My Go-To Plant Based Breads | Super Easy!

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In today’s video, I’m sharing my go-to plant-based bread recipe that’s super easy and actually tasty. As a doctor and plant-based chef, I love making healthy comfort food that feels good and fits real life. This bread is dairy-free and perfect for beginners. Come bake and chat with me—casual kitchen vibes only!



Bread Recipe→    • From Doctor to Chef: My spiced bread recip...  

Ingredients

Dry: 

2 ⅓ cup All purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp sea salt

1 tsp cinnamon powder

¼ tsp ginger powder

½ tsp all spice

½ tsp cardamom powder

¼ tsp ground cloves

Wet

1 ¼ cup cooked butternut squash puree

1 cup brown sugar

⅓ cup olive oil

½ cup plant based milk

1 TBS Apple cider vinegar

2 tsp vanilla extract

Steps

1.Preheat oven to 350 F. In bowl add vinegar to milk ( best with soy milk) and let sit for 5 minutes

2.Sift all dry ingredients into large bowl and whisk until combined

3.In large bowl whisk butternut squash puree and brown sugar together until combined and then add olive oil

4.Once all combined add milk, vanilla extract to bowl. Pour half of dry ingredients into wet bowl and whisk slowly until just combined ( to prevent overmixing). Use a spatula to stir the remaining half of the dry into the wet

5.Place parchment paper into loaf pan and pour batter into pan. Even it out. Add line in middle with knife about ½ inch in depth if you like for nice puffiness at the end of bake

6.Bake for 40-45 minutes until toothpick inserted in remains dry. 

7.Let sit in pan for 5 minutes once taken out and then use parchment paper to sit on wire rack and rest another 5 minutes before slicing. Enjoy!






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