Vegan Garlic Herb Kale Bread

5 from 1 vote

This savory loaf bread is full of herby and garlicky flavor, which makes for the perfect summer baking project.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Snack

Keyword: baked, baking, bread, breakfast, brunch, dairy-free, easy, garlic, gluten-free, herbs, kale, lunch, snack, vegan

Servings: servings

Calories: 233kcal

Author: Shanika

3 cups organic all-purpose flour (You can also use Artisan bread flour for a more "bread-like" texture)
2 tsps baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
Pinch of sea salt
4 garlic cloves, minced
1 ½ cups Almond milk (You can use your fave plant-based milk)
1 tablespoon apple cider vinegar
¼ cup vegan butter, melted
1 cup chopped kale, fresh (de-stemmed) or frozen

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!
Bon Appetit!

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.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based store-bought milk or one of the following: Almond, coconut milk, homemade oat milk, homemade cashew milk, flax milk, potato milk, quinoa milk, etc.