Vegan Blueberry Chia Twist Bread is soft, moist, gooey and is perfect for when a craving hits. It makes for a delicoous breakfast, dessert, or any time of the day for that matter! I usually double the recipe so that I can freeze an entire loaf to bring with me as a hostess gift and as a fresh dessert for company (or when I eat the first one too quickly!)
Fillings For This Blueberry Chia Twist Bread
I filled my twist bread with fresh blueberry chia seed jam (you can also use fresh berries!) as a filling and added some cinnamon sugar. If using cinnamon-sugar, top it with a zesty vanilla icing to complement the flavours.
This recipe is soft and fluffy and doesn’t include egg or dairy. This recipe does contain multiple steps create the dough, filling and lemon glaze so do set some extra time aside.
More Recipes
If you enjoyed this Blueberry Twist Bread, you may want to try my recipes for:
Vegan Peanut Butter & Jam Chia Rolls
Vegan Lilac Lemon Poppy Seed Loaf
Sweet and Beautiful Vegan Swirl Bread
Bon appetite!
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Thanks for the love, my friends!
Susan xox
PrintBlueberry Chia Twist Bread
Nothing curbs my cravings sometimes like a soft, moist, gooey and completely vegan dessert bread! This simple recipe for a Blueberry Chia Twist Bread is now on the site!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
Ingredients
Dough
- 2/3 cup non-dairy milk. I use almond
- 20ml active yeast
- ¼ cup of coconut sugar
- 2 ½ cups of all-purpose flour
- ½ tsp salt
- 5 tbsp vegan butter softened.
Filling
- ½ heaping cup of blueberry chia jam (click for recipe)
Lemon glaze
- 2/3 cup of powdered sugar
- 1–2 tbsp lemon juice
Instructions
INSTRUCTIONS
For the dough:
- Warm the almond milk to 37C-45C. Stir in the yeast and 1 tbsp of sugar.
- Leave for about 10 minutes until it is foamy on top. If it does not foam your yeast in inactive.
- Combine the flour, remaining sugar and salt in a large bowl. Make a well in the middle.
- Add in the yeast mixture along with the vegan butter. Mix with the hook attachment in a stand mixer or with your hands until combined. Knead for about 8-10 minutes, until a smooth and elastic dough forms.
- Place the ball of dough in a lightly greased bowl, cover with a towel and let rest in a warm place for one hour or until its doubled in size.
- After the dough has doubled place on a lightly floured surface and knead a few times to knock out the air. Roll it out to an even 12×16 rectangle. Spread the chia jam over the top. Be sure to leave a 1.5 cm border all around the sides.
- Roll the dough tightly to form a 16 inch long log. Gently cut the log in half lengthwise.
- With the cut side facing up, lift one half over the other half to form a twist . Gently press together the ends.
- Carefully, transfer the twisted dough into a greased (size) loaf tin. Cover loosely with a towel and let rise for another 45mins in a warm place or until it doubles in size.
- Preheat the oven to 350F. Using a pastry brush or paper towel, brush the loaf with a bit of milk and bake for 40 mins or until golden brown. Remove from the oven and leave to cool in the tin for 10 minutes before removing.
For the lemon glaze:
- Mix the powdered sugar give tip and lemon juice in bowl until its smooth and thick.
- Pour the lemon glaze over the loaf and serve immediately! Store covered in the fridge for 3-4 days but loaf is best served fresh. Can be reheated in the microwave or oven.
Notes
Rest Time: 1 hour and 45 mins
Photography by Leila Kwok.
