A simple and delicious vegan loaf bread recipe that’s perfect for sandwiches or toast. This bread is soft, fluffy, and has a light crust. It’s easy to make and requires just a few basic ingredients.
OVERVIEW
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Servings: 1 loaf
- Calories: Varies depending on slice size
INGREDIENTS
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cups non-dairy milk (such as almond or soy milk)
- 2 tablespoons apple cider vinegar
- 1/4 cup maple syrup or agave syrup
- 1/4 cup melted coconut oil or vegetable oil
INSTRUCTIONS
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly. Then, add the maple syrup and melted coconut oil to the milk mixture and stir until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
- Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing. Enjoy slices of this delicious vegan loaf bread with your favorite spreads or toppings!
Notes:
- You can customize this recipe by adding nuts, seeds, dried fruits, or spices to the batter for extra flavor and texture.
- Store any leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
