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Close up of Maddies-vegan-breakfast-blueberry-and-almond-quick-bread and Maddie holding a plate of it

Maddie’s Vegan Breakfast Blueberry & Almond Quick Bread

  • Author: Maddie Reich
  • Prep Time: 10 minutes
  • Cook Time: 65-70 minutes
  • Total Time: 26 minute
  • Yield: 6-8 servings
  • Category: dessert
  • Method: baking


Wet Ingredients:

4 tbsp applesauce 

1/2 cup olive oil 

3/4 cup non-dairy milk 

4 tbsp maple syrup 

2 tsp vanilla extract 

Dry ingredients:

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


  1. Preheat your oven to 350 degrees F. Lightly grease a bread pan and set aside. 

  2. Whisk together all of the dry ingredients except for the blueberries and almonds. 

  3. Add in the blueberries and almonds and gently mix in with a spoon, trying not to break the blueberries.

  4. In a separate bowl, whisk together the wet ingredients until well combined. 

  5. 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. 

  6. 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. 

  7. Bake in the middle of the preheated oven for 65-70 minutes, until a toothpick stuck in the center comes out clean.

  8. Allow to cool before slicing and serving.

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