Author Notes
A healthy and delicious dessert recipe —Juhea
Ingredients
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2 cups
Flour
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2/3 cup
Brown Sugar
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1/4 teaspoon
Salt
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1/2 teaspoon
Baking Soda
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1/2 teaspoon
Baking Powder
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7 tablespoons
Oil (either canola or coconut
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2 teaspoons
Vanilla Extract
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2 tablespoons
Pumpkin Spice Mix (see http://www.peacefuldumpling.com/vegan-treats-vegan-chocolate-chip-pumpkin-bread for mix)
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1 cup
Pumpkin Puree
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1 cup
Chocolate Chips
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3 tablespoons
non dairy milk (I used almond)
Directions
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Heat oven to 375* F. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice mix. Whisk with a fork and set aside.
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In a medium bowl, mix the oil, pumpkin puree, and vanilla extract.
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Add wet ingredients to the dry ingredients and quickly combine. Fold in chocolate chips (or raisins). Use splashes of almond milk as needed to fold in the flour-y parts into the dough. (It will *seem* dry, crumbly, and not smooth, but that’s normal). Don’t overstir!
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Add the dough to a loaf pan or two mini loaf pans. Bake in the oven for *at least* 45 minutes for mini loaves, and at least 55-60 minutes for a full loaf. Since oven temperatures and pan sizes vary, be sure to do the toothpick test in the middle of the loaf to see that it comes out clean.
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The bread can be sliced and enjoyed immediately, though I highly recommend letting it cool. In fact, this is a bread that keeps getting better as it sits on the counter. The crust will still remain a little crusty (rather than soft and oily), while the inside will get more flavorful and nuanced.
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