This savory Vegan Garlic Herb Kale Bread is a new and delicious twist on a classic quick bread for lunch, brunch or snacks for the entire family. Whipped together in just one bowl, this bread is made with minced garlic, kale, and herbs, which all creates the most satisfying bite for any time of the day. All dairy-free and vegan ingredients. Gluten-free option available.
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When it comes to quick breads, I honestly love almost any kind of flavored bread---but more especially when it's savory like this one. There's just something about garlic and herbs that creates such a magical taste and eating experience.
This Vegan Garlic Herb Kale Bread is no different and I can guarantee that it'll be a new family fave!
Of course, the best part about making any bread is the scent that the house exudes while it's in the oven. You can literally taste it before actually tasting it. Haha.
If you're into savory breads, then I recommend trying my Easy Fluffy Vegan Brioche Breadrecipe, which is so easy to make and works as a great bread for things like french toast, sandwiches, etc.
How to Make Vegan Garlic Herb Kale Bread
This is a simple recipe to make when it comes to this Vegan Garlic Herb Kale Bread. And chances are you probably already have the ingredients on hand. Here’s what you need to know about the ingredients for vegan bread.
All-purpose flour. I like Bob’s Red Mill or King Arthur’s organic flour, which is certified vegan.
Baking powder and baking soda. Works as a leavener. See further post below to ensure that they are still fresh.
Garlic. Use fresh garlic and mince them up small for a nice bite. In addition, use garlic powder for bolder garlicky flavor.
Almond milk. You can use homemade or store-bought Almond milk or any plant-based milk, including a nut-free option like oat or soy milk.
Apple cider vinegar. My trick is to combine vegan milk with some ACV to make vegan “buttermilk.” It’s tangy and acidic, which helps the baking soda rise. You can also use white vinegar.
Vegan butter. I like to bake with the buttery sticks from Earth Balance, they’re easy to measure.
Savory seasonings. Flavor your savory bread with garlic powder, oregano, basil, and thyme.
Kale. Be sure to chop your kale leaves well into bite-sized pieces so that you can get enough throughout each bite of the bread.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS BREAD!
How to Know If Your Baking Powder + Baking Soda are Fresh
Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your vegan garlic herb kale bread (and other baked goods) fully rise and bake through nicely.
Incase you weren’t aware, there’s an easy to double check both the baking powder and baking soda. Here’s what you need:
BAKING SODA HACK:
-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it’s fresh, the mixture should “bubble/fizz”. If no bubble/fizz is present, then your baking soda needs to be replaced.
-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it’s fresh, the mixture should “bubble/fizz”. If no bubble/fizz is present, then your baking powder needs to be replaced.
Can I Use Another Plant-Based Milk for this Vegan Garlic Bread?
Yes, you can use any dairy-free milk you like to make this vegan garlic herb kale bread. Here are some easy recipes to make your own milk that’s cheaper and so easy!
Can I Make Gluten-Free Vegan Garlic Herb Kale Bread?
Absolutely! Usually when turning my breads into gluten-free bread, I simply swap regular all-purpose flour for the gluten-free all-purpose flour or 1-to-1 baking flour from Bob’s Red Mill. I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!) for greater ease. However, if using only GF All-purpose flour, be sure to add Xanthan Gum so that it acts as regular flour would.
Also, when making this Vegan Garlic Herb Kale Bread gluten-free, I had success with the following adjustments:
Making sure that I use fresh kale instead of frozen to avoid additional moisture when baking.
Using only 2 Tablespoons of melted vegan butter instead of ¼ cup.
Everything else remains the same throughout the recipe.
Roast The Garlic for Added Flavor in This Vegan Garlic Bread
Love a garlicky flavor? Good. Then I'd recommend roasting a bulb of garlic for a nice kick of extra garlicky flavor. When doing so, there's no need to add garlic powder since the bulb of garlic will be enough. No worries----roasting garlic is super easy. Here's what you need to do:
Begin by preheating the oven to 400 degrees Fahrenheit and preparing a large piece of foil paper. Add garlic bulb to the center of the foil paper, drizzle with olive oil and wrap tightly with foil paper.
Bake for 15-20 minutes or until the garlic bulb is cooked through and super fragrant, tender, and browned on the edges. Let it cool a bit before removing the garlic from their bulbs + mincing them.
How to Store Vegan Garlic Herb Kale Bread
Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days. You can freeze leftovers by wrapping the whole loaf in aluminum foil. Store it in a zip-top bag. Squeeze as much air out as you can without smooshing the bread.
3cupsorganic all-purpose flour(You can also use Artisan bread flour for a more "bread-like" texture)
Pinch ofsea salt
4garlic cloves, minced
1 ½cupsAlmond milk(You can use your fave plant-based milk)
1tablespoonapple cider vinegar
¼cupvegan butter, melted
1cupchopped kale, fresh (de-stemmed) or frozen
TO MAKE THE BREAD:
Preheat your oven to 375 degrees Fahrenheit and lightly grease it using vegan butter and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
In a bowl or measuring cup, add the milk and apple cider vinegar together, whisking until combined. Let it sit for 5-10 minutes until the mixture slightly thickens.
In a large bowl, add the flour, baking powder, baking soda, salt, garlic powder, basil, oregano, and thyme, whisking until combined.
Next, add in the melted butter, minced garlic, and Almond milk-ACV mixture, stirring together using a wooden spoon or spatula until combined. NOTE: DO NOT OVER-MIX! Fold in chopped kale.
Pour/scoop the batter into the prepared loaf pan and evenly spread it out.
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through so that the centers aren't uncooked.
Once done, remove bread from oven and let it cool for 25-30 minutes before gently removing it from loaf pan to cool completely.
Once cooled, slice and enjoy!
Tips & Tricks
STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days. You can freeze leftovers by wrapping the whole loaf in aluminum foil. Store it in a zip-top bag. Squeeze as much air out as you can without smooshing the bread.
GLUTEN-FREE OPTION: SEE RECIPE POST FOR GREATER DETAILS FOR MAKING THIS BREAD GF!
FLOUR: If you don't have Artisan bread flour, feel free to use All-purpose flour as a substitute.