I am absolutely in love with banana bread.

I am super thankful that I’ve been having these weird banana cravings lately and thus overbought bananas. And then several of the bananas went overripe and I was like, well obviously we need banana bread in this house. Stat.

I didn’t want any fancy schmancy banana bread. Just the good ol’ classic stuff, no walnuts thank you (blech). A moist, sweet, sturdy-yet-tender simple banana bread loaf that fills the house with that come-hither scent.

Yes, banana bread can be come-hithery. At least, I think so!

“Come hither.”

Okay, so by now I’ve talked about my dairy-free diet a looooot. And so we all know that dairy is no bueno for me. Many banana bread recipes call for butter and/or sour cream, but for dairy-free me, that wasn’t going to work.

So I wanted to come up with a classic banana bread recipe that nixed the dairy yet didn’t miss any of the flavor that dairy adds to the equation.

I started with this highly rated recipe on food.com and made a few tweaks. But just a handful! Because I wanted to keep this nice and simple.

And that it is.

This Easy Dairy-Free Banana Bread recipe comes together super quickly in one bowl. Basically, you mash your bananas (four of them for max banana goodness), then add in the sugars (half granulated sugar and then half dark brown sugar for a bit of flavah) and the oil. Beat in the eggs then stir in the vanilla (a must!). Then, just sift your dry ingredients over the top. Flour, baking soda, salt, and 2 glorious teaspoons of cinnamon. Aaaaand stir!

(Psst: If you prefer a no-egg, completely vegan situation, check out these Super-Moist Vegan Banana Bread Muffins.)

This perfect banana loaf takes a bit of time to cook – in my 8.5″ x 5″ baking pan it takes almost a full hour. WORTH IT. Inhale the luscious scent that wafts, cartoon-like, about your house and out your windows, luring your neighbors.

See, totally come-hither.

Other delicious dairy-free quick bread recipes

• These Super-Moist Vegan Banana Bread Muffins are absent dairy AND eggs but NOT absent moisture and flavor! Love these.
• In the fall, nothing hits the spot like this dairy-free Spiced Pumpkin Gingerbread. So moist and full of flavor!
• This pumpkin bread recipe is dairy-free AND gluten-free!
• This Zucchini Bread is such a unique twist on a classic, with olive oil, lemon, and cardamom. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Easy Dairy-Free Banana Bread

Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!

Course Breakfast

Cuisine American

Keyword banana bread, quick bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 306kcal

Author Kare

Ingredients

• 4 very ripe medium bananas
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup canola oil*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon fine-grain sea salt

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

Notes

* I've also used coconut oil (liquidified) with success.

Adapted from food.com.

Nutrition

Calories: 306kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 359mg | Potassium: 216mg | Fiber: 2g | Sugar: 27g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Easy Dairy-Free Banana Bread appeared first on Kitchen Treaty.

Yet it’s still flaky, buttery, dense, unbelievably perfect toasted. And I love any excuse to make this dairy free Irish soda bread – it’s so so good.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Dairy Free Irish Soda Bread
• Ingredients
• How to Make Vegan Irish Soda Bread
• Can You Freeze Irish Soda Bread?
• More Irish Soda Bread Recipes

• Full, Printable Recipe
• Comments & Reviews

The Story Behind the Recipe

My mom used to make Irish Soda Bread every Saint Patrick’s Day. That and Reuben sandwiches. I’ve yet to create a vegetarian Reuben (and I’m not sure I could duplicate that one successfully if I tried), but Vegan Irish Soda Bread? Completely, utterly doable, as it turns out!

Just a few dairy-free subs and we have the flaky, buttery Irish Soda Bread of our dreams. Talk about luck. (Get it? Luck? Saint Patrick’s Day? Moving on …)

Why You’ll Love Dairy Free Irish Soda Bread

This Irish Soda Bread tastes just like the real thing – or at least just like my previous go-to recipe, which was this Irish Soda Bread recipe, based off of Ina Garten’s recipe, which is prettttty dang perfect.

But now that I’m a dairy-avoider, I wanted to come up with a dairy-free soda bread. So I swapped in vegan buttermilk and vegan butter and decided to see what would happen if I left out the egg while I was at it.

And guess what? It’s still totally delicious! Which I guess makes sense because the most traditional Irish Soda Bread is actually made of a very simple list of ingredients – baking soda, flour, buttermilk, and salt.

I’m pretty fond of this version, though, with its added sugar and a nice bit of (vegan) butter. Plus, a nice handful of currants for a bit of sweetness studded here and there.

Look at that loaf. All golden brown, tender, flaky … just waiting for a big ‘ol smear of butter. And maybe marmalade, if you’re so inclined.

Ingredients

• Non-dairy milk (I like oat milk in this), unsweetened and unflavored, mixed with vinegar to make a buttermilk of sorts.
• Currants – optional, but oh-so good in Irish soda bread!
• All-purpose flour – you can use whole wheat flour, or even sub in a one-for-one gluten-free flour mix. One reader reported using oat flour with success, too.
• Sugar – this helps enhance the flavors and sweetens the bread just a little
• Baking soda – this leavener interacts with the buttermilk to give this vegan Irish soda bread some air so it’s not too heavy
• Salt – enhances all the flavor
• Vegan butter – for buttery goodness without the dairy!

How to Make Vegan Irish Soda Bread

This Vegan Irish Soda Bread comes together in minutes. It’s so easy!

First, you create your vegan “buttermilk.” Add one cup of non-dairy milk to a 2-cup liquid measuring cup, then stir in some vinegar. Set that aside to do its thing.

Meanwhile, toss the currants in a bit of flour. Doing this helps to keep the currants evenly distributed throughout your loaf.

Next, you stir together your dry ingredients, then cut in your vegan butter. I like to use a pastry blender, then my hands to really get the butter distributed, because what the heck.

Next, you’ll stir in the buttermilk mix, then turn your wet dough out on your floured surface.

Then incorporate the additional flour – just enough so the dough’s no longer sticky – and knead 4-5 times for good measure.

Round your loaf, place on your baking sheet, and cut the signature “X” in the top of the loaf with a sharp knife.

Plop it in the oven, brew up a pot of coffee, and worry not – your Irish Soda Bread will be baked up piping hot, golden brown, and truly delicious before you know it.

Pinch me.

Can You Freeze Irish Soda Bread?

Yes! Just wrap the cooled loaf tightly in plastic wrap and transfer to the freezer. It should keep well for up to 3 months. Allow to thaw at room temp.

More Irish Soda Bread Recipes

• Cranberry Orange Irish Soda Bread
• Vegan Irish Soda Bread
• Irish Soda Bread Muffins
• Ina Garten Inspired Irish Soda Bread

If you try and love this recipe for vegan/dairy-free Irish soda bread, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Vegan Irish Soda Bread

Just because you’re vegan or dairy-free doesn’t mean you can’t enjoy a little bread-o-the-Irish! Whip up this vegan Irish soda bread and never go soda-bread-less on St. Paddy’s Day again.

Keyword dairy free irish soda bread, irish soda bread without buttermilk, vegan irish soda bread

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 1 medium loaf

Author Kare

Ingredients

• 1 cup unsweetened plain oat milk or other non-dairy milk + 1 tablespoons white vinegar*
• 1/2 cup dried currants
• 2 cups all-purpose flour plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine-grain salt
• 1/4 cup 1/2 stick vegan butter (I use Earth Balance), cut into squares

Instructions

• Get ready. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with a silicone mat or parchment paper. Make sure you have a surface – clean countertop or pastry board – to use when it’s time.
• Make buttermilk. Add the milk to a 2-cup liquid measuring cup or small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.
• Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.
• Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.
• Cut in the butter. Using a pastry blender or two butter knives, cut the butter into the dry ingredients until crumbly. I like to use my hands to really get I there and incorporate the butter.
• Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.
• Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on your baking sheet and, using a sharp knife, cut a large “X” into the top.
• Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
• Cool. Remove from oven and place the loaf on a rack to cool.
• Eat. Slice, slather with vegan butter, and enjoy! Makes excellent toast, too. Keeps at room temp for a good 3-4 days (keep wrapped with plastic wrap or beeswax cloth).

The post Vegan Irish Soda Bread appeared first on Kitchen Treaty.

I know the pumpkin craze is a bit out of hand, but when it comes to pumpkin, I’m in. No matter what. Always and forever. If pumpkin is ever wrong, I don’t ever want to be right.

And so we have this new quick bread, a pumpkin-laced gingerbready wonder. Pumpkin and gingerbread are totally BFFs. I love how the combo bridges the divide between fall and Christmastime, although we are NOT thinking about Christmas yet (one thing at a time man!). But there’s no reason not to work a little gingerbread goodness into fall, is there?

I mean, hello. The spices that work so well with pumpkin – cinnamon, ginger, cloves, allspice – they’re also mainstays in gingerbread. So: Spiced Pumpkin Gingerbread mash-up it is.

I started working on this recipe last fall, but only just perfected it a couple of weeks ago. A luscious (and decadent) layer of thick maple syrup icing – sprinkled with Demerara sugar, of course – sealed the deal.

Note that I started Weight Watchers a couple of weeks ago too. Timing: Not always my forte.

Anyway, this Pumpkin Gingerbread Loaf is off-the-charts fall vibes.

Oh, and feel free to sub coconut oil for the vegetable oil. Honestly, I usually try to avoid vegetable oil, but it just gives quick breads such a wonderful moist quality that I can’t quite work my way away from it completely.

Happy fall, y’all!

(more…)

The post Spiced Pumpkin Gingerbread with Maple-Vanilla Icing appeared first on Kitchen Treaty.

It’s not just any ol’ loaf of zucchini bread (though if you’re looking for the perfect loaf of more traditional-tasting zucchini bread, I have you covered there too!) This full-of-flavor, tender zucchini bread is a completely dairy-free zucchini bread recipe, perfect for those who are skipping the dairy for whatever reason.

It goes without saying that I only share recipes here that I love, but this recipe for Olive Oil Zucchini Bread? I love love it. Beyoncé-style crazy in love.

I think it is destined to be our forever go-to future-family-heirloom zucchini bread recipe, even. I heart it that much.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Olive Oil Zucchini Bread
• Ingredients
• Adaptation/Variation
• Tips for Success
• How Long Does Dairy-Free Zucchini Bread Keep?
• Can I Freeze It?
• More Zucchini Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This recipe came to be for two reasons:

I always feel the need to create new zucchini bread recipes. I guess that’s one reason why I’m a food blogger (I can’t help myself). Like I said, though, I think I’ll stop now.

The bigger reason, however, is that I’m having a bit of an oil crisis – especially when it comes to baked goods. I no longer eat dairy, so butter is out. I had turned to coconut oil, but my cholesterol has possibly been suffering for it, so I’m taking a hiatus. I don’t like to use vegetable or canola oil these days because of how they’re processed. So what’s a gal – one who loves to bake – to do? Turn to olive oil, that’s what! Just like I did a couple of years ago in these muffins, which I also love (although they have dairy, so a revision is in order there too).

If you try really hard, you might maybe detect olive oil’s trademark fruitiness in this zucchini bread. But mostly, it just lends an incredible moist quality that somehow manages to feel light at the same time. It just all makes so much sense together.

Olive oils can vary in taste, so be sure to pick one that’s on the milder side. I use just plain olive oil – not virgin or extra-virgin – so that the oil’s flavor doesn’t overpower the recipe.

Why You’ll Love Olive Oil Zucchini Bread

Olive Oil Zucchini Bread is pretty different than most zucchini bread recipes out there. Yes, it’s still a zucchini quick bread, to be sure. At first bite, though, you experience the difference. While most zucchini breads slap you in the face with cinnamon, sweetness, and nary a hint of actual zucchini, this recipe takes a more subtle approach.

First, you notice the moist, pleasant crumb. Then, you detect a bit of lemon. Yes, some sweetness – but not overpowering. A warm, pleasant spice – just barely there. Is that cardamom? (Yes, it is!)

Yep, this Olive Oil Zucchini Bread is a subtle experience compared to others, yet it’s one you keep wanting to return to.

Ingredients

• Flour – I like either white whole wheat flour or all-purpose flour
• Baking powder & baking soda – To help it rise
• Salt
• Cardamom – The fruity flavor of the olive oil and lemon zest pair so well with cardamom. If you’re not a huge cardamom fan or don’t have it on hand, nutmeg is a great substitute.
• Olive oil – I like to use a lighter olive oil so that the flavor isn’t overpowering.
• Pure maple syrup – I use Grade A so that the sweetness comes through without a lot of extra maple flavor.
• Dark brown sugar – For sweetness and moistness
• Eggs
• Lemon zest
• Vanilla
• Zucchini – finely grated; about 2 medium zucchini

Adaptation/Variation

• Sub nutmeg or even cinnamon for the cardamom, if you prefer.

Tips for Success

• Mix the dry and wet ingredients just until incorporated. Over-mixing can result in the gluten developing in the flour, which will make a tough, less tender zucchini bread.
• You can tell your zucchini bread is done when you poke the top and it springs back a bit. You can also test it by inserting a toothpick, skewer, or cake tester into the middle of the zucchini bread. If it comes out clean, it’s done!

How Long Does Dairy-Free Zucchini Bread Keep?

This zucchini bread keeps well wrapped up at room temperature for up to 4 days.

Can I Freeze It?

Yes! You can even make multiple loaves to enjoy for tasty zucchini bread into the next season and beyond. Wrap it tightly and freeze for up to 6 months.

More Zucchini Recipes

• Brown Butter Zucchini Bread
• Vegan Zucchini Muffins
• Lemon Blueberry Zucchini Muffins
• One Loaf Zucchini Bread Recipe

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Olive Oil Zucchini Bread

Light, moist, and subtly flavored with fruity olive oil and lemon, this zucchini bread is our new family favorite.

Keyword olive oil zucchini bread

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 slices (1 loaf)

Calories 266kcal

Author Kare

Ingredients

• 2 cups white whole wheat flour can sub all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cardamom can sub 1/2 teaspoon ground nutmeg
• 1/2 cup olive oil
• 1/2 cup pure maple syrup I use Grade A for baking
• 1/3 cup dark brown sugar
• 2 large eggs
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 2 cups finely grated zucchini from about 2 medium zucchini

Instructions

• Preheat oven to 375 degrees Fahrenheit. Rub a 8″ x 5″ loaf pan with olive oil or spray with an oil mister.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
• In a medium bowl, whisk together the olive oil, maple syrup, and brown sugar until blended. Add the eggs and beat until mixed well. Stir in the lemon zest and vanilla.
• Pour the wet ingredients over the dry ingredients and mix just until incorporated. The batter will be fairly thick. Fold in the zucchini with a spatula.
• Pour the batter into the loaf pan and smooth the top with a spatula.
• Bake until golden brown, springy when you poke the top, and a toothpick or skewer inserted into the center comes out clean, 40-50 minutes.
• This zucchini bread keeps well wrapped up at room temperature for 3-4 days. Make multiple loaves to wrap tightly and freeze for tasty zucchini bread all year long!

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 153mg | Fiber: 3g | Sugar: 17g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg

The post Olive Oil Zucchini Bread appeared first on Kitchen Treaty.

And it was good.

So I decided to share the recipe with y’all. The end.

How’s that for a lazy intro?!

Okay, so about this delicious, moist, irresistible quick bread.

It’s moist. Like, super moist. Naturally moist summer squash helps; the coconut oil seals the deal. Yep, this bread takes coconut oil instead of the vegetable or canola oil you’ll often find in quick bread recipes. If you’re not sure about coconut, don’t worry. You can’t detect the taste of coconut at all. Pinkie swear.

I thought this bread would be delicious with a bit of almond extract, but it felt wrong to leave out the vanilla. So I used both. Oh, and cinnamon, too. I couldn’t not!

The white chocolate chips can be left out, but I like the bit of interesting melty sweetness they add here and there.

So that’s the scoop on White Chocolate Chip Summer Squash Bread. In a nutshell, it’s the best quick bread I’ve ever made. Seriously. And I think you’ll like it, too.

(more…)

The post White Chocolate Chip Summer Squash Bread appeared first on Kitchen Treaty.

It’s also made with – you guessed it – olive oil. Which may seem like a strange ingredient in a cake, but stick with me here. It’s worth it.

(Incidentally, olive oil cakes aren’t necessarily an uncommon thing. And thank goodness for that.)

I originally wanted to make a lemon yogurt cake to use up some of the homemade yogurt that I made thanks to Julia’s fabulous new book. And then I started eyeing the pretty orange-hued meyer lemons gracing my fruit bowl. And then, in the midst of mixing together the ingredients, I decided, thanks to my new perspective, to use olive oil instead of vegetable oil. I didn’t even use light olive oil – I went with the strongest-flavored choice, extra virgin olive oil. Livin’ on the edge, that’s how I roll.

For extra lemon goodness, after the cake comes out of the oven, you drizzle a tart lemon syrup on the still-warm cake so that it soaks in and gets even more lusciously lemony. And with that, I have officially used the word “lemon” three times in a sentence – and I wasn’t even talking about Hart of Dixie!

The combination of the syrup, yogurt (two full cups of it!) and olive oil give this cake an incredible big crumb and luxe, super-moist texture. And, yes, you can taste the olive oil if you go with extra virgin – I love it and think it’s a fine fruity-tasting companion for the sweet-but-tart meyer lemon, but if you’re not sure, try it with a lighter olive oil. You don’t taste as much of that green-y olive oil flavor that way. Either way – good stuff.

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Meyer Lemon Olive Oil Loaf

Yogurt and olive oil join forces to give this loaf its luxe, super-moist texture; fresh Meyer lemons give it that unbeatable tart-sweet flavor. Recipe makes one loaf.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 slices

Calories 420kcal

Author Kare

Ingredients

For the cake:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups plain low-fat yogurt
• 1 1/3 cups granulated sugar divided
• 3 eggs
• 1 tablespoon grated meyer lemon zest from 2-3 meyer lemons
• 1 teaspoon pure vanilla extract
• 1/2 cup olive oil I like the taste that extra virgin gives the cake; if you’d like a milder taste, consider a lighter olive oil

For the syrup:

• 1/2 cup freshly squeezed meyer lemon juice from about 4-5 meyer lemons, but it can really depend on how juicy they are
• 1/3 cup granulated sugar

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed meyer lemon juice

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Oil a large loaf pan – approximately 8 inches by 4 inches by 4 inches.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
• Make a well in the dry ingredients and pour in the wet ingredients. Stir with a whisk until incorporated, and then fold in the oil. Stir until well-incorporated.
• Pour into the baking pan and cook for 50 minutes or until golden brown and a cake tester or toothpick inserted into the middle comes out clean.
• Remove from oven and let cool for 10 minutes.
• While the cake is cooling, make the syrup. Place the 1/2 cup Meyer lemon juice and 1/3 cup sugar into a small saucepan over medium heat. Heat, stirring occasionally, until sugar dissolves. Set aside.
• Set a wire cooling rack over paper towels or into a baking sheet to catch drips. Carefully loosen the sides of the cake and flip the pan upside down over the wire rack to remove the loaf. Carefully flip the loaf so that it is sitting right side up on the wire rack.
• Now, while the cake is warm, spoon the syrup over the cake, allowing it to soak in. Let cool for one hour.
• Make the glaze. Place the confectioner’s sugar and lemon juice in a small bowl and stir with a fork until combined. Spoon over the top of the cake. Let sit for several minutes until mostly hardened.
• Slice and serve. Cake keeps in an airtight container or zipper bag at room temperature for 3 – 4 days. To freeze, wrap tightly with plastic wrap and transfer to freezer. Allow to thaw for a couple of hours at room temperature before serving.

Nutrition

Serving: 1slice | Calories: 420kcal | Carbohydrates: 68g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 282mg | Potassium: 63mg | Fiber: 1g | Sugar: 47g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg

The post Meyer Lemon Olive Oil Loaf appeared first on Kitchen Treaty.

Tender and buttery, this cranberry orange bread is so easy to make, too – ready in just about an hour, and no yeast or starter in sight.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Make Cranberry Orange Irish Soda Bread
• More Irish Soda Bread Recipes

• Jump to the full, printable recipe
• Read reader reviews & comments

The Story Behind the Recipe

You know, I feel a little guilty about this (shock – I’m a mom who feels guilty), but quite possibly my favorite part of the day is naptime.

I feel guilty because, you know, my favorite times should be while I’m basking in the glow of a toddler hug, or oohing and mmm-ing over a wedge of plastic pizza, or reading Rainbow Fish and answering important compound questions like “What’s fishy doing?! What’s shark doing?? What’s the water doing?!”

Those moments definitely are wonderful. But naptime … ahhhh. What a glorious, glorious time of day it is.

In lieu of soap operas and bonbons (like any stay-at-home-mom actually does this – when do we ever let ourselves sit still?!), I’ve discovered an even better naptime pleasure. In our new house, I’ve found the perfect spot at the far end of the kitchen island, where I can park myself in view of trashy TV on Hulu Plus.

I can chop onions for dinner’s recipe while watching The Bachelor (oh, that Juan Pablo). Or, say, I can watch the latest Nashville (Deacon’s new girlfriend and Teddy?!! NOO!!!) while sifting and stirring and kneading a loaf of Cranberry Orange Irish Soda Bread.

Mix. Knead. Rewind (“did they REALLY just do that?!”). Form into a loaf. Pat. Slice. Smile.

During a particularly long nap this past week, I did just that. I may have also watched the latest Nashville twice in a row while doing it. What?! When you’re multi-tasking, you miss stuff!

Ingredients

• Flour – I like to use all-purpose flour in this Irish soda bread recipe.
• Sugar – For a bit of added sweetness.
• Baking soda – It wouldn’t be soda bread without it!
• Salt – To help balance the flavors.
• Butter – For a buttery, tender loaf.
• Buttermilk – You can grab buttermilk from the store, or make your own by mixing 2 tablespoons of vinegar or lemon juice with a little less than 1 3/4 cup milk.
• Egg
• Orange zest – I like to use an organic orange for the zest. A microplane grater makes quick work of the zest; just grate the first layer of the peel off (don’t go deep enough to get any of the bitter pith)
• Dried cranberries

How to Make Cranberry Orange Irish Soda Bread

The dough comes together by first adding the dry ingredients to a large bowl, then you work the butter in until it resembles coarse crumbs.

In a separate bowl, whisk together the buttermilk, egg, and orange zest. Then, make a well in the dry ingredients and pour in the buttermilk mixture.

Stir the ingredients tighter just until the dough starts to come together, then add the dried cranberries and stir just until incorporated. The dough will be wet and sticky; that’s okay! That’s how it’s supposed to be.

Turn the dough out onto a floured surface, sprinkle a bit of flour over the top, and gently knead the dough, just working the flour in. Add more flour a little at a time until the dough is easy to handle and no longer sticky.

Shape it into a round and set it on a parchment-lined baking sheet, and cut a + sign in the top.

Now it’s time to bake it! You’ll want to bake your cranberry orange Irish soda bread until you can tap on the top and it sounds a bit hollow.

Cool that gorgeous loaf for 10 minutes or so, then it’s safe to cut in! A generous smear of butter highly recommended.

This Irish soda bread is pretty far from a traditional recipe, but that doesn’t make it any less delicious. This recipe results in a dense, buttery-golden-crisp loaf flavored subtly with orange and studded with dried cranberries. And there is no, I mean NO, better toast to be had.

Especially when enjoyed at naptime.

More Irish Soda Bread Recipes

• Vegan Irish Soda Bread
• Irish Soda Bread Muffins
• Ina Garten Inspired Irish Soda Bread

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Cranberry Orange Irish Soda Bread

Crusty, buttery, and full of flavor. This Irish Soda Bread might not be the most traditional version ever created, but it is quite possibly the most delicious!

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 387kcal

Author Kare

Ingredients

• 4 3/4 cups all-purpose flour DIVIDED
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1/2 cup cold unsalted butter cut into squares, 1 stick
• 1 3/4 cup buttermilk
• 1 large egg
• 1 tablespoon freshly grated orange zest from 1 medium orange
• 1 cup dried cranberries

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with a silicone mat or a piece of parchment paper, or coat with non-stick spray.
• In a large bowl, mix together the four cups flour, sugar, baking soda, and salt.
• Add the butter and with a pastry blender or your fingers, squeeze and mix the butter in with the flour mixture until the butter is about the size of peas.
• In a medium bowl, whisk together the buttermilk, egg, and orange zest.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until the dough starts to come together. Add the dried cranberries and stir just until incorporated. The dough will be wet and sticky.
• Spread some of the remaining flour onto a flat surface and turn the dough out onto it. Sprinkle a bit more flour over the bread and fold the dough around the flour, gently kneading the dough just to work the flour in. Add more flour as you go, until the dough is no longer sticky.
• Form dough into a round loaf and place on the baking sheet. With a sharp knife, cut an “X” into the top.
• Bake for 45 – 55 minutes, or until golden brown and the bread sounds a little hollow when you knock on it. You can also try using a cake tester just to be sure – when it comes out clean, it’s done.
• Let cool for at least 10 minutes, then slice, butter, and serve. Wrap tightly with plastic wrap; keeps at room temperature for up to 3 days.

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 63g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 583mg | Potassium: 136mg | Fiber: 2g | Sugar: 16g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg

The post Cranberry Orange Irish Soda Bread appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Super Moist Vegan Banana Bread Muffins
• My Fave Vegan Egg Substitute – The Flaxseed Egg
• Vegan Banana Muffin Ingredients
• How to Make Them
• More Banana Muffin Recipes

• Jump to the full, printable recipe
• Read reviews and comments

The Story Behind the Recipe

I had overripe bananas in the fruit basket, my toddler was ready to start whisking, aaaand, shoot! No eggs!

So I came up with these vegan banana muffins, the whole family was super-pleased with the result, and these muffins became a staple in our lives. That is literally the entire story behind this dairy-free banana muffins recipe – sometimes it’s that easy!

Why You’ll Love These Super Moist Vegan Banana Bread Muffins

If you’re looking for a moist vegan banana bread muffin, you’ve come to the right place!

This recipe uses flaxseed egg replacer, plus a large amount of mashed bananas, plus a little vegetable oil, PLUS applesauce. This makes a super moist, melt-in-your mouth banana muffin situation. Definitely far from dry.

Are these muffins light as air? No, no they’re not. They’re pretty dense and super moist, just like banana bread is supposed to be – they remind me of my favorite super-banana-y banana bread recipe, but in muffin form. And instead of drying out as some muffins do after a day or two, they get even more moist.

And you know what else? I truly believe that if you don’t tell anyone these are vegan banana muffins, they’ll never know. Vegan baking for the win!

My Fave Vegan Egg Substitute – The Flaxseed Egg

I created this recipe because I wasn’t able to eat dairy and we were out of eggs, so I bought in my fave vegan egg substitute for the vegan banana muffins – the flaxseed “egg.”

Flaxseeds are known for their health benefits – specifically being high in omega-3 fatty acids and fiber. While I often use flaxseed meal in my smoothies, I only recently started using them as a substitute for eggs.

For each egg you replace, just mix one tablespoon flaxseed meal with three tablespoons water, and let it sit for about five minutes. That’s it!

Vegan Banana Muffin Ingredients

• Flaxseed “egg” – Helps bind the ingredients together and works brilliantly in place of an actual egg.
• Whole wheat flour & all-purpose flour – I like the hearty density of using half whole wheat flour, but 100% all purpose flour will work as well
• Baking soda – helps the banana muffins rise and adds a bit of lightness and tenderness to the texture.
• Salt – important for highlighting flavors and balancing the sweetness of the bananas and sugars.
• Bananas – make sure they’re overripe!
• Light brown sugar – I love the caramelly notes that brown sugar adds. Granulated sugar will work here as well if it’s all you have.
• Applesauce – for sweetness, binding, and moistness.
• Vegetable oil – you can also use melted coconut oil if you prefer.
• Vanilla – I love vanilla in my banana muffins! Highly recommend.

More Banana Muffin Recipes

I love banana muffins and have created quite a few recipes over the years! A couple are also vegan banana muffin recipes, some are dairy-free, and still others are more traditional recipes but easily customizable.

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Vegan Tropical Muffins with Crunchy Coconut Streusel (over-the-top delicious!)
• Spiced Banana Streusel Muffins
• Peanut Butter Quinoa Mini Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

Print

Super-Moist Vegan Banana Bread Muffins Recipe

No one will know they’re vegan! Straightforward, simple, and just like your favorite banana bread – but in muffin form.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12

Calories 195kcal

Author Kare

Ingredients

• 2 tablespoons flax meal + 6 tablespoons water plus 2 teaspoons flax meal for sprinkling over the top of muffins if desired
• 1 cup whole-wheat flour can substitute all-purpose flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups mashed overripe bananas about 4 medium bananas
• 1/2 cup light brown sugar
• 1/2 cup applesauce
• 1/3 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
• In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
• In a large bowl, whisk together the flours, baking soda, and salt.
• In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
• Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
• Sprinkle remaining 2 teaspoons flax meal over the tops.
• Bake for 18 – 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
• Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
• These muffins keep for 3 – 4 days in an airtight container at room temperature, or freeze in a zipper bag.

Nutrition

Calories: 195kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 143mg | Potassium: 177mg | Fiber: 3g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

The post Super Moist Vegan Banana Bread Muffins Recipe appeared first on Kitchen Treaty.

We’re really, really tired.

We have a baby, see, and all that hooey about sleeping through the night? Like, “Oh, is she sleeping through the night at three months? Great!” Yeah, it’s crap. Because, for one, the technical definition of “sleeping through the night” is 5 solid hours. Which, by the way, actually sounds pretty awesome because we haven’t seen that large a hunk in nearly three months. But it’s also crap because just because your three month old is sleeping through the night doesn’t mean when she’s four months, or five, or nine, she will be. She might just, say, forget she had any inkling that she knows how to sleep for longer than two hours at any one time.

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The post M&M’s Pumpkin Bread appeared first on Kitchen Treaty.

What I can say without a doubt is that it is pretty much pure awesome.

It’s based upon a recent discovery, Sara Moulton’s beer bread. Which really, apparently, is her fan Debbie Bickford’s beer bread. What I say to both of them is this: Thanks, Sara and Debbie, for the recipe, which is really not so much a recipe as a it is a revelation here in our kitchen.

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The post Cheddar Beer Cornbread appeared first on Kitchen Treaty.