I made a few modifications, as listed below. The result was a spongey, moist quickbread that even the most dairy-addicted palette would enjoy (and likely go back for seconds of).
Vegan Spiced Apple Bread--modified from Food.com
(makes about 2 loaves)
1 cup oil of your choice (light olive and coconut oil are my favorite)
1 mashed banana
2 cups apples, chopped into 1/4 inch sized bits
1 1/2 cups brown sugar
1 teaspoon vanilla
1 1/2 cups unbleached flour
1 cup whole wheat flour
1/2 cup ground flax seeds
1 teaspoon cinnamon
1/2 tsp cardamom
1/2 tsp ground black pepper
1 teaspoon baking soda
1 teaspoon sea salt
1 cup hazeluts or walnuts, chopped
Preheat oven to 325 degrees and lightly grease two bread pans.
Combine all dry ingredients in a large mixing bowl.
In a smaller bowl, mix the mashed banana, oil, and vanilla.
Incorporate the wet ingredients into the dry ones. Once a smooth consistency is reached, fold in the chopped apples and nuts and distribute evenly into the greased loaf pans.
Place in the oven and bake for about 45 minutes or until golden brown and a toothpick comes out clean when pushed into the center.
I took a few small loaves of this bread to BK Swappers (a bi-monthly food swap that my friend Jane Lerner and I organize) last night and I fared pretty well with them. I got a nice little haul of edible goodies to bring home with me.
(Preserved lemons, cayenne and garlic hotsauce, salted butter caramel sauce, cognac duck confit and a jar of boozy hard cider in exchange for some loaves of bread!)
It was quite a time. If you want to hear more about what other swappers took home, follow the conversation on Twitter via @BKSwappers/ #BKSwappers and be sure to sign up for our next swap in January once a date is set!