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Breads & Muffins

  • Breads & Muffins FOOD

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Peanut Butter & Strawberry Banana Bread – Rich, moist banana bread stuffed with a layer of creamy peanut butter and packed with pieces of fresh strawberries. Perfect for summer!
    This post is sponsored by Daiya.

    Peanut Butter & Strawberry Banana Bread (Vegan)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Sometimes my recipes are super over the top, and sometimes they’re… dare I say… healthy? Well guess what, this recipe is both.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    It’s February, people are still sticking to their resolutions about eating healthier, so I wanted to make a lighter banana bread recipe, one that’s not as heavy as my go-to banana bread recipe. Strawberries are everywhere right now and I’m obsessed and want to eat them all day. But I didn’t want to stop there because strawberry banana bread is boring. So I put a layer of peanut butter in the middle. Yesss.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    This recipe is delicious and light, but still sturdy enough to make a good breakfast. Plus it’s made lower in fat and calories with big chunks of real fruit, yogurt instead of butter, a small bit of coconut oil for some healthy fats, and protein-packed peanut butter.

    I used Daiya’s Strawberry Greek Yogurt Alternative, and oh my gosh I can’t believe I waited so long to try this yogurt. It smells SO GOOD, and as soon as I mixed it up and took a bite, it was creamy and delicious and brought me right back to the days of eating yogurt before I went vegan.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    You could totally use plain or vanilla yogurt, but I made this with strawberry yogurt and I really like the subtle strawberry flavor it gives to each bite. The yogurt (and banana) help keep this bread moist and tender, the strawberry pieces add a nice texture to the inside, and the walnuts give a nice crunch on top. Oh, and the peanut butter? You know everything’s better with peanut butter.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Here’s What I Used:

    Print Recipe
    5 from 1 vote

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Prep Time10 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 20 mins
    Course: Bread
    Author: Brit Wolfe

    Ingredients

    • 1/4 cup coconut oil liquid
    • 1 cup granulated sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 1 tsp. vanilla extract
    • 1 container 5.3 ounces Daiya Strawberry Greek Yogurt Alternative
    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • 3/4 tsp. baking soda
    • pinch of cinnamon
    • heaping 1/2 tsp. salt
    • 1 cup mashed banana
    • 3/4 cup chopped strawberries
    • 1/2 cup creamy peanut butter

    Instructions

    • Preheat oven to 350ºF.
    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • In the bowl of a stand mixer, add the sugar, coconut oil, vanilla and mix until smooth.
    • Add the yogurt and flax. Mix well.
    • Sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and add to the mixing bowl. Mix until just combined.
    • Add the mashed banana and mix until just combined.
    • Fold in the strawberry pieces. Pour half of the mixture into a greased loaf pan, then top with the creamy peanut butter. Using a knife, gently swirl the peanut butter into the banana bread. Top with the remaining batter.
    • Decorate the top of the loaf with cut-up strawberries and walnut pieces. Bake 70-80 minutes until a rich brown color across the top.

    Notes

    Because of how moist it is, this banana bread is best when eaten within 2 days. Otherwise, it will keep up to a week wrapped in the fridge.

    Thank you to Daiya for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    Peanut Butter & Strawberry Banana Bread (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    Vanilla Bean Cinnamon Swirl Bread – Sweet, buttery bread filled with a big swirl of brown sugar, cinnamon, and vanilla bean. Tastes just like a cinnamon roll!

    Vanilla Bean Cinnamon Swirl Bread (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I am a huuuge fan of making homemade bread… especially when that bread is rich and buttery and filled with cinnamon, brown sugar, and vanilla bean. And a super cute swirl on the inside doesn’t hurt.

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    This bread is so delicious: chewy, not too sweet, with a crunchy crust and a swirl in the middle that tastes like a cinnamon roll. It makes the best toast ever, and oh yeah it also makes the house smell AMAZING.
    It’s not difficult to make, either. In fact, I prepared the dough, let it rest in the fridge overnight, and it was ready to go in the morning. Which means freshly-baked bread for breakfast, and I don’t know about you but that’s how I want to wake up every day.

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    PS Chrissy Teigen once said, “It’s not butter unless you can see it”, and those are words I live by.

    Here’s What I Used:

    Cinnamon Vanilla Bean Swirl Bread (Vegan)

    Prep Time2 hrs
    Cook Time40 mins
    Total Time2 hrs 40 mins
    Course: Bread
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup nondairy milk
    • 1/2 cup water
    • 1 1/2 Tbsp. vegan butter
    • 2 Tbsp. brown sugar
    • 2 Tbsp. maple syrup
    • 3-3 1/2 cups all-purpose flour
    • 2 1/4 tsp. active dry yeast
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. flaxseed meal + 1 1/2 Tbsp. water
    • 2 Tbsp. vegan butter melted
    • 1/4 cup brown sugar
    • 1 1/2 tsp. cinnamon
    • seeds from 1/2 vanilla bean

    Instructions

    • Mix the flax and water and let sit until thickened, about 5-7 minutes.
    • Meanwhile, add nondairy milk, water, 1 1/2 Tbsp. vegan butter, brown sugar, and maple syrup to a small saucepot and heat to about 120ºF (you can also do this in the microwave using a glass measuring cup).
    • Add to the bowl of a stand mixer (fitted with a dough hook attachment) and sprinkle the yeast over top. Let sit 5 minutes.
    • Add salt and 1 1/2 cups flour, then let the mixer knead the dough for 2 minutes until the mixture comes together. Add the flax and remaining flour. You might not need all the flour, so start with one cup and add more gradually until the dough is no longer sticky.
    • Knead the dough on a medium speed for 5-7 minutes until soft and elastic.
    • Transfer the dough to a greased bowl, cover with a clean towel, and place in a warm area. Let rise 1 hour, or until doubled in size.
    • Once the dough has risen, punch it down, then transfer it to a floured surface. Roll the dough out and shape to a 9"x15" rectangle.
    • Combine 1 Tbsp. of the melted butter, brown sugar, cinnamon, and vanilla bean seeds and brush over the surface of the dough (it will be difficult to spread, so be careful not to rip the dough).
    • Roll the dough into a spiral, starting with the short side, making sure that the seam is on the bottom. Carefully transfer the dough to a greased loaf pan. Cover with a clean towel, move to a warm area, and let the dough rise 1 hour, or until doubled in size.
    • When the dough is almost done rising, preheat the oven to 375ºF.
    • Brush the loaf with the remaining 1 Tbsp. melted butter (I brushed with 1/2 Tbsp. before baking and 1/2 Tbsp. right when it came out of the oven).
    • Bake 35-45 minutes, until golden brown.

    Recipe adapted from Take a Megabite – “Vanilla Bean, Brown Sugar, & Cinnamon Swirl Bread”

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Mini Cinnamon Roll Loaf (Vegan)

    Mini Cinnamon Roll Loaf – Tiny chewy & gooey cinnamon rolls piled high in a pull-apart loaf, topped with a thick layer of cream cheese frosting

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I know everyone is trying to be healthy right now. It’s January, everybody is trying to eat a little better and work out more, a ton of people are doing a no-sugar thing (…why would you even). And here I come to ruin your diet! You’re welcome!

    My blog is the perfect place for anyone who says, “I may be eating a cinnamon roll, but it’s vegan.” And yes, I am 100% one of those people. “I know I’m eating chocolate chip cookies for dinner, but they’re vegan. It can’t be bad for me.” We all know it doesn’t work like that but let me live in ignorant bliss, ok? Ok.

    I have been craving cinnamon rolls bad lately, as I usually do around Christmas. And then I saw this Pull-Apart Cinnamon Roll Bread from Cookies & Cups and I was totally inspired, like YES I NEED THIS. So here is my vegan version, using my favorite cinnamon roll recipe!

    I know it looks complicated, but it’s really not. Honestly the hardest part for me was trying to not eat the whole thing while photographing it. All you do is make cinnamon rolls like normal, but roll them longways and cut them smaller so you get a ton of little mini cinnamon rolls. And yes, it is normal to be freaking out about how tiny and cute they are.

    Once they’re all cut, you just pile them into a greased loaf pan, let it rise, and bake them until they’re golden brown and gooey and delicious. And once they’re slightly cooled (but not all the way, because who has time for that), drown them in the cream cheese frosting. Yessss. Try not to eat the whole thing in one sitting, I dare you.

    Here’s What I Used:

    Mini Cinnamon Roll Loaf (Vegan)

    Prep Time2 hrs
    Cook Time30 mins
    Total Time2 hrs 30 mins
    Course: Dessert
    Author: Brit Wolfe

    Ingredients

    Cinnamon Rolls

    • 2 1/4 tsp. active dry yeast
    • 1 cup nondairy milk
    • 1/2 cup vegan butter divided
    • 1/3 cup + 1 Tbsp. granulated sugar
    • 1/4 tsp. salt
    • 3 cups AP flour
    • 2 tsp. cinnamon

    Cream Cheese Frosting

    • 2 Tbsp. vegan butter
    • 2 oz. vegan cream cheese
    • 1 cup powdered sugar sifted
    • splash of vanilla extract
    • pinch of salt

    Instructions

    To make the dough:

    • Add the nondairy milk and 3 Tbsp. vegan butter to a small measuring cup. Heat in the microwave for 30-60 seconds until warm, then let cool slightly. You want the milk and butter mixture around 110-115°F.
    • Sprinkle the yeast over top and let sit 10 minutes.
    • In the bowl of a stand mixer fitted with the hook attachment, add the milk/yeast mixture, 1 Tbsp. sugar, and salt. Gradually add the flour and mix on low until almost fully incorporated.
    • Turn the speed to medium and let the dough knead for about 3-5 minutes, until it is pulling away from the sides of the bowl and is soft to the touch.
    • Place the dough in a greased bowl, cover lightly, and let sit for 45 minutes to 1 hour, until the dough is doubled in size.

    To assemble:

    • Turn the dough out onto a lightly floured surface and using a rolling pin, gently roll the dough out to a large rectangle. Melt the remaining butter, then brush it over the entire surface of the dough (save 1 Tbsp. of the melted butter to brush the loaf with). Sprinkle with cinnamon and the remaining sugar.
    • Begin rolling the dough from the long edge, rolling into a tight spiral and making sure the seam is on the bottom. Using a sharp, serrated knife, cut 1" cinnamon rolls. I ended up with about 30.
    • Pile the cinnamon rolls into a greased loaf pan. You can do a pattern or place them at random (I did a pattern because OCD). Cover lightly and let the dough rise another 45 minutes to 1 hour, until the dough has risen and is puffy and soft.
    • Preheat the oven to 350°F. Brush the loaf with the 1 Tbsp. melted butter, then sprinkle with a small bit of sugar. Bake the loaf for 30-40 minutes until golden brown.

    For the frosting:

    • Add the five ingredients to the bowl of a stand mixer and mix until smooth and creamy. Pour over the loaf. Enjoy!

    Mini Cinnamon Roll Loaf (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Gingerbread Focaccia (Vegan)

    Gingerbread Focaccia – Delicious, chewy focaccia bread topped with a layer of sugar and spices and a vanilla glaze. Perfect for the holidays!

    Gingerbread Focaccia (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I LOVE focaccia bread. Like, a lot. It’s so easy to make, even for beginners (or people who hate baking bread). It needs less time to rise than a traditional bread loaf, and it bakes quickly and easily. Oh and also, it’s delicious.

    Gingerbread Focaccia (Vegan)

    I made an olive oil focaccia, sprinkled it with a bit of salt, then baked it. I removed it from the oven, brushed it with a little more olive oil, then packed a gingerbread spiced sugar on top and baked it for a few more minutes. It’s so delicious and totally tastes like Christmas. And makes the house smell amazing!

    Gingerbread Focaccia (Vegan)

    The secret to good focaccia bread is steam. You don’t need a big fancy convection oven with built-in steam jets (although that would be nice and is totally on my Christmas list). All you need is a cake pan and a few ice cubes. The steam is what gives focaccia its crunchy exterior and light, holey, chewy interior.
    Just put a few ice cubes in a cake pan, place it on the very bottom rack of the oven, close the door and let the ice melt for one or two minutes, then put the focaccia on the top rack and close the door quickly to make sure all the steam stays in. It’s a super simple trick that makes all the difference.

    Gingerbread Focaccia (Vegan)

     

    Here’s What I Used:

    Gingerbread Focaccia (Vegan)

    Prep Time35 mins
    Cook Time20 mins
    Total Time55 mins
    Course: Bread
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    Focaccia:

    • 1 cup warm water around 110-115°F
    • 1 packet 2 1/4 tsp. active dry yeast
    • 2 Tbsp. agave nectar
    • 1/4 cup extra virgin olive oil plus more for drizzling (a few tablespoons)
    • 2 1/2 cups all-purpose flour
    • 1 tsp. salt

    Gingerbread Spice:

    • 1/4 cup granulated sugar
    • 1 Tbsp. ground cinnamon
    • 1 Tbsp. ground allspice
    • 1 Tbsp. ground ginger
    • 1/2 Tbsp. ground nutmeg
    • scant 1/4 tsp. black pepper

    Vanilla Glaze:

    • 1 Tbsp. vegan butter softened
    • 1/2 tsp. vanilla extract
    • 1 cup powdered sugar
    • 2 Tbsp. nondairy milk

    Instructions

    • In the bowl of a stand mixer (fitted with a dough hook), mix water, agave, olive oil, and yeast.
    • Add flour and salt and knead dough on a medium speed for two minutes.
    • Add dough into a lightly greased bowl, cover loosely, and place in a slightly warm area to rise for 20 minutes.
    • Turn bread onto a parchment-lined sheet pan. The one I used is slightly smaller than a normal half-sheet. Drizzle with a small amount of olive oil and gently press the dough out to the corners to fill the pan. It's ok if it doesn't fully reach, be careful with the dough and try not to overwork it!
    • Place the pan bake in a slightly warm spot to rise for another 15 minutes.
    • Preheat the oven to 450°F.
    • Drizzle the dough with a small amount of olive oil and continue to gently press the dough out to the corners of the pan. Using your fingertips, dimple the bread across the whole top and sprinkle with a pinch of salt.
    • Place a small pan on the very bottom rack of your oven and place a few ice cubes in it, then put the dough on the top rack and close the door quickly to make sure none of the steam escapes.
    • Bake for 10 minutes. While the bread is baking, make the gingerbread spice by simply combining all ingredients and mixing well.
    • Quickly remove the bread from the oven, making sure to not let any steam escape. Brush the bread with a bit more olive oil, then sprinkle the gingerbread spice across the top of the bread.
    • Bake an additional 10 minutes until the bread is golden brown and crunchy along the sides.
    • Once the bread is cool, slice into pieces and drizzle with the vanilla glaze.
    • To make the glaze: combine all ingredients and mix well. I did this in the bowl of a stand mixer; if you try to do it by hand it may end up lumpy.

    Gingerbread Focaccia (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Breads & Muffins FOOD

    Chrissy Teigen’s Banana Bundt Bread (Vegan-ized)

    Chrissy Teigen’s Banana Bread – My vegan version of the banana bread that took over the internet! Rich, moist banana cake packed with chocolate & coconut

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Mike likes to say that Chrissy Teigen is my spirit animal. And honestly, I kind of agree. I’m not nearly as funny or as beautiful as she is, but we’ve got the same level of sass and that’s hard to find.

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    If you don’t know who Chrissy Teigen is, she’s a gorgeous model, wife to John Legend, mom to an adorable baby, and sassiest person in the world. Oh, and amazing chef (check out her cookbook, Cravings! I’m obsessed). I am not someone who tends to care about celebrities, but she’s one that I actually follow on Twitter (the only other real celebrity I follow is Matthew Gray Gubler, because… duh).

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    So here’s the story of the banana bread, I’ll try to keep it short. This banana bread went viral after Chrissy Teigen tweeted that she needed brown bananas for a recipe. She offered to trade a copy of her cookbook, a pair of John’s underwear, and one of her Becca palettes to anyone who could come through and she was serious. It was a really funny story and interesting to read as the day progressed, but the story literally was EVERYWHERE the next day, so Chrissy was gracious enough to finally share the recipe. Here’s the recipe in its original form (taken from her Instagram):

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    So I finally made it! I did make a few small changes (sorry Chrissy), only because I had to substitute the eggs. I added some additional moisture (thus the extra banana and the applesauce), and added a small amount of baking powder to help with the leavening. Holy cow, this banana bread is good. It’s a lot different from my recipe, which is a lot denser and more bread-like. This is a lot lighter in texture, richer, and more cake-like. It was good. Like really good.

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    Here’s What I Used:

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    Prep Time10 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 25 mins
    Course: Bread

    Ingredients

    • 2 cups mashed bananas about 6 bananas (I did about 2 1/4 cups)
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 1/2 cup applesauce
    • 2/3 cup canola oil
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 box vanilla instant pudding mix 3.5 oz.
    • 1 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1 tsp. salt
    • 1 cup unsweetened shredded coconut
    • 1 cup dark chocolate chips

    Instructions

    • Preheat oven to 325℉.
    • Mix together the flax & water and let sit 5-7 minutes until thickened.
    • Sift together the flour, sugar, baking soda, baking powder, salt, and vanilla pudding mix.
    • Add the oil, applesauce, flaxseed mixture, and mashed bananas to the dry ingredients.
    • Fold in the coconut & chocolate.
    • Pour into a greased & floured bundt pan.
    • Bake for 70-80 minutes until golden brown. Make sure to stick a toothpick in the middle to check that it's cooked all the way through.

    Notes

    Yes, the regular vanilla pudding mix from Jell-O is vegan!

    Recipe adapted from Chrissy Teigen – “Banana Bundt Bread”

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Chrissy Teigen's Banana Bundt Bread (Vegan-ized)
    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.© PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.
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