Sweet Breads Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line one 8x4-inch loaf pan with parchment (or 9x5 for a slightly larger loaf). If making multiple flavors at once, have one pan per flavor or bake in batches.

Make flax egg

Whisk flaxseed meal with warm water in a small bowl and set aside to thicken for 5–10 minutes.

Mix dry ingredients

In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.

Mix wet ingredients

In a separate bowl, whisk together oil, applesauce, granulated sugar, brown sugar, plant milk, vinegar, vanilla, and the thickened flax mixture until smooth and homogenous.

Combine wet and dry

Pour wet ingredients into dry and fold gently with a spatula until just combined. Do not overmix; some small streaks of flour are fine. The batter should be medium-thick and pourable. If batter is too stiff, add up to 1–2 tbs additional plant milk.

Gently fold the grated, well-drained zucchini and chopped apple into 1/5 of the base batter (see Common Base) until evenly distributed. Fold in the optional raisins or walnuts if using. Pour batter into prepared loaf pan and smooth the top.

Bake at 350°F (175°C) for 50–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If top browns too quickly, tent with foil for the last 15 minutes.

Cool in pan on a wire rack for 10–15 minutes, then lift out using parchment and cool completely before slicing (helps the crumb set).

Whisk the pumpkin puree together with the wet base mixture (replace applesauce portion if needed by reducing oil by 1 tbs). Add ground ginger and nutmeg. Fold the pumpkin-infused batter into 1/5 of the base dry mix until combined.

Pour into prepared pan and scatter pumpkin seeds on top if using.

Bake at 350°F (175°C) for 50–60 minutes or until a toothpick comes out clean or with a few moist crumbs. Cool in pan 10 minutes, then transfer to a rack to cool fully.

Stir the mashed bananas into the wet base mixture. Fold the banana-wet mix into 1/5 of the base dry ingredients until just combined. Gently fold in the optional chopped nuts.

Transfer batter to the prepared pan and smooth the surface. Bake at 350°F (175°C) for 50–60 minutes, checking at 45 minutes for doneness with a toothpick.

Allow to cool 10–15 minutes in pan, then remove to a wire rack to cool completely to finish setting the crumb.

Fold grated, well-drained zucchini and lemon zest into the wet base mixture. Gently fold that into 1/5 of the dry ingredients until partly combined. Toss blueberries with 1 tbs flour (from the dry mix) to prevent sinking and gently fold into batter.

Pour into pan; bake at 350°F (175°C) for 45–60 minutes — frozen berries may add a few minutes. Stop baking when toothpick shows a few moist crumbs. Cool in pan 10 minutes, then remove to rack.

Whisk cocoa powder into the dry ingredients reserved for this loaf (replace 1/2 cup of the flour with cocoa). Stir the beet puree into the wet base mixture (pumpkin/applesauce proportions may be adjusted; beet adds moisture). Combine wet and dry to create a chocolate-hued batter. Fold in chocolate chips if using.

Transfer batter to pan and bake at 350°F (175°C) for 50–65 minutes. Due to added moisture from beets, check doneness with a toothpick; if the center is still wet, continue baking in 5–8 minute increments.

Cool in pan 10–15 minutes, then transfer to a rack to cool completely. The loaf will deepen in color as it cools.

Once breads are fully cooled, store wrapped in parchment and a loose layer of foil at room temperature for 2–3 days, or refrigerate up to 7 days. For longer storage, slice and freeze in airtight bags for up to 3 months; thaw at room temperature or toast slices straight from frozen.