Vegan Carob Bread with Carob Raspberry Glaze

Preheat the oven to 350 degrees Fahrenheit.

Line two 9 X 5 inch loaf pans with parchment paper, or oil and flour them. I prefer the parchment because the flour sometimes leaves white streaks on the sides of the bread which is fine but doesn't look pretty.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, carob powder and sugar.

Dump in the vegatable oil, aquafaba, applesauce, nondairy milk and vanilla extract. Mix everything with a spatula, scraping the bottom of the bowl to make sure you don't leave any dry flour unmixed. You shouldn't need this, but if it feels like the batter looks too dry to mix, you can add a bit more of almond milk. This is a pretty thick batter but you should easily be able to pour it into the pans and it should smooth out on its own in the pan without you needing to help it along with a spatula

At the end, stir in the carob chips and blanched almonds, if using.

Divide the cake/bread batter equally between the two pans. Place the loaf pans in the preheated oven and bake 45-55 minutes or until a toothpick in the center comes clean.

Cool for loaves for 30 minutes on a rack and then unmold them and continue cooling.

In a double boiler, melt the carob chips along with the vegan butter until smooth. Stir with a spatula to help it along. Stir in the raspberry jam and the raspberry extract. The glaze should have a pourable consistency.

Turn off the heat and quickly drizzle or spread the glaze on the loaves.