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Summer Fruit + Walnut Toaster Bread

Another great recipe from The Little Foxes:

“It’s about damn time I get a recipe up here, huh? Dang. Like most of you, I have nights where I whip up dinner from whatever needs to be used in the back of the cupboards or depths of the crisper. Last night was one of those nights. I made a badass fingerling-crusted vegan meatloaf with a havarti dill sauce and curried zucchini that, for shame, I did not record the recipe for (this happens a lot). But here’s what it looked like. It was good. And now it’s gone. Le sigh. Now, on to the Toaster Bread: I am very tempted to call this “Rapplenut Toaster Bread” (Raspberry, Apple, and Walnut) because it sounds more street, and I like stuff like that. But you guys probably would never find the recipe or want to open it and hell, I am a blogger now, after all, and I have to care about that stuff.

This recipe is simple, lasts for days, and tastes amazing. You like the tartness of fresh summer raspberries and the buttery richness of toasted walnuts? Well, good. Because together, this combo sings a little song that says, “C’mon, everybody, get your cute selves to the breakfast table.” It also sang a song to me at around 3am last night that was like, “Hey, come and eat some more of this, even though it’s in the middle of the night and you’re gonna slow your metabolism to a screeching halt.” I still answered that siren song, though, for I am a sucker for this bread/cake hybrid. If my formative time in the UK taught me anything, it’s that everything is better toasted. The same goes for this bread. While you can serve this bread straight up, it’s amazing sliced, toasted, and slathered with vegan butter. Pair with some tea, a good book, and a sunny day and you’ve got yourself the start (or mid, or end) to a perfect time out. This is also a nice complement to brunch or entertaining company, because it takes about four seconds to make. You can make this with whatever fruits you like. Strawberries? Blackberries? Blueberries? Sure! Go crazy. I mean, I’m using coconut water, for heaven’s sake, so I want you to feel like you can get wild. It’s summer.”

 Summer Fruit + Walnut Toaster Bread
Yields: ~ 15 – 18 hearty slices
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

  • 3 3/4 cup all-purpose flour
  • 1 cup vegan sugar
  • 1 1/2 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/2 cup coconut oil, melted (Try Native Forest® Organic Coconut Oil)
  • 1 cup coconut water (Try Nature Factor® Organic Coconut Water)
  • 1 cup almond milk, or any other alternative milk you prefer
  • 1 tbsp vanilla extract
  • 1/2 cup walnut pieces, coarsely chopped – or more if desired
  • 1 cup fresh raspberries
  • 1/2 cup fresh apples, diced
  • Optional: A few grinds of flower pepper, to dress the top of the bread

 Assembly:

  • Preheat your oven to 400F degrees and lightly grease two loaf pans (or ~18 muffin tins, if you prefer to have muffins).
  • In a large bowl, combine the flour, sugar, baking powder, and cinnamon together.
  • In a smaller bowl, combine the melted coconut oil, coconut water, vanilla, and almond milk.
  • Combine the liquid and dry mixtures together, stirring lightly (over-stirring will lead to a tough consistency).
  • Once mixed, gently fold in the apples, walnuts, and raspberries (mashing the berries as you add them in to disseminate their tartness). If the batter gets too thick, you can add up to a 1/2 cup of additional coconut water or almond milk.
  • Pour mixture in to loaf or muffin pans and, if desired, grind some flower pepper on top. This will offset the sweetness and tartness of the bread beautifully and add a little aesthetic interest.
  • Bake for 25 minutes, or until a toothpick comes out cleanly from the middle.
  • Remove from oven and allow to cool for at least 30 minutes.
  • Serve as is, or sliced and toasted. This is especially nice toasted and spread with vegan margarine or salty coconut oil. Enjoy!

 

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