30 January, 2016


The Redwall series is certainly an exploration of carby goodness. When going through the series, I wrote down more than 40 different types of bread, more than 20 types of scones, and more than 50 turnovers/pasties. This particular bread, spicebread, I decided to make as a quick loaf bread to be cut into sandwich-like slices. I highly recommend spreading it with some of your favorite nut butter.


Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Yield: 1 loaf (about 12 slices)


  • 2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 2 tbsp apple cider vinegar
  • 1 tbsp vegetable oil
  • 1 cup milk

  1. Preheat oven to 450F
  2. Mix together the flour, baking powder, baking soda, and spices
  3. Add the remaining ingredients and mix just until combined
  4. Pour mixture into a greased loaf pan and bake for 20 minutes, or until golden brown
  5. Let cool completely before slicing

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