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Slightly sweet, oil-free, and totally satisfying, this makes a great breakfast on the run. I know you want to eat it all in one sitting (I do, too), so to avoid that calorie splurge, cut it into single servings, wrap each in plastic wrap, and put them in the freezer until needed. This also makes a great baked gift. Wrap it up, tie it with a bow—now you’re everyone’s favorite breakfast baker!

Adapted from Kathy Freston’s The Book of Veganish. Original recipe by Robin Robinson.

Ingredients

  • 1½ cups unsweetened applesauce
  • ¾ cup packed light brown sugar
  • ⅓ cup plain unsweetened almond milk or plant milk
  • 1 tablespoon ground flax seeds mixed with 2 tablespoons warm water
  • 2 cups all-purpose or whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup chopped walnuts

Instructions

  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the applesauce, brown sugar, almond milk, and flax mixture and stir until smooth and well mixed. Set aside.
  3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mix the dry ingredients into the wet ingredients just until blended. Stir in the walnuts, then transfer the batter to a 9x5-inch loaf pan, spreading evenly and smoothing the top.
  4. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for about 20 minutes, then remove from the pan and cool completely on a wire rack.

Comments (10)

(4.83 from 6 votes)
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Deborah S7 months ago
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I’d give it 5 but it’s only 5-star with my changes. Like others have pointed out, this calls for sugar. I used my homemade date paste instead, using a tad less than 3/4 cup (not packing it). I used whole wheat flour. I omitted the salt. Then to balance the extra moisture of the date paste and that salt may dry the bread more, I used maybe 3/4 cup of walnuts.

As this doesn’t say whether the bread will rise, or how much, I was nervous but used the only thing I had, an 8″ round disposable pan. If it rose, it was a negligible rise, so I was safe.

I didn’t remember to note the time I put it into the heated oven, but I had it in over 35, likely 50 minutes.

My result was terrific. Next time, I may use a bit more date paste if craving a sweet, and because I love cinnamon, I will add more. (If you don’t like the taste of cinnamon, don’t worry; you don’t really taste it in this.)

Estelle8 months ago
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How can it be a forks over knives recipe when it has sugar and white flour. It doesn’t make sense.

Barbara McIntyre9 months ago
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Easy to make. Perfect for freezing for on the go breakfast or anytime you need a filling snack.

Shellie9 months ago
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We loved it. Mine cooked in 30 minutes. I used whole wheat flour and date sugar instead of the brown sugar.

Shelly8 months ago
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Has anyone tried this with gluten free flour?

Katie Theobold10 months ago
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Really delicious! It definitely needs 60 minutes plus cooking time not the 30 minutes stated.
It is very delicious toasted with a little almond butter on top.

Jen12 months ago
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This is delicious, but I would definitely plan on cooking it for longer than the recommended time!

Lisa Stanchfield1 year ago
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This is so delicious! I bake mine for 60-65 min and it’s perfect every time. We eat this almost every day!

Blathnaid Byrne1 year ago
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Hey I’d really like to try this with spelt flour instead of all-purpose flour. Can you recommend good measurements for this please? Google is no good

C9 months ago
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Why does this recipe allow for white flour and processed sugar? 3/4 of a cup of brown sugar! I’m new to WFPB and this sort of thing really confuses me

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Kathy Freston

Kathy Freston is the New York Times bestselling author of Veganist and The Lean. A health and wellness activist, Kathy frequently appears on national television, including Ellen, The Dr. Oz Show, Charlie Rose, Good Morning America, The Martha Stewart Show, and Oprah. Visit her site to learn more.

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