Recipes

Agave Bread

Agave Bread

A sweet, light, and fluffy bread made entirely with whole grain. The sweetness of agave nectar gives it a unique and delightful flavor.
Couverts1
Preparation 15 minutes
Preparation time:30 minutes
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Equipment

  • Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack

Ingredients

  • 1 cup 235 ml soy or other nondairy milk, heated to 100°F (38°C)
  • ¼ cup 84 g agave nectar
  • 2 tablespoons 28 g nondairy butter, softened
  • 3 cups 360 g white whole wheat or regular whole wheat flour, divided
  • 2 teaspoons bread machine yeast
  • 1 teaspoon fine sea salt
  • ½ teaspoon canola oil to coat bowl
  • Nonstick cooking spray

Instructions

  • In a medium-size bowl, combine the milk, agave, and butter.
  • In a large-size bowl, combine 2½ cups (300 g) of the flour, yeast, and salt.
  • Stir the wet ingredients into the dry.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding the remaining ½ cup (60 g) flour if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn the dough around to coat, cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
  • Coat an 8 × 4-inch loaf pan with nonstick spray.
  • Punch down the dough and press it into the prepared pan.
  • Loosely cover with plastic wrap and let rise for another 60 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 15 minutes.
  • Cover with foil and bake for an additional 10 to 15 minutes, or until the loaf sounds hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Perfect for breakfast or as a sweet side for a savory dish.
Wine Advice:
Pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer.

Nutrition values

Calories: 120 kcal | koolhydraten: 22 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 5 g
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Course; Bread / Side Dish
Cuisine; International / Global
Diets; Dairy-Free / Vegetarian

Hodgepodge o’ Flours Bread

Hodgepodge o’ Flours Bread

A hearty, multi-flour bread perfect for sandwiches, with a satisfying texture and rich flavor from rye, spelt, and wheat germ.
Couverts1
Preparation 15 minutes
Preparation time:35 minutes
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Equipment

  • Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack

Ingredients

  • 1¼ cups 295 ml water
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 2 tablespoons 42 g agave nectar
  • 1 teaspoon pure maple extract
  • 1 cup 120 g bread flour
  • 1 cup 120 g white whole wheat or regular whole wheat flour
  • ½ cup 60 g dark rye flour
  • ½ cup 60 g light spelt flour
  • 3 tablespoons 22 g wheat germ
  • 1 tablespoon 9 g vital wheat gluten flour
  • 2 tablespoons 23 g instant soymilk powder (optional)
  • 1½ teaspoons fine sea salt
  • 2 teaspoons bread machine yeast
  • ½ teaspoon canola oil to coat bowl
  • Nonstick cooking spray

Instructions

  • In a medium-size bowl, combine the water, olive oil, agave, and maple extract.
  • In a large-size bowl, combine the flours, wheat germ, wheat gluten, soymilk powder (if using), salt, and yeast.
  • Stir the wet ingredients into the dry.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable, adding more flour if needed.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil.
  • Turn the dough around to coat, cover, and let rise for 90 minutes until doubled in size.
  • Coat an 8 × 4-inch loaf pan with nonstick spray.
  • Punch down the dough and press it into the prepared pan.
  • Loosely cover with plastic wrap, and let rise for another 60 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 30 to 35 minutes, or until the loaf sounds hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Best used for sandwiches, with a spread of butter or favorite toppings.
Wine Advice:
Pairs nicely with a light red wine such as Pinot Noir or a crisp white wine like Chardonnay.

Nutrition values

Calories: 120 kcal | koolhydraten: 22 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 2 g
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Course; Bread / Side Dish
Cuisine; International / Global
Diets; Vegetarian

Dijon Thyme Bread

Dijon Thyme Bread

This soft, flavorful bread combines the tang of Dijon mustard with the herby goodness of thyme. Perfect for sandwiches or as a side.
Preparation 15 minutes
Preparation time:28 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack

Ingredients

  • ¾ cup 180 ml water, heated to 100°F (38°C)
  • 1 tablespoon 21 g agave nectar
  • 1½ teaspoons active dry yeast
  • 1¼ cups 150 g bread flour
  • 1¼ cups 150 g white whole wheat or regular whole wheat flour
  • 2 teaspoons dried thyme
  • 1 teaspoon fine sea salt
  • ¼ cup 60 g Dijon mustard, at room temperature
  • 2 tablespoons 30 ml extra-virgin olive oil
  • ½ teaspoon canola oil to coat bowl
  • Nonstick cooking spray

Instructions

  • In a medium-size bowl, combine the water, agave, and yeast.
  • Let stand for about 10 minutes until it foams.
  • In a large bowl, combine the flours, thyme, and salt.
  • Add the mustard and olive oil to the yeast mixture.
  • Stir the wet ingredients into the dry.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Add more flour if needed.
  • Shape the dough into a ball.
  • Lightly coat a large bowl with canola oil, add the dough, and cover.
  • Let rise for 90 minutes.
  • Coat an 8 × 4-inch loaf pan with nonstick spray.
  • Punch down the dough, press into the pan, cover loosely with plastic wrap, and let rise for another 60 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 26 to 28 minutes, or until golden brown and hollow-sounding when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of butter or as a base for savory sandwiches.
Wine Advice:
A light, crisp white wine such as Sauvignon Blanc pairs nicely with the tang of the Dijon mustard.

Nutrition values

Calories: 100 kcal | koolhydraten: 18 g | Eiwitten: 3 g | Vet: 2 g | Suiker: 1 g
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Course; Bread / Side Dish
Cuisine; International / Global
Diets; Vegetarian

Potato Bread

Potato Bread

This moist and hearty Potato Bread, made with sweet potato or mashed potatoes, is the perfect addition to any meal, with an optional crunch from walnuts or sunflower seeds.
Couverts2
Preparation 15 minutes
Preparation time:24 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Large bowl, Medium-size bowl, Parchment paper, Plastic wrap, Rolling pin, Wire rack

Ingredients

  • ½ cup 120 ml water, heated to 100°F (38°C)
  • 1 tablespoon 22 g blackstrap or regular molasses
  • 1 teaspoon active dry yeast
  • 1½ cups 180 g bread flour, plus extra for sprinkling
  • 1½ cups 180 g white whole wheat or regular whole wheat flour
  • 1 teaspoon fine sea salt
  • ½ cup 128 g sweet potato purée or mashed potatoes of any kind
  • 1 tablespoon 15 ml canola oil, plus an extra ½ teaspoon to coat the bowl
  • ½ cup 64 g roasted, salted sunflower seeds or (59 g) chopped walnuts

Instructions

  • In a medium-size bowl, combine the water, molasses, and yeast.
  • Let stand for about 10 minutes, until it foams and bubbles up.
  • In a large-size bowl, combine the flours and salt.
  • Add the sweet potato purée or mashed potatoes, and 1 tablespoon canola oil to the yeast mixture.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 6 minutes.
  • Incorporate the seeds or walnuts, and knead for an additional 2 to 4 minutes until the dough is smooth and pliable.
  • Add more flour if necessary.
  • Shape into a ball.
  • Coat a large bowl with the remaining ½ teaspoon canola oil.
  • Turn the dough to coat, cover, and let rise for 90 minutes.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Punch down the dough, divide it into 2 equal portions, and shape each into an 8-inch loaf.
  • Place on the prepared baking sheet.
  • Sprinkle the loaves with a little bread flour.
  • Loosely cover with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Remove plastic wrap and bake for 24 minutes until the loaves are golden brown and the bottom sounds hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Slice and enjoy with butter or dip into your favorite spread. Perfect for a hearty sandwich or served alongside a salad.
Wine Advice:
A medium-bodied white wine like Chardonnay complements the nutty flavors of the bread, while a light red such as Pinot Noir pairs well with the earthy sweetness of the potato.

Nutrition values

Calories: 210 kcal | koolhydraten: 39 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 4 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Soy Free / Vegan / Vegetarian

Spelt Pesto Bread

Spelt Pesto Bread

Perfect for garlic lovers, this Spelt Pesto Bread combines earthy spelt with vibrant pesto flavor in a soft, delicious loaf. Enjoy as a savory snack or alongside your favorite meal.
Couverts4
Preparation 20 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet, Large bowl, Medium-size bowl, Parchment paper, Plastic wrap, Rolling pin, Wire rack

Ingredients

  • 1 cup 235 ml water, heated to 100°F (38°C)
  • â…“ cup 85 g prepared vegan pesto
  • 3 cups 360 g light spelt flour, plus extra if needed
  • ¼ cup 36 g vital wheat gluten flour
  • 2 tablespoons 24 g Sucanat
  • 1½ teaspoons fine sea salt
  • 2 teaspoons bread machine yeast
  • ½ teaspoon canola oil to coat bowl

Instructions

  • In a medium-size bowl, combine the water and pesto.
  • In a large-size bowl, combine the 3 cups spelt flour, wheat gluten, Sucanat, salt, and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable, adding more flour if necessary.
  • Shape into a ball.
  • Coat a large bowl with canola oil and turn the dough to coat.
  • Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Punch down the dough and divide it into 4 equal parts.
  • Shape each part into a loaf and place on the prepared baking sheet.
  • Loosely cover with plastic wrap and let rise for 45 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove plastic wrap and bake for 20 minutes, until golden brown and the bottom sounds hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Slice and serve this bread warm with olive oil or your favorite dipping sauce for a delightful appetizer or snack.
Wine Advice:
A crisp, light white wine such as Pinot Grigio pairs well with the pesto and garlic flavor of this bread.

Nutrition values

Calories: 210 kcal | koolhydraten: 40 g | Eiwitten: 7 g | Vet: 4 g | Suiker: 3 g
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Course; Bread / Side Dish / Snack
Cuisine; International / Global / Italian
Diets; Soy Free / Vegan / Vegetarian

Espresso Chocolate Chip Quick Breads

Espresso Chocolate Chip Quick Breads

Rich, chocolatey, and infused with espresso, these quick breads are perfect for gift-giving or indulging with a cold glass of soymilk.
Couverts6
Preparation 15 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Equipment

  • 6 mini loaf tins
  • Large bowl
  • medium bowl
  • Whisk
  • Sifter
  • Wire rack
  • Nonstick cooking spray

Ingredients

  • ¾ cup 170 g plain or vanilla soy yogurt
  • 1 cup 235 ml canola oil
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 tablespoon 15 ml chocolate extract (or additional vanilla extract)
  • 2 cups 400 g granulated sugar
  • 2 tablespoons 44 g molasses
  • ½ cup 120 ml coffee-flavored liqueur (e.g., Kahlúa)
  • 1 cup 235 ml vanilla or plain soy or other nondairy milk
  • ½ cup 22 g instant coffee crystals
  • 3 ½ cups 438 g all-purpose flour
  • 1 cup 120 g whole wheat pastry flour
  • ½ cup 40 g unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 tablespoons 16 g cornstarch
  • 1 teaspoon salt
  • 1 ½ cups 264 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Spray 6 mini loaf tins with nonstick cooking spray.
  • In a large bowl, mix together the soy yogurt, oil, vanilla extract, chocolate extract, sugar, molasses, coffee liqueur, nondairy milk, and instant coffee crystals.
  • In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
  • Fold the dry ingredients into the wet mixture, being careful not to overmix.
  • Gently fold in the chocolate chips.
  • Fill the mini loaf tins about two-thirds full.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaves cool in the tins on a wire rack for about 10 minutes before transferring them directly to the rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve warm with a spread of dairy-free butter or alongside a scoop of vegan vanilla ice cream.
Wine Advice:
Pair this rich espresso chocolate chip bread with a Tawny Port for its caramel and nutty notes or a Merlot for a smooth, fruit-forward contrast. For a bold pairing, try a Barolo Chinato, which has herbal and chocolate undertones.

Nutrition values

Calories: 620 kcal | koolhydraten: 90 g | Eiwitten: 8 g | Vet: 28 g | Suiker: 55 g
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Course; Bread / Cake / Dessert / Snack
Cuisine; American
Diets; Dairy-Free / Vegan / Vegetarian

Chocolate Tahini Quick Bread

Chocolate Tahini Quick Bread

Smooth chocolate and subtle tahini create a unique and tender loaf that surprises and delights. Perfect for breakfast or a snack!
Couverts8
Preparation 10 minutes
Preparation time:1 hour 5 minutes
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • Large bowl
  • medium bowl
  • Whisk
  • Sifter
  • Wire rack
  • Aluminum foil (if needed)

Ingredients

  • ½ cup 40 g unsweetened cocoa powder
  • 1 ½ cups 180 g whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 2 tablespoons 16 g instant coconut milk powder (optional)
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup plus 2 tablespoons 96 g tahini
  • ½ cup plus 2 tablespoons 210 g agave nectar
  • ½ cup 112 g unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • ¾ cup 180 ml plain soy or other nondairy milk
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick cooking spray.
  • In a large bowl, sift together the cocoa powder, flour, baking powder, baking soda, salt, coconut milk powder (if using), and cinnamon.
  • In a medium bowl, whisk together the tahini, agave nectar, applesauce, vanilla extract, and nondairy milk.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Pour the batter into the prepared loaf pan.
  • Bake for 65 minutes, or until a toothpick inserted into the center comes out clean.
  • If the loaf browns too quickly, loosely cover with foil.
  • Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
  • Let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Spread with peanut butter for an even richer experience.
Wine Advice:
A lightly sweet Ruby Port or Lambrusco pairs wonderfully with this chocolate tahini quick bread. For a drier option, try a Grenache-based red wine, which complements the tahini’s nuttiness while enhancing the chocolate notes.

Nutrition values

Calories: 230 kcal | koolhydraten: 34 g | Eiwitten: 5 g | Vet: 8 g | Suiker: 18 g
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Course; Bread / Breakfast / Cake / Snack
Cuisine; Lebanon / Turkey
Diets; Dairy-Free / Vegan / Vegetarian

March of the Figs Quick Bread

March of the Figs Quick Bread

This scrumptious and healthy loaf is sure to have you and those you’ll share it with swoon until the last slice disappears. Choose between Calimyrna, Medjool, or Black Mission figs: whichever kind you can find will work well here.
Couverts8
Preparation 10 minutes
Preparation time:1 hour
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch loaf pan, whisk, large-size bowl, medium-size bowl, wire rack, nonstick cooking spray

Ingredients

  • 1 cup 120 g whole wheat pastry flour
  • ¾ cup 90 g light spelt flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 31 g almond meal
  • ½ cup 96 g Sucanat
  • ½ cup 120 g vanilla soy or other nondairy yogurt
  • 1 cup 235 ml plain almond or other nondairy milk
  • 1 teaspoon rose water
  • 1 teaspoon pure vanilla extract
  • 80 ml vegetable or canola oil
  • 1 cup 170 g chopped dried figs

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
  • In a large-size bowl, sift together the flours, baking powder, baking soda, and salt.
  • Whisk in the almond meal.
  • In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil.
  • Fold the wet ingredients into the dry, being careful not to overmix.
  • Fold in the chopped figs.
  • Pour the batter into the prepared loaf pan.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • If the loaf starts to brown too much too soon, cover loosely with foil.
  • Turn the oven off and leave the loaf in the oven for another 10 minutes.
  • Place the loaf on a wire rack, still in the pan, for about 30 minutes before transferring directly to the rack.
  • Let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Serve this bread slightly toasted with a spread of your favorite nut butter for an extra treat!
Wine Advice:
A chilled, slightly sweet white wine like a Riesling will complement the fig flavors beautifully.

Nutrition values

Calories: 210 kcal | koolhydraten: 35 g | Eiwitten: 4 g | Vet: 8 g | Suiker: 16 g
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Course; Bread / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Paleo / Vegan / Vegetarian

Cocoa-Nut Quick Bread

Cocoa-Nut Quick Bread

Heads-up to anyone who used to be addicted to milk chocolate: the coconut and cocoa combination in this flavorful loaf is reminiscent of the milky stuff. Dig in, and see for yourself.
Couverts8
Preparation 10 minutes
Preparation time:1 hour
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch loaf pan, whisk, large-size bowl, medium-size bowl, wire rack, nonstick cooking spray

Ingredients

  • 1 cup plus 2 tablespoons 135 g whole wheat pastry flour
  • 27 g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup 93 g shredded coconut, processed into a fine powder
  • ½ cup 96 g raw sugar
  • 2 tablespoons 30 ml canola oil
  • 1 cup 235 ml plain almond or other nondairy milk
  • ¾ cup 170 g vanilla soy or other nondairy yogurt
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
  • In a large-size bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
  • Whisk in the shredded coconut and sugar.
  • In a medium-size bowl, whisk together the oil, milk, yogurt, and vanilla.
  • Fold the wet ingredients into the dry, being careful not to overmix.
  • Pour the batter into the prepared pan.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Great with a hot beverage, or served as a treat for guests with a dusting of powdered sugar on top.
Wine Advice:
Pairs well with a light, fruity red wine, like a Beaujolais.

Nutrition values

Calories: 225 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 10 g | Suiker: 9 g
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Course; Bread / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Paleo / Vegan / Vegetarian

Pecan Raisin Quick Bread

Pecan Raisin Quick Bread

A cinnamon-spiced loaf with raisins and pecans, perfect for an afternoon break. Enjoy a cozy slice with your tea or coffee!
Couverts8
Preparation 15 minutes
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • medium bowl
  • Large bowl
  • Food processor
  • Whisk
  • Wire rack

Ingredients

  • Nonstick cooking spray
  • 1 tablespoon 15 ml apple cider vinegar
  • ¾ cup 180 ml unsweetened soymilk
  • 1¼ cups 150 g whole wheat pastry flour
  • ½ cup 96 g raw sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 tablespoon 8 g cornstarch
  • ½ cup 80 g raisins
  • ¼ cup 56 g nondairy butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • ½ cup 55 g chopped pecans

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
  • In a medium bowl, combine the apple cider vinegar and soymilk, and let it curdle to form a buttermilk-like mixture.
  • Place the flour, raw sugar, baking powder, cinnamon, and cornstarch into a food processor and blend for a minute or two until the sugar is finer.
  • Add the raisins and pulse until coarsely chopped.
  • Transfer the dry ingredients to a large bowl.
  • Whisk the melted nondairy butter and vanilla into the curdled milk mixture.
  • Gently fold the wet ingredients into the dry, being careful not to overmix.
  • Fold in the chopped pecans.
  • Pour the batter into the prepared loaf pan.
  • Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the loaf on a wire rack, still in the pan, for 15 minutes.
  • Then transfer to the rack to cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Serve this bread warm with a dollop of dairy-free butter or a sprinkle of cinnamon sugar for extra flavor.
Wine Advice:
Pair with a light red wine like Pinot Noir or a sweet dessert wine such as Moscato to complement the warm spices.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 13 g
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Course; Bread / Dessert
Cuisine; American
Diets; Dairy-Free / Vegan / Vegetarian