Slightly sweet, oil-free, and totally satisfying, this makes a great breakfast on the run. I know you want to eat it all in one sitting (I do, too), so to avoid that calorie splurge, cut it into single servings, wrap each in plastic wrap, and put them in the freezer until needed. This also makes a great baked gift. Wrap it up, tie it with a bow—now you’re everyone’s favorite breakfast baker!

Adapted from Kathy Freston's The Book of Veganish. Original recipe by Robin Robinson.

By Kathy Freston,


  • 1½ cups unsweetened applesauce
  • ¾ cup packed light brown sugar
  • ⅓ cup plain unsweetened almond milk or plant milk
  • 1 tablespoon ground flax seeds mixed with 2 tablespoons warm water
  • 2 cups all-purpose or whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup chopped walnuts


  • Preheat the oven to 375°F.
  • In a large bowl, combine the applesauce, brown sugar, almond milk, and flax mixture and stir until smooth and well mixed. Set aside.
  • In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mix the dry ingredients into the wet ingredients just until blended. Stir in the walnuts, then transfer the batter to a 9x5-inch loaf pan, spreading evenly and smoothing the top.
  • Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for about 20 minutes, then remove from the pan and cool completely on a wire rack.

Comments (21)

(5 from 12 votes)

Recipe Rating

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Carol DeLaurier

This is perfect with my kale smoothie. Moist and a little crunch with the walnuts. Worked perfectly! Love it.

Michelle Wrick

Has anyone tried this with gluten free flour?

Carol DeLaurier

Yes I used gluten flour which is one on one substitute for wheat flour. I used King Arthur gluten free flour.


What a delicious bread! I’ve made this three times and finally got it right. I used stone ground whole wheat and substituted 1/2 cup maple syrup for the brown sugar. I had trouble cooking it at 375, over done outside and underdone inside. I now cook it at 350 for 50 minutes and it is perfect!

Terry grenald

Made this and it was amazing. A little fry but still good!! I will make it again and again…..

Linda Stuckey

On My! Delicious ! ============================ **You Must Make This Recipe** =========================== I added Orange and Lemon Zest. I also added 1/4 Cup Dried Cranberries! I also added 1/4 Cup additional Dried Cranberries 1/2 additional teaspoon Baking Powder I baked about 25 minutes more than recipe requires. So Absolutely Perfect and Delightful !


Excellent. I made a second one adding date syrup and chopped dates. Delicious. Finally a vegan replacement for my childhood favorite date nut bread. One of my aunts made it as part of our Christmas feast. When she realized how much I liked it she made a separate loaf for me every year. Now I need a vegan pineapple cream cheese spread!!


Could I sub maple syrup or honey for the brown sugar? Has anyone done that?


Ppl- chill, just sub the sugar for date sugar and use whole wheat flour (it does say ‘or whole wheat flour’). It’s an adapted recipe and they forgot to fully adapt ‍♀️ I’ve seen worse crimes than this on FOK- these are easy swaps. I did bake longer than 30, but not much more, like 37- came out moist and delicious! Could do with less sweetness probably, so might use less next time.

Della Beebe

Can I make this recipe into muffins? If yes, should I make any changes to the recipe? Thank you, Della

Deborah S

I'd give it 5 but it's only 5-star with my changes. Like others have pointed out, this calls for sugar. I used my homemade date paste instead, using a tad less than 3/4 cup (not packing it). I used whole wheat flour. I omitted the salt. Then to balance the extra moisture of the date paste and that salt may dry the bread more, I used maybe 3/4 cup of walnuts. As this doesn't say whether the bread will rise, or how much, I was nervous but used the only thing I had, an 8" round disposable pan. If it rose, it was a negligible rise, so I was safe. I didn't remember to note the time I put it into the heated oven, but I had it in over 35, likely 50 minutes. My result was terrific. Next time, I may use a bit more date paste if craving a sweet, and because I love cinnamon, I will add more. (If you don't like the taste of cinnamon, don't worry; you don't really taste it in this.)


How can it be a forks over knives recipe when it has sugar and white flour. It doesn't make sense.


I totally agree! Should replace the light brown sugar with date powder. This recipe doesn’t reflect their philosophy.

Barbara McIntyre

Easy to make. Perfect for freezing for on the go breakfast or anytime you need a filling snack.


We loved it. Mine cooked in 30 minutes. I used whole wheat flour and date sugar instead of the brown sugar.


Has anyone tried this with gluten free flour?

Katie Theobold

Really delicious! It definitely needs 60 minutes plus cooking time not the 30 minutes stated. It is very delicious toasted with a little almond butter on top.


This is delicious, but I would definitely plan on cooking it for longer than the recommended time!

Lisa Stanchfield

This is so delicious! I bake mine for 60-65 min and it’s perfect every time. We eat this almost every day!

Blathnaid Byrne

Hey I'd really like to try this with spelt flour instead of all-purpose flour. Can you recommend good measurements for this please? Google is no good


Why does this recipe allow for white flour and processed sugar? 3/4 of a cup of brown sugar! I’m new to WFPB and this sort of thing really confuses me

About the Author

Headshot of Kathy Freston

About the Author

Kathy Freston

Kathy Freston is the New York Times–bestselling author of Veganist and The Lean. A health and wellness activist, Freston frequently appears on national television and has appeared on Ellen, The Dr. Oz Show, Charlie Rose, Good Morning America, The Martha Stewart Show, and Oprah. Visit her site and follow her on Instagram and Twitter to learn more.
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