Monday, October 31, 2011

Vegan Pumpkin Chocolate Chunk Bread

So what do you do when it's your day off, you feel like baking, but you only have 1 egg and half a stick of butter? Oh, and it's Halloween, of course.

I'll tell you what; you make something vegan. Preferably something that includes pumpkin. And chocolate. And something that will make your chilly house smell all warm and festive.

Now listen, I'm not vegan. I'm not even vegetarian. But this bread seriously hit the spot. The pumpkin and vegetable oil add moisture and all those spices add depth and warmth. And the texture is amazing- so light and fluffy! Don't think of it as vegan. Just think of it as baking with fewer ingredients.

If you need me I'll be sitting against my oven door because it's 60 degrees inside and I refuse to turn on the heat, having a staring contest with the ginourmous spider cricket that refuses to leave my kitchen and that I refuse to kill.

Happy Halloween!

Vegan Pumpkin Chocolate Chunk Bread
Yield: 2 small (9x5x3), or 1 large (11x5x3) loaf

3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp freshly grated nutmeg
1 tsp cinnamon

1 tsp allspice
1/2 tsp cloves
2 cups light brown sugar
1/3 cup granulated sugar
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1 15-oz can pumpkin puree
1 1/4 cups chocolate chunks

1. Preheat oven to 350 degrees. Grease 2 small or 1 large loaf pan(s) and set aside.
2. In a large bowl, whisk together flour, baking powder and soda, and all spices. Set aside.
3. In another large bowl (or using an electric mixer with the paddle attachment), whisk together both sugars. Add vegetable oil, maple syrup, water, and pumpkin puree, whisking to combine.
4. Add all the dry ingredients and mix on low until just combined (or fold in with a rubber spatula). Be sure to stop and scrape the bowl to ensure all ingredients get incorporated evenly. Fold in chocolate chips by hand with a rubber spatula.
5. Pour batter into prepared pan(s). Bake 60-75 minutes for small loafs, 75-85 minutes for large loafs, or until a toothpick inserted in the center comes out clean. Allow to cool 15 minutes, then turn out and continue to cool on a wire rack. Serve warm, room temperature, or cool completely, wrap well, and freeze.

Recipe Notes: 
  • You can substitute walnuts or pecans for the chocolate, or do a combo of 3/4 cup chocolate chunks and 3/4 cup nuts.
  • My "large" loaf pan is 11x5x3'' and my "small" loaf pan is 9x5x3''
  • This batter would also make delicious muffins. Because I didn't bake them, I'm not sure of the baking time, but I would start testing with a toothpick at about 25 minutes.
Recipe slightly adapted from Joy the Baker


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