fully on a rack.

TO STORE:

10. • Let the loaf cool completely — if it’s even slightly warm, trapped steam will make it sticky.

    • Wrap tightly in foil or reusable wrap (not plastic wrap) or towel OR place in an airtight container lined with a paper towel.

    • Keep it at room temperature (away from direct sunlight or heat).