Love quick breads. Love them.
Yesterday, in an effort to warm up our kitchen and use up some of the nearly inedible apples in our crisper, I made a vegan version of apple bread. It was fabulous.We have been enjoying it all week for breakfast.
Here's the recipe:
-In a small bowl combine 2 cups cooked apple chunks or chunky apple sauce or just apple sauce, 1/4 cup oil, 1/4 cup honey. (I also had some grated zucchini on hand so I threw that in. It was about a scant 1/4 cup.)
-In a larger bowl combine 1 cup white flour, 1 cup wheat flour, 1 tsp salt, 1 tsp baking soda, 1/4 cup brown sugar, a few dashes of cinnamon and nutmeg.
-Add wet to dry plus 1 cup soy/coconut/almond/rice milk. Don't over mix.
-Pour into greased loaf pan and cook at 350 for about 1 hour.
Rachel! I followed your recipe to use up my inedible produce (don't get me started on mealy apples...) and this seemingly never-ending jar of applesauce in my fridge. It was really tasty. And it is far more versatile than just a breakfast food. In fact, it was a great accompaniment to every meal, a delicious little treat with afternoon coffee, and an excellent appetizer to snack on while cooking dinner. Needless to say, the loaf did not last long around me...
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