Vegan Quick Bread Recipes

Vegan Whole Wheat, Sugar-free, Muesli Quick Bread

4.4 (5)
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Vegan Whole Wheat Sugar-Free Muesli Quick Bread

Modified from an oat bread recipe, this Vegan Whole Wheat, Sugar-free, Muesli Quick Bread recipe is my own creation! This bread has no added sugar, is whole wheat, delicious, soft, and filling! Made with Bob's Red Mill Muesli (which does have 5 grams of sugar- if you choose to go completely sugar-free, or do not have access to Bob's Muesli, I have provided an alternate option below) this bread is plain enough to use for lunch sandwiches, but just sweet enough from the raisins to eat as a snack. It only takes about 40 minutes to prepare, uses no yeast, and only 6 ingredients. Enjoy!

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Vegan Whole Wheat, Sugar-free, Muesli Quick Bread Recipe

1 cup Bob's Red Mill Muesli*
1 ½ Cups whole wheat flour
2 teaspoon baking powder
 ½ teaspoon salt

1 cup unsweetened soy milk
1 Tablespoon canola oil

*for those who don't have or opt not to use muesli, you could substitute with an equal amount mixture of the following: almonds, walnuts, flax seeds, sunflower seeds, raisins, oats, whole grain rye, whole grain barley

Preheat oven to 450F (232C). In a large bowl, mix together the muesli, flour, baking powder, salt. 

In a separate bowl, stir together the soy milk and canola oil.

Combine both mixtures and stir until a soft dough is formed. The dough will be sticky- coat hands with flour to ease handling. Form dough into a loaf on lightly greased baking sheet.

Bake for about 20 minutes, or until bread makes a hollow sound when tapped. Remove from oven and let cool on wire rack. Once bread is cool, slice as you like, and enjoy plain or with your favorite spread!
This recipe makes one loaf of Vegan Whole Wheat, Sugar-free, Muesli Quick Bread.

Get a price on the Baking Sheet I Recommend at Amazon.

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4.4  (5)
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I've made this bread several times and just love it. I've shared it with friends and family and they all now have the recipe. I do not use soy milk anymore though, cuz this would be only thing I would buy soy milk for. I use Almond milk instead.
Thanks for the recipe. Its great for breakfast or with soup on those cold winter days.
I have it baking again right now.

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WOW!!! If there would be more stars to rate this bread, I sure would have give them all to you. Passover is over here in Israel and I was too lazy too go out for a bread, although I really felt I was needing to have it. So, I was browsing among the bread recipes of this most inspiring website, and was drawn to yours, mainly because of the short time for it to be baked and the simplicity.. And what a bread!!! Since I craved for the savory taste, instead of the muesli, I added 1 teaspoon of dry Hyssop and half of a teaspoon of seasoning blend which includes granulated garlic, granulated black pepper and some kosher salt. Instead of the canola oil, I used a mixture of both canola oil and olive oil. What a bread. Thank you lady de vito :) I sure going to spread the word, giving you all the credit for that.
For spread I used tahini, mixed with water, some lemon juice, Himalayan salt, garlic powder and big amount of powdered dry mint. Bellissimo. THANKS!!!

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Really impressed with this bread, turned out great and looked exactly like the photo and I was impressed it cooked in 20 min. I had to use olive oil, but it was fine. I added some cinnamon and I think I wil try adding applesauce next time, but it is perfect as is.

I think this would be a great gift bread either made, or pre packaged and all they do is add the milk.

Thanks for the great recipe!

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Beautiful, with a few changes

I replaced the muesli with a combination of raisins, flaxmeal, and poppyseeds.
It was beyond beautiful, a complex flavor and really easy to make.
I'd give it five stars, but I didn't use the exact recipe

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I made this bread for a friend and it was good (she basically ate the whole loaf in one afternoon), but it didn't stick together at all. I think this recipe is missing a binder i.e. flaxseeds/chia and water or what have you.

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