Happy Herbivore Blog

September 20, 2011

Whole Wheat Fat-Free Vegan Harvest Bread Recipe

Hi Herbies! :] I couldn't resist another fall themed bread- but this week we're bridging the gap between summer and fall and using that leftover zucchini. 

This Harvest Bread is full of vegetables (both zucchini and carrot) and gets its sweetness from the apples. This recipe is so good that I had to share it with you, even though I currently can't get pretty pictures off of my SD card- we're going Iphone/Hipstamatic with this post- sorry! 

 All of the fresh produce in the bread makes it super moist and perfect for breakfast, or dessert. You know, because both of those things are the same food category to me ;]

Whole Wheat Harvest Bread
Yields: 1 loaf, 12 slices

Ingredients:
1/3 cup non-dairy milk
1/8 teaspoon vinegar
1/2 cup light brown sugar
3 tbsp pure maple
1 teaspoon cinnamon
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
1/2 cup applesauce
1/2 cup shredded zucchini
1/2 cup shredded apple
1/2 cup grated carrots 
*I like to make the carrot pieces really small so there's specks of it throughout, feel free to shred it if you want. I used the microplane for the carrots. 

Directions
1. Preheat oven to 350 degrees F. Grease or spray standard 8-inch loaf pan and set aside.
2. Whisk the non-dairy milk and vinegar together until bubbly and set aside.
3. In a large bowl, whisk cinnamon, flour, baking soda, and baking powder together. Create a well in the center of the dry ingredients, this is where you pour your wet ingredients into.
4. In a separate bowl, combine applesauce, brown sugar, vanilla extract and maple syrup.
5. Combine the non-dairy milk and vinegar mixture with the applesauce and sweeteners, then pour into the well that you created earlier.
6. Mix, but do not completely combine ingredients. You should still see some flour.
7. Add your shredded vegetables and apples. Fully combine the ingredients into a batter.
8. Pour the batter into loaf pan, using a spatula to evenly distribute.
9. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
10. Usually I am ALL about eating warm bread right out of the oven, but this bread needs to cool a bit because it will be too soft at first. Take the bread out of the loaf pan and let it cool for 20 minutes before slicing. 

Variation: Try replacing the applesauce with pumpkin! You may need to add a little extra maple syrup or brown sugar for sweetness. 

Note: I'll be adding the new recipes to the recipe section soon, thanks for your patience :) 

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