Maple Walnut Bread, Vegan

sliced maple walnut bread and some of the whole loaf on a wooden cutting board.

Course: bread, brunch, Snack

Cuisine: American

Diet: Vegan

Keyword: maple walnut bread, vegan maple bread, vegan quick bread

Prep Time: 15

Cook Time: 40

cooling time in pan: 20

Total Time: 1 15

Servings:

Calories: 311kcal

Author: Cindy Rainey

Indulge in the luscious aroma of our Maple Walnut Bread, a delightful vegan treat crafted without eggs or dairy. Moist and rich, it's infused with the natural sweetness of ripe bananas, the rich flavor of coffee, and the earthy allure of real maple syrup. With an extra dash of maple flavoring, each bite is a symphony of maple bliss.

Print Recipe

Ingredients

2 cups all purpose flour sifted before measuring, see blog post
1 Tablespoon baking powder
¾ teaspoon ground cinnamon
¾ teaspoon salt
½ cup maple syrup real maple syrup
½ cup brewed coffee
¼ cup coconut oil melted, see notes
1 teaspoon maple flavoring
½ cup mashed banana see notes
¾ cup chopped walnuts see notes

Instructions

Preheat oven to 350° F Grease well or line a 5” x 9” loaf pan with parchment paper. Chop the walnuts if they aren't already chopped.
In a medium bowl, combine flour, baking powder, cinnamon, and salt. Stir to evenly distribute. Set aside.
2 cups all purpose flour, 1 Tablespoon baking powder, ¾ teaspoon salt, ¾ teaspoon ground cinnamon
Melt the coconut oil in the microwave for about 30 seconds until it is clear.
Mash the banana. I measure out exactly one-half cup of mashed banana. That will take one or two bananas depending on the size. Do NOT use any more than one-half cup.
In a large bowl, combine mashed banana, maple syrup, oil, coffee, and maple extract. Whisk until smooth.
½ cup maple syrup, ½ cup brewed coffee, ¼ cup coconut oil, 1 teaspoon maple flavoring, ½ cup mashed banana
If the coconut oil begins to solidify in the cold ingredients, heat it all together in the microwave for about 30 seconds- one minute, until the coconut oil melts again.
Stir in the flour mixture until just mixed. Do not overmix! Fold in the chopped walnuts.
¾ cup chopped walnuts
Pour the mixture into the prepared loaf pan and spread until even.
Bake for 40-50 minutes until a skewer inserted comes out clean. Make sure to check it at 40 minutes.
Allow to cool for at least 20 minutes before removing from the pan.
Best served the same day. Can be stored in the fridge for up to 3 days in an airtight container. Serve at room temperature.

Notes

The more ripe the banana, the more sweet the bread will be. One medium-sized banana is about one-half cup. I always have two on hand just in case.

If you do not brew coffee then prepared instant coffee will be fine. If you are not a coffee drinker then decaf is fine. Or substitute with plant milk. The flavor will not be as rich. You can also use water with a teaspoon of coffee flavoring.

Use virgin or refined coconut oil. Virgin oil will give a slight coconut flavor (which honestly I don't notice). If your ingredients are too cold, the oil might start to solidify into chunks. Simply heat the liquid ingredients before mixing them with the dry ingredients.

Substitute chopped pecans if desired.

Nutrition