I have never been a huge baker: I get annoyed by the long list of ingredients, bored while prepping, and I never seem able to keep the mess to a minimum. It wasn’t until I baked my first loaf that I saw the light and realized that there are some homemade desserts can be impatient foodie friendly. And since I am doing my 30-day vegan challenge, I wanted to share this vegan pumpkin chocolate chip loaf recipe to prove that we can all have our cake and eat it too.
I am into Week 2 of my vegan challenge and I am starting to itch. While I don’t crave desserts that much, but I do love picking up a little pound cake or fresh baked cookie with my coffee sometimes. But since that is verboten for the next 15 days, I had to figure out an alternative way to satisfy my sweet tooth.Baking up this vegan pumpkin chocolate chip loaf this past weekend really helped. Plus, I actually enjoyed making it because it’s basically a “dump it cake” – as in, you dump ingredients together, bake, and that’s it. There’s no rising time, no letting the mixture rest, or anything like that In other words, it’s easy, fast, and low maintenance (and very low on dishes to clean up!) A very thick slice of this vegan pumpkin chocolate chip loaf with a cup of coffee or steaming hot cup of herbal tea is absolute heaven.
Additionally a piece of advice: What do you get for the person who has everything? A home baked loaf. I once did a series of interviews for NYMag’s The Cut and wanted to bring each interview subject a little offering as a way to communicate my thanks. I had no idea what I could get Carolina Herrera that she would need or enjoy, so I baked her and her team a dessert loaf. I didn’t know if they would like it (or even eat it), but at least it was something different and unexpected (right?). I handed over my loaf sheepishly, but Carolina immediately put me at ease with her graciousness – she was delighted to receive a loaf! Yay! In fact, no one had ever made one for her before! I am convinced it was the perfect way to start off our interview, cause it turned me from a probing journalist type person into being a friend who was just asking her some questions. I also got points with her team, who sent pictures of the loaf slowly disappearing over the coarse of the day. So the lesson is: When in doubt, make a loaf.
Vegan Pumpkin Chocolate Chip Loaf
1 1/4 cup all purpose flour, plus 1 tablespoon
3/4 cup whole wheat flour
1 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons apple or pumpkin pie spice
3/4 cup unsweetened pumpkin purée
1/2 cup coconut oil, melted, plus more for greasing the pan
2 teaspoons vanilla extract
1/2 cup vegan chocolate chips
- Preheat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan. Combine the together flours, sugar, soda, baking powder, salt, and spices in a large bowl.
- Whisk the pumpkin, oil, vanilla and a 1/4 cup of water together in a medium bowl. Toss the chocolate chips with 1 tablespoon of the dry ingredients in a separate bowl, then add the wet mixture to the remaining dry until well combined. Fold the chocolate chips into the batter. ( Note: the batter will be somewhat thick)
- Pour into prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 50-55 minutes. Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.
- Let cool completely then dust with powdered sugar before slicing and serving.
Recipe by Claudia Sidoti.