• Ashley Margaret Waterman

Vegan Chocolate Chip Bread

Vegan Chocolate Chip Bread (Adapted from Love from the Oven)

3 flax eggs (ground flax seed + baking powder + water)

1 cup buttermilk (non-dairy milk + apple cider vinegar)

2 cups flour

1/2 tsp baking soda

1/2 tsp salt

6 TBSP earth balance butter, room temp

2/3 cup sugar

1 tsp vanilla

1/2 cup enjoy chocolate chips

Make your flax eggs first. In a small bowl, combine 6 TBSP ground flax seed with 3/8 tsp baking powder and 9 TBSP water (this is a stronger version of a traditional flax egg that is good to use when baking things like bread). Let it sit while you prepare the rest of your ingredients.

Make your buttermilk. Using the non-dairy milk of your choice, measure a cup of milk. Remove one tablespoon of the milk and replace with a tablespoon of apple cider vinegar. Stir to combine and let it sit while you prepare the rest of your ingredients.

Preheat your oven to 350.

Spray a 9x5 loaf pan with cooking spray.

Optional: Coat the loaf pan with sugar to make a sugar crust for the bread.

In a medium-sized bowl, combine the flour, baking soda, and salt. Set it aside.

Using a wooden spoon or a mixer, cream together the butter and sugar until fluffy.

Add the flax eggs and vanilla, mixing well.

Add half of the dry mixture to the wet mixture, stirring to combine.

Add half of the buttermilk, stirring to combine.

Repeat with the remaining flour and buttermilk.

Fold in the chocolate chips.

Spoon the batter into the prepared loaf pan.

Optional: Sprinkle the top of the loaf with more sugar to make a sugar crust.

Bake for 70-75 minutes, or until a toothpick comes out pretty clean.

Allow the bread to cool before removing from the pan to slice.

I consider any time I can eat something sweet and call it breakfast a win. While I generally have eggs in the fridge, I want to start adapting more recipes--mainly baked goods--to be vegan. Making vegan baked goods makes it easier to share with people at the office.

You'll see that the bake time for this bread is 70-75 minutes. I baked mine for 65 and it was a bit underdone (not terrible or inedible, but there was room for improvement). If you try this recipe, it might take less (or more) time, depending on your oven. I plan on perfecting my vegan quick bread over the next several months, so we'll see what I end up with for bake times!

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