Vegan Pineapple Bread
1/2 cup unsweetened apple sauce
1/4 cup canola oil (or oil of your choice)
1 cup white sugar
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
2 1/2 cups white bread flour (you can use whatever flour you have)
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease one 8.5x4.5x3 inch loaf pan.
Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
Vegan Banana Nut Muffins
1 1/2 cups white bread flour (you can use whatever flour you have)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cup mashed bananas
3/4 cup white sugar
3 tablespoons canola oil (or your favorite)
1 teaspoon lemon zest
1/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray or use muffin papers.
In large bowl, stir together flour, baking powder, soda, and salt.
In a medium bowl, stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined. Stir in walnuts. Fill muffin pan cups 2/3 full.
Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan.
Have a good day and be safe out there!