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Breads

Eggless Bronco Bread

As I was making Eggless Bronco Bread this weekend, I was having a hard time trying to figure out what time of year it’s best suited for. After all, blueberries are a summer fruit and citrus is winter. But then I remembered that it’s Bronco bread, so clearly it’s appropriate right now! I’m not even a Bronco’s fan, but I am a fan of this bread and I think I just found a way to justify making it in the summer, fall, and winter.

Somehow, nothing seems to say “fall” quite like football season. Not that football is at all my favorite part about fall. But it’s one of those things I like to have on in the background even though I never actually pay attention or know what’s happening during the game. Mainly because on quiet, relaxing weekends when there’s enough downtime to have it on, chances are I’ll be busy baking in the kitchen!

The perfect quick bread for summer, fall, and winter!

Also, another reason this bread is perfect for fall is that it pairs wonderfully with a piping hot cup of Purity coffee on a crisp October morning. (Click the link to learn more about this amazing coffee!) Anyway, Eggless Bronco Bread is absolutely delicious and you won’t even miss the eggs. It’s sweet, moist, and bursting with flavor! Give it a try and let me know what you think in the comments below. I’d love to hear from you 🙂

Similar recipes you’ll enjoy:

Vegan Cranberry Orange Muffins

Orange-Raisin Irish Soda Bread

Cranberry Orange Scones

Eggless Bronco Bread

Bronco bread is absolutely delicious–it's sweet, moist, and bursting with flavor! Not only that, but this recipe is egg-free and can easily be made vegan!
Prep Time35 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, easy, orange, pastry
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 tbsp softened butter
  • ¼ cup hot water
  • ½ cup fresh orange juice
  • ½ tbsp orange zest

Flax Egg

  • 3 tbsp hot water
  • 1 tbsp ground flax seed

Dry Ingredients

  • 1 cup sugar
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 325 degrees and grease a loaf pan or line with parchment paper.
  • Next, whisk the flax seed with hot water to make a flax egg and let stand 5-10 minutes.
  • Meanwhile, whisk butter, water, orange juice, and zest in a medium bowl. Add the “egg” and mix well.
  • Finally, add dry ingredients and once mixed, fold in blueberries.
  • Pour into
    prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean. Enjoy!

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Vegan Chocolate Banana Bread

Growing up, banana muffins were always one of my favorite treats, but with the rate at which we went through bananas, we hardly ever had any that lasted until they were overripe. (They called me “Monkey” for a reason!) However, now my husband and I always seem to have plenty of overripe bananas on hand, so this Vegan Chocolate Banana Bread is our go-to recipe.

The bread features warm fall spices, rich dark chocolate, and a splash of rum for good measure. I adapted the recipe from Smitten Kitchen’s Jacked-Up Banana Bread, but use coconut oil and a flax egg to make it vegan. I also reduce the sugar, use whole wheat pastry flour, substitute rum for bourbon, and add a generous dose of chocolate for good measure.

In addition, I just want to add a side note about freezing bananas. Previously frozen bananas work great in this recipe, but you’ll want them to get to room temperature first. The coconut oil with it’s high freezing point will start to solidify shortly after adding it to the bananas. However, if you aren’t concerned with making it a vegan recipe, you could always use melted butter and then it should be less of an issue.

I hope you give Vegan Chocolate Banana Bread a try and I’d love to hear your feedback in the comments below! Happy fall baking!

Similar Recipes to Vegan Chocolate Banana Bread:

Eggless Bronco Bread

Banana Chocolate Chip Cake

Chocolate Chip Zucchini Muffins

Pumpkin Chocolate Chip Muffins

Makes 1 loaf or 12 muffins

Ingredients

1 Tbs. ground flaxseed

3 Tbs. hot water

3 large, ripe, mashed bananas

1/3 cup melted coconut oil

1/2 cup white sugar

1 Tbs. molasses

1 1/2 tsp. pure vanilla extract

2 Tbs. spiced rum (optional)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

Pinch of ground cloves

1 tsp. baking soda

1/4 tsp. salt

1 1/2 cups whole wheat pastry flour

1 cup vegan dark chocolate chips

Directions

In a small bowl, whisk the flaxseed and hot water to make an “egg”. Set aside. Preheat the oven to 350° and line a loaf pan with parchment paper.

In a large bowl, mix the mashed banana and coconut oil.* Then add the sugar, molasses, vanilla, and rum (if using).

Add the spices followed by the baking soda and salt. Finally, add the flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.

Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

*Note: Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.

Orange-Raisin Irish Soda Bread

With St. Patrick’s day being this past week, I figured I should be a little festive. As a result, I made some Irish soda bread. However, instead of just adding raisins, I used some orange zest too to give it a springtime kick. This whole wheat, low sugar, egg free bread is best enjoyed with a hot cup of tea and some fresh orange slices. Enjoy!

0319171228aPreheat the oven to 375°F and line a small baking sheet with parchment paper or a silicone baking mat. I prefer using the mats because they are reusable and result in less waste.

Heat three tablespoons of water in a teapot and whisk with one tablespoon of flax seed in a small bowl to make an “egg”. If you don’t have an egg allergy or flax seed, one normal egg will work just fine.0319171235a

Then, wash an orange and grate the peel until you have about one tablespoon of zest. Set aside.

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In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and orange zest. After that, cut in three tablespoons of cold butter. Don’t be afraid to get in there and mix it with your hands. I find that to be the best way to work with cold butter.:)

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Fold in a heaping 1/3 cup of raisins and set the bowl aside.

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In a separate, medium sized bowl, combine the buttermilk, skim milk, and “egg”.

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Add the wet ingredients to the dry ingredients and stir until everything is well combined. Turn out the mixture onto a well floured surface and knead until you have a nice dough to work with. Form it into a small, round loaf.

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Transfer the dough onto the prepared baking sheet. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.

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Bake at 375°F for approximately 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

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Enjoy with the leftover orange and hot cup of tea!

Ingredients:

3 Tbs. hot water

1 Tbs. ground flax seed

2 cups whole wheat pastry flour (plus some extra for kneading).

1 Tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 Tbs. orange zest

3 Tbs. cold butter

1/3 cup raisins

1/2 cup buttermilk

1/4 cup skim milk

Directions:

  1. Preheat the oven to 375°F.
  2. Line a small baking sheet with parchment paper or a silicone baking mat.
  3. Heat the water in a teapot and whisk with the flax seed in a small bowl. This will make an “egg”.
  4. Zest the orange and set aside.
  5. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest.
  6. Cut in the butter and combine it with the other ingredients by hand.
  7. Fold in the raisins.
  8. In a medium bowl, combine the buttermilk, skim milk, and “egg”. Add this mixture to the dry ingredients.
  9. Turn out the mixture onto a well floured surface. Knead until it forms a nice dough.
  10. Shape the dough into a round loaf and transfer to the prepared baking sheet.
  11. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.
  12. Bake for approximately 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Tip: Try substituting the raisins for blueberries. Just be sure to toss them lightly in flour first so that they do not discolor the bread.