In a mixing bowl, combine the mashed banana, yogurt, applesauce, brown rice syrup, and vanilla.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
Fold the wet ingredients into the dry, being careful not to overmix.
Gently fold in the shredded zucchini and walnut pieces.
Pour the batter into the prepared loaf pan.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Place the pan on a wire rack for 15 minutes before transferring the bread to the rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a dollop of nondairy butter or a spoonful of jam for a cozy afternoon snack.Wine Advice:Pair with a lightly sweet white wine like Pinot Grigio or a fruity Rosé for a refreshing treat.
¼cup60 g nondairy sour cream or vanilla soy yogurt
2tablespoons30 ml canola oil
¾cup144 g raw sugar
2teaspoonspure orange extract
1teaspoonpure vanilla extract
1cup63 g fresh or frozen cranberries
½cup56 g chopped pecans
Instructies
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat a loaf pan with nonstick spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In a medium bowl, whisk together the milk, sour cream, oil, sugar, and extracts.
Fold the wet ingredients into the dry ingredients gently, being careful not to overmix.
Fold in the cranberries and chopped pecans.
Pour the batter into the prepared loaf pan.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Place the pan on a wire rack for 15 minutes before transferring the bread to the rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Perfect with a hot cup of tea or coffee. You can also spread a little dairy-free butter for an extra treat.Wine Advice:Pair with a light sparkling wine or a crisp white wine like Sauvignon Blanc for a refreshing contrast to the tart cranberries.
In a medium bowl, combine the vinegar and soymilk; let sit until curdled.
In a large bowl, sift together the flours, baking powder, salt, nutmeg, and sage.
Whisk in the sugar.
Add the oil and vanilla to the curdled soymilk mixture.
Fold the wet ingredients into the dry ingredients, mixing gently.
Do not overmix.
Fold in the chopped dried apple slices.
Pour the batter into the prepared loaf pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Place the pan on a wire rack and let the bread cool for 15 minutes.
Transfer the loaf to the wire rack and let it cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy with a warm cup of tea or coffee for a cozy snack.Wine Advice:A lightly sweet Riesling or a dry apple cider pairs well with the flavors of sage and apple.
1tablespoon15 ml chocolate extract (or additional vanilla extract)
2cups400 g granulated sugar
2tablespoons44 g molasses
½cup120 ml coffee-flavored liqueur (e.g., Kahlúa)
1cup235 ml vanilla or plain soy or other nondairy milk
½cup22 g instant coffee crystals
3 ½cups438 g all-purpose flour
1cup120 g whole wheat pastry flour
½cup40 g unsweetened cocoa powder
2teaspoonsbaking powder
2teaspoonsbaking soda
2tablespoons16 g cornstarch
1teaspoonsalt
1 ½cups264 g nondairy semisweet chocolate chips
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Spray 6 mini loaf tins with nonstick cooking spray.
In a large bowl, mix together the soy yogurt, oil, vanilla extract, chocolate extract, sugar, molasses, coffee liqueur, nondairy milk, and instant coffee crystals.
In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
Fold the dry ingredients into the wet mixture, being careful not to overmix.
Gently fold in the chocolate chips.
Fill the mini loaf tins about two-thirds full.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaves cool in the tins on a wire rack for about 10 minutes before transferring them directly to the rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a spread of dairy-free butter or alongside a scoop of vegan vanilla ice cream.Wine Advice:Pair this rich espresso chocolate chip bread with a Tawny Port for its caramel and nutty notes or a Merlot for a smooth, fruit-forward contrast. For a bold pairing, try a Barolo Chinato, which has herbal and chocolate undertones.
2tablespoons16 g instant coconut milk powder (optional)
1 ½teaspoonsground cinnamon
¼cupplus 2 tablespoons96 g tahini
½cupplus 2 tablespoons210 g agave nectar
½cup112 g unsweetened applesauce
2teaspoonspure vanilla extract
¾cup180 ml plain soy or other nondairy milk
Nonstick cooking spray
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick cooking spray.
In a large bowl, sift together the cocoa powder, flour, baking powder, baking soda, salt, coconut milk powder (if using), and cinnamon.
In a medium bowl, whisk together the tahini, agave nectar, applesauce, vanilla extract, and nondairy milk.
Fold the wet ingredients into the dry ingredients, being careful not to overmix.
Pour the batter into the prepared loaf pan.
Bake for 65 minutes, or until a toothpick inserted into the center comes out clean.
If the loaf browns too quickly, loosely cover with foil.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Spread with peanut butter for an even richer experience.Wine Advice:A lightly sweet Ruby Port or Lambrusco pairs wonderfully with this chocolate tahini quick bread. For a drier option, try a Grenache-based red wine, which complements the tahini’s nuttiness while enhancing the chocolate notes.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick cooking spray.
In a medium bowl, whisk together the yogurt, oil, lemon extract, lemon zest, lemon juice, and sugar until emulsified.
In a large bowl, sift together the flour and baking powder.
Crumble the dried thyme between your fingers over the flour mixture.
Fold the wet ingredients into the dry, being careful not to overmix.
Pour the batter into the prepared loaf pan.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Place the pan on a wire rack and let cool for about 30 minutes before transferring the loaf directly to the rack.
Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy with a cup of tea or a dollop of dairy-free whipped cream.Wine Advice:A lightly sweet or aromatic white wine pairs beautifully with this lemon thyme quick bread. Try a Moscato d’Asti for its gentle bubbles and citrus notes, or a Riesling (off-dry) for its balanced acidity and touch of sweetness. If you prefer something drier, a Viognier with floral and citrus undertones complements the thyme’s subtle herbal notes.
This scrumptious and healthy loaf is sure to have you and those you’ll share it with swoon until the last slice disappears. Choose between Calimyrna, Medjool, or Black Mission figs: whichever kind you can find will work well here.
Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
In a large-size bowl, sift together the flours, baking powder, baking soda, and salt.
Whisk in the almond meal.
In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil.
Fold the wet ingredients into the dry, being careful not to overmix.
Fold in the chopped figs.
Pour the batter into the prepared loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
If the loaf starts to brown too much too soon, cover loosely with foil.
Turn the oven off and leave the loaf in the oven for another 10 minutes.
Place the loaf on a wire rack, still in the pan, for about 30 minutes before transferring directly to the rack.
Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Serve this bread slightly toasted with a spread of your favorite nut butter for an extra treat!Wine Advice:A chilled, slightly sweet white wine like a Riesling will complement the fig flavors beautifully.
Heads-up to anyone who used to be addicted to milk chocolate: the coconut and cocoa combination in this flavorful loaf is reminiscent of the milky stuff. Dig in, and see for yourself.
1cupplus 2 tablespoons135 g whole wheat pastry flour
27gunsweetened cocoa powder
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonfine sea salt
1cup93 g shredded coconut, processed into a fine powder
½cup96 g raw sugar
2tablespoons30 ml canola oil
1cup235 ml plain almond or other nondairy milk
¾cup170 g vanilla soy or other nondairy yogurt
1teaspoonpure vanilla extract
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
In a large-size bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
Whisk in the shredded coconut and sugar.
In a medium-size bowl, whisk together the oil, milk, yogurt, and vanilla.
Fold the wet ingredients into the dry, being careful not to overmix.
Pour the batter into the prepared pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Great with a hot beverage, or served as a treat for guests with a dusting of powdered sugar on top.Wine Advice:Pairs well with a light, fruity red wine, like a Beaujolais.
Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
In a medium bowl, combine the apple cider vinegar and soymilk, and let it curdle to form a buttermilk-like mixture.
Place the flour, raw sugar, baking powder, cinnamon, and cornstarch into a food processor and blend for a minute or two until the sugar is finer.
Add the raisins and pulse until coarsely chopped.
Transfer the dry ingredients to a large bowl.
Whisk the melted nondairy butter and vanilla into the curdled milk mixture.
Gently fold the wet ingredients into the dry, being careful not to overmix.
Fold in the chopped pecans.
Pour the batter into the prepared loaf pan.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the loaf on a wire rack, still in the pan, for 15 minutes.
Then transfer to the rack to cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Serve this bread warm with a dollop of dairy-free butter or a sprinkle of cinnamon sugar for extra flavor.Wine Advice:Pair with a light red wine like Pinot Noir or a sweet dessert wine such as Moscato to complement the warm spices.
Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
In a medium bowl, combine the vinegar and soymilk.
Let it sit to curdle and form a buttermilk-like consistency.
In a small bowl, mix 1 teaspoon cinnamon with 3 tablespoons (36 g) Sucanat to create the cinnamon-sugar topping.
Set aside.
In a large bowl, combine the oats, flour, remaining 1½ teaspoons cinnamon, remaining 5 tablespoons (60 g) Sucanat, baking powder, baking soda, cornstarch, and salt.
Add the oil, vanilla, and applesauce to the buttermilk mixture and stir to combine.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Pour half the batter into the prepared loaf pan.
Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
Pour the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture evenly over it.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Place the loaf on a wire rack, still in the pan, for about 15 minutes.
Then transfer the loaf directly to the rack and let it cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy this quick bread warm or at room temperature with a cup of coffee or tea.Wine Advice:Pair this sweet bread with a dessert wine like Moscato or a spiced chai cocktail for a cozy treat.
