Feeling the urge to bake something wholesome and utterly delicious without the fuss? You’re in luck! Our roundup of 18 Delicious Vegan Bread Machine Recipes Easy is here to transform your baking game. From fluffy loaves to sweet treats, these recipes promise simplicity and satisfaction. Perfect for busy home cooks craving homemade goodness. Dive in and discover your next favorite bake!
Classic Vegan White Bread
Ready to bake the perfect loaf of Classic Vegan White Bread? This recipe is a fantastic starting point for beginners, offering a straightforward approach to achieving soft, fluffy bread without any animal products. Let’s dive into the ingredients and steps to make this kitchen staple.
Ingredients
- 3 cups of all-purpose flour, plus a little extra for dusting
- 1 packet (2 1/4 tsp) of active dry yeast
- 1 tbsp of sugar
- 1 tsp of salt
- 1 1/4 cups of warm water (around 110°F, just warm to the touch)
- 2 tbsp of olive oil, plus a splash for greasing the bowl
Instructions
- In a large mixing bowl, whisk together the flour, yeast, sugar, and salt until well combined.
- Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a bit more flour, but do so sparingly to keep the bread tender.
- Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a damp towel. Let it rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough to release any air bubbles, then shape it into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise again for 30 minutes. Tip: For an even rise, make sure your kitchen isn’t too cold.
- Preheat your oven to 375°F. Once heated, bake the bread for 30-35 minutes, until the top is golden brown and sounds hollow when tapped. Tip: To prevent over-browning, loosely cover the loaf with foil after the first 20 minutes of baking.
- Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Ultra-soft with a slightly chewy crust, this Classic Vegan White Bread is a versatile base for sandwiches, toast, or simply enjoyed with a drizzle of olive oil. For a creative twist, try adding herbs or garlic powder to the dough before baking.
Whole Wheat Vegan Bread
Every baker, whether novice or seasoned, knows the joy of pulling a fresh loaf of bread out of the oven. Today, we’re diving into the world of vegan baking with a simple yet satisfying whole wheat vegan bread recipe that’s perfect for any day of the week.
Ingredients
- 3 cups of whole wheat flour
- 1 packet (2 1/4 tsp) of active dry yeast
- 1 tsp of salt
- 1 tbsp of maple syrup
- 1 1/4 cups of warm water (about 110°F)
- A splash of olive oil for greasing
Instructions
- In a large mixing bowl, combine the whole wheat flour, active dry yeast, and salt. Give it a quick stir to mix the dry ingredients evenly.
- Add the maple syrup to the warm water, ensuring the water is not too hot to avoid killing the yeast. Pour this mixture into the dry ingredients.
- Mix everything together until a dough starts to form. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it’s smooth and elastic. Tip: The dough is ready when it springs back after poking.
- Lightly grease a bowl with olive oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release any air bubbles, then shape it into a loaf. Place it in a greased loaf pan, cover, and let it rise again for 30 minutes.
- Preheat your oven to 375°F. Once the dough has risen, bake for 30-35 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack before slicing. Tip: Resist the urge to cut into it immediately; letting it cool ensures the texture sets properly.
Great for sandwiches or simply toasted with a spread of your favorite jam, this whole wheat vegan bread boasts a hearty texture and a subtly sweet flavor from the maple syrup. Try serving it with avocado and a sprinkle of sea salt for a quick, nutritious snack.
Vegan Multigrain Bread
Just when you thought homemade bread couldn’t get any better, here comes Vegan Multigrain Bread to prove you wrong. This recipe is perfect for beginners, offering a straightforward path to delicious, hearty bread that’s both nutritious and satisfying.
Ingredients
- 2 cups of warm water (about 110°F)
- a tablespoon of maple syrup
- a packet of active dry yeast
- 3 cups of whole wheat flour
- a cup of mixed grains (think oats, flaxseeds, and quinoa)
- a teaspoon of salt
- a splash of olive oil
Instructions
- In a large bowl, mix the warm water and maple syrup. Sprinkle the yeast on top and let it sit for about 5 minutes until it’s frothy.
- Add the whole wheat flour, mixed grains, and salt to the bowl. Stir until the dough starts to come together.
- Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough back in the bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat your oven to 375°F. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Let the dough rise again for about 30 minutes. Tip: For a shiny crust, brush the top with a little olive oil before baking.
- Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped. Tip: To ensure it’s fully baked, use a thermometer to check that the internal temperature reaches 190°F.
So there you have it—a loaf of Vegan Multigrain Bread that’s crusty on the outside, soft and chewy on the inside, packed with textures and flavors from the mixed grains. Try toasting a slice and topping it with avocado and a sprinkle of chili flakes for a quick, nutritious breakfast.
Vegan Banana Bread
Creating a delicious Vegan Banana Bread is simpler than you might think, and it’s a fantastic way to use up those overripe bananas sitting on your counter. Let’s walk through the process together, ensuring you end up with a moist, flavorful loaf that’s perfect for any time of the day.
Ingredients
- 3 ripe bananas, the spottier, the better
- 1/3 cup of melted coconut oil
- 1/2 cup of maple syrup
- 1/4 cup of almond milk
- 1 tsp of vanilla extract
- 1 3/4 cups of all-purpose flour
- 1 tsp of baking soda
- 1/2 tsp of salt
- a sprinkle of cinnamon
- a handful of walnuts, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, mash the bananas with a fork until smooth.
- Stir in the melted coconut oil, maple syrup, almond milk, and vanilla extract into the mashed bananas.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to dense bread.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven times vary, so start checking at 50 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This step is crucial for the perfect texture.
You’ll love the soft, moist texture and the rich banana flavor of this bread. For an extra treat, try serving it warm with a dollop of almond butter on top.
Vegan Pumpkin Bread
Baking a delicious vegan pumpkin bread is simpler than you might think, and it’s a perfect way to welcome the fall season or any time you’re craving something sweet and spiced.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of pumpkin puree (not pumpkin pie filling)
- 3/4 cup of sugar
- 1/2 cup of vegetable oil
- 1/4 cup of maple syrup
- a splash of vanilla extract
- 1 tsp of baking soda
- 1/2 tsp of baking powder
- a couple of pinches of salt
- 1 tbsp of pumpkin pie spice
- 1/2 cup of chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- In another bowl, mix the pumpkin puree, sugar, oil, maple syrup, and vanilla extract until smooth. Tip: Make sure your pumpkin puree is at room temperature to avoid clumping.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense bread, so stir until you no longer see flour streaks.
- Fold in the chopped walnuts if using, then pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, loosely cover it with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Outcome: This vegan pumpkin bread is wonderfully moist with a tender crumb, bursting with warm spices and a hint of sweetness from the maple syrup. Serve it toasted with a smear of vegan butter or enjoy it as is with a cup of coffee for a cozy treat.
Vegan Zucchini Bread
Unbelievably moist and subtly sweet, this Vegan Zucchini Bread is a perfect way to sneak some veggies into your dessert. Let’s walk through the simple steps to create this delightful treat that’s sure to impress.
Ingredients
- 2 cups of grated zucchini (about 2 medium zucchinis)
- 1 and 3/4 cups of all-purpose flour
- 1/2 cup of coconut oil, melted
- 3/4 cup of maple syrup
- 1/4 cup of almond milk
- 1 tsp of vanilla extract
- 1 tsp of baking soda
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- a couple of dashes of cinnamon
- a splash of apple cider vinegar
Instructions
- Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
- In a large bowl, mix the grated zucchini, melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
- Tip: Squeeze out excess moisture from the zucchini with a clean towel to prevent a soggy bread.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Tip: Overmixing can lead to a dense loaf, so mix until you no longer see flour streaks.
- Add the apple cider vinegar to the batter and stir gently to incorporate.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: If the top browns too quickly, loosely cover it with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Best enjoyed slightly warm, this Vegan Zucchini Bread boasts a tender crumb and a hint of cinnamon spice. Try serving it with a dollop of coconut yogurt for an extra indulgent breakfast or snack.
Vegan Sweet Potato Bread
Creating this Vegan Sweet Potato Bread is a delightful way to bring warmth and sweetness to your table, perfect for those cozy mornings or as a comforting snack. Let’s dive into the process with ease and precision.
Ingredients
- 1 1/2 cups mashed sweet potato (about 2 medium potatoes)
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- A pinch of salt
- A sprinkle of cinnamon
- A splash of almond milk
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
- In a large bowl, mix the mashed sweet potato, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Tip: For extra fluffy bread, ensure your sweet potato is completely smooth with no lumps.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the batter is too thick, add a splash of almond milk to loosen it.
- Tip: Overmixing can lead to dense bread, so mix until the ingredients are just incorporated.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: Ovens vary, so start checking at 50 minutes to prevent overbaking.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Moist and tender, this Vegan Sweet Potato Bread boasts a subtle sweetness and a hint of cinnamon that’s irresistibly comforting. Try serving it toasted with a dollop of almond butter for an extra special treat.
Vegan Cinnamon Raisin Bread
Whipping up a loaf of Vegan Cinnamon Raisin Bread is simpler than you might think, and it’s perfect for those cozy mornings or as a sweet treat any time of day. Let’s walk through the process together, ensuring you end up with a deliciously spiced, tender loaf every time.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of almond milk, plus a splash more if needed
- 1/2 cup of raisins
- 1/4 cup of maple syrup
- 2 tbsp of coconut oil, melted
- 1 tbsp of ground cinnamon
- 1 tsp of baking soda
- A pinch of salt
Instructions
- Preheat your oven to 350°F and lightly grease a loaf pan with a bit of coconut oil.
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt until well combined.
- Make a well in the center of the dry ingredients and pour in the almond milk, maple syrup, and melted coconut oil. Stir until just combined; don’t overmix.
- Gently fold in the raisins. If the batter seems too thick, add a splash more almond milk.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy the warm, comforting aroma as it fills your kitchen. This bread is wonderfully moist with a perfect balance of sweetness and spice. Try toasting a slice and spreading it with almond butter for an extra special treat.
Vegan Chocolate Chip Bread
Every now and then, we all crave something sweet, comforting, and easy to make. This vegan chocolate chip bread is your answer, combining simplicity with indulgence in every bite.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1 tsp of baking soda
- A pinch of salt
- 1 cup of almond milk
- 1/3 cup of vegetable oil
- 1 tbsp of apple cider vinegar
- A splash of vanilla extract
- A couple of handfuls of vegan chocolate chips
Instructions
- Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Make a well in the center of the dry ingredients and pour in the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until just combined; overmixing can lead to dense bread.
- Gently fold in the vegan chocolate chips, saving a few to sprinkle on top for a pretty finish.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover it with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience ensures the bread sets properly.
Cool and slice this vegan chocolate chip bread to reveal a moist, tender crumb studded with melty chocolate. Perfect for breakfast or as an afternoon pick-me-up, it’s even better toasted with a smear of vegan butter.
Vegan Apple Cinnamon Bread
Let’s dive into making this cozy Vegan Apple Cinnamon Bread, a perfect treat that fills your kitchen with the warmest aromas. It’s simpler than you think, and I’ll walk you through each step to ensure success.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- A splash of vanilla extract
- 1 tbsp of baking powder
- A pinch of salt
- 1 tsp of cinnamon
- A couple of apples, peeled and diced
- 1 cup of almond milk
- 1/3 cup of vegetable oil
Instructions
- Preheat your oven to 350°F and grease a loaf pan to prevent sticking.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- Add the diced apples to the dry ingredients, tossing lightly to coat them evenly. This helps prevent them from sinking to the bottom.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Out of the oven, this bread boasts a moist crumb with pockets of tender apples and a hint of cinnamon in every bite. Try serving it warm with a dollop of vegan butter or toasted for a crispy edge.
Vegan Lemon Poppy Seed Bread
Let’s dive into making a delightful Vegan Lemon Poppy Seed Bread that’s perfect for any time of the day. This recipe is straightforward, ensuring even beginners can achieve a moist, flavorful loaf with ease.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1 tbsp of poppy seeds
- 1 tsp of baking soda
- A pinch of salt
- 1 cup of almond milk
- 1/3 cup of vegetable oil
- 2 tbsp of lemon juice
- 1 tbsp of lemon zest
- A splash of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking soda, and salt until well combined.
- In another bowl, mix the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Tip: Fresh lemon zest adds a vibrant flavor, so don’t skip it!
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a dense loaf, so mix until you no longer see dry flour.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, loosely cover it with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Great for a morning treat or an afternoon snack, this Vegan Lemon Poppy Seed Bread boasts a tender crumb and a bright, citrusy flavor. Try serving it with a dollop of coconut yogurt for an extra creamy contrast.
Vegan Blueberry Bread
Ready to bake something that’ll make your kitchen smell like a cozy café? This Vegan Blueberry Bread is your ticket to a delicious, guilt-free treat that’s perfect for breakfast or a snack.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1 tbsp of baking powder
- A pinch of salt
- 1 cup of almond milk
- 1/3 cup of vegetable oil
- A splash of vanilla extract
- 1 1/2 cups of fresh blueberries
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients and pour in the almond milk, vegetable oil, and vanilla extract. Stir until just combined; overmixing can make the bread tough.
- Gently fold in the blueberries to distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover it with foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Vegan Blueberry Bread comes out moist with a tender crumb, bursting with juicy blueberries in every bite. Try serving it warm with a dollop of coconut whipped cream for an extra special treat.
Vegan Cranberry Orange Bread
Zesty and vibrant, this Vegan Cranberry Orange Bread is a delightful treat that combines the tartness of cranberries with the sweet, citrusy notes of orange. Perfect for breakfast or a midday snack, it’s surprisingly easy to make, even for beginners.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1 cup of orange juice
- 1/3 cup of vegetable oil
- 1 tbsp of apple cider vinegar
- 1 tsp of vanilla extract
- 1 cup of fresh cranberries, chopped
- Zest of 1 orange
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Make a well in the center of the dry ingredients and pour in the orange juice, vegetable oil, apple cider vinegar, and vanilla extract. Mix until just combined.
- Gently fold in the chopped cranberries and orange zest to distribute evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This bread is wonderfully moist with a tender crumb, bursting with juicy cranberries and bright orange flavor. Try serving it toasted with a smear of vegan butter for an extra indulgent treat.
Vegan Almond Bread
Almond bread is a delightful vegan alternative that’s both nutritious and satisfying, perfect for those looking to enjoy a slice of comfort without any animal products. This recipe is straightforward, ensuring even beginners can achieve a delicious result with minimal fuss.
Ingredients
- 2 cups of almond flour
- 1/4 cup of tapioca flour
- 1 tsp of baking soda
- A pinch of salt
- 1/4 cup of maple syrup
- A splash of almond milk
- 1 tbsp of apple cider vinegar
- A couple of tbsp of olive oil
Instructions
- Preheat your oven to 350°F and lightly grease a loaf pan with olive oil.
- In a large bowl, whisk together the almond flour, tapioca flour, baking soda, and salt until well combined.
- Add the maple syrup, almond milk, apple cider vinegar, and olive oil to the dry ingredients, stirring until the batter is smooth and uniform.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This vegan almond bread has a moist, dense texture with a subtly sweet flavor, making it perfect for toast or as a base for avocado spread. Try serving it warm with a drizzle of almond butter for an extra indulgent treat.
Vegan Coconut Bread
Now, let’s dive into making a delightful Vegan Coconut Bread that’s perfect for any time of the day. This recipe is straightforward, ensuring even beginners can achieve a moist, flavorful loaf with ease.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of shredded coconut
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1 cup of coconut milk
- 1/3 cup of vegetable oil
- 1 tbsp of apple cider vinegar
- 1 tsp of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, shredded coconut, baking soda, and salt until well combined.
- In another bowl, mix the coconut milk, vegetable oil, apple cider vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a dense loaf, so mix until you no longer see dry flour.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the bread sets properly and slices neatly.
Ultimate comfort in every slice, this Vegan Coconut Bread boasts a tender crumb and a subtle sweetness, enhanced by the tropical hint of coconut. Enjoy it toasted with a smear of vegan butter or as a base for your favorite jam for an extra special treat.
Vegan Olive Bread
Every now and then, a recipe comes along that’s so simple yet so flavorful, it becomes a staple in your kitchen. Today, we’re diving into the world of vegan baking with a loaf that’s bursting with the savory goodness of olives.
Ingredients
- 3 cups of all-purpose flour
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 packet (2 1/4 teaspoons) of active dry yeast
- 1 cup of warm water (about 110°F)
- 1/4 cup of olive oil, plus a splash for greasing
- 1 cup of chopped kalamata olives
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- Add the warm water and olive oil to the dry ingredients. Stir until a dough begins to form.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but don’t overdo it.
- Gently knead in the chopped olives until evenly distributed throughout the dough.
- Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a damp towel. Let it rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it on a greased baking sheet or into a greased loaf pan.
- Cover the loaf with the damp towel again and let it rise for another 30 minutes. Tip: For a crispier crust, let the dough rise uncovered during the last 10 minutes.
- Preheat your oven to 375°F. Bake the bread for 25-30 minutes, until the crust is golden brown and sounds hollow when tapped. Tip: If the bread is browning too quickly, loosely cover it with foil.
- Let the bread cool on a wire rack for at least 10 minutes before slicing.
Moist and tender with pockets of briny olives, this vegan olive bread is a delight on its own or served with a drizzle of olive oil and a sprinkle of herbs. Try toasting slices for a crunchy texture that pairs perfectly with soups or salads.
Vegan Rosemary Garlic Bread
This vegan rosemary garlic bread is a fragrant, flavorful loaf that’s perfect for any occasion. The combination of fresh rosemary and garlic creates a savory aroma that fills your kitchen as it bakes.
Ingredients
- 3 cups of all-purpose flour
- 1 packet (2 1/4 tsp) of active dry yeast
- 1 tsp of sugar
- 1 cup of warm water (about 110°F)
- 2 tbsp of olive oil, plus a splash more for greasing
- 3 cloves of garlic, minced
- 2 tbsp of fresh rosemary, finely chopped
- 1 tsp of salt
Instructions
- In a large bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy.
- Add the olive oil, minced garlic, chopped rosemary, and salt to the yeast mixture. Stir to combine.
- Gradually mix in the flour, one cup at a time, until a dough forms. Tip: If the dough feels too sticky, add a little more flour, but be careful not to overdo it.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it on a greased baking sheet or into a greased loaf pan.
- Cover and let it rise again for about 30 minutes. Meanwhile, preheat your oven to 375°F.
- Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: For an extra crispy crust, brush the top with a little olive oil before baking.
- Let the bread cool on a wire rack before slicing. Tip: For the best flavor, let it cool completely to allow the flavors to meld.
Once cooled, this bread has a crisp crust and a soft, airy interior with pockets of garlic and rosemary throughout. Serve it warm with a drizzle of olive oil or alongside your favorite soup for a comforting meal.
Vegan Sun-Dried Tomato Basil Bread
Perfect for those who love a hearty, flavorful bread without any animal products, this Vegan Sun-Dried Tomato Basil Bread combines the rich taste of sun-dried tomatoes with the fresh aroma of basil, all wrapped up in a soft, chewy loaf.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of warm water (about 110°F)
- 2 tbsp of olive oil, plus a little extra for greasing
- 1 tbsp of sugar
- 1 tsp of salt
- 1 packet (2 1/4 tsp) of active dry yeast
- a handful of sun-dried tomatoes, chopped
- a couple of fresh basil leaves, finely chopped
Instructions
- In a large bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the olive oil, salt, and flour to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
- Punch down the dough and knead in the sun-dried tomatoes and basil until evenly distributed.
- Shape the dough into a loaf and place it in a greased loaf pan. Cover and let it rise for another 30 minutes.
- Preheat your oven to 375°F. Bake the bread for 25-30 minutes until the top is golden brown and the loaf sounds hollow when tapped.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Fresh out of the oven, this bread has a delightful crust with a soft, flavorful interior. Try serving it toasted with a drizzle of olive oil or as the base for a gourmet vegan sandwich.
Conclusion
These 18 delicious vegan bread machine recipes offer a treasure trove of easy, wholesome options for every home cook. Whether you’re a seasoned baker or new to the bread machine, there’s something here to inspire your next loaf. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, please share the love by pinning it on Pinterest. Happy baking!
