Vegan Quick Breads
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→
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→
Compared 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.
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.
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→
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→
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→
These simple vegan sweet potato biscuits are so moist and flaky, they practically melt in your mouth. Fantastic to serve with fall meals, especially as an accompaniment to chili or other stews, these are also a welcome addition to your vegan Thanksgiving menu. Contributed by Cathe Olson from The Vegetarian Mother’s Cookbook.* more→
This is my favorite cornbread recipe. It’s quick and simple—the kind of recipe you can whip up at any time because you always have the ingredients on hand. Recipe contributed by Lindsay S. Nixon, from The Happy Herbivore Cookbook.* more→