Pumpkin may be fall’s favorite flavor, but that doesn’t mean the rest of your spice rack shouldn’t get a chance to shine. This chocolate chip cinnamon bread has a zest reminiscent of pumpkin spice, but is less overpowering. Switch your spices and reawaken your taste buds, which have likely been dulled by the pumpkin-induced coma we all find ourselves in by mid-October. Best served warm and gooey, this bread is sure to bring a little seasonal warmth to your kitchen and is vegan to boot.
Ingredients:
1 1/3 cup sugar
2 cups flour
2 teaspoons ground cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil (or vegetable oil)
1 cup almond milk (or any other milk of your choice)
1/4 cup applesauce
1/2-3/4 cup chocolate chips
Directions:
1. Preheat oven to 350 degrees and grease a 9-by-5 inch oven-safe loaf pan.
2. Mix 1/3 cup sugar with the cinnamon in a smaller bowl. Set aside.
3. Combine flour, the remaining 1 cup sugar, salt, and baking powder in a larger bowl.
4. Microwave coconut oil to liquid form.
5. Add coconut oil, almond milk, applesauce, and chocolate chips to the larger bowl.
6. Stir with a wooden spoon until it is a consistent batter. Do not over-stir.
7. Pour half the batter into the loaf pan and evenly spread half of the cinnamon sugar mixture over the batter.
8. Add the rest of the batter and sprinkle the remaining sugar over the top.
9. Bake 40-50 minutes or until you can remove a toothpick relatively clean from the center.
10. Cool completely before removing from the pan and slicing.
Reach writer Emma Bueren at arts@dailyuw.com. Twitter: @EmBueren
