Vegan Dough

This recipe can be used for many different things  The easiest, a simple loaf of bread.  Add your favorite spices to it to change it up!

vegan bread
Vegan dough

1 1/4 cup almond or soy milk
1 tsp coconut sugar
40g fresh yeast (or 2 packets of instant yeast)
3 1/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1/4 tsp lemon juice
2 Tbsp + 1/2 tsp oil

Preheat oven to 350 degrees
coat pyrex bowl with coconut oil
Pour about half full, let sit in warm spot covered with towel for about 20 minutes, it will continue to rise
Bake for 35-40 minutes, until top is golden


Pumpkin Banana Bread


2 cups flour
¼ tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
¼ tsp allspice
1 tsp salt
1 ½ cup pumpkin puree
1 banana- mashed
½ cup canola oil
½ cup almond milk
1 cup evaporated cane sugar
½ cup brown sugar
1 tsp vanilla
2/3 cup nuts- optional (I love walnuts)

Preheat oven to 350 degrees.  Prepare loaf pan with olive oil spray.
In large bowl, mix pumpkin, banana, oil, milk, mix well.  Add in vanilla, and sugars.
Next stir in the baking soda, baking powder, nutmeg, allspice, and cinnamon.
Lastly sift in the flour, 1 cup at a time to ensure blended well.
Mix it nuts last.  Pour mixture into prepared loaf pan.
Bake 1 hour, or until toothpick inserted comes out clean.
Allow to cool slightly before enjoying.

Wildberry-Zucchini Bread

If you’ve tried my favorite blueberry zucchini bread, you’re sure to enjoy this extended version.  This bread is irresistible with its sweet berries, a crispy outer layer, and a soft, moist inner layer.

Wildberry Zucchini Breadwildberrybread

3 cups all-purpose flour
2 cups sugar
3 egg replacer (4 ½ tsp. Ener G + 6 Tbs warm water, allow to sit for a few minutes)
½ cup oil
½ cup apple sauce
3 tsp vanilla extract
1 tsp baking powder
¼ tsp baking soda
dash of salt
2 tbs cinnamon
1 cup blackberries
1 cup raspberries
2 cups shredded zucchini

Preheat oven to 350 degrees. Spray bread pan with cooking spray.

In medium bowl mix flour, baking soda, baking powder, salt and cinnamon.

In a large bowl mix sugar, oil, egg replacer, apple sauce, vanilla.  Once mixed well, stir in the shredded zucchini.

Stir in the dry ingredient in small bit, ensuring no lumps.  After all ingredients are mixed together, pour in the berries.

Fill pan 2/3 way with batter.

Cook approximately 40-50 minutes until tops are slightly crisp.  Times may vary depending on size of bread pans. For muffins cook about 18-20 minutes.

Pull-apart Cinnamon-Pumkpin Bread

I recommend doing this when you’re going to be around the house for a while, sincethe dough has to set up at different times, there is lots of waiting involved (but well worth the wait!)


2 Tbsp unsalted [vegan] butter (Earth Balance)
1/2 cup rice/soy milk
2 1/4 teaspoons (1 envelope) active dry yeast
1 cup pumpkin puree
1/4 cup sugar
1 tsp salt
2 1/2 cups bread flour
1/2 tsp fresh ground nutmeg
a dash of pumpkin pie spice (optional)
2/3 cup raw sugar
2 tsp ground cinnamon
2 Tbsp unsalted [vegan] butter (Earth Balance)

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.

Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to poof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).

Then add the pumpkin, salt, and 1 cup of flour.
Stir until combined then add the rest of the flour 1/2 cup at a time.

Knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel.

Allow to rise in a warm place for 60-90 minutes or until doubled in size. At this point, you could cover this and place in the fridge overnight and continue in the morning if you wanted to eat this for breakfast. Otherwise, continue on!

Brown another 2 tablespoons of butter and set aside.

In a small bowl, combine the sugar, cinnamon, and nutmeg, pumpkin pie spice; mix well and set aside.

Next, grease and flour a 9×5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes.

Roll dough into a 20×12 inch rectangle.
Brush the surface of the dough with the browned butter, using a pastry brush.

Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand.

Cut the rectangle into 6 strips.

Lay strips on top of each other. Don’t worry if the cinnamon sugar mixture falls out.

Cut each strip into 6 even squares (cut in half then each half into thirds).
Stack strips vertically into the loaf pan. I added some the cinnamon sugar mixture that had fallen out in between the layers and over the top.

Cover the pan with a clean towel.
Let it rise for 30-45 minutes.

Preheat an oven to 350 degrees.

Bake for 35 to 40 minutes, or until top is a very deep golden brown. You may want to tent the top with aluminum foil at the end of the baking time to prevent over browning.

Let cool for at least 20 minutes in the pan. Remove and serve while warm.