Obviously, I’m kicking fall off with a pumpkin recipe!!!
When I was gearing up to start my nomad life, I found a couple cans of pumpkin in my cupboards and totally meant to make a pumpkin recipe or two to use them up and be the rebel who made pumpkin recipes in April (starting with this one, which I was SO excited for.) But life is busy, and it just never felt like the right time to make pumpkin bread.
Now it’s the right time. Now it’s fall. Officially. Now I am joyful and celebrating and happily baking in my beautiful kitchen looking out at beautiful trees that are already starting to turn and enjoying toasty pumpkin bread in the cool mornings and evenings (because let’s face it, most of the day still feels like the middle of summer!) Had I made this pumpkin bread in April, it would have been comforting in a totally different way. It probably would have looked more like: me baking after work instead of working out and eating
onefour too many slices of overly buttered pumpkin bread while sitting on my couch watching terrible television with the blinds closed and wallowing in self-pity about my impending nomad future.
It’s not just the difference in seasons. It’s the difference in moods.
This is happy bread.
I’m sure that if you’re having a rough time right now, this bread will comfort you. It’s easy to make, you will succeed and have delicious warm bread that you can eat as much or as little as you want while wearing your favorite baggy sweats. Feel free to bake away no matter how happy you are (or aren’t.)
chocolate chip chai pumpkin bread
adapted from 1000 vegan recipes
yields 10 slices
2 C all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 t ground cinnamon
1 t ground ginger
1/2 t ground cardamom
1/2 t ground cloves
1/2 t ground allspice
tiny pinch black pepper
1/3 C oil**
1 C pumpkin puree
1 C brown sugar
1 t vanilla extract
1/3 C + 2 T almond milk
1/2 C semi-sweet chocolate chips
** Instead of oil, I used Sunsweet Lighter Bake. It’s an oil/margarine substitute for baking (only for soft recipes like bread) that my mom recommend I grab when I mentioned I had to drive up to Yuba City where the Sunsweet factory is located! This is the first time I’ve tried it and it was awesome!
Preheat oven to 350 degrees. Mix flour through pepper in one bowl and set aside. Mix oil through almond milk in another bowl. Combine the wet ingredients with the dry ingredients until just combined, and then fold in chocolate chips. Bake for 45-50 minutes.
Nutrition facts per slice: Calories: 194; Calories from Fat: 18; Total Fat: 2.1g; Saturated Fat: 1.1g; Sodium: 192mg; Total Carbohydrates: 42.0g; Dietary Fiber: 1.7g; Sugars: 19.2g; Protein: 3.4g