Harvest Herb Bread


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This herb-rich vegan bread is made with soy milk and egg substitute.

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  • 1 1/2 C. flour, unbleached
  • 1/2 tsp. salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp marjoram
  • 1/8 tsp dried oregano
  • 1/2 tsp dried basil
  • pin. of dried thyme
  • 1/2 C. raisins
  • 1/2 C. chopped nuts (optional)
  • egg replacer (to equal one egg)
  • 2 tbsp sweetner
  • 4 tbsp oil
  • 1 tsp vinegar
  • 3/4 C. soy milk

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Preheat oven to 400 F. In a large bowl, sift together the flour, salt, baking powder and baking soda. Add the marjoram, oregano, basil, thyme, raisins, nuts, egg replacer, sweetener, oil, vinegar, and milk. Mix together gently until "just mixed". poon into a lightly oiled loaf pan and bake for 20-30 minutes. Test with a knife to see if done. As my Vegan cook book says, we always cook with a pan of water on the bottom shelf of the oven to help keep vegan baking moist. 

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