vegan mofo, day 27: blueberry lemon poppyseed bread.

this has been my favorite dessert bread since having some at the sentient bean, a coffee shop in savannah georgia with alot of vegan baked goods and stuff. i was down there in july for a workshop at savannah college of art and design and had seen it on happycow or something like that. i also had a mean bbq tofu wrap there, yum.

sweet breads are one of my favorite desserts. i think they may even top cookies! cake is also my favorite. and cupcakes. and... yeah, actually, i like all of them. nevermind.

this recipe is from the vegan chef. it was originally cranberry poppy seed bread, but obviously i used blueberries and also made a few minor other changes based on what i had on hand.



blueberry lemon poppyseed bread
from the vegan chef

2 1/2 cups unbleached flour
3/4 cup sugar
2 T. poppy seeds
1 T. baking powder
3 T. water
1 T. Ener-G Egg Replacer
1/3 cup Spectrum Spread non-hydrogenated margarine
1 cup soy milk
1 T. vanilla
1 cup fresh or frozen blueberries
1 T. lemon zest

Lightly oil (or spray with a light mist of oil) a 9x5x3-inch loaf pan and set aside. In a bowl, place the flour, sugar, poppy seeds, and baking powder, stir well to combine, and set aside. In another bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy (almost like beaten egg whites). Add the Spectrum Spread and whisk until smooth. Add the soy milk and vanilla, and whisk well to combine. Add the dry ingredients to the wet ingredients and stir until just moistened. Add the remaining ingredients and stir until just combined.

Pour the batter into the prepared pan. Bake at 350 degrees for 60-70 minutes or until an inserted toothpick comes out clean. Place the loaf pan on a rack to cool for 10 minutes, remove the loaf from the pan, and cool completely before slicing or storing. Store wrapped in plastic wrap or aluminum foil.

Yield: One 9x5x3-inch loaf