Because one just can’t get enough chocolate, here’s another delicious way to stuff it into your tummy: Chocolate Bread.
I came across a Chocolate Bread recipe in the Fannie Farmer Baking Book which, if you didn’t know about it, is an American classic often referred to as a baker’s Bible because it is packed cover to cover with the most scrumptious baked goods. I have often veganized recipes from this book and despite the changes they always turn our beautifully.
This recipe needed a lot of veganizing because there was butter here and milk and eggs. I added more chocolate than the recipe called for because, hey, why not? And I also made the bread a little healthier by substituting most of the all-purpose flour in the recipe with whole-wheat pastry flour.
This Chocolate Bread is not a chocolate cake. It is more like a zucchini bread or a banana nut bread– dense and moist and sweet with just a subtle flavor of chocolate. Walnuts add to it a nice crunch and more deliciousness. If you are looking for a cake, try this recipe, or this.
Hope everyone has had a great start to their weekend. I am now off to enjoy mine. But first, here’s the recipe.
Vegan Chocolate Bread
(Makes 2 loaves)
2 cups whole-wheat pastry flour
1 cup all-purpose flour
1 tsp baking powder
1 cup sugar
1/2 tsp salt
1/2 cup unsweeetened chocolate chips
1 stick (8 tbsp) vegan “butter” like Earth Balance
2 tbsp flaxmeal mixed with 6 tbsp water
2 tsp pure vanilla extract
1 cup almond milk
1 cup chopped walnuts, lightly toasted
Place the chocolate chips and the “butter” in a small saucepan and heat together on low heat until the chocolate has melted. Stir and set it aside to cool.
In a small bowl, mix together the flours, baking powder, baking soda and salt
In a larger bowl, mix the sugar, flaxmeal-water mixture, vanilla extract, and almond milk.
Add the flour to the liquid mixture in three batches, using a spatula to mix the ingredients well after each addition.
Add the chocolate and walnuts and mix.
Oil and flour two 9 X 5 inch loaf pans. Divide the batter equally among the two and smooth the tops.
Bake in a preheated 350-degree oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool for five minutes on a rack and then unmold and continue cooling.
Serve on its own, with a dollop of vegan whipped cream, or with a smidge of vegan butter.
Chocolate is toxic to dogs, but that didn’t stop my Opie from sitting under the table and demanding a share with a soulful look from soft eyes. He’s just had a haircut for the summer but even without all that gorgeous golden hair he’s just about the cutest thing in the world, isn’t he?