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    Home » Recipes » Vegan Quick Breads

    Dill Bread

    Published: Sep 24, 2012 · Updated: Feb 25, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print 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.

    Dill Bread recipe

    Dill Bread

    This herb-filled quick bread is a lovely accompaniment for any savory soup. It also makes great base for open-faced sandwiches.
    5 from 1 vote
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    Course: Quick bread
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Dill Bread, how to make bread, quick bread recipe
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 125kcal
    Author: Veg Kitchen

    Ingredients

    Dry ingredients:

    • 1 cup unbleached white flour
    • 1 cup whole wheat pastry flour
    • 2 ½ teaspoon baking powder
    • ½ teaspoon salt
    • Generous pinch of powdered turmeric about ⅛ teaspoon

    Wet ingredients:

    • 1 cup firm tofu very well drained and coarsely chopped
    • ½ cup unsweetened apple sauce
    • ⅓ cup nondairy milk
    • 1 generous tablespoon agave nectar
    • ¼ cup melted vegan buttery spread such as Earth Balance (or use olive oil)
    • ¼ cup finely minced fresh dill or a bit more, if you love dill!
    US Customary - Metric

    Instructions

    • Preheat the oven to 350º F.
    • Prepare an 8- or 9- by 5-inch bread pan. Spray or coat lightly with oil, then flour the pan.
    • In a large mixing bowl, stir together all dry ingredients until completely mixed.
    • In a smaller mixing bowl, mash the tofu well until it resembles small-curd cottage cheese. Add the remaining wet ingredients and mix until thoroughly combined.
    • Pour the wet mixture into the dry and stir together. If you need a bit more to moisten all the dry ingredients, add 1 tablespoon additional nondairy milk at a time, but let the dough remain stiff. Don't overbeat.
    • Transfer the dough to the prepared loaf pan, Use a large flat spoon to spread the stiff dough, then flatten lightly once it's all in the pan.
    • Bake for 35 to 40 minutes, or until the top is a lovely golden brown, and a small knife inserted into the center comes out clean.

    Nutrition

    Calories: 125kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 221mg | Potassium: 73mg | Fiber: 2g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Dill Quick Bread

    Vegan Dill Bread

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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