Jungle Bread



  • 5 ½ c. unbleached flour
  • 1 ½ Tbsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¾ c. soy margarine
  • 2 c. soy milk
  • 1 Tbsp. lemon juice
  • 1 tsp. pure vanilla


  • 2 Tbsp. ground cinnamon
  • ½ c. white sugar


  • ½ c. soy margarine
  • ½ c. packed dark brown sugar
  • 1 tsp. pure vanilla


  • 2 c. coarsely chopped pecans


  • 1. Preheat oven to 400 degrees. For biscuits, mix the 4 dry ingredients together, and then cut in the soy margarine until the mixture resembles peas. In a separate bowl combine the liquid ingredients and stir to mix. Stir into the dry ingredients until the flour clings together.
  • 2. Turn out onto a floured board or counter top, and knead until the dough is smooth and not sticky, mixing in more flour as needed. With a rolling pin, roll out the dough to ½ inch thickness. Cut into 1-½ inch squares.
  • 3. Combine and cinnamon and sugar for the coating and roll each square in the cinnamon – sugar coating until well coated. Place in a single layer in a greased and floured 9 ½ inch wide by 4 inch deep round bundt pan. Sprinkle half of the pecans on top of the first layer, then add a second layer and sprinkle the rest of the pecans on top.
  • 4. For syrup, heat soy margarine and brown sugar in a small saucepan over medium heat until the sugar is completely dissolved. Remove from heat and stir in the vanilla. Drizzle the syrup over the top the layered biscuit dough and bake for 30 minutes, or until golden brown. Remove from oven and let stand for 10 minutes before removing from pan.
Browse Cook(s): Cinda Sanner Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.