🧀 Vegan Cheesy Quick Bread: A Savory Delight
📏 Yields: 1 loaf (8–10 slices)
🕒 Prep time: 15 min | Bake time: 40–45 min
💡 100% vegan, dairy-free, egg-free, no yeast
🥣 Ingredients
Dry:
- 2 cups all-purpose flour (or 1½ cups all-purpose + ½ cup whole wheat for heartiness)
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano or Italian seasoning
- ¼ tsp black pepper
- Optional: ½ tsp smoked paprika or chili flakes for kick
Wet:
- 1 cup unsweetened plant milk (soy, oat, or almond)
- 1 tbsp apple cider vinegar or lemon juice
- ¼ cup olive oil (or melted vegan butter)
- 1 tbsp maple syrup (balances the flavors)
Add-ins:
- 1 cup shredded vegan cheese (cheddar-style works great)
- Optional: 2 tbsp chopped green onions, chives, or sun-dried tomatoes
🔧 Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a standard loaf pan with parchment.
- Prep vegan buttermilk: Combine plant milk and vinegar/lemon juice in a small bowl. Let sit for 5–10 minutes to curdle.
- Mix dry ingredients in a large bowl: flour, baking powder, baking soda, salt, garlic/onion powder, herbs, pepper, and paprika (if using).
- Add wet ingredients: To the dry mix, add the vegan buttermilk, olive oil, and maple syrup. Stir until just combined — don’t overmix.
- Fold in cheese and any optional mix-ins. Batter will be thick.
- Transfer to pan and smooth the top. You can sprinkle a bit more vegan cheese on top for a golden crust.
- Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (if you can wait!).
