Tuesday, March 5, 2013

Vegan Chocolate Chip Pumpkin Bread

Super moist, mildly sweet pumpkin bread teased with miniature chocolate chips in every bite!
Pumpkin bread is a wonderful treat for anytime of the year, but when chocolate chips are added to mix, all rich and gooey as each little black-brown morsel melts into spiced maddening crevices, that's another taste bud story altogether.
The enticement of chocolate only elevates this yummy treat higher onto the dessert scale.
Without applesauce or mashed ripened bananas included in this particular recipe, it's the pumpkin puree that makes for a moist, sumptuous bread- no butter or oil necessary.
A rather enjoyable and lovely accompaniment to hot tea or a mug of plain almond milk, a slice or two of chocolate chip pumpkin bread amongst friends (especially kitty cats and books) is equivalent to the wonders of bliss induced heaven.
Just perfect.

Vegan Chocolate Chip Pumpkin Bread Ingredients

1 2/3 cup flour
1/2 cup sugar
3 tablespoon cocoa
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 15 oz. can pumpkin puree
1 cup unsweetened almond milk (used Almond Breeze here)
3 tablespoon molasses
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1/2 cup chocolate chips
1/2 cup crushed walnuts (optional)
2 8" x 3" baking pans

Preheat oven to 420 degrees.
Mix dry and wet ingredients separately.
Blend together.

Add chocolate chips & walnuts (if desired) last.
Stir evenly & breathe in that wonderful warm scent.
Place batter into 2 bread pans. Bake for 40-50 minutes, being sure to fork the middle.
Let cool before plating & serving.
The perfect yum ready to be devoured.
Paired with almond milk and plated as an enticing dessert, chocolate chip bread is topped with fresh homemade cream (coconut cream, coconut oil, sugar, & vanilla), additional chocolate chips, walnuts, & cinnamon!

No comments:

Post a Comment