This is a tasty bread that is great when served with coffee or anytime.
Servings |
1" slice
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Calories | Cholesterol | Sat Fat | Carbs |
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317 | 0mg | 1g | 50g |
Recipe Footprint (for Recipe's Default # of Servings)
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.5 | Water saved (gallons) [animal consumption only] |
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1.8 | Manure (pounds) not deposited into the environment |
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1.8 | Grains / feed (pounds) not consumed by animals |
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4.3 | Methane (gallons) not created by animals |
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52.4 | CO2 (pounds) not released into the atmosphere |
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.007 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 30 minutes |
Cook Time | 50 minutes |
Ingredients
- 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
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- 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.
Recipe Notes
Cover and refrigerate for up to one week; freeze for up to six months.
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