Bread | Healthy eating/specialty diet | Loafs | Quickbreads | Recipes | Vegan

Cinnamon raisin loaf (vegan friendly)

February 3, 2014
Oh the weekend, such a wonderful time for…baking your heart out. At first lil’ bun and I really didn’t know what to make since we have recently completed everything on our “to bake” list. We thought and thought for what felt like hours and finally decided that we wanted something classic but done different. It wasn’t until mother deer was having her breakfast bowl of oatmeal that we realized what we wanted to bake! Mother deer’s oatmeal reminded lil’ bun and I that we haven’t made our chewy melty oatmeal raisin cookies in a while. Except since we still had lots of cookie snacks at home, we didn’t really want to make cookies…so we opted to put everything in a delicious loaf! I know many people are a little skeptical or weary of vegan baking in general, but it really doesn’t scare us at all! Finding the proper substitutes for things sort of helps us sometimes especially when we don’t have non-vegan versions of it lying around the house. Not to mention how much less guilty you feel when you eat a slice or two too many!
Ingredients (1 loaf)

1 tablespoon ground flaxseed + 3 tablespoon water (or an egg)
1 cup soy milk + 1 tablespoon vinegar (buttermilk substitute)
2 1/2 cups whole wheat flour
¼ cup sugar (or coconut sugar or cane sugar)
2 tablespoons cinnamon
1 teaspoons baking powder
1 teaspoons baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1  cup raisins

Time to bake away!

1. Combine the ground flax and the water and let it sit in a small bowl for about 3 minutes so that it thickens. (If you’re not using the flax egg substitute you can go ahead and whisk your egg instead.) While your flax egg is sitting, measure out your soy milk + vinegar (or buttermilk) in a measuring cup.
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2. Sift the flour, sugar, cinnamon, baking powder, baking soda and salt into a large bowl.
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3. Pour your “buttermilk” and flax egg into the large bowl.
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4. Add in your raisins and stir everything together with a wooden spoon until just combined. DO NOT OVERMIX or your loaf will become incredibly dense!
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5. Transfer your batter into a loaf pan and smooth out the top.
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6. Bake at 350F for 40 – 50 minutes until golden brown and a toothpick comes out clean when put into the center of your loaf.
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6. Slice and enjoy your healthy treat!

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As expected, our loaf came out marvelously. Even though some may think that we went a little overboard on the cinnamon, the two of us really didn’t think so because we just love our cinnamon that much! We’ve been trying to figure out the perfect cinnamon to baked good ratio for us for quite a while now and I think 2 tablespoons is just right for cinnamon lovers like us! Anyhow, back to talking about the loaf itself. Sometimes when making vegan loafs our bread ends up being a lot denser than non-vegan versions because of the egg substituting and whole wheat flour. This time, since we were careful in not overmixing and gently folded everything together, it turned out light and fluffy! We gave a slice to brother deer (who is really weary of our vegan creations) and he couldn’t even tell the difference (:

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