Here is a delicious vegan bread recipe that I have adapted from culinary savant Joy the Baker's Vegan Pumpkin Cranberry Apple Pecan Everything Bread. Her website is chock fulla' amazing things to eat but this bread is probably my favorite creation. There was one day I ate it for breakfast, lunch, and dinner.......and dessert. Its got lots of fruit in it so it must be healthy, right?
So here is my version:
Everything but the Kitchen Sink Bread
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups light brown sugar, packed
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons cloves
1 3/4 cups mashed bananas (it would also be REALLY tasty if you used mashed sweet potato)
1 jar of pureed baby food carrots
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
Grease and flour 2 9x4x3 loaf pans. Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine flours, sugar, baking soda, baking powder, salt, and spices.
In a medium bowl, combine bananas, pureed carrots, oil, maple syrup, and water.
Fold the wet ingredients into the dry ingredients, making sure to scrape all dry ingredients from the bottom of the bowl.
Divide the dough between the 2 prepared loaf pans. Bake for 1 hour to 1 hour and 15 minutes or until a skewer inserted in the center comes out clean. Remove from oven and let rest for 20 minutes, then invert on a cooling rack. Cool completely, slice, and enjoy!
Here are some pics of the finished product.