#veganloaf

This vegan no-knead skillet bread is incredibly easy to make and requires minimal effort. The long fermentation time allows for a deep flavor development, resulting in a delicious crusty loaf perfect for any occasion.

Ingredients: 3 cups all-purpose flour. 1 1/2 cups warm water. 1 packet 2 1/4 teaspoons active dry yeast. 1 teaspoon salt. 1 tablespoon olive oil. Additional olive oil for greasing skillet.

Instructions: In a large mixing bowl, dissolve yeast in warm water. Let it sit for 5 minutes until it becomes frothy. Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature for 12-18 hours. After the dough has risen, preheat the oven to 450F 230C. Place a 10-inch cast iron skillet in the oven to preheat. Once the skillet is hot, carefully remove it from the oven and lightly grease it with olive oil. Transfer the dough to the skillet and gently shape it into a round loaf. Cover the skillet with a lid or aluminum foil and bake for 30 minutes. Remove the lid or foil and bake for an additional 10-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let the bread cool slightly before slicing and serving.

Prep Time: 10 minutes

Cook Time: 45 minutes

A tasty vegan breakfast loaf full of warm spices, bananas, and oats. Great for a sunny start to the day!

Ingredients: 1 1/2 cups mashed ripe bananas. 1/4 cup maple syrup. 1/4 cup non-dairy milk. 1 tsp vanilla extract. 2 cups rolled oats. 1/2 cup almond flour. 1/4 cup flaxseed meal. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup chopped nuts or seeds optional. 1/2 cup dried fruit optional.

Instructions: Turn on the oven and heat it up to 350F 180C. Prepare a loaf pan by greasing it or putting parchment paper inside it. Mix the mashed bananas, maple syrup, nondairy milk, and vanilla extract in a large bowl until everything is well mixed. Flaxseed meal, baking powder, baking soda, salt, and cinnamon should all be added. Don't mix any further than that. You can add chopped nuts or seeds and dried fruit, if you want. Spread the batter out evenly in the loaf pan that has been prepared. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Grab it from the oven and let it cool for 10 minutes in the pan. Then move it to a wire rack to finish cooling. Cut and serve. Have fun with your Sunshine Breakfast Loaf!

Prep Time: 15 minutes

Cook Time: 45 minutes

This vegan loaf is a tasty and comforting treat that tastes like pear, pumpkin, and gingerbread all mixed together. Great for a cool fall day!

Ingredients: 1 1/2 cups whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup canned pumpkin puree. 1/2 cup maple syrup. 1/4 cup almond milk. 1/4 cup coconut oil, melted. 1 tablespoon apple cider vinegar. 1 ripe pear, peeled and diced.

Instructions: Set the oven to 350F 175C and heat it up. Set the loaf pan aside after greasing it. Mix the flour, baking powder, baking soda, salt, and spices together in a large bowl using a whisk. Put the pumpkin puree, maple syrup, almond milk, coconut oil, and apple cider vinegar in a different bowl and mix them together. Mix the dry and wet ingredients together until they are just mixed. Add the diced pear and mix it in. After getting the loaf pan ready, pour the batter into it and smooth the top. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Let the loaf cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Thank you for making this vegan pear pumpkin gingerbread loaf.

Prep Time: 15 minutes

Cook Time: 45 minutes

This is a ridiculously good Vegan loaf of dessert bread. I've been attempting to make some sweet dessert recipes without sugar, and this one fits that bill. It's sweetened with molasses and pure maple syrup.

Close up of the Vegan Dessert Bread Loaf Flax seed is really an awesome ingredient. We use it as a binder in this recipe, along with the applesauce and pumpkin. What I really love about ground flax are the health benefits it provides. Dr. Greger from nutritionfacts.org includes it in his Daily Dozen.

Dr. Greger's Daily Dozen Essentials So this loaf is loaded with the flax that your body loves. It's also got spices like ginger, nutmeg, and cinnamon which give it a great "spice cake" flavor. This spice cake flavor mixed with the pumpkin and applesauce makes for a really nice combination. The bread will be nice and moist. I'd classify this as an easy recipe. To make it we mix our flax with water, and our milk with apple cider vinegar, then we let them sit separately for 5 minutes. Then we mix our dry ingredients and wet ingredients separately before combining it all together. Pour the batter into a greased loaf pan (we greased it with coconut oil), and bake it for 60 minutes at 350 degrees. We let the loaf sit for about 20 minutes before we popped it out of the pan. It came out super easily and cleanly.

Vegan Loaf with Spiced Pumpkin and Applesauce

An easy and extremely delicious Vegan bread loaf with hints of spice cake, pumpkin, and apple with no refined sugar. 2 cups flour1.5 tsp baking soda1.5 tsp ground ginger3/4 tsp ground nutmeg1 tsp ground cinnamon1/4 cup applesauce1/2 cup pumpkin puree1/4 cup molasses1 tsp vanilla extract3 tbsp ground flax seed1 tbsp apple cider vinegar1 cup non-dairy milk1/3 cup pure maple syrup In a small bowl stir in 3 tbsp ground flax into 1/3 cup water. Let it sit for 5 minutes.Combine 1 tbsp apple cider vinegar with 1 cup of non-dairy milk. Let it sit for 5 minutes.Preheat oven to 350 degrees.In medium bowl stir together the dry ingredients: 2 cups flour, 1.5 tsp baking soda, 1.5 tsp ginger, 3/4 tsp nutmeg, and 1 tsp cinnamon.In a large bowl stir together the wet ingredients: 1/4 cup applesauce, 1/2 cup pumpkin, 1/4 cup molasses, 1 tsp vanilla, the flax mixed with water, and the milk mixed with apple cider vinegar. Add the dry ingredients to the wet ingredients and stir until combined. Pour into a greased loaf pan and bake at 350 degrees for 60 minutes, or until a toothpick comes out clean from the center.Let the bread rest in its loaf pan for at least 20 minutes before trying to take it out. You could use the icing from our Vegan sugar cookies recipe for this bread. We did just that, and it tasted out of this world!

Drizzling a glaze onto the bread