Superpower Quick Bread

by Lacey Dumler

Hello dear friends and readers!  I hope that all of you are doing well, reading this in good health, and feeling ready for the year to come.  It’s been a long time since we’ve seen each other here – close to two years already since my last post.  My apologies.  There’s such a glut of awesome vegan food blogs on the web these days, I don’t often feel like I have something new that needs to be shared.  This vegan quickbread, however, is damn tasty and I figured a few of you might appreciate it.  So here you go!  Happy new year.

I struggled to settle on a name because this bread has a lot of stand-out ingredients and “Apple Banana Pecan Almond-flour Flax Bread” is a bit wordy.  So I decided to go with Superpower Quick Bread.  Nonspecific, while alerting the reader to impending awesomeness.

These days I’m always on the look out for toddler-friendly snacks, things that are nutrient dense, low in sugar, and quick to prepare.  This one hits all the marks and my two-year-old loves it.  (Muffin mama?  Muffin mama?  Muffin MAMA!)  I hope that you and your loved ones enjoy it to!

Quick notes about the recipe:  This is a variation of my Apple Flax Bread.  In addition to some other minor changes, I subbed out the brown sugar for coconut sugar because, why not?  I highly recommend trying coconut sugar for this recipe.  It adds a caramely quality that is really lovely.  But if you can’t find it, or it’s not in the budget, continue forth with brown sugar!  You’ll still get great results.  
 
Yield: 2 loaves

Vegan Quick Bread

AKA:  Superpower Quick Bread

INGREDIENTS  – Makes 2 loaves

  • 1/2 cup ground flax
  • 1 1/3 cup unsweetened plant based milk
  • 2 Tbsp apple cider vinegar
  • 1 scant cup coconut sugar
  • 2 1/2 cups unsweetened apple sauce
  • 1/2 cup canola oil, or melted coconut oil
  • 3 cups whole wheat pastry flour
  • 1 cup almond flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1 banana, thinly sliced lengthways for garnish 

METHOD

  • Preheat oven to 350 and lightly oil 2 9X5 pans
  • In a medium bowl, mix the first 6 ingredients
  • In another bowl, whisk together the dry ingredients
  • Pour the wet into the dry and mix just until combined.  Fold in pecans.
  • Divide batter between prepared pans.  Top with strips of banana*
  • Bake for approximately 1 hour, until a toothpick inserted in the center comes out clean.  Let cool completely before cutting.
* One of my baking pans has tiny air vent holes in the bottom.  For that pan, I layer the banana strips in the bottom to cover the holes and prevent the batter from escaping.  Hence visible banana strips on only one loaf.

Looking for more delicious vegan quick breads to bake? Check out this recipe for Vegan Pumpkin Bread

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