The latest issue of Magnolia Journal (spring 2019) has several quick bread recipes. And I know I promised a lot more vegan and plant-based modification recipes from Magnolia Table Cookbook. (Writing life has kind of taken over a bit more lately).
So on this rainy day, with the newest issue in hand, I dove in and turned the recipe vegan.
The cinnamon and nut bread recipe called for 1 egg, which I switched out for chia seeds along with 1 cup milk which I substituted with soy milk. The recipe also called for vegetable oil, but I didn’t have any on hand, so I used olive oil. The baking time didn’t change with these modifications. I did add a bit of clove spice, which was not in the recipe.
I give this recipe a gold star. Even with the modifications. Not only was it easy to make, but it tasted absolutely delicious. (Even if it doesn’t look anything like the picture in the magazine)