Category Archives: Breads & Loaves

Tropical Banana Bread - Pineapple and coconut add a tropical twist on this moist banana bread.

Tropical Banana Bread

It’s been a long time since I shared a banana bread recipe with you, which is a shame because good banana bread is such a handy thing to know how to make. I don’t know about you, but we almost always have “just turning” bananas around the house.
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Chai Spiced Cranberry Bread - A warmly spiced cranberry quick bread, perfect for casual holiday get togethers or afternoon snacks.

Chai Spiced Cranberry Bread

‘Twas the week after Christmas, and still in the fridge
were cranberries waiting to turn into a dish.

As usual I bought way too many cranberries for Christmas. Between baking, cranberry sauce, and jam, I use a lot of them at this time if year. So to be sure that there’s always some on hand I tent to over compensate. Oops!🙂
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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.