This is a tasty bread that is great when served with coffee or anytime.
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- 2 C flour (unbleached all purpose)
- 1/4 tsp salt
- 1 Tbsp baking powder
- 1 C granulated sugar
- 1/2 tsp lemon zest
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 C blueberries
- 1/2 C walnuts (chopped)
- 2 egg replacer
- 1 C soy milk
- 3 Tbsp vegetable oil
- 1/2 tsp vanilla
In a large bowl, mix together the flour, salt, baking powder, sugar, lemon zest and spices; add the blueberries and walnuts to the flour mixture.
In a small bowl, combine the egg replacer, milk, oil and vanilla.
Add the milk mixture to the flour mixture and stir until just moistened.
Pour the batter into a 9 x 5-inch loaf pan (greased); bake at 350 degrees for approximately 50 minutes or until a toothpick comes out clean after inserting it into the middle of the bread loaf.
Cover and refrigerate for up to one week; freeze for up to six months.
© Mainly Vegan LLC