Vegan Quick Breads

Sweet Potato Biscuits

Vegan Sweet potato biscuits

Here’s a vegan version of the very slightly sweet, traditional Southern sweet potato biscuits. They’re a perfect companion to hearty vegetable or bean stews, and a nice addition to Thanksgiving or Christmas menus. Or, just enjoy them for breakfast or as a not-too-sweet companion to a cup of coffee or tea. This makes about a dozen; or more if making smaller biscuits. Photos by Hannah Kaminsky. more→

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Focaccia Bread

Focaccia bread recipe

Though focaccia (a traditional Italian flatbread) is yeasted, it doesn’t take as long to make as other yeasted breads; it only requires one brief rising. Start making this bread just before you put up a pot of soup that needs to simmer for a bit, and the two should be ready simultaneously. Make sure to check out the olive variation following the recipe! more→

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Pumpkin or Squash Mini-Loaves

Pumpkin or squash mini-loaves

These pumpkin or butternut squash mini loaf breads make a nice gift to bring when you visit friends and relatives over the winter holidays; they’re also an easy everyday treat, full of nutritious ingredients, to make and enjoy at home. A mug of hot cocoa is the very best companion for this treat, but tea is also quite good. more→

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Apple Corn Bread

Apple corn bread Annie Taylor Chen from Vegan AnnCompared with traditional bread, this corn bread is closer to cake. However, it’s not the type of cake you bake for special occasions, but a quick bread type of cake that you bake for teatime, afternoon snack, or breakfast. Unlike traditional corn bread, which tends to be a bit crumbly, I use syrup and apple juice to give it a fruity fragrance and extra moisture. This results in a perfect teatime cake with a brownie-like texture, which I happily enjoy with a glass of golden apple juice. Contributed by Annie Taylor Chen, Vegan Ann.

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Green Chile Cornbread

vegan green chile cornbread

This moist vegan cornbread, spiked with green chile peppers, is an ideal companion to bean dishes, stews, and other hearty fare. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.

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Dill Bread

Dill Bread recipe

Contributed by Carol Smolinski. She says, “I love this quick bread as an accompaniment for any savory soup. It also makes great open-faced sandwiches, with vegan mayo and any 2 or 3 of the following: thinly sliced avocado, tomato, cucumber, leafy green lettuce, spinach leaves, kale, roasted veggies, steamed sliced squash.” Vegan cream cheese spread also compliments this bread wonderfully, as does vegan buttery spread. This makes one loaf, with about 12 slices. Photos by Evan Atlas. more→

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Pumpkin Bread Pudding

Pumpkin bread pudding

Simple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year. Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion, and a handful or two of nuts, chocolate, or dried fruit never hurt anything. Recipe and photo contributed by Hannah Kaminsky, from My Sweet Vegan(reprinted by permission of the author). more→

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Vegan Fig and Walnut Bread

Fig and walnut bread

This recipe comes together superfast and easy. Feel free to substitute other dried fruit like raisins. apricots or dates for chopped dried figs. Awesome by itself or with a schmear of nut butter for extra protein, fiber and fun. Recipe and photo by Ellen Kanner. Shown here with the bread is Tofu Scramble with Jalapeño and Cilantro. more→

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