Posts Tagged With: versatile

Vegan Fruit (‘n Nut optional) Bread

Okay, so this isn’t a historical recipe, but it tastes as classic as anything, and was just too awesome not to share. It’s so moist and amazing, especially for being relatively healthful! It’s incredibly versatile, and it’s a perfect weeknight ‘hey, I want something sweet but not complicated and nothing that makes me have to go to the grocery store’… Just use what you have on hand; I’ve recommended some substitutions below. This is a great place to start if you’re just getting comfortable with putting your own spin on your favorite recipes.

Based on a recipe from Lois Dieterly’s Sinfully Vegan — an AMAZING resource for vegan desserts. 1 serving of this cake is huge, though, and it only sets you back about 400 calories. I am pretty happy with 1/3 of a serving and a cup of coffee. 🙂

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Ingredients:
1.5c unbleached white flour
1.5c whole wheat flour
2t ground cinnamon
2t baking soda
1/4t salt
1.5c maple syrup
1 small can (15oz) pureed pumpkin (not pie filling)
1 mashed ripe banana
4t flax powder
1/4c water
1/2c canola oil
1/2c apple sauce
1 large baking apple, peeled, cored, & diced
1c dried fruit (cranberries, cherries, raisins, whatever you have handy)
1/2c nuts (optional)

This recipe is very flexible. If you don’t have flax powder, you could use egg replacer, and if you don’t care if it’s vegan, you can use 2 eggs. If you don’t have pumpkin, you can use more bananas, and vice-versa. If you don’t have applesauce, you can use an extra 1/4c oil or some melted butter. If you love warm spiced things, double the cinnamon and add in some freshly grated nutmeg and/or ground ginger. It would be awesome brightened up with some orange zest and OJ in place of the water. Add in some English Walnuts for some extra omega 3’s, use a higher percentage of whole wheat flour for a heartier version. Use what you’ve got — including your imagination!! — and it’ll still be amazing.

  • Preheat oven to 350.
  • Grease a large bundt pan (or two small ones) with vegetable shortening or nonstick cooking spray.
  • Combine flours, cinnamon, baking soda, and salt in a large bowl. Combine maple syrup, pumpkin, banana, oil, and applesauce in another bowl. In a small bowl, combine flax powder and water. Add to liquid ingredients and comine.
  • Add diced apple and fruit/nuts to liquid ingredients and stir. Slowly add flour mixture to liquid ingredients, and fold it in slowly, just til combined (don’t stir, don’t overmix).
  • Pour batter into prepared pan(s). If using large bundt, it’ll take about 80 minutes to bake. If using small bundts, it’ll take about 45 minutes. It’s done when a toothpick inserted to the middle of the ring comes out clean. Leave in pan on wire rack for at least 10 minutes before inverting the pans & letting them cool completely on the wire rack before putting away. It’s best within the first 24 hours, but also refrigerates well (in an airtight container) for
    about 4-5 days.
Categories: Breads, Easy Peasy, Sweets | Tags: , , , , | Leave a comment

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