Vegan Apricot Fig Cornmeal Quick Bread
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
9
ingredients
- 2 ripe bananas
- 59.14 ml maple syrup
- 59.14 ml canola oil
- 177.44 ml soymilk
- 7.39 ml vanilla extract
- 2.46 ml almond extract
- 4.92 ml orange zest
- 236.59 ml cornmeal
- 236.59 ml all-purpose flour
- 14.79 ml baking powder
- 4.92 ml baking soda
- 2.46 ml cinnamon
- 4.92 ml salt
- 12 dried apricots
- 10 dried figs
- 354.88 ml pecans
directions
- Preheat the oven to 350°F.
- Grease an 8x8 inch baking pan.
- Mash the bananas in a large mixing bowl.
- Add syrup, oil, soy milk, extracts and zest and whisk vigorously.
- In a medium mixing bowl, combine cornmeal, flour, baking powder, baking soda, cinnamon and salt and stir to combine.
- Roughly chop dried fruits and pecans and add to the flour mixture, stir to coat (to "chop" dried fruits, I use a pair of scissors, it makes the job quicker).
- Add the dry ingredients to the wet ingredients and stir only enough to combine.
- Pour into prepared pan.
- Bake 40 to 50 minutes, or until nicely browned on top and no longer wiggly in the middle.
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RECIPE SUBMITTED BY
I'm primarily into baking, having held two baking jobs in my reasonably short employment history. I'm getting more into vegan cooking but am not by any means a vegan (i'm not ready to eliminate yogurt). At the moment, I'm an mdiv student, learning lots and writing lots of short papers.