This Community Recipe is Maddie’s Vegan Breakfast Blueberry & Almond Quick Bread. This is a subtly sweet, cake-style loaf which can be eaten for breakfast or dressed up for dessert! Made with a mixture of flour and almond flour, this loaf is rich, moist and filling. Fresh blueberries burst when baking, to give pops of bright blue-purple through this beautiful bread. Slices of almonds dress up the top, no one will believe this quick bread only takes 10 minutes preparation time…
Jewish Food Hero Community Recipes
Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes and creating a positive community around food and sharing.
All about Maddie Reich
Maddie is a vegan and Jewish recipe creator, reviewer and food photographer. She believes food can and should be fun to find, to make, and to eat. Maddie hopes through her work, she can help you find your way there. Check out her Instagram for some delicious vegan food inspiration, and follow her on Facebook too.
Maddie currently lives in the Washington, DC area. She moved there for graduate school and to live with her partner Zach and their rescue dog Charlie. She grew up in both New York and North Carolina. Maddie likes to play video games, watch Netflix television shows, cook and bake, and run and do yoga to relax. She takes care of several plants at home, loves participating in tabletop roleplaying games with friends, and plans trips around the best places to find vegan food.
Baking fills Maddie with a sense of wonder. Baking is really scientific – exact measurements and bake times result in precise outcomes. But Maddie says she can’t help but feel that baking is a little bit magical too: “You add in all of these ingredients that look nothing like the final product and they turn into something entirely new. I’ve spent a lot of time sitting in front of the window on my oven, watching the magic happen.”
How was this Blueberry and Almond Quick Bread created?
Maddie has been working on a lot of different quick bread recipes lately. The first was banana bread, because she had some overripe bananas and everyone’s been going wild for banana bread lately. Then she wanted something super chocolately, so she pulled together a chocolate quick bread recipe. After that, the warmer weather made her think of blueberries, and that’s how she created Maddie’s Vegan Breakfast Blueberry & Almond Quick Bread!
Serve Blueberry and Almond Quick Bread for breakfast or dessert
Maddie’s Vegan Breakfast Blueberry & Almond Quick Bread is very, very lightly sweet, which makes it a great breakfast bread or sweet snack. Enjoy a slice with a hot cup of coffee or some lemon ice tea for a summer breakfast. However, this is a truly versatile recipe. You can also top it with a dollop of vegan ice cream and serve it as dessert!
Maddie’s go-to cookbooks
Maddie loves finding new recipes on the website VegNews.
But when it comes to printed cookbooks, her go-to is always
Chloe’s Vegan Italian Kitchen by Chloe Coscarelli.
With Maddie’s Vegan Breakfast Blueberry & Almond Quick Bread recipe, Maddie is using some classic vegan baking switches:
- Applesauce – this sweet, fruit-based ingredient is a great alternative to eggs in vegan baking.
- Maple syrup – a natural, unrefined sweet ingredient with a deep flavor.
- Non-dairy milk – choose from a light oat milk, a rich almond milk or a creamy coconut milk depending on your preference.
More Jewish Food Hero Community Recipes
Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community. Don’t forget to get in touch to share your vegan recipe too!
If you enjoyed Maddie’s Vegan Breakfast Blueberry & Almond Quick Bread, here are some more recipes you may enjoy:
Kira’s Almond Butter Oatmeal Cookies. These gooey, chewy cookies are oil-free, refined sugar-free, and made from all natural ingredients. Made with oats and fruits, they are a filling and healthy go-to snack.
These Vegan Molasses “Cookie” Date Balls are sticky and naturally sweet from the minced up dates, and spicy from fresh ginger. Blackstrap molasses gives them an intense, dark sweetness and it is one of the staples I included in the Essential Kosher and Vegan Pantry List.Print
4 tbsp applesauce
1/2 cup olive oil
3/4 cup non-dairy milk
4 tbsp maple syrup
2 tsp vanilla extract
1/4 cup brown sugar
3/4 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups flour
1 cup fresh blueberries, plus more for top
1/2 cup raw sliced almonds, plus more for top
Preheat your oven to 350 degrees F. Lightly grease a bread pan and set aside.
Whisk together all of the dry ingredients except for the blueberries and almonds.
Add in the blueberries and almonds and gently mix in with a spoon, trying not to break the blueberries.
In a separate bowl, whisk together the wet ingredients until well combined.
Add the wet ingredients to the dry and fold together until just combined. There should still be some lumps – you don’t want the batter to be smooth.
Pour the mixture into the bread pan and even out the top. Then gently press some sliced almonds and blueberries into the top of the mixture.
Bake in the middle of the preheated oven for 65-70 minutes, until a toothpick stuck in the center comes out clean.
- Allow to cool before slicing and serving.