24+ Irresistible Vegan Bread Recipes for Every Baker

There’s something magical about the aroma of freshly baked bread filling the kitchen, and when it’s vegan, you can savor the deliciousness without any guilt.

Whether you’re a seasoned baker or a beginner, vegan bread offers a wholesome, plant-based alternative to traditional loaves.

The best part?

You don’t have to compromise on taste or texture.

From fluffy focaccias and nutty whole wheat loaves to soft sweet potato breads, this collection of 24+ vegan bread recipes will inspire you to bake bread that’s not only vegan but also packed with flavor.

Whether you’re looking to try your hand at baking or simply want to add a vegan twist to your bread-making repertoire, this guide has everything you need.

So, grab your apron and let’s get baking!

24+ Irresistible Vegan Bread Recipes for Every Baker

From savory garlic herb breadsticks to sweet, moist banana bread, these 24+ vegan bread recipes prove that you can create mouthwatering loaves without using dairy or eggs.

With options for every occasion—from hearty whole wheat to delicate focaccia—there’s a vegan bread recipe to suit every taste and preference.

The best part?

You’ll feel good knowing that you’re enjoying a plant-based, wholesome option that’s full of flavor and nutrients.

Baking bread from scratch might seem daunting, but with these easy-to-follow recipes, you’ll be whipping up fresh loaves in no time.

So, roll up your sleeves and get ready to discover the delicious world of vegan baking!

Fluffy Vegan Sandwich Bread

This Fluffy Vegan Sandwich Bread is the everyday loaf your kitchen needs. It’s soft, light, and versatile—perfect for everything from PB&J to grilled veggie paninis. Made with simple pantry staples and no dairy or eggs, this bread proves that plant-based baking can be just as satisfying and delicious. Whether you’re a seasoned baker or just getting started, this recipe is approachable and rewarding.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp maple syrup or sugar
• 2 tbsp olive oil
• 1 tsp salt

Instructions:

1. In a large bowl, combine warm water, maple syrup, and yeast. Let sit for 5–10 minutes until foamy.
2. Add olive oil and salt. Gradually stir in flour, 1 cup at a time, until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let rise in a warm area for 1–1.5 hours or until doubled.
5. Punch down the dough and shape into a loaf. Place in a greased 9×5-inch loaf pan.
6. Cover and let rise for another 30–45 minutes.
7. Preheat oven to 375°F (190°C). Bake for 30–35 minutes or until golden and the loaf sounds hollow when tapped.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.

This vegan sandwich bread slices beautifully and stays soft for days—just store it in an airtight container. It’s perfect for meal prep and elevates even the simplest sandwiches. Once you’ve made your own loaf, you’ll wonder how you ever went back to store-bought!

Rustic Vegan Whole Wheat No-Knead Bread

Looking for an easy, hearty loaf with a rustic crust and rich flavor? This No-Knead Whole Wheat Vegan Bread is your answer. With minimal hands-on time and no kneading required, this recipe delivers bakery-quality bread with a crackly crust and tender crumb. It’s naturally vegan and full of wholesome flavor—ideal for pairing with soups or slathering with nut butter.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• ½ tsp instant yeast
• 1 ¼ tsp salt
• 1 ½ cups warm water
• Optional: rolled oats or seeds for topping

Instructions:

1. In a large bowl, combine flours, yeast, and salt.
2. Stir in the warm water until a shaggy dough forms. Cover the bowl with plastic wrap or a lid.
3. Let the dough rest at room temperature for 12–18 hours.
4. When ready to bake, preheat your oven to 450°F (232°C). Place a Dutch oven (with lid) inside to preheat for 30 minutes.
5. Turn the dough onto a floured surface. Shape it into a ball and let rest for 30 minutes while the oven preheats.
6. Carefully place the dough in the preheated Dutch oven (sprinkle oats or seeds on top if desired), cover, and bake for 30 minutes.
7. Remove the lid and bake for an additional 10–15 minutes until deeply golden and crusty.
8. Cool completely before slicing.

This crusty artisan loaf feels like something you’d find at a quaint café—but you made it at home, and with almost no effort! Its chewy texture and earthy flavor make it a standout in any meal. Plus, the overnight rise means the yeast does all the work while you sleep!

Sweet Vegan Cinnamon Swirl Bread

This Sweet Vegan Cinnamon Swirl Bread is the ultimate indulgence for cozy mornings. Tender and lightly sweet, with a rich cinnamon sugar swirl throughout, this loaf is a crowd-pleaser whether toasted for breakfast or served as a snack. It’s egg-free, dairy-free, and irresistibly comforting.

Ingredients:

Dough:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm plant-based milk (e.g., almond or soy)
• ¼ cup maple syrup
• 3 tbsp vegan butter, melted
• ½ tsp salt

Filling:

• 2 tbsp vegan butter, softened
• ¼ cup brown sugar
• 2 tsp ground cinnamon

Instructions:

1. In a small bowl, activate yeast by mixing it with warm milk and maple syrup. Let sit for 5–10 minutes until frothy.
2. In a large bowl, mix flour and salt. Add yeast mixture and melted butter. Stir to form dough.
3. Knead on a floured surface for about 8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–1.5 hours.
4. Roll the dough out into a rectangle (about 9×14 inches).
5. Spread the softened vegan butter, then sprinkle cinnamon sugar evenly over the dough.
6. Roll up the dough tightly, starting from the short end. Pinch the seam to seal and place seam-side down in a greased loaf pan.
7. Let rise again for 30–45 minutes.
8. Preheat oven to 350°F (175°C). Bake for 35–40 minutes or until golden and cooked through.
9. Let cool in pan for 10 minutes, then move to a wire rack.

Every slice of this cinnamon swirl bread is a beautiful balance of sweetness and spice. It’s perfect for weekend brunch, gifting, or freezing for future cravings. Serve it warm with a touch of vegan butter—or a drizzle of glaze if you’re feeling extra indulgent.

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Vegan Banana Bread

This Vegan Banana Bread is a classic treat, made without eggs or dairy, but still incredibly moist and full of flavor. The natural sweetness of ripe bananas gives this loaf a tender crumb, while cinnamon and vanilla provide a comforting warmth. Perfect for breakfast, a snack, or a light dessert, this vegan banana bread is bound to become a staple in your kitchen.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup coconut oil, melted (or any vegetable oil)
• ½ cup maple syrup or agave
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or any plant-based milk)

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 the mashed bananas, melted coconut oil, maple syrup, and vanilla extract.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Add the almond milk and mix until smooth.
5. Pour the batter into the prepared loaf pan, smoothing 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 banana bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This vegan banana bread is wonderfully moist, aromatic, and full of banana flavor. It’s a perfect way to use up overripe bananas, and it stays fresh for days. Enjoy it with a cup of coffee or as a quick breakfast to start your day off right!

Vegan Irish Soda Bread

This Vegan Irish Soda Bread is a hearty and rustic loaf, perfect for serving with soups, stews, or a hearty breakfast. Made without yeast, this quick bread is leavened with baking soda, resulting in a dense but tender texture. It’s lightly sweetened with raisins and flavored with a hint of caraway seeds, offering a comforting, traditional taste in every bite.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups unsweetened almond milk (or any plant-based milk)
• 2 tbsp apple cider vinegar
• ¼ cup maple syrup
• ½ cup raisins
• 1 tbsp caraway seeds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, combine the almond milk, apple cider vinegar, and maple syrup. Let sit for 5 minutes to curdle.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raisins and caraway seeds.
5. Turn the dough onto a lightly floured surface and shape it into a round loaf.
6. Place the loaf on the prepared baking sheet. Using a sharp knife, score a deep “X” on top of the loaf to allow for even cooking.
7. Bake for 35–40 minutes, or until the bread is golden and sounds hollow when tapped on the bottom.
8. Let the bread cool for 10 minutes before slicing.

This vegan Irish soda bread is wonderfully simple to make and full of rustic charm. It’s perfect for any meal, especially alongside a bowl of soup or stew. The combination of raisins and caraway seeds adds just the right touch of sweetness and flavor, making this bread an instant favorite.

Vegan Pumpkin Spice Bread

This Vegan Pumpkin Spice Bread is a fall favorite, packed with warm spices and the earthy sweetness of pumpkin. It’s moist, flavorful, and has just the right amount of sweetness to satisfy your cravings. Whether you’re making it for Thanksgiving or enjoying a cozy afternoon treat, this bread will fill your home with delicious aromas and bring comfort with every slice.

Ingredients:

• 1 ½ cups canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• 1/3 cup maple syrup or brown sugar
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or any plant-based milk)
• Optional: ½ cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the pumpkin puree, maple syrup, oil, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using nuts, fold them into the batter.
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, then transfer it to a wire rack to cool completely.

This vegan pumpkin spice bread is the ultimate fall treat, blending the flavors of pumpkin, cinnamon, and nutmeg in every bite. It’s moist, aromatic, and perfect for sharing with friends and family during the holidays. It can also be enjoyed year-round for a cozy snack or dessert!

Enjoy baking these delicious vegan breads—each is perfect for a different occasion, but all are guaranteed to impress with their rich flavors and tender textures. Let me know if you’d like any other variations or tips!

Vegan Garlic Herb Bread

This Vegan Garlic Herb Bread is a savory, flavorful loaf that pairs wonderfully with pasta dishes, soups, or just as a snack with a drizzle of olive oil. Infused with garlic, fresh herbs, and a touch of olive oil, this bread is aromatic and delicious. It’s soft, with a slightly crispy crust, making it irresistible for anyone who loves freshly baked bread with a burst of savory flavor.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• 1 tbsp dried oregano
• 2 tbsp fresh parsley, chopped
• 4 cloves garlic, minced
• 1 cup warm water
• 2 tbsp olive oil, plus extra for brushing
• 1 tsp sugar

Instructions:

1. In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
2. In a large bowl, combine flour, salt, oregano, and parsley. Add the yeast mixture and olive oil, stirring to form a dough.
3. Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 1–1.5 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
6. Let the dough rise again for 30–45 minutes.
7. Brush the top of the loaf with a little olive oil and sprinkle with minced garlic.
8. Bake for 30–35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Let the bread cool on a wire rack before slicing.

This vegan garlic herb bread is perfect for adding a little extra flavor to your meals or enjoying on its own with a bit of olive oil and balsamic vinegar. Its fresh, aromatic taste will have everyone asking for the recipe. Plus, the crispy crust and soft interior make it a bread lover’s dream!

Vegan Zucchini Bread

This Vegan Zucchini Bread is a moist, flavorful treat that’s both healthy and satisfying. Packed with fresh zucchini and spiced with cinnamon and nutmeg, this bread is naturally sweetened and makes a perfect breakfast or afternoon snack. The addition of nuts adds a delightful crunch, making each slice a delicious balance of texture and flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 2 cups grated zucchini (about 2 medium zucchinis)
• ½ cup maple syrup or agave
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup unsweetened almond milk (or any plant-based milk)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix the grated zucchini, maple syrup, vegetable oil, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in the chopped walnuts or pecans.
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. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This vegan zucchini bread is the perfect way to sneak in some veggies while enjoying a comforting, sweet treat. The zucchini keeps the bread wonderfully moist, and the warm spices add depth of flavor. It’s a great option for breakfast or a midday snack, and it can also be frozen for later enjoyment!

Vegan Rye Bread

This Vegan Rye Bread brings the rich, earthy flavor of rye flour to your table. It’s hearty and slightly tangy, with a dense crumb and chewy texture. The addition of caraway seeds provides a hint of anise-like flavor, making it a perfect bread to pair with vegan deli sandwiches or enjoy with a spread of dairy-free butter. This rustic bread is perfect for those who appreciate more complex, savory flavors.

Ingredients:

• 2 cups all-purpose flour
• 1 cup rye flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ tsp salt
• 1 tbsp caraway seeds
• 1 tbsp sugar
• 1 ¼ cups warm water
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water and sugar, then sprinkle the yeast over the top. Let it sit for about 5 minutes until foamy.
2. In a large bowl, whisk together the all-purpose flour, rye flour, salt, and caraway seeds.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until the dough comes together.
4. Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
6. Punch down the dough and shape it into a round or oval loaf. Place it on a greased baking sheet.
7. Preheat your oven to 375°F (190°C) and let the dough rise for another 30 minutes.
8. Bake the bread for 30–35 minutes, or until golden and sounds hollow when tapped on the bottom.
9. Let the bread cool completely before slicing.

This vegan rye bread offers a delightful mix of savory, earthy flavors with just the right amount of tang. The caraway seeds are a wonderful addition, giving the bread its distinct taste. Perfect for hearty sandwiches, or simply toasted with your favorite vegan spread, this rye bread is sure to become a go-to in your kitchen!

These vegan bread recipes are sure to please any palate, whether you’re in the mood for something savory, sweet, or earthy. Each loaf offers a unique flavor profile and texture, making them perfect for various meals and occasions. Let me know if you’d like more recipes!

Vegan Sweet Potato Bread

This Vegan Sweet Potato Bread is rich and moist, with the natural sweetness of sweet potatoes shining through. A perfect way to use up leftover mashed sweet potatoes, this bread is lightly spiced with cinnamon and nutmeg, giving it a warm, comforting flavor. It’s perfect for breakfast, as a snack, or even as a light dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
• ½ cup maple syrup
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or any plant-based milk)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine the mashed sweet potatoes, maple syrup, vegetable oil, vanilla extract, and almond milk. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
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. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sweet potato bread is wonderfully moist, subtly sweet, and full of comforting flavors. The natural sweetness of the sweet potatoes and the warmth of the spices make it perfect for any time of the day. It’s a fantastic way to incorporate more vegetables into your diet, and it’s a crowd-pleaser at any gathering!

Vegan Multigrain Bread

Packed with healthy grains, seeds, and fiber, this Vegan Multigrain Bread is both nutritious and hearty. It’s a great option for those who enjoy a dense, rustic loaf with a nutty flavor. The combination of whole wheat flour, oats, flaxseeds, and sunflower seeds gives this bread a satisfying texture and makes it a perfect addition to any meal.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 tbsp ground flaxseeds
• 1 tbsp sunflower seeds
• 2 tsp active dry yeast
• 1 ¼ cups warm water
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp salt

Instructions:

1. In a small bowl, combine the warm water, maple syrup, and yeast. Let it sit for about 5 minutes until foamy.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, oats, flaxseeds, sunflower seeds, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Stir until the dough starts to come together.
4. Turn the dough onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1–1.5 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
7. Let the dough rise again for 30–45 minutes.
8. Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
9. Allow the bread to cool completely on a wire rack before slicing.

This multigrain bread is not only delicious but also packed with nutrients and fiber, making it a perfect addition to your healthy eating routine. With its hearty texture and nutty flavor, it’s ideal for sandwiches, toast, or served alongside soups and salads. It’s a wholesome, satisfying loaf that’s sure to become a favorite.

Vegan Chocolate Chip Bread

For those with a sweet tooth, this Vegan Chocolate Chip Bread is the perfect indulgence. Rich and moist, this bread is filled with pockets of melted chocolate and has a light vanilla flavor. Whether you’re craving something sweet for breakfast or need a dessert to share, this bread is a crowd-pleaser that can easily satisfy your chocolate cravings.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup unsweetened applesauce
• ¾ cup sugar (or coconut sugar)
• ½ cup non-dairy milk (such as almond or soy milk)
• ½ cup vegan chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix the applesauce, sugar, non-dairy milk, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean, with just a few chocolate smears.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan chocolate chip bread is a sweet, comforting treat that satisfies even the most intense chocolate cravings. The moist texture and burst of chocolate in every bite make it an irresistible choice for dessert or a sweet snack. It’s a simple and delicious bread that everyone will love!

These three new vegan bread recipes offer a variety of flavors—from hearty multigrain to sweet chocolate chip and indulgent sweet potato. They’re all easy to make and will leave your kitchen smelling amazing. Let me know if you need more!

Vegan Banana Bread

This Vegan Banana Bread is a classic comfort food, made with ripe bananas that add natural sweetness and moisture to the loaf. It’s soft, flavorful, and a great way to use up overripe bananas. With a hint of cinnamon and vanilla, this bread is perfect for breakfast, a snack, or even a light dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 3 ripe bananas, mashed
• ½ cup maple syrup
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• ½ cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix the mashed bananas, maple syrup, vegetable oil, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in walnuts or chocolate chips.
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 bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan banana bread is wonderfully moist and packed with banana flavor. The addition of cinnamon and vanilla creates a warm, inviting taste, and the optional nuts or chocolate chips add a nice texture. It’s the perfect way to use up overripe bananas and create a delicious treat everyone will love!

Vegan Cornbread

This Vegan Cornbread is a light, fluffy, and slightly sweet bread that pairs perfectly with chili, soups, or a hearty salad. With the natural sweetness of cornmeal and a hint of vegan butter, it’s a simple, comforting bread that’s perfect for any occasion. It’s an easy-to-make recipe that’s also great as a side for family dinners or potlucks.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar (optional)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup non-dairy milk (such as almond milk)
• ¼ cup vegetable oil or melted vegan butter
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the non-dairy milk, vegetable oil (or melted vegan butter), and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for 10 minutes before slicing and serving.

This vegan cornbread is light, fluffy, and just the right amount of sweet. It’s a great addition to any savory meal and is quick and easy to make. Whether you’re serving it with chili or enjoying it on its own with a spread of vegan butter, this cornbread will be a hit at your table!

Vegan Cinnamon Swirl Bread

This Vegan Cinnamon Swirl Bread is a sweet, aromatic loaf that features a swirl of cinnamon sugar throughout. It’s soft, slightly sweet, and perfect for breakfast, an afternoon snack, or dessert. The warm cinnamon filling adds depth of flavor, making each bite an absolute treat. It’s easy to make and guaranteed to fill your kitchen with a mouthwatering scent.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• ¾ cup non-dairy milk
• ¼ cup water
• ¼ cup maple syrup
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp ground cinnamon
• ½ cup brown sugar
• 1 tbsp plant-based butter (for brushing)

Instructions:

1. In a small bowl, combine warm water, maple syrup, and yeast. Let it sit for about 5 minutes until foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture, non-dairy milk, vegetable oil, and vanilla extract. Stir to form a dough.
3. Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
4. Preheat your oven to 350°F (175°C). Punch down the dough and roll it out on a floured surface into a rectangle (about 12×8 inches).
5. In a small bowl, mix together the cinnamon and brown sugar. Sprinkle the mixture evenly over the dough.
6. Roll the dough tightly from the long side and pinch the edges to seal. Place the rolled dough into a greased 9×5-inch loaf pan.
7. Let the dough rise again for about 30 minutes. Bake for 30–35 minutes, or until golden brown.
8. Brush the top of the loaf with melted plant-based butter as soon as it comes out of the oven.
9. Allow the bread to cool before slicing.

This vegan cinnamon swirl bread is the perfect sweet treat with its soft texture and swirl of cinnamon sugar. It’s ideal for breakfast with a cup of coffee or tea, or as a delicious dessert. The warm cinnamon filling and soft crumb make it irresistible, and it’s sure to become a favorite in your home!

These three vegan bread recipes offer a range of flavors, from the comforting sweetness of banana bread to the aromatic delight of cinnamon swirl bread. Whether you’re looking for a simple snack or a hearty side, these breads are sure to please. Let me know if you need more!

Vegan Olive Bread

Vegan Olive Bread is a savory, flavorful loaf that combines the briny goodness of olives with the rich texture of homemade bread. It’s perfect for serving alongside soups, salads, or Mediterranean-inspired meals. The addition of garlic and herbs makes this bread even more irresistible. This is a hearty, rustic bread that is sure to impress anyone who loves bold flavors.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tbsp olive oil
• 1 cup warm water
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 cup pitted green olives, chopped
• 1 clove garlic, minced

Instructions:

1. In a small bowl, combine warm water, yeast, and a pinch of sugar. Let it sit for about 5 minutes until foamy.
2. In a large bowl, mix the flour and salt. Add the yeast mixture, olive oil, oregano, and rosemary. Stir to form a dough.
3. Turn the dough onto a floured surface and knead for about 8–10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
4. Gently fold in the chopped olives and minced garlic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough, shape it into a loaf, and place it on a greased baking sheet.
7. Let the dough rise for another 30 minutes, then bake for 30–35 minutes, or until the top is golden and the bread sounds hollow when tapped.
8. Let the bread cool on a wire rack before slicing.

This savory vegan olive bread is aromatic, flavorful, and has the perfect balance of herbs and olives. It’s a great side for Mediterranean dishes or an excellent sandwich bread. The rich olive and garlic flavors will make this loaf a favorite in your household.

Vegan Pumpkin Bread

This Vegan Pumpkin Bread is a fall favorite, packed with the sweet, earthy flavor of pumpkin and a cozy blend of spices. It’s moist, slightly spiced, and has a natural sweetness from the pumpkin puree. This easy-to-make loaf is perfect for autumn mornings, as a snack, or for a festive treat during the holiday season.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• 1 ½ cups pumpkin puree
• ½ cup maple syrup
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp ground flaxseeds (mixed with 3 tbsp water to make flax egg)
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the pumpkin puree, maple syrup, vegetable oil, vanilla extract, and flax egg until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in the chopped walnuts or pecans.
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. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan pumpkin bread is a wonderfully comforting treat that captures the essence of fall. With its moist texture, spicy aroma, and natural sweetness from pumpkin, it’s the perfect recipe for cozy mornings or holiday gatherings. Enjoy it fresh from the oven with a cup of hot tea or coffee!

Vegan Beer Bread

Vegan Beer Bread is a simple, no-yeast bread that uses beer to help the dough rise. It’s quick to make, hearty, and packed with flavor. The beer adds a subtle depth of taste, while the crust becomes golden and crisp. It’s perfect for any meal, particularly when you want a savory bread to complement stews, soups, or grilled dishes.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 bottle (12 oz) vegan beer (preferably a lager or ale)
• ¼ cup olive oil or melted vegan butter

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Pour in the beer and olive oil, stirring until the dough comes together. The dough will be thick and sticky.
4. Transfer the dough into the prepared loaf pan and spread it evenly.
5. Drizzle the top of the dough with a little extra olive oil or melted vegan butter.
6. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

This vegan beer bread is incredibly easy to make and has a hearty, slightly savory flavor. The addition of beer gives it a unique, rich taste and a beautiful texture. Perfect for serving alongside stews or soups, this bread is sure to become a staple in your bread-baking repertoire.

These three additional vegan bread recipes bring new flavors to your baking collection—from the savory olive bread to the autumn-inspired pumpkin bread, and the easy beer bread that requires no yeast. They’re simple to make and perfect for a variety of occasions. Enjoy!

Vegan Rosemary Focaccia

Vegan Rosemary Focaccia is a fragrant and flavorful bread that’s perfect for dipping in olive oil or pairing with your favorite Mediterranean dishes. The soft, pillowy texture of the bread is balanced with the aromatic infusion of fresh rosemary, and the sprinkle of coarse salt adds a touch of savory goodness. This easy-to-make focaccia will become a staple in your baking routine.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• 1 tbsp olive oil (plus extra for drizzling)
• 1 ½ cups warm water
• 1 tbsp maple syrup
• 2 tbsp fresh rosemary, chopped
• Coarse sea salt, for sprinkling

Instructions:

1. In a small bowl, mix the warm water, yeast, and maple syrup. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
4. Preheat the oven to 400°F (200°C). Punch down the dough and transfer it to a greased baking sheet. Stretch the dough to fit the size of the sheet, then use your fingers to create dimples across the surface.
5. Drizzle the dough with olive oil and sprinkle with fresh rosemary and coarse sea salt.
6. Bake for 20-25 minutes, or until the focaccia is golden brown.
7. Allow the bread to cool slightly before slicing and serving.

This vegan rosemary focaccia is soft, fragrant, and full of rich olive oil flavor. The fresh rosemary and coarse sea salt give it a savory kick that pairs perfectly with soups, salads, or as a standalone snack. Easy to make and full of flavor, it’s sure to become a favorite addition to any meal!

Vegan Rye Bread

This Vegan Rye Bread has a dense and hearty texture, with a slightly tangy flavor from the rye flour. It’s perfect for sandwiches or as an accompaniment to soups and stews. The subtle sweetness from molasses and the depth of flavor from caraway seeds make this bread unique and comforting. If you’re a fan of rye bread, this vegan version will not disappoint.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 ½ cups rye flour
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp caraway seeds
• 1 tbsp molasses
• 1 ½ cups warm water

Instructions:

1. In a small bowl, dissolve the sugar in the warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the whole wheat flour, rye flour, caraway seeds, and salt. Add the yeast mixture and molasses. Stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a round loaf. Place it on a greased baking sheet.
6. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Allow the bread to cool completely before slicing.

This vegan rye bread is perfect for those who love hearty, flavorful loaves. The addition of caraway seeds and molasses adds an earthy richness that complements its dense texture. Serve it with vegan butter, or make it into a classic sandwich with your favorite fillings. This rye bread is a satisfying and nourishing option for any meal!

Vegan Sweet Potato Bread

This Vegan Sweet Potato Bread is a moist and naturally sweetened loaf that brings together the earthy flavor of sweet potatoes with warm spices. The bread is incredibly soft and perfect for breakfast or as a snack. With the addition of cinnamon, nutmeg, and vanilla, it’s comforting and delicious—an ideal treat for cooler months or any time you want something a little sweeter.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup cooked and mashed sweet potato (about 1 medium potato)
• ½ cup maple syrup
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• ¼ cup non-dairy milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the mashed sweet potato, maple syrup, vegetable oil, vanilla extract, and non-dairy milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 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 vegan sweet potato bread is a delightful treat, moist and perfectly spiced with cinnamon and nutmeg. The sweet potato adds a natural sweetness and rich texture to the bread, making it an ideal choice for breakfast or an afternoon snack. Enjoy it fresh out of the oven with a little vegan butter, or store it for later as a sweet indulgence throughout the week.

These three vegan bread recipes bring out the flavors of rosemary, rye, and sweet potato in creative and comforting ways. Each one offers a unique twist, making them perfect additions to your bread-baking repertoire. Enjoy baking!

Vegan Banana Nut Bread

Vegan Banana Nut Bread is a classic favorite, made moist with ripe bananas and enhanced by the crunch of walnuts. The bread is soft, lightly sweetened, and full of rich banana flavor. It’s the perfect treat for breakfast, snack time, or dessert. With no eggs or dairy, this version is vegan-friendly, yet it still delivers all the delicious comfort of the original.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 3 ripe bananas, mashed
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, mash the bananas until smooth. Stir in the maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–50 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 nut bread is incredibly moist, naturally sweetened with ripe bananas, and filled with crunchy walnuts. It’s the perfect snack or dessert, especially when you want a treat that’s both comforting and easy to make. Serve it warm with a cup of tea or coffee for a satisfying indulgence.

Vegan Garlic Herb Breadsticks

Vegan Garlic Herb Breadsticks are a savory, aromatic bread that’s perfect for dipping in marinara sauce or enjoying alongside pasta dishes. These soft, flavorful breadsticks are infused with garlic and herbs and are easily customizable to your liking. Simple to prepare and bake, they make an excellent addition to any meal.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tbsp vegan butter, melted

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir until a dough forms.
3. Turn the dough onto a floured surface and knead for about 5–7 minutes, until smooth.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough and divide it into 12 equal portions. Roll each portion into a breadstick shape.
6. Arrange the breadsticks on a greased baking sheet. In a small bowl, combine the minced garlic, oregano, and basil, then brush the herb mixture over the top of the breadsticks.
7. Bake for 12–15 minutes, or until golden brown.
8. Brush the baked breadsticks with melted vegan butter for extra flavor and serve.

These vegan garlic herb breadsticks are irresistibly soft and packed with flavor. The garlic and herbs create a deliciously fragrant aroma, while the breadsticks are perfect for dipping into marinara sauce or enjoying on their own. They’re the perfect accompaniment to any Italian-inspired meal or a snack that’s sure to please.

Vegan Whole Wheat Bread

Vegan Whole Wheat Bread is a hearty, wholesome loaf made with 100% whole wheat flour. It’s packed with fiber and nutrients while still being soft and delicious. The bread has a slightly nutty flavor and is perfect for making sandwiches, toasts, or simply serving with a little vegan butter. It’s a great option for anyone looking to enjoy a healthier version of traditional bread.

Ingredients:

• 3 cups whole wheat flour
• 1 ½ tsp active dry yeast
• 1 ½ tsp salt
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 ¼ cups warm water

Instructions:

1. In a small bowl, dissolve the maple syrup in the warm water, then add the yeast. Let it sit for about 5–10 minutes until the yeast becomes foamy.
2. In a large bowl, combine the whole wheat flour and salt. Add the yeast mixture and olive oil, and stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
6. Bake for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
7. Let the bread cool on a wire rack before slicing.

This vegan whole wheat bread is hearty, nourishing, and full of flavor. It’s perfect for anyone looking for a healthier bread option that doesn’t compromise on taste. Whether you enjoy it as toast in the morning or as a base for a sandwich, this whole wheat bread is a staple in any vegan kitchen.