While developing this Soy Milk Loaf, I was very impressed at how soft it is. Through my experiments, the fluffiness was retained as compared to the typical bread recipe.
Substituting the dairy (milk and melted butter) with soy milk and oil is definitely doable. It is definitely a touch less rich, but its flavours is simple and delicious in its own way.
I coated the crust with sesame seeds and melon seeds for that extra hearty flavour. You can go a step further by coating it with honey to create that extra dimension of sweetness, especially if you are planning to eat the bread plain!