Category Archives: Breads & Loaves

Blueberry-Lemon Loaf Cake {vegan}

Blueberry-Lemon Loaf Cake

Today I was sifting through my food pictures, and discovered these. HaHa! I made this blueberry loaf cake three weeks ago, photographed it, and then totally forgot about the whole thing… What can I say? I’m an Aquarian, disorganization is in my stars :-) The important thing is, when I stumbled across the pictures I was actually able to find where I tucked my recipe and notes!
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Garlic Rosemary Bread

Easy Garlic Rosemary Bread

No, your eyes have not deceive you. Today’s recipe contains no sugary goodness; it is not studded with chocolate chips, nor garnished with a mound of frosting… Not to worry, I’m sure next week things will be back to normal ;-)

I’ve really been into bread lately. Sure, I love my sweets, but there’s something so inviting about fresh baked bread. The chewy texture, the yeasty flavour, it may just be the ultimate comfort food!… Now before you get all bummed about how much work it takes to make bread, let me tell you the best part. This bread requires no kneading… No seriously! Mix it in a bowl, let it do it’s thing, divide, let it rest, bake. That’s all it takes, before you too could be enjoying your own, homemade bread.

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Chocolate Beer Bread | The Misfit Baker

Chocolate Beer Bread for a Virtual Vegan Potluck

Before I begin, I’d like to extend a big thank you to Annie (An Unrefined Vegan), Somer (Vedged Out), and Jason (Jason and the Veganauts). Without their time and energy, these potlucks wouldn’t be possible.

Ok, I know that you’re eyeing the word “chocolate”, and I want to be really clear (to avoid any possible disappointment), this is not a dessert bread. In fact, there’s nothing sweet about it. The key word here is “beer”. Yup, this one’s for the beer lovers.

“So, just how do you eat Chocolate Beer Bread?”

Well I’m glad you asked! :-)

This robustly flavoured bread is best paired with a hearty stew or chili. That being said, it also adds an interesting twist to grilled cheese sandwiches (which I would love to add sauerkraut to, next time).


Chocolate Beer Bread | The Misfit Baker


If you’ve been intimidated by yeast breads in the past, don’t worry. This is a very easy, no knead recipe. Just mix it up and walk away… ok, maybe not quite THAT easy… And if, perhaps, stout is a little strong for your taste, simply switch it with a lighter flavoured beer.

Once you’re done buttering up your slice (with Earth Balance, of course), use the buttons at the end of this post to either go back and grab a little more from Bankrupt Vegan or keep moving down the line to check out what Bite Me (I’m Vegan) brought… And thanks for joining us!


Chocolate Beer Bread | The Misfit Baker


Chocolate Beer Bread

1 1/4 c Warm Water (like a hot bath)

2 tbsp Agave Nectar

2 tsp Active Dry Yeast (traditional, not instant)

4 cups Whole Wheat Pastry Flour, plus some for dusting

1/4 cup Vital Wheat Gluten

1/4 cup Dutch-Process Cocoa Powder

2 tbsp Olive Oil

1 tsp Salt

3/4 cup Stout


Stir together the water and agave nectar. Sprinkle yeast over water mixture and set aside in a warm place for 10 – 15 minutes.

Stir together the flour, vital wheat gluten, and cocoa powder. Set aside.

When yeast mixture has become frothy, stir in oil, salt, and beer. Beat in the flour mixture, a cup at a time, until all has been incorporated and forms a sticky dough that pulls away from the sides of the bowl (for this, I used a beater fitted with dough hooks, but it can also be done by hand with a spoon).

Cover and let rise, in a warm spot, for about 2 hours, until the dough has doubled in size.

Scrape the dough onto a well floured surface (be gentle, you’re not punching it down or trying to deflate it). Generously dust with flour (I may have gotten a little carried away :-)), and form into an oblong loaf shape… This dough is not a firm moldable one, it will flatten and spread out. So don’t waste your time trying to shape it perfectly.

Transfer the loaf to a baking sheet (I lined mine with parchment paper)… Transfer quickly and gently. I find it helpful to have the baking sheet very close by or to shape the loaf on floured parchment paper and then slide it onto the baking sheet… Dust with more flour, cover with a towel and allow to rise, in a warm location, for another 30 – 40 minutes.

15 minutes before you’re ready to bake the bread, pre-heat oven to 425°F.

When the loaf has finished rising, slash several slits across the top, with a sharp knife.

Bake for 35 minutes, until it sounds hollow when tapped.

Transfer to a rack and cool completely before slicing.

Makes 1 loaf.





Snickerdoodle Loaf | The Misfit Baker

Snickerdoodle Loaf

Don’t you just love a bake sale? Obviously, I love to contribute, but I also find it so much fun to see (and sample :-) ) what other bakers bring. Unfortunately, frequently, I’m the only one who shares something vegan, and am left out in the cold :-( … This is what makes April special. Bakers around the globe, come together for the World Wide Vegan Bake Sale, baking vegan goodies, setting up tables, and donating the proceeds to their favorite charities… How awesome is that?

Snickerdoodle Loaf | The Misfit Baker

In my neck of the woods, Liberation BC held a bake sale with the earnings going to Hearts On Noses Pig Sanctuary. Eat a cookie, help a piggie :-) I honestly can’t think of a better reason to bake, so I whipped up some Chocolate Chip Cookie Bars and this insanely delicious Snickerdoodle Loaf. If the money weren’t going to the piggies, I may have hoarded the whole loaf for myself!

What are your favorite bake sale goodies?

Snickerdoodle Loaf | The Misfit Baker

Snickerdoodle Loaf

2 cups All-Purpose Flour

1/4 cup Cornstarch

3 tsp Baking Powder

1/2 cup Margarine

1 1/4 cup Sugar

3/4 cup Plain Non-Dairy Yogurt (I used almond)

1 tsp Vanilla Extract

1 tsp Apple Cider Vinegar

3/4 cup Unsweetened Non-Dairy Milk (I used almond)

4 tbsp Sugar

4 tsp Cinnamon

Preheat oven to 350°F. Grease and flour a 9-inch loaf pan (or line with parchment, as I did).

Stir together the flour, cornstarch, and baking powder. Set aside.

Beat together the margarine and  1 1/4 cups of sugar on medium high for about 1 minute. Add the yogurt, vanilla, and vinegar, and beat for another 2 minutes. In two or three additions, add the flour mixture, alternating with the milk. After each addition, beat until smooth.

Stir together the cinnamon and 4 tablespoons of sugar. Set aside.

Pour 1/3 of the batter into the loaf pan, level the surface, and sprinkle 1 tablespoon of the cinnamon mixture over the top. Repeat once. Pour the remaining batter over the top, level the surface, and (using a butter knife) swirl the cinnamon and batter layers (be careful not to over-mix). Sprinkle the top with the remaining cinnamon mixture.

Bake for 50 – 55 minutes, until an inserted toothpick comes out clean.

Allow to cool in the pan for 10 minutes before transferring to a cooling rack. When completely cool, wrap tightly and store overnight in the refrigerator before slicing.

Cinnamon Eggnog Roll

Cinnamon Eggnog Rolls

Last eggnog post of the year… Promise!

When I came up with the idea for these, I was thinking about two things… “I want to make cinnamon rolls”, and  “I should finish that carton of eggnog”. Who says we can’t have it all? :-)

Although it seems that a fair amount of nog goes into these rolls, the flavour is actually quite delicate. I bumped up the flavour using eggnog extract (which I’ve been loving this Christmas baking season!)… If you can’t get eggnog extract, not to worry. The rolls will still be deliciously cinnamony with the bonus hint of eggnog.

Make the night before and serve them Christmas morning… Or make a batch to treat yourself for all your hard work gift wrapping, card writing, and decking of the halls. Just remember to share a couple; Santa’s watching ;-)



Cinnamon Eggnog Roll



Cinnamon Eggnog Rolls


1 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog), warm like a hot bath

1 tbsp Quick Rise Yeast

1/2 cup Canola Oil

3 tbsp Agave Nectar

1 tsp Apple Cider Vinegar

1/2 tsp Salt

3 – 3 1/2 cups All-Purpose Flour


1/3 cup Margarine

3/4 cup Brown Sugar

2 tsp Cinnamon

1/2 tsp Nutmeg


1 cup Icing Sugar

1/4 cup Vegan “Eggnog”

1/2 tsp Eggnog Extract (optional)


Prepare a 9 x 13 inch baking pan. I used parchment paper.

Place all the filling ingredients in a bowl and stir together until thoroughly combined.

In a large bowl, dissolve the yeast in the warm eggnog. Stir in oil, agave, vinegar, and salt. Add 3 cups of flour, one cup at a time, stirring until well incorporated. When dough becomes too stiff to stir, finish incorporating flour by kneading it in. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes).

Immediately roll out the dough into a rectangle (approximately 21 x 16 inches). Spread the filling over the dough, roll up, and cut into 12 rolls. Place rolls in the prepared baking pan and let rise for 45 – 60 minutes, until rolls have doubled in size.

Pre-heat oven to 350°F.

When rolls have finished rising, bake for 20-25 minutes, until golden brown. Allow to cool for 15 minutes before icing and serving.

To make the icing: sift the sugar to remove lumps, then stir all the icing ingredients together until smooth.

Makes 12 rolls.