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Archive for the ‘quick bread’ Category

Oatmeal Walnut Chocolate Chip Quick Bread

Posted by trktos on 13-March-2011

Wanted something different for breakfast this morning … was planning on waffles but our waffle maker is having some issues, so I veganized this recipe instead (with some ideas from this one, too) … turned out pretty well, though the top was a little too crunchy for quick bread – crumbled a bit, when cut – but, as is, would be perfect for muffins.


  • 1 cup water
  • 1/4 cup frozen orange juice concentrate
  • 1/4 cup vegan margarine, softened (oil would probably work fine, too … this was supposed to be 3/4 cup but I messed up. glad I did!)
  • 1/2 cup mimic cream
  • 1 “egg” – 2 tbsp ground flax seed, 1/2 tbsp ener-g, 4 tbsp water, 1/2 tbsp oil, 1 tbsp soy lecithin granules (is it obvious I couldn’t decide what egg replacer to use?)
  • 1 1/4 cup brown sugar (brown sugar is a pain to measure so I just used 260 grams)
  • 1 tsp vanilla
  • 1 cup whole oats
  • 1 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 2/3 cup vegan chocolate chips
  • 3/4 cup walnuts, chopped


  1. Mix ingredients for “egg” in a small bowl.
  2. In another bowl, microwave water, orange juice ¬†and mimic cream (my “cream” was frozen, too).
  3. Add vanilla and oats to water/oj mixture.
  4. Mix softened margarine and brown sugar. Add to oat mix.
  5. In another bowl, mix remaining dry ingredients.
  6. Preheat oven to 350 degrees. Grease and parchment 2 8″ x4″ loaf pans.
  7. Fold thickened egg mixture into wet mixture.
  8. Combine wet and dry ingredients.
  9. Spoon into prepared pans and bake 50-60 minutes.



  • Next time, I’ll add some orange zest, for a stronger orange flavor.

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Avocado Quick Bread

Posted by trktos on 28-February-2009


  • 250 g all-purpose flour (2 cups)
  • 270 g sugar (1 1/3 cups)
  • 1/2 tsp each cinnamon, nutmeg, allspice, salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp gypsum (optional, calcium supplement)
  • 1/2 cup toasted walnut pieces
  • 1/2 cup vegan chocolate chips
  • 112 g Earth Balance (1/2 cup), room temperature
  • buttermilk: 1/3 cup soymilk + 1 tsp lemon juice
  • 1 tsp vanilla
  • 55 g (1/2 4. oz tub) applesauce
  • 1 tbsp ener-g, prepare with 2 tbsp water
  • 295 g avocado (2 large avocados)


  1. Preheat oven to 350 degrees. Grease and parchment a 9*5 loaf pan.
  2. Mix dry ingredients together. Add chips and nuts.
  3. Cream ‘butter and sugar.
  4. Peel and dice avocados.
  5. Combine butter mixture and avocados in a food processor until smooth.
  6. Add buttermilk and vanilla and pulse to combine.
  7. Prepare ener-g.
  8. Make a well in dry ingredients. Add avocado mix and ener-g.
  9. Fold gently to combine wet and dry ingredients.
  10. Bake for 60-70 minutes. Cool in pan for 10 minutes.


  • Combination of this recipe and my pumpkin quick bread recipe.
  • This may have been better with dried fruit, instead of the chocolate chips.
  • The top was also a little crunchier than I would’ve liked – would be nice with a cashew butter cream, though. Next time, I may decrease the baking powder (think I’ve read that too much can cause crunchy crust??)

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Fudgey Chocolate Quick Bread

Posted by trktos on 15-February-2009


  • 4 ounces baking chocolate
  • 112 g Earth Balance (1/2 cup)
  • 175 g brown sugar (200 g = 1 cup)
  • 175 g sugar (200 g = 1 cup)
  • 240 g vegan sour cream (1 cup)
  • 1 tsp vanilla
  • 200 g all-purpose flour (180 g = 1 1/2 cups)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tub apple sauce = 56 g = 1/4 cup
  • 1 tbsp ener-g powder – prepare with 2 tbsp water
  • 1/2 to 1 cup toasted nuts of choice (pecans, walnuts) or vegan chocolate chips


  1. Preheat oven to 350 degrees.
  2. Grease and parchment a 9*5 loaf pan.
  3. Gently melt chocolate (microwave for short intervals, no more than 30 seconds. stir gently in between cooking times)
  4. Melt Earth Balance.
  5. Mix dry ingredients (flour, leavening)
  6. Combine wet ingredients (sugar, sour cream, vanilla apple sauce)
  7. Prepare ener-g.
  8. Mix chocolate and wet ingredients, then add ener-g and nuts.
  9. Combine wet and dry mix.
  10. Pour into prepared loaf pan.
  11. Bake for 60-70 minutes.
  12. Cool in pan 10 minutes, then remove to rack to cool. (Ok, I never do this part but you’re supposed to, right??)


  • adapted and veganized from this recipe.

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Banana Bread

Posted by trktos on 22-August-2008

As bananas over-ripen, I toss ’em in the freezer … when they start tumbling out, every time I open the freezer door, it’s time for banana bread! I’ve used sweetened applesauce, and not as many chocolate chips … this recipe is very versatile and supports the “just throw some stuff together” attitude. I can’t imagine banana bread being any tastier. Make sure to get some warm from the oven!


  • 250 g all-purpose flour (2 cups)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 355 g ripe bananas, mashed (3-4 medium)
  • 56 g vegetable or canola oil (1/2 cup)
  • 100 g agave nectar of maple syrup (about 4 tbsp + 2 tsp)
  • 130 g unsweetened applesauce (a little more than a 4-ounce cup, although 4 ounces is fine, add a little more oil or maybe use larger bananas – this recipe isn’t finicky, at all!)
  • 130 g vegan chocolate chips (~1/2 cup)
  • 70 g walnuts (optional) (~1/3 cup)


  1. Preheat oven to 350 degrees. Grease loaf pan or muffin tin.
  2. Sift dry ingredients together. Mix wet ingredients together. Gently fold wet ingredients into dry ingredients until just mixed. Stir in chocolate chips or walnuts.
  3. Bake loaf about 45 minutes, or until firm in the center and golden brown. Check muffins after 15 minutes, and keep baking until firm and golden brown.
  4. Turn both loaf pan and muffin tins 1/2 a turn 3/4 of the way through the bake time to ensure that they are evenly baked.


  • adapted from a vegan recipe from a no-longer-existing site – veggiepregnancy.com
  • Not sweet enough to leave out the chocolate chips or replace with nuts. Try carob if you don’t want chocolate.

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Pumpkin Bread (with variations)

Posted by trktos on 22-August-2008

Unbelievably moist and delicious! Possibly the tastiest thing I’ve ever baked.

Apple/Okara and Carrot variations in Notes below.

Dry Ingredients:

  • 250 g all purpose flour (2 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 tsp cinnamon

Wet Ingredients:

  • 170 g light brown sugar (not quite 1 cup)
  • 70 g sugar (1/3 cup)
  • 210 g pumpkin puree (1/2 can)
  • 85 g coconut milk (1/3 cup)
  • 55 g unsweetened applesauce (approx. 1/2 of one of those little 4 ounce cups)
  • 112 g oil (1/2 cup)
  • 1 tsp vanilla

Additional Ingredients:

  • 1 cup of any combination of nuts, vegan chocolate chips, dried fruit. I used 1/2 walnuts, 1/2 chocolate chips


  1. Grease and parchment one 8″x4″ loaf pan.
  2. Preheat oven to 350 degrees.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Combine wet and dry until all the flour is almost incorporated. Fold in additions.
  6. Pour and spread batter into loaf pan.
  7. Bake for about 70 minutes or until bread tests done.


  • halved and based on this recipe.
  • also good with equivalent amount of canned-pumpkin-consistency cooked and pureed butternut squash.
  • I recently doubled this recipe and replaced the pumpkin with:
  • about 270 g okara (one batch from my soymilk machine, drained some but not completely dry)
  • 190 g of shredded apple
  • I added a little soymilk to thin this mixture (no more than 1/4 cup)
  • increased the cinnamon to 1 tbsp, and added a dash each of ginger, cloves and allspice
  • approx. 210 g coconut milk b/c I had that much
  • increased the sugar slightly
  • about 3/4 cup chopped walnuts
  • I have also used carrot in place of the pumpkin, with vegan mayonnaise in place of the coconut milk.
  • Cooked 185 g sliced carrot, and added cooking water to make 220 grams
  • Blended carrots, water, 90 g mayo, 50-55 g applesauce, 130 g oil, 1 tsp vanilla
  • After carrot mixture is smooth, blend in 230 g brown sugar.
  • For the spices in the carrot version, I used 1 tsp ginger, 1 tsp cinnamon and a dash of allspice
  • Chopped pecans
  • I think it would’ve been better without the mayo, and with the coconut milk. But you use what you’ve got open! And it’s still really tasty, with the mayo.
  • Very pleased with the way the loaves looked and tasted. Best served topped with a drizzle of sour creem and maple syrup.

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