• vegan bread:
  • 2 1/2 teaspoons active dry yeast
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup vegan sugar
  • 1 cup water
  • Topping:
  • 1 cup soy non-hydrogenated vegan margarine
  • 1 cup packed vegan brown sugar
  • 1 cup raisins and/or 1 cup chopped pecans


Add vegan bread ingredients to bread machine. In mine you have to add the liquid ingredients and then the dry ingredients. Set on the dough cycle and start.

When dough is finished knead on a flour coated surface 10 times.

Heat the brown vegan sugar and margarine in a pan on the stove until smooth and vegan sugar is melted. Remove from heat and add raisins/pecans.

Grease either a round cake pan or a bundt pan and preheat the oven to 375 F.

Take chunks of the vegan bread dough and soak them into the vegan sugar mixture. Place them in the pan. Make them about 1″ chunks. Stagger the layers so you put a chunk on top of the space of the two chunks below. Pour the extra sauce over the dough. Cover and let rise in a warm spot until dough has risen to the top of the pan. (15 to 20 minutes)

Bake in the preheated 375 F oven for 20-25 minutes.

Overturn onto a plate and enjoy your MONKEY BREAD