This is a repost of all of Jan Tz's plant-based quick bread recipes. It tends to get buried so I'm re-posting it for all the newbies. As you can see, Jan uses baking soda and vinegar in her recipes for leavening. No egg substitutes needed!
All recipes by Jan Tzinski
Note from Jan: A couple of changes that apply to all the recipes:
(1) Bake at 350 F.
(2) Liquid can be lukewarm soymilk, ricemilk, juice, or water
(3) Just add the vinegar to the liquid; no need to "sour" anything.
Note from Chile:
(1) Whole wheat pastry flour or King Arthur's 100% Whole White Wheat flour can be substituted for the all purpose flour with great success. A gluten-free flour mix would probably work fine as well.
(2) For those watching their salt intake, I have successfully halved the salt in several of these recipes.
APPLE-OAT QUICK BREAD
Pre-heat oven to 375 F. Spray or grease an 8 x 8 cake pan.
Peel, core, and chop 1 medium apple.
Combine:
1 and 1/4 cup soymilk (fat-free is fine)
1 and 1/4 Tbs. white vinegar
Let stand to sour while you mix the dry ingredients:
1 cup all-purpose flour
1 cup uncooked quick oats
4 Tbs. sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1/2 tsp. cinnamon
When the oven reaches temp, stir the soured soymilk and the chopped apple into the flour mixture. Mix quickly and do not over-mix. Pour into prepared pan. Bake about 30 minutes. Toothpick inserted in center will come out clean. Let stand 15 minutes before cutting and serving. Optional: Sprinkle the batter in the pan with brown sugar. The bread will be very much like a coffee cake.
CRANBERRY-ORANGE QUICK BREAD (revised)
Preheat oven to 375 F. Grease or spray an 8 x 8 cake pan.
1 cup fresh or frozen cranberries
1 cup water
1 and 1/4 cups orange juice
1 Tbs. white vinegar
2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
1 Tbsp. orange peel (optional)
1) Put cranberries and water in a saucepan. Bring to a boil and cook about 5 minutes, or until the skins on the cranberries burst. Drain the berries. You don't need the cooking water.
2) Combine the orange juice and vinegar.
3) Combine the remaining dry ingredients and mix well. Add the orange juice mixture and the hot cranberries. Mix quickly and do not over-mix. Pour into prepared pan. Sprinkle top of batter with sugar. Bake 20 to 25 minutes or until top is golden. Toothpick test for doneness. Let sit in pan 5 minutes then remove to rack to cool completely. Cover with a kitchen towel while it is cooling.
CORNBREAD
Preheat oven to 375 F. Grease an 8" square or round cake pan.
Combine:
1 and 1/4 cup soymilk
1 Tbsp. plus 1 tsp. white vinegar
Let stand while you mix the dry ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
When the oven reaches temp., pour the soured soymilk into the dry ingredients. Mix quickly, and don't overmix (standard quick bread directions). Pour into the prepared pan. Bake for 25-30 minutes. When done, the top will be golden and a toothpick inserted in center will come out clean. Let stand to cool before trying to cut.
BOSTON BROWN BREAD
Pre-heat oven to 350 F. Grease an 8 x 8" baking pan.
Combine and let stand for ten minutes:
1 cup plain soymilk
1 Tbs. white vinegar
Mix the dry ingredients:
1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup white flour
3/4 tsp. salt
1/2 + 1/8 tsp. baking soda
To the dry ingredients, add the soured soymilk and:
3 ounces molasses
1/2 cup raisins
Mix quickly and do not over-mix. Pour into prepared pan. Bake for about 25 minutes -- toothpick test for doneness. Let stand in pan for ten minutes, then remove to rack. Let cool completely before slicing.
LEFTOVER OATMEAL QUICK BREAD
Preheat oven to 375 F. Grease or spray an 8x8" baking pan.
Cook together:
1/2 cup quick oats with
1 cup water (or use 1 cup leftover oatmeal)
Combine and let stand:
1 cup soy or rice milk (you can also use water)
1 Tbs. + 1 tsp. white vinegar
Mix the dry ingredients:
2 cups all purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
When the oven is preheated, combine the cooked oatmeal with the liquid ingredients and mix well. Then combine the oatmeal liquid with the dry ingredients. Mix quickly and do not overmix. Batter will be very thick. Pour (dump) batter into prepared pan. Bake about 25 minutes -- toothpick test for doneness. Let stand in pan 10 minutes. Remove and wrap in dry towel to cool. Let cool completely. Wrap in plastic. This is a very moist bread which will slice more easily on the second day. No need to refrigerate.
GINGERBREAD
Preheat oven to 350 F. Grease or spray an 8" x 8" cake pan.
Combine the liquid ingredients:
1 and 1/4 cups hot soymilk, ricemilk, or water
1 Tbs. + 1 tsp. white vinegar
1/4 cup molasses
In a separate bowl, combine the dry ingredients:
2 cups all-purpose flour
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
When the oven reaches temp, pour the liquid into the dry ingredients. Mix quickly and do not over-mix. Pour into prepared pan. Bake about 25 min.--toothpick test for doneness. Remove from oven and let stand in pan for 10 minutes. Remove from pan and wrap in a clean dry kitchen towel until completely cooled. May dust with powdered sugar or eat with applesauce.
SALLYBREAD
Preheat oven to 350 F. Spray or grease a 9" x 13" baking pan.
Combine the liquid ingredients together:
1 and 1/4 cups HOT soymilk, ricemilk, or water
1 Tbs. + 1 tsp. white vinegar.
Combine the dry ingredients together:
2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
When the oven reaches temp, stir the liquid ingredients into the dry. Mix quickly, and do not over-mix. Pour into prepared pan and spread it around evenly to cover bottom of pan.
Now pour the contents of:
1 (21 ounce) can of fruit pie filling
on top of the batter in the pan. Spread it around to mostly cover. Bake about 20 to 25 minutes -- toothpick test for doneness. Remove from oven and let cool in the pan. Serve warm or cover and refrigerate.
ICED CINNAMON-RAISIN QUICK BREAD
Preheat oven to 350 F. Grease or spray an 8" x 8" cake pan.
Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. cinnamon
1 tsp. salt
3/4 tsp. baking soda
Combine the liquid ingredients:
1 and 1/4 cups hot water
1 Tbs. + 1 tsp. white vinegar
Have ready:
1/2 - 1 cup raisins (the amount is flexible; use what you have on hand)
When the oven reaches temp., pour the liquid ingredients and add the raisins to the dry ingredients. Mix quickly and do not over-mix. Pour into the prepared pan. Bake for about 25 minutes -- toothpick test for doneness.
Just before the bread is ready to come out of the oven, prepare the icing:
3/4 cup powdered sugar
1 tsp. vanilla extract
4 tsp. warm water
Mix the ingredients for the icing together, then spread over the bread as soon as it comes out of the oven.
Let the bread cool completely before serving, several hours or overnight.
Chopped, peeled apples could easily be added to this with good results.
PLUM GOOD COFFEE CAKE
Pre-heat oven to 350 F. Spray or grease an 8" x 8" cake pan.
Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. grated lemon zest (optional)
Pit and slice, but do not peel:
4 red or purple plums
Mix the liquid ingredients:
1 and 1/4 cups soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar
Have ready:
1/4 cup light brown sugar
When the oven reaches temp., stir the liquid ingredients into the dry. Mix quickly and do not over-mix. Spread in prepared pan. Arrange plum slices close together on top, peel side up, pressing them halfway into batter. Sprinkle with the brown sugar. Bake 30 minutes -- toothpick test for doneness. Cool in pan on rack for 15 minutes. Cool completely in refrigerator before slicing.
Zucchini Quick Bread
Pre-heat oven to 350 F. Grease or spray an 8" x 8" cake pan or an 8" round pan.
Combine the dry ingredients:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
pinch ground cloves
pinch nutmeg
Combine the liquid ingredients in a separate bowl:
1 and 1/4 cups soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup peeled and shredded zucchini (about one average zucchini)
When the oven reaches temp., add the liquid ingredients to the dry. Mix quickly and do not over-mix. Pour into prepared pan. Bake for about 25 to 30 minutes -- toothpick test for doneness. Remove from oven and let stand in pan 10 minutes. Remove from pan and wrap in clean dry kitchen towel. Let cool completely before slicing.
PUMPKIN SPICE QUICK BREAD
Pre-heat oven to 350 F. Grease an 8" x 8" square cake pan.
Combine the dry ingredients:
2 cups all-purpose flour
1/4 cup sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
In a separate bowl, mix the liquid ingredients thoroughly:
3/4 cup hot water, soymilk, or ricemilk (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup canned pumpkin pie filling
When the oven reaches temp., add the liquid ingredients to the dry ingredients. Mix quickly and do not over-mix. Dump into prepared pan. Bake about 30 minutes -- toothpick test for doneness. Remove from oven and let sit in pan 10 minutes. Remove from pan and cool completely on rack. Slice when completely cooled.
Variation: If you use pumpkin pie filling, note that it contains sugar already; you may want to reduce or eliminate the added sugar in this recipe, according to taste. If you want to use plain canned pumpkin, then use the sugar, and add 1 tsp. pumpkin pie spice or 1/2 tsp. cinnamon and 1/4 tsp. nutmeg, or according to taste.
You could also add 1/2 cup raisins to this. Soak 'em first to soften, then drain, and add in with the liquid ingredients.
CARROT QUICK BREAD
Preheat the oven to 350 F. Grease or spray an 8"x8" cake pan.
Mix the dry ingredients together:
2 cups all-purpose flour
1/4 cup brown sugar
1 Tbs. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. baking soda
In a separate bowl, combine the liquid ingredients:
1 and 1/4 cups hot soymilk, ricemilk, or water (I use water)
1 Tbs. + 1 tsp. white vinegar
1 cup grated carrot
1 tsp. vanilla extract
When the oven reaches temp., add the liquid to the dry ingredients. Mix well, but do not over-mix. Pour into prepared pan. Bake about 25 to 30 minutes -- toothpick test for doneness. Remove from oven and let stand in pan 10 minutes. Remove from pan; wrap in clean dry kitchen towel. Let cool completely before slicing. Optional: You may add 1/2 cup chopped nuts or raisins to the batter.
ALMOND-POPPYSEED QUICK BREAD
Preheat oven to 375 F. Grease or spray an 8" x 8" baking pan.
Combine the liquid ingredients in a small bowl:
1 and 1/4 cups HOT tap water
1 Tbsp. + 1 tsp. white vinegar
1 tsp. almond extract
Combine the dry ingredients in a medium bowl:
2 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 Tbsp. baking powder
3/4 tsp. baking soda
2 Tbsp. poppyseeds
1/2 cup toasted sliced almonds*
When the oven reaches temp, combine the liquid and dry ingredients. Batter will be foamy. Mix quickly and do not overmix. Pour into prepared pan. Bake about 25 minutes. Toothpick test for doneness. Remove from oven and let stand for 10 minutes. Remove from pan. Wrap in a clean dry kitchen towel and let cool thoroughly before slicing.
*To toast almonds, put in a dry skillet and cook over medium heat, stirring often, until browned. You can also make this without the almonds, because the almond extract provides plenty of almond flavor...without the fat.
Pineapple upside-down Coffeecake
Preheat oven to 350 F. Spray a 9" round cake pan with non-stick.
1/2 cup brown sugar
8 oz. can pineapple rings, packed in its own juice, drained (reserve juice)
HOT water
1 Tbs. + 1 tsp. vinegar
1 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup sugar
1 tsp. or less salt
1 Tbs. baking powder
3/4 tsp. baking soda
1. Spread the brown sugar and 1 Tbs. pineapple juice evenly in the bottom of the pan.
2. Arrange the pineapple rings in the pan on top of the brown sugar.
3. Mix the rest of the pineapple juice with enough hot water to equal 1+1/4 cups liquid. Add the vinegar and vanilla and stir to mix.
4. Mix the remaining (dry) ingredients in a bowl. When oven has reached temp., pour the liquid ingredients into the dry. Mix quickly and do not over-mix.
5. Pour the batter over the pineapple rings. Spread evenly with the back of a spoon.
6. Bake 25 to 30 minutes, or until browned. Toothpick test for doneness.
7. Let cool in pan 10-15 minutes.
8. Invert pan over plate and remove coffeecake onto the plate. If the pineapple rings stick to the bottom of the pan, just use a spatula to remove and put them in their place on the cake.
9. This is the hard part: let cool completely before slicing and eating.
This is a tea- or dessert-bread, not a dinner bread. Slice in wedges, put on a plate, and eat with a fork.
Banana Bread
Preheat oven to 350 F. Grease or spray an 8"x8" cake pan.
Mix the dry ingredients together in a bowl:
2 cups flour
1/4 cup sugar or to taste
1 Tbs. baking powder
1 tsp. salt or to taste
3/4 tsp. baking soda
Mix the liquid ingredients together separately:
3/4 cup hot water
1 Tbs. + 1 tsp. vinegar
3 bananas, well mashed
When oven reaches temp., combine the liquid with the dry ingredients. Mix well, but do not over-mix. Pour into prepared pan. Bake 25 to 30 minutes; toothpick test for doneness. Let sit in pan 10 minutes. Remove from pan. Let cool completely on rack.
"EGGNOG" QUICK BREAD
1 and 1/4 cups hot nog (tested with Silk Nog)
1 T + 1 tsp. vinegar
2 cups flour
1/4 cup sugar
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
1 tsp. ground nutmeg, or to taste
Preheat oven to 350 F. Grease or spray an 8" x 8" cake pan.
Mix the dry ingredients. When the oven reaches temp., add the hot water and vinegar to the flour mix. Mix quickly and do not over-mix. Pour into the prepared pan. Bake about 25 min. -- toothpick test for doneness. Glaze: Mix 3/4 cup powdered sugar with enough nog to let it drizzle over the warm bread, then sprinkle lightly with nutmeg. Let cool completely before eating.
Raspberry Cocoa Quick Bread
Preheat oven to 350 F. Spray an 8 x 8" square or 8" round cake pan with non-stick spray.
Combine the dry ingredients and mix well:
2 cups flour
1/4 cup sugar
1/4 cup cocoa
1 tsp. salt
1 Tbs. baking powder
3/4 tsp. baking soda
Combine liquid ingredients separately:
1 and 1/4 cups hot water (tap water hot, not boiling)
1 Tbs. + 1 tsp. white vinegar
1 tsp. vanilla extract
Have ready:
1 (10 ounce) jar Polaner All-Fruit, in Raspberry flavor
When the oven reaches temp., add the liquid ingredients all at once to the dry ingredients. Mix quickly with a spoon, and do not over-mix. Put half the batter into the pan; spread evenly. Spoon about 3/4 of the jar of Polaner Raspberry fruit spread onto the batter. Put it on evenly, but don't try to spread it around. Put the rest of the batter on top of the fruit and spread gently and evenly to cover. Bake 25 minutes -- toothpick test for doneness. Leave the bread in the pan and put the pan on a rack to cool. Remove the last 1/4 jar of fruit spread, put in a bowl, and microwave 30 seconds or so to melt. Pour this melted spread over the warm bread to glaze. Let the bread cool completely before cutting.
HONEY SPICE QUICK BREAD
Preheat oven to 350 F. Spray or film an 8 x 8" cake pan.
Mix the dry ingredients together in a bowl:
2 cups all-purpose flour
1 Tbs. baking powder
1 tsp. salt
1 tsp. powdered ginger
3/4 tsp. baking soda
1/2 tsp. cinnamon
Mix the liquid ingredients together in another bowl:
1 + 1/4 cups hot soy or rice milk or water
1 Tbs. + 1 tsp. vinegar
1/4 cup honey
When the oven reaches temp., pour the liquid into the dry ingredients. Mix quickly, but do not over-mix. Pour into your prepared pan. Bake 25 to 30 minutes -- toothpick test for doneness. Let cool in pan on rack for 10 minutes. Remove from pan, wrap in clean dry kitchen towel, set on rack, and let cool completely. This is a lighter form of my gingerbread recipe, as it uses honey instead of molasses.
LEMBAS QUICKBREAD (We call this "elfbread" at our house)
Preheat oven to 350 F. Grease or spray an 8" x 8" cake pan.
Mix the dry ingredients together:
2 cups unbleached flour
1/2 cup sliced almonds (don't use a full 1/2 cup; reserve some to garnish the top of the bread)
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda
zest from half an orange, or to taste
In separate bowl, mix the liquid ingredients:
1 and 1/4 cups orange juice
2 to 4 Tbs. honey, amount depends on your taste. I used 4 Tbs.
1/2 tsp. almond extract
When the oven reaches temp., pour the liquid into the dry. Mix quickly -- don't overmix. Pour into prepared pan. Bake 25 to 30 min. -- toothpick test for doneness. Remove from oven. While bread is still hot, drizzle with 2 Tbs. warm honey; spread with knife to cover top of bread. Sprinkle with reserved almonds; press lightly into the honey so they will stick. Let cool for a while in pan. Remove very carefully to a rack to finish cooling.
CORN CAKES & SPICY BEANS
Sandie’s note: Because these corn cakes go so well with the spicy beans, I have to include both (even though this is a list of quickbreads)!
Two steps: make the corn cakes, and heat up the beans.
Corn Cakes:
1/2 cup all-purpose flour
1/2 cup yellow corn-meal
1 Tbs. baking powder
1 tsp. salt
1 cup water
Heat up the griddle. Mix the dry ingredients together. Stir in the water. Mix well until there are no lumps in the batter. When the griddle is hot (a drop of water dances on the hot surface), pour the batter out to form 4 or 5" cakes. When they are done on the bottom, flip them over and continue cooking. They will be yellow, not browned. This will make 7 or 8 cakes, depending on size.
While your cakes are cooking, open up a can of your favorite spicy beans, or chili beans or baked beans and heat them up.
When the corn cakes are done, remove to a platter and pour the hot beans over the tops of the cakes. Sprinkle with a little chopped onion, if you like. Enjoy! You can have dinner on the table in about ten minutes! (no sugar, eggs, egg-sub, vinegar or baking soda in the recipe.)
BEER BREAD (This is not an original recipe.)
Only 3 ingredients!
3 cups self-rising flour
2 Tbs. sugar
1 (12 oz.) can beer, at room temperature
Mix all the ingredients together with a spoon. Pour into greased and floured loaf pan. Bake at 373 F. for 45 min. Cool on rack.
