Quick breads are so nice to make on a lazy Sunday afternoon. Whether you are having brunch or just want the house to smell delicious, they are a comforting baked treat. The other great thing about them is that you mix one up and pour it into a pan with no fuss, no decorations or frosting to make, and they easily feed a crowd.

The recipe I found required a few changes. I used some all-purpose flour in place of whole wheat to lighten it up, and I swapped wheat bran for the wheat germ because that is what I had in the cupboard. Then, for high altitude adjustments, I added a bit more flour and used less baking powder. To veganize the recipe I used non-dairy yogurt and then switched out the eggs with aquafaba. That was easy. The hard part was waiting what seemed far too long for it to cool so I could eat it.

Blueberry Oat Bread adapted from Stonyfield
1 cup whole wheat flour
1/2 cup + 1 TBS all-purpose flour
1 cup oats (old fashioned or quick cooking)
3/4 cup organic sugar
1/2 cup wheat bran
1.5 tsp baking powder
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
1.25 cups vanilla non-dairy yogurt
1/4 cup unsweetened applesauce
1/3 cup vegetable oil
3 TBS aquafaba (chickpea brine)
2 tsp vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350F and grease a 9″ x 5″ loaf pan with shortening. In a bowl, whisk together dry ingredients: both flours, oats, sugar, wheat bran, baking powder, cinnamon, baking soda, and salt. Using a stand mixer, beat together yogurt, applesauce, oil, aquafaba, and vanilla, and beat at medium speed. Slowly add dry ingredients until just combined then let batter rest for 10 minutes to allow bran to hydrate. Carefully fold in blueberries then pour batter into bread pan. Bake for 50-55 minutes or until toothpick comes out clean. Let cool completely.

Until next time, happy baking!