Imagine sinking your teeth into a slice of warm, decadent bread that's not only incredibly delicious but also completely vegan-friendly. This Cinnamon Chocolate Chip Bread is the ultimate comfort food that proves plant-based baking can be just as luxurious and satisfying as traditional recipes. With a perfect balance of sweet cinnamon, rich chocolate chips, and a moist, tender crumb, this bread is about to become your new obsession – whether you're a dedicated vegan or just someone who loves amazing food!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup almond milk
- ½ cup coconut sugar
- ¼ cup maple syrup
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup vegan chocolate chips
- ¼ cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, ensuring the sides have slight overhang for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and ground cinnamon to ensure no lumps remain and ingredients are well combined.
- In a separate medium bowl, whisk together the almond milk, coconut sugar, maple syrup, and vegetable oil until the mixture is smooth and sugar is mostly dissolved.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix, as this can result in a dense bread.
- Fold in the vegan chocolate chips, reserving a small handful to sprinkle on top of the batter for a more decorative finish.
- Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then use the parchment paper to lift the loaf out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3-4 days.
Tips
- Room Temperature Ingredients: Ensure your almond milk and other wet ingredients are at room temperature for the most consistent mixing and best texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense bread.
- Check for Doneness: Use the toothpick test to ensure your bread is perfectly baked. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Chocolate Chip Trick: Toss your vegan chocolate chips in a little flour before adding them to the batter to prevent them from sinking to the bottom of the bread.
- Cooling is Crucial: Let the bread cool completely before slicing to help it set and maintain its structure.
- Storage Hack: To keep your bread fresh longer, wrap it tightly in plastic wrap or store in an airtight container at room temperature.
- Serving Suggestion: This bread is amazing when slightly warmed and served with a dollop of vegan butter or a drizzle of maple syrup!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
