Cumin-Spiced Quick Bread
A perfect bread for autumnal weather, a perfect recipe for busy folks like yourself! Serve warm with Earth Balance, you'll think you've died and gone to a harvest heaven.
(from La Dolce Vegan, Sarah Kramer)
3 cups flour
1/4 cup sugar
2 tbsp baking powder
3 tsp ground cumin
1 tsp cumin seeds
2 tsp salt
egg replacer to equal 2 eggs*
1 & 1/2 cups "milk"
1/3 cup oil
Preheat the oven to 350*F. Lightly oil a 9-inch loaf pan and set aside. In a large bowl, stir together the flour, sugar, baking powder, ground cumin, cumin seeds, and salt. Add the egg replacer, "milk", and oil and gently stir dough until "just mixed." Pour evenly into loaf pan and back fro 50-55 minutes or until a toothpick comes out clean. Let cool on a rack for 10-15 minutes before removing from pan. Makes 1 loaf.
*NOTE- Silken tofu is a great egg replacer! 1/4 cup blended tofu = 1 egg. Also, "Ener-G Egg Replacer" (powdered) can be found in most health food stores. Bananas are better for sweeter recipes...
2 comments:
Since I'm sitting at home sick and bored, I decided to make this a little bit ago. Oh my goodness, it's good! I left out the cumin seed, since I have none, and added about 1/2 tsp. more ground cumin. Also added some vanilla and dried cranberries. Yum! Thank you! :)
sorry I'm just seeing this comment now... sorry because I can't WAIT to try your variations! thnx Karen.
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