25+ Delicious Dairy Free and Egg Free Bread Recipes to Try at Home

Baking bread can be a comforting and rewarding experience, especially when you know that the end result is both delicious and meets your dietary needs.

For those who are avoiding dairy and eggs, finding the right bread recipes can be a bit challenging.

However, with the right ingredients and techniques, you can create a variety of flavorful and satisfying breads without these common allergens.

Whether you’re vegan, lactose intolerant, or have an egg allergy, this collection of 25+ dairy-free and egg-free bread recipes will open up a world of possibilities.

From classic loaves to sweet and savory variations, there’s something here for every bread lover.

25+ Delicious Dairy Free and Egg Free Bread Recipes to Try at Home

Exploring the world of dairy-free and egg-free bread recipes can be an exciting culinary journey.

With these 25+ recipes, you’ll find that you don’t have to sacrifice taste or texture when omitting dairy and eggs from your baking.

Each recipe is designed to be easy to follow, using simple ingredients that you likely already have in your pantry.

Whether you’re baking for yourself, your family, or friends, these breads are sure to impress.

Enjoy the process of making homemade bread that aligns with your dietary preferences and relish the delicious results.

Vegan Banana Bread

This Vegan Banana Bread is moist, flavorful, and incredibly easy to make. Without the need for eggs or dairy, this recipe relies on ripe bananas and a combination of plant-based ingredients to create a deliciously moist and tender loaf. Perfect for breakfast, a snack, or even dessert, this banana bread is a great way to use up overripe bananas and enjoy a guilt-free treat.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
2. In a large bowl, combine the mashed bananas, melted coconut oil, coconut sugar, maple syrup, almond milk, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fold in the chopped walnuts if using.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Vegan Banana Bread is a versatile and satisfying treat that can be enjoyed at any time of the day. The natural sweetness of the bananas, combined with the warm flavors of coconut sugar and cinnamon, make this bread a crowd-pleaser. Whether you enjoy it plain, toasted, or with a spread of nut butter, this dairy-free and egg-free recipe is sure to become a staple in your baking repertoire.

Gluten-Free Vegan Zucchini Bread

This Gluten-Free Vegan Zucchini Bread is a nutritious and delicious way to incorporate more vegetables into your diet. Made without eggs or dairy, this bread uses grated zucchini to add moisture and texture, while a blend of gluten-free flours ensures a tender and light crumb. Perfect for those with dietary restrictions or anyone looking for a healthy and tasty bread option.

Ingredients:

• 1 cup grated zucchini
• 1/4 cup applesauce
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
2. In a large bowl, mix together the grated zucchini, applesauce, maple syrup, melted coconut oil, coconut sugar, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Gluten-Free Vegan Zucchini Bread is not only healthy but also incredibly delicious. The zucchini adds moisture without overpowering the flavor, while the blend of spices gives it a warm, comforting taste. Perfect for breakfast, a snack, or even dessert, this bread is a great way to enjoy a nutritious treat that is free from dairy, eggs, and gluten.

Dairy-Free Vegan Pumpkin Bread

Dairy-Free Vegan Pumpkin Bread is a seasonal favorite that can be enjoyed year-round. This bread is packed with pumpkin flavor and spices, making it perfect for fall or any time you crave a cozy treat. With no eggs or dairy, this recipe uses simple, plant-based ingredients to create a moist, tender, and flavorful loaf that everyone will love.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
2. In a large bowl, combine the pumpkin puree, melted coconut oil, coconut sugar, maple syrup, almond milk, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Dairy-Free Vegan Pumpkin Bread is a delightful treat that captures the essence of fall with its rich pumpkin flavor and warm spices. This bread is perfect for breakfast, a snack, or dessert, and can be enjoyed plain or with a spread of vegan butter. With its moist texture and delicious taste, this dairy-free and egg-free recipe is sure to become a favorite in your home.

Vegan Whole Wheat Bread

Vegan Whole Wheat Bread is a wholesome, hearty bread that’s perfect for sandwiches, toast, or simply enjoyed with a spread of vegan butter. This bread is made without any dairy or eggs, using whole wheat flour to provide a rich, nutty flavor and a dense, chewy texture. It’s an excellent choice for those looking to incorporate more whole grains into their diet without sacrificing taste or texture.

Ingredients:

• 2 1/4 tsp active dry yeast
• 1 1/4 cups warm water
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp salt
• 3 1/2 cups whole wheat flour

Instructions:

1. In a large bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes, until frothy.
2. Add the maple syrup, olive oil, and salt to the yeast mixture, stirring to combine.
3. Gradually add the whole wheat flour, one cup at a time, mixing until a dough forms.
4. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf.
7. Place the loaf in a greased 9×5 inch loaf pan, cover, and let it rise for another 30 minutes.
8. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Vegan Whole Wheat Bread is a nutritious and satisfying option for any meal. Its dense, hearty texture and rich flavor make it a versatile addition to your kitchen. Enjoy it fresh out of the oven, or toast it for a delicious and wholesome breakfast or snack. This recipe is a fantastic way to enjoy the benefits of whole grains in a simple, dairy-free, and egg-free bread.

Vegan Irish Soda Bread

Vegan Irish Soda Bread is a quick and easy bread that doesn’t require yeast, making it perfect for when you’re short on time. This bread is traditionally made with simple ingredients and relies on baking soda for leavening. Our vegan version skips the dairy and eggs but still delivers a deliciously tender and slightly crumbly texture. It’s ideal for serving with soups, stews, or simply enjoying with a spread of vegan butter.

Ingredients:

• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups unsweetened almond milk
• 2 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
3. In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Turn the dough out onto a floured surface and gently knead it for a few minutes, until it comes together.
6. Shape the dough into a round loaf and place it on the prepared baking sheet.
7. Cut a deep cross on the top of the loaf with a sharp knife.
8. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Allow the bread to cool on a wire rack before slicing.

Vegan Irish Soda Bread is a delightful, easy-to-make bread that pairs perfectly with a variety of dishes. Its slightly tangy flavor and tender crumb make it a versatile addition to any meal. Whether you’re dipping it in a hearty stew or enjoying it with a spread of vegan butter and jam, this dairy-free and egg-free bread is sure to become a favorite in your household.

Vegan Focaccia Bread

Vegan Focaccia Bread is a flavorful and aromatic Italian flatbread that’s perfect for sharing. This bread is infused with olive oil, garlic, and rosemary, creating a deliciously fragrant and crispy crust. Without any dairy or eggs, this vegan version is just as tasty and versatile as the traditional recipe, making it ideal for sandwiches, appetizers, or simply enjoying on its own.

Ingredients:

• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 1 tsp sugar
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1/4 cup olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• Sea salt, for sprinkling

Instructions:

1. In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes, until frothy.
2. Add the flour, salt, and 1/4 cup of olive oil to the yeast mixture. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil.
6. Punch down the dough and transfer it to the prepared baking sheet. Press it out into a rectangle, about 1/2 inch thick.
7. Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with minced garlic, chopped rosemary, and sea salt.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy.
9. Allow the bread to cool on a wire rack before slicing and serving.

Vegan Focaccia Bread is a delightful and aromatic bread that can be enjoyed in numerous ways. The combination of garlic, rosemary, and olive oil creates a mouthwatering flavor that is perfect for any occasion. Whether you’re serving it as an appetizer, side dish, or part of a main meal, this dairy-free and egg-free focaccia is sure to impress your family and friends with its delicious taste and texture.

Vegan Banana Bread

Vegan Banana Bread is a moist and delicious treat that’s perfect for breakfast, a snack, or dessert. This dairy-free and egg-free recipe uses ripe bananas to add natural sweetness and a wonderful texture. It’s a great way to use up overripe bananas, and it’s so easy to make that you’ll find yourself whipping up a loaf regularly.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup or agave nectar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/2 cups whole wheat flour

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, melted coconut oil, maple syrup, almond milk, and vanilla extract.
3. Add the baking soda, salt, and cinnamon, and stir to combine.
4. Gradually add the whole wheat flour, mixing until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Vegan Banana Bread is a wonderfully moist and flavorful treat that can be enjoyed any time of day. The natural sweetness of the bananas combined with the warmth of cinnamon creates a comforting and satisfying loaf. This recipe is not only easy to make but also a great way to enjoy a delicious, dairy-free, and egg-free bread that’s sure to become a family favorite.

Vegan Pumpkin Bread

Vegan Pumpkin Bread is a spiced, moist, and flavorful bread that’s perfect for fall or any time you’re craving the taste of pumpkin. This dairy-free and egg-free recipe is easy to make and yields a delicious loaf that’s wonderful with a cup of coffee or tea. The pumpkin puree adds a rich texture and natural sweetness, while the spices bring warmth and depth to every bite.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1 cup brown sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the pumpkin puree, melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the pumpkin bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Vegan Pumpkin Bread is a delightful and aromatic bread that captures the essence of fall with every bite. The combination of pumpkin and warm spices creates a comforting and satisfying loaf that’s perfect for sharing with friends and family. Enjoy it as a breakfast treat, afternoon snack, or dessert, and savor the delicious flavors of this dairy-free and egg-free bread.

Vegan Zucchini Bread

Vegan Zucchini Bread is a moist and flavorful bread that makes the most of summer’s abundant zucchini. This dairy-free and egg-free recipe incorporates grated zucchini, adding a wonderful texture and subtle sweetness to the loaf. It’s a versatile bread that can be enjoyed for breakfast, as a snack, or even as a dessert.

Ingredients:

• 2 cups grated zucchini
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup maple syrup or agave nectar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the grated zucchini, melted coconut oil, brown sugar, maple syrup, almond milk, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Vegan Zucchini Bread is a delicious and nutritious way to enjoy the bounty of summer’s zucchini. The grated zucchini adds a lovely moisture and subtle flavor to the bread, while the warm spices enhance its overall taste. This dairy-free and egg-free bread is perfect for any occasion and can be enjoyed plain or with your favorite spread. It’s a wonderful recipe to share with friends and family, showcasing the versatility and deliciousness of vegan baking.

Vegan Oat Bread

Vegan Oat Bread is a hearty and nutritious loaf that combines the wholesomeness of oats with the simplicity of bread. This dairy-free and egg-free recipe yields a slightly sweet and dense bread that’s perfect for breakfast or snacking. With its rich texture and subtle oat flavor, this bread is sure to become a staple in your kitchen.

Ingredients:

• 1 cup rolled oats
• 1 1/2 cups boiling water
• 2 tbsp maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 2 1/4 tsp active dry yeast
• 1/2 cup warm water
• 3 cups whole wheat flour
• 1 1/2 tsp salt

Instructions:

1. In a large bowl, combine the rolled oats and boiling water. Let it sit for about 10 minutes to soften the oats.
2. Stir in the maple syrup and melted coconut oil. Set aside.
3. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
4. Add the yeast mixture to the oat mixture, stirring to combine.
5. Gradually add the whole wheat flour and salt, mixing until a dough forms.
6. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
7. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
8. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf.
9. Place the loaf in a greased 9×5 inch loaf pan, cover, and let it rise for another 30 minutes.
10. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
11. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Vegan Oat Bread is a satisfying and wholesome option that combines the goodness of oats with the comfort of homemade bread. This recipe is perfect for those looking for a nutritious, dairy-free, and egg-free bread that can be enjoyed in various ways. Whether you have it toasted with jam or use it for sandwiches, this oat bread is sure to delight your taste buds.

Vegan Rye Bread

Vegan Rye Bread is a flavorful and robust bread that brings a taste of classic European baking to your kitchen. This dairy-free and egg-free recipe uses rye flour to create a dense, slightly tangy loaf with a deep, rich flavor. It’s perfect for sandwiches, especially those with strong flavors like vegan cheese or sauerkraut, and is equally delicious with a simple spread of vegan butter.

Ingredients:

• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 1 tbsp molasses
• 1 cup rye flour
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp caraway seeds (optional)

Instructions:

1. In a large bowl, dissolve the yeast in warm water and stir in the molasses. Let it sit for about 5 minutes until frothy.
2. Add the rye flour, 1 cup of all-purpose flour, salt, and caraway seeds (if using) to the yeast mixture. Stir until combined.
3. Gradually add the remaining all-purpose flour, mixing until a dough forms.
4. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf.
7. Place the loaf on a greased baking sheet or in a greased loaf pan, cover, and let it rise for another 30 minutes.
8. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
9. Allow the bread to cool on a wire rack before slicing.

Vegan Rye Bread is a delicious and hearty bread that offers a unique flavor profile thanks to the rye flour and optional caraway seeds. This bread is perfect for those who appreciate a denser, more robust loaf that’s ideal for hearty sandwiches or as an accompaniment to soups and stews. Enjoy the rich, earthy taste of this dairy-free and egg-free bread in your favorite meals.

Vegan Cornbread

Vegan Cornbread is a classic, comforting bread that’s perfect for pairing with soups, stews, or enjoying on its own. This dairy-free and egg-free recipe uses simple ingredients to create a moist and slightly sweet cornbread with a golden, crumbly texture. It’s an easy and quick bread that brings a touch of Southern charm to your table.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1/4 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking dish or line it with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
4. Add the maple syrup and melted coconut oil to the almond milk mixture, stirring to combine.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the baking dish for 10 minutes before slicing and serving.

Vegan Cornbread is a simple yet delightful bread that’s perfect for any meal. Its slightly sweet and moist texture makes it a versatile addition to your culinary repertoire. Whether you’re serving it with a bowl of chili, a hearty stew, or enjoying it as a snack, this dairy-free and egg-free cornbread is sure to satisfy your cravings and bring a bit of comfort to your day.

Vegan Rosemary Focaccia

Vegan Rosemary Focaccia is a delightful Italian bread that’s both airy and flavorful, thanks to the infusion of fresh rosemary and olive oil. This dairy-free and egg-free recipe is perfect for serving alongside pasta dishes, soups, or as a base for sandwiches. The crispy crust and soft, chewy interior make this focaccia a versatile and delicious addition to any meal.

Ingredients:

• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 1 tbsp sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 1/4 cup olive oil, plus extra for drizzling
• 2 tbsp fresh rosemary, chopped
• Coarse sea salt, for sprinkling

Instructions:

1. In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.
2. Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat your oven to 400°F (200°C). Punch down the dough and place it on a greased baking sheet.
6. Stretch the dough into a rectangle or oval shape, about 1/2 inch thick. Use your fingers to make dimples all over the surface of the dough.
7. Drizzle olive oil over the top of the dough and sprinkle with chopped rosemary and coarse sea salt.
8. Bake for 20-25 minutes, or until the focaccia is golden brown.
9. Allow the focaccia to cool slightly before slicing and serving.

Vegan Rosemary Focaccia is a flavorful and aromatic bread that’s perfect for any occasion. The fresh rosemary and olive oil create a delightful crust while keeping the interior soft and chewy. This dairy-free and egg-free recipe is easy to make and offers a wonderful addition to your bread-making repertoire, bringing a touch of Italian cuisine to your home.

Vegan Cinnamon Raisin Bread

Vegan Cinnamon Raisin Bread is a sweet and fragrant loaf that’s perfect for breakfast or as a snack. This dairy-free and egg-free recipe combines the natural sweetness of raisins with the warm spice of cinnamon, creating a deliciously aromatic bread. Whether enjoyed plain, toasted with vegan butter, or as the base for French toast, this bread is sure to become a favorite.

Ingredients:

• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 2 tbsp maple syrup or agave nectar
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup coconut oil, melted
• 1/2 cup raisins

Instructions:

1. In a large bowl, dissolve the yeast and maple syrup in warm water. Let it sit for about 5 minutes until frothy.
2. Add the flour, salt, and ground cinnamon to the yeast mixture. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
4. Knead in the melted coconut oil and raisins until evenly distributed.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a loaf.
7. Place the loaf in a greased 9×5 inch loaf pan, cover, and let it rise for another 30 minutes.
8. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Vegan Cinnamon Raisin Bread is a delightful and aromatic bread that brings warmth and sweetness to your table. The combination of cinnamon and raisins creates a comforting flavor that’s perfect for any time of day. This dairy-free and egg-free recipe is easy to follow and results in a delicious loaf that’s sure to be enjoyed by everyone in the family.

Vegan Whole Wheat Bread

Vegan Whole Wheat Bread is a hearty and wholesome loaf that’s perfect for sandwiches, toast, or simply enjoying with a spread of vegan butter. This dairy-free and egg-free recipe uses whole wheat flour to create a dense, flavorful bread that’s packed with fiber and nutrients. It’s an excellent choice for those looking to incorporate more whole grains into their diet.

Ingredients:

• 1 1/2 cups warm water
• 2 1/4 tsp active dry yeast
• 2 tbsp maple syrup or agave nectar
• 3 cups whole wheat flour
• 1/4 cup vital wheat gluten (optional, for better texture)
• 1 tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, dissolve the yeast and maple syrup in warm water. Let it sit for about 5 minutes until frothy.
2. Add the whole wheat flour, vital wheat gluten (if using), and salt to the yeast mixture. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
4. Knead in the olive oil until well incorporated.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf.
7. Place the loaf in a greased 9×5 inch loaf pan, cover, and let it rise for another 30 minutes.
8. Bake for 35-40 minutes, or until the bread sounds hollow when tapped.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Vegan Whole Wheat Bread is a nutritious and satisfying bread that’s perfect for everyday use. The whole wheat flour adds a rich, nutty flavor and a hearty texture, making it ideal for a variety of uses. This dairy-free and egg-free recipe is easy to make and provides a wholesome option for those seeking healthier bread alternatives. Enjoy it fresh from the oven or toasted for a delicious, fiber-rich treat.

Note: More recipes are coming soon!