• 1/2 cup soy non-hydrogenated vegan margarine
  • 1 cup white vegan sugar
  • 3 teaspoons Enger-G Egg Replacer
  • 4 tablespoons water (for vegan egg replacer)
  • 1 teaspoon vanilla extract
  • 1 cup apples-peeled, cored and shredded
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped of your favorite nuts


Preheat oven to 350 degrees F. (175 C) Grease one 9x5x3 loaf pan, or muffin tins.

Mix flour, baking powder, soda, salt and nuts in a bowl.

In a large bowl, beat soy margarine, sugar, egg replacer and water until smooth. Stir in vanilla. Stir in shredded apples. Pour flour mixture into batter. Stir only until moistened. Scrape into loaf pan, or spoon into muffin tins (leaving a little room for expansion) This will not be like a normal vegan bread dough.

Bake for 50-60 minutes ((30 minutes for muffins) or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on rack to cool. Absolutely scrumptious!

Serves: 1 loaf, or 12 muffins