Here’s a great recipe from Stephanie Scarborough’s “Cheap Vegan” zine. It’s great if you’re vegan or not. And if you really want to use eggs and or milk its easy enough to modify. What’s even better about it is you can use a lot of different ingredients depending on what you already have in your cupboards.
I made sweet potato pecan muffins* that turned out pretty darn good.
I’m thinking that making this bread would be a very good option for gifts if a gift needs to be given to someone for something. The bread could be easily put in a bag (or aluminum foil) with a bit of ribbon on it. Done and done.
Which is simply:
Here, Stephanie teaches us how to make any type of bread we want, chocolate, pumpkin, whatever. It’s all about using the right proportion of ingredients…
All sweet/savory bread recipes are basically the same, only with different types of ingredients, but the proportions more or less remain the same. With this recipe, you can make a sweet bread with whatever’s lying around your kitchen […]. This recipe makes one loaf. It can be doubled to save time and energy. OK, here’s what you need:
You’ll need 1 2/3 – 2 cups. I found that my baked goods usually fail unless I use half unbleached white flour. If you’re good at cooking with 100% whole grains, go for it (and let me know your secret). For your whole grain flour (if you choose to use it; you can use all white flour if you like) you can use whatever you have: whole wheat, oat, (make your own by grinding oatmeal in your blender), cornmeal, rye, spelt, soy, or whatever.
- Baking Soda
- Egg Subsitute
Use a substitute equivalent to 3 eggs. For each “egg” you can use any of the fololowing: 1 tablespoon soy flour plus 2 tablespoons of water; 1/2 mashed banana; 1 tablespoon ground flaxseeds plus 2 tablespoons water.
1/2 cup for sweet bread, 2 tablespoons for savory. You can use plain sugar, fruit juice concentrate, molasses, corn syrup, raisins that have been soaked in a little hot water for about an hour and pureed—whatever tickles your fancy. If using brown sugar, increase it to 3/4 cup.
- Moist Addition
About 2 cups. This is what kind of bread your bread is; mashed banana, grated zucchini, pureed pumpkin, mashed avocados, canned crushed tomatoes (for a savory bread. And strain off the liquid), applesauce, shredded yellow squash, mashed berries, mashed and cooked winter squash (butternut, acorn, whatever) mashed and cooked sweet potato, nut butter or anything moist and mushy you’ve got lying around.
- Generic Liquid
1/2 cup. this can be any dairy-free milk, juice, water, tea, coffee—anything wet.
- Optional Add-ins and Crunchy Stuff
Up to 2 cups. Whole berries, chopped nuts, coconut, raisins, sunflower seeds, ground flaxseeds, chopped and dried fruit, granola, oatmeal, chocolate chips…whatever’s lying around the kitchen!
Sift together the dry ingredients in a medium-large bowl. Combine the wet and moist ingredients. Add the wet ingredients to the dry ingredients and mix gently but thoroughtly. Stir in the optional add-ins and/or crunchy stuff.
Dump the batter into a lightly oiled or nonstick loaf pan and bake at 425° for an hour or until a toothpick comes out clean. Cool on a wire rack, if possible. Makes one loaf.
*or you can make muffins like I did but the muffs stuck to the paper so I’ll use a non-stick pan next time. enjoy.