• Preheat your oven to 350 degrees F. 

  Lightly spray or grease a 4x8-inch loaf pan. Line with parchment paper
• In a large bowl, beat together the vegan butter and sugar.
• Add in applesauce, dairy free milk and vanilla. Mix to incorporate.
• Mix in flour, salt and baking powder. If adding cinnamon, also add it here. Do not overmix.
• Fold in diced apples and nuts if adding.
• Pour into greased bread pan and tap the bottom of the pan to ensure it's evenly leveled. Do not fill more than ⅔ full.

  *If you have too much batter for your pan, make mini muffins or similar with remaining batter after bread is done.
• Place in oven for 55-65 minutes on the center rack of the oven.  When done, a toothpick inserted into the center comes out clean. 
• *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
• Remove from oven and place on a cool rack to cool completely before pulling out.

For the Glaze

• While baking, make the glaze by adding melted butter, brown sugar and milk over medium heat, whisking constantly until mixture begins to boil.

  Remove from heat and let cool for 10 minutes.
• Add vanilla and powdered sugar. Whisk until smooth.
• Once bread has cooled, drizzle over the top.
• Store any leftovers in an air tight container for up to a 3-5 days.
• Optional: slice an apple very thin, toss in lemon juice, pat dry and then fan across the top.