Vegan cider bread with blueberries is our luxurious weekend breakfast bread. It’s super soft with an incredibly crispy crust. You can use any berries you want to, or try it without! Either way, it’s a very delicious bread and a great way to start the day.
Vegan cider bread with berries or beer bread with berries?
This recipe is based on the honey beer butter recipe by Halfbakedharvest (the updated version is in her cookbook). First I tried beer bread as well, but my kids didn’t like it at all..perhaps I used a wrong kind of beer because the beer flavor was actually pretty strong 🙂 Update March 18th: after two days of baking the beer bread the beer flavor is gone and the bread tastes pretty yummy. So I think I’m giving beer bread another chance!
Using apple cider instead of beer was a safe choice and it was a huge success! Both beer and apple cider make the batter really bubbly and the texture of the bread is very fluffy. One of my lovely readers tried this bread with kombucha and it worked too! So the key is to have some bubbly drink to make the air bubbles in the batter too – this is what makes the bread super fluffy.
How to make the cider bread taste like dessert?
What makes this vegan cider bread with blueberries really scrumptious and dessert-like is vegan butter on top of the bread. When the butter melts in the oven, it forms an amazing crunchy crust keeping the bread inside very soft. Both vegan butter and pink cream piped on top makes this easy-to-make simple bread a luxurious treat. It’s not very sweet so this bread could easily be eaten as a snack or breakfast too!
Happy Sunday ♥
Try my other popular vegan berry recipes:
Vegan yogurt cake with berries
Date-sweetened vegan kombucha raspberry muffins
Vegan cider bread with blueberries
Ingredients
Cider bread with blueberries
- oil for greasing the loaf pan
- 3 cups all purpose flour (~360 g)
- 3 tsp baking powder
- 3 tsp Ceylon cinnamon
- 1/2 tsp salt
- 1/2 cups maple syrup (or other liquid sweetener of choice)
- 1 + 1/3 cups cider (I used dry apple cider)
- 1 cup berries of choice (I used blueberries and raspberries)
- 1 tbsp potato starch or flour
- 2 oz (about 6 tbsp) vegan butter
Berry cream
- Whip plant-based cream and add berries and sweetener if you wish.
Instructions
- Preheat oven to 356 F / 180 C and grease your loaf pan.
- Mix dry ingredients: flour, cinnamon, baking powder and salt.
- Pour syrup and cider to the dry ingredients and mix carefully until well combined.
- Mix berries with potato starch until berries are fully coated.
- Mix berries to the batter and pour the batter into the loaf pan.
- Add butter evenly on top of the batter. I usually add about 5 generous table spoons. No need to spread the butter on top as it melts in the oven.
- Bake in the middle rack of the oven for 50 minutes. Check with a toothpick and if not clean, keep baking for a few minutes at a time until the toothpick test comes out clean. My loaf is usually done in about 55 minutes.
- Let cool in the pan for 10 minutes before removing the bread.
- Enjoy warm with berry cream or just plain (it tastes yummy either way!)
Notes
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