A fun and creative vegan kombucha quick bread.
Welcome to baking with booch featuring, Magical Fall Orchard, our new seasonal favorite. Our spiced booch bread aims to create a sweet vegan treat that doesn’t overdo the sugar or oil while still tasting delicious and using kombucha. We hope this inspires you to have fun and be creative this holiday season.
What is a quick bread? Think banana nut or zucchini bread. Quick breads are non-leavened batters that use baking soda or baking powder to spring to life.
Got your kombucha in one hand and some flour in your other? Alright then, let’s bake!
- 1 cup Maha Kombucha Magical Fall Orchard
- 1 apple (grated)
- 1 pear (grated)
- 3 cups whole wheat pastry flour
- 3/4 cup sucanat or demerara sugar
- 1/4 cup sunflower oil (or your preferred oil)
- 1 cup chopped walnuts
- 1 tsp baking soda
- 2Tbs lemon juice
- 1/8 tsp cardamom powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 9×5 loaf pan
Fresh out of the oven and ten minutes from delight.
Some simple steps:
- Pre-heat the oven to 350 degrees.
- Grate the apple and pear together (should be about 1.25 cups) and place in a large bowl.
- Add to the bowl with the apples and pear the measured sugar, oil, lemon juice, kombucha and vanilla. Stir to mix, it will be soupy.
- In a separate bowl measure the flour, baking soda, cardamom and salt. Mix thoroughly and then stir in the walnuts.
- Add the dry ingredients to the wet ingredients stirring gently to incorporate. This helps keep the crumb light and bread like. The final mix will be thick but still pourable.
- Lightly oil your 9×5 loaf pan
- Drop the mix into the loaf pan, give it some love and place it in the center of your preheated oven.
- Pour yourself the rest of the kombucha and read a good book for the next 50 minutes.
The bake time is 55-65 minutes but everyone’s oven is a bit different. I would suggest starting to check the loaf at 50 minutes and every five minutes afterwards until a toothpick/skewer placed into the thickest part of the loaf comes out mostly clean.
When done, remove the loaf from oven and set it somewhere safe to cool for about ten minutes.
At ten minutes use a table knife to help separate the loaf from the pan and pop it out. Place on a rack to cool. You can eat it now if you want! But it might be a bit crumbly before it cools.
*A few notes about ingredients. We hope you choose organic or local when picking out ingredients. We suggest using unrefined sugar, but any dry sugar can be substituted at equal volume. You may use all purpose flour in this recipe but the hydration and bake time may be slightly different as whole wheat typically absorbed more water than white flour. If you don’t know cardamom, we hope you discover a new spice this season. Just buy a small amount in the bulk section at your local grocery/health food store. But you can also substitute cinnamon if you are in a pinch. Walnuts are fully substitutable or removable. If you remove the nuts the loaf will be smaller and might cook just a touch faster.