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Yield:

2 (8x4-inch) loaves

Prep time:

30 minutes

Bake time:

45 to 60 minutes

Serving size:

1-inch slice

3½ cups whole-wheat pastry flour

1 TB. cornstarch

1 TB. aluminum-free baking

powder

½ tsp. baking soda

¼ tsp. salt

1½ tsp. ground cinnamon

½ tsp. ground nutmeg

⅔ cup soy, rice, or almond milk

¾ cup pure maple or agave syrup

½ cup apple juice concentrate,

thawed

¼ cup canola oil

¾ cup soft silken tofu

1 TB. pure vanilla extract

2 large Cortland, Granny Smith,

Empire, Gravenstein, or other

hard crisp apples, peeled, cored,

and finely chopped (2 cups)

1. Preheat the oven to 350°F. Lightly coat 2 (8×4-inch) loaf pans with cooking oil spray.

2. Into a large bowl, sift together whole-wheat pastry flour, cornstarch, aluminum-free baking powder, baking soda, salt, ground cinnamon, and ground nutmeg, or blend with a wire whisk.

3. In a separate large bowl, and using an electric mixer fitted with a whisk attachment on high speed, beat soy milk, maple syrup, apple juice concentrate, canola oil, soft silken tofu, and vanilla extract for 1 or 2 minutes or until light and foamy. Scrape down the sides of the bowl with a rubber spatula.

4. Reduce speed to low, and with the beater attachment, add ½ of dry ingredients to batter, and mix to combine, scraping the bowl as needed with a rubber spatula. Add remaining dry ingredients, and mix for 1 or 2 minutes, scraping down the bowl, or until batter is nice and smooth. Using a wooden spoon or rubber spatula, fold in apples.

5. Pour batter into the prepared pans. Bake for 45 to 60 minutes or until a sharp knife inserted into the center comes out clean.

6. Cool loaves for 10 minutes in the pans. Gently remove from the pans, and cool completely on a wire rack before slicing. Wrap leftovers in plastic wrap, or freeze in zipper-lock bags for up to 3 months.

Variation: For Apple Cinnamon Nut Bread, add ½ cup chopped walnuts to the batter.

BATTER UP!

Use hard apples when baking muffins, breads, and pies. Firm apples like Cortland, Granny Smith, Empire, Gravenstein, and other hard local apples stand up to long baking times, whereas soft apples turn to mush at high heat.

Pumpkin Pound Cake

This dense bread is plenty moist, thanks to the pumpkin purée, applesauce, and soy yogurt. Add in loads of spices—allspice, nutmeg, and cinnamon—and it’s irresistible.

Yield:

1 (8x4-inch) loaf

Prep time:

30 minutes

Bake time:

45 to 55 minutes

Serving size:

1-inch slice

1¼ cups unbleached all-purpose

flour

2 tsp. cornstarch

1¼ tsp. aluminum-free baking

powder

½ tsp. baking soda

Pinch salt

⅓ tsp. ground cinnamon

⅓ tsp. ground allspice

⅓ tsp. ground nutmeg

⅓ cup nonhydrogenated vegan

margarine, softened

½ cup plus 2 TB. unbleached cane

sugar

⅓ cup unsweetened applesauce

⅔ cup canned pumpkin purée (not

pumpkin pie mix)

⅓ cup soy yogurt

¾ tsp. pure vanilla extract

1. Preheat the oven to 350°F. Lightly grease and flour 1 (8×4-inch) loaf pan with nonhydrogenated shortening, tapping out excess flour.

2. Into a large bowl, sift together unbleached all-purpose flour, cornstarch, aluminum-free baking powder, baking soda, salt, ground cinnamon, ground allspice, and ground nutmeg, or blend with a wire whisk.

3. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat vegan margarine and unbleached cane sugar for 1 or 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add applesauce, pumpkin purée, soy yogurt, and vanilla extract, and mix for 1 minute, scraping the bowl as needed.

4. Reduce speed to low, add ½ 2 of dry ingredients to batter, and mix to combine. Add remaining dry ingredients, and mix for 1 minute or until batter is nice and smooth with no lumps. Scrape the bowl once more.

5. Pour batter into the prepared pan. Bake for 45 to 55 minutes or until a sharp knife inserted into the center comes out clean.

6. Cool loaf for 10 to 15 minutes in the