You're going to be a big fan of this unique Apple Corn Bread. It's so tasty, it's practically a dessert—but healthier!
Compared with traditional bread, this corn bread is closer to cake. However, it’s not the type of cake you bake for special occasions, but a quick bread type of cake that you bake for teatime, an afternoon snack, or breakfast.
Unlike traditional corn bread, which tends to be a bit crumbly, I use syrup and apple juice to give this bread a fruity fragrance and extra moisture. This results in a perfect teatime cake with a brownie-like texture, which I happily enjoy with a glass of golden apple juice.
How to Make Apple Corn Bread
- Preaheat oven and prep baking sheet.
- Mix together dry ingredients.
- In a separate bowl, mix together wet ingredients.
- Gently whisk together wet and dry mixtures.
- Bake corn bread until done.
- Let cornbread cool and cut into squares.
Full directions for how to make Apple Corn Bread are in the printable recipe card below.
Apple Corn Bread FAQs
How long does this cornbread last?
You can store this cornbread for up to one week either in the fridge or in a breadbox. It may last better in the fridge due to the apples, but it will still be fine at room temperature.
Alternatively, you can also store extra corn bread in the freezer for up to 3 months. Just thaw it in the fridge or at room temperature when you're ready to eat it. I like to slice mine before freezing so I can thaw one slice at a time.
Can I swap out the apples for another fruit?
I personaly think that apple is the best option for this corn bread, but you could try using other fruit as well. Swapping the apple juice for any flavor of fruit juice you prefer. Just imagine—peach corn bread or pear corn bread!
Here are more Vegan Quick Breads and Scones.
Apple Corn Bread
- 2 cups cornmeal
- 2 cups wholewheat pastry flour
- ½ tsp sea salt
- 2 tbsp baking powder
- ½ cup soymilk or other nondairy milk
- ½ cup canola oil
- ¼ cup brown rice syrup
- ¼ cup agave nectar
- 1 ½ cups apple juice
- 1 tsp vanilla extract
- Heat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Combine and sift all dry ingredients, stirring to mix well.
- In a large mixing bowl, beat together soy milk, canola oil, rice syrup, agave nectar, apple juice, and vanilla extract until they are dissolved.
- Add the wet mixture gradually into the dry one. Use a whisk first to lightly mix the batter, never beat it. Then switch to a silicon spatula and use a folding method to mix well.
- Pour the batter into the greased baking pan. Bake for 30 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Allow corn bread to cool completely, then cut into squares.
This recipe was contributed by Annie Taylor Chen, Vegan Ann.
Why wait for Tea time? I think I'll try this for breakfast.