Blueberry Almond Quick Bread
This vegan blueberry almond quick bread is slightly sweet with a perfect crunch from the slivered almonds within. Have a slice for breakfast, or pair it with some vanilla ice cream for dessert.
Servings: 1 loaf
Ingredients
Wet Ingredients
- 4 tbsp applesauce
- ½ cup olive oil
- ¾ cup vegan milk
- 4 tbsp maple syrup
- 2 tsp vanilla extract
Dry Ingredients
- ¼ cup brown sugar
- ¾ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¾ cups flour
- 1 cup fresh blueberries plus more for the top
- ½ cup slivered almonds plus more for the top
Instructions
- Preheat your oven to 350°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 to prevent any of the blueberries from breaking.
- In a separate bowl, whisk together the wet ingredients until well combined.
- Add the wet ingredients to the dry, then fold together until just combined. There should still be some lumps - you don't want to overmix the batter and you don't want it 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.
- Bake in the middle of a preheated oven for 65-70 minutes, until a toothpick stuck in the center comes out clean.
- Remove from the pan after about 10 minutes of cooling. Allow to cool completely on a wire cooling rack before slicing and serving. If you cut into the bread before it cools completely, the texture won't be exactly right.