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5. In a small bowl, mix together cider vinegar and baking soda until dissolved. Add to batter, and mix only until well blended. Using a wooden spoon or rubber spatula, fold in walnuts (if using).

6. Pour batter into the prepared pans. Bake for 50 to 60 minutes or until a sharp knife inserted into the center comes out clean.

7. Cool loaves for 10 to 15 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.

Variations: For Chocolate-Chip Banana Bread, substitute 1 cup vegan semisweet chocolate chips for walnuts, or add them in addition to walnuts. For Cinnamon Streusel Banana Bread, before baking, in a small bowl, mix 2 tablespoons softened nonhydrogenated vegan margarine, 2 tablespoons unbleached all-purpose flour, 2 tablespoons firmly packed brown sugar, and 1 teaspoon ground cinnamon. Sprinkle streusel on top of batter in pans, and bake as directed.

BAKER’S BONUS

To make Banana Nut Muffins instead, scoop the batter into 12 to 16 paper-lined muffin cups ¾ full. Bake for 22 to 25 minutes or until muffin tops spring back when touched. You can also sprinkle the muffins with streusel before baking (see variations).

Lemon Tea Cake

More like a dessert than a quick bread, this delicious tea cake not only has fresh lemon zest in it, it’s also soaked in sweet lemony syrup, making it an extra-moist cake.

Yield:

2 (8×4-inch) loaves

Prep time:

40 minutes

Bake time:

50 to 60 minutes

Serving size:

1-inch slice

2½ cups unbleached all-purpose

flour

2 TB. cornstarch

2 tsp. aluminum-free baking

powder

¼ tsp. salt

2 TB. grated lemon zest

1 cup nonhydrogenated vegan

margarine, softened

3½ cups unbleached cane sugar

1cup soy yogurt, or soft silken tofu

1cup soy, rice, or almond milk

1cup fresh lemon juice

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 unbleached all-purpose flour, cornstarch, aluminum-free baking powder, and salt, or blend with a wire whisk. Add lemon zest, and mix well.

3. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat vegan margarine and 2 cups unbleached cane sugar for 2 or 3 minutes or until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add yogurt, and mix for 1 or 2 minutes, scraping the bowl once more.

4. Reduce speed to low, add ½ of dry ingredients to batter, and mix to combine, scraping the bowl as needed. Add remaining dry ingredients, and mix for 1 or 2 minutes. Add soy milk, and mix only enough to blend, being careful not to overmix. Scrape the bowl once more.

5. Divide batter into the prepared pans. Bake for 50 to 60 minutes or until a sharp knife inserted into the center comes out clean.

6. Cool loaves for 5 to 10 minutes in the pans. Gently remove from the pans, and cool slightly on a wire rack while making lemon syrup.

7. In a small saucepan over medium heat, bring remaining 1½ cups unbleached cane sugar and lemon juice to a boil, stirring constantly, until sugar dissolves. Boil for 1 more minute, stirring constantly, or until lemon syrup thickens slightly.

8. Turn off heat, and let cool 5 minutes. Using a fork or a skewer, prick tops of lemon tea cakes all over. Slowly pour hot syrup over lemon tea cakes, making sure to get into all the nooks and crannies. Let cool completely before slicing. Wrap leftovers in plastic wrap, or freeze in zipper-lock bags for up to 3 months.

DOUGH-NOT

The lemon syrup for this recipe should be hot (not boiling) when you pour it onto the Lemon Tea Cakes. As the syrup cools, it thickens, making it difficult to soak into the cakes. Warm the syrup on the stove, or microwave if it gets too cool, and then pour over the cakes immediately.

Zucchini Bread

This dessert bread is deliciously spicy. Add walnuts and