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Vegan Chocolate Chip Quick Bread Recipe

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4 from 8 reviews

This vegan chocolate chip quick bread is a moist and flavorful loaf made without any dairy or eggs. Combining oat milk and apple cider vinegar for a tender crumb, it is naturally sweetened with cane sugar and applesauce, and loaded with mini vegan chocolate chips. Perfect as a breakfast treat or a comforting snack, this quick bread is easy to prepare and bakes up soft and delicious.

Ingredients

Wet Ingredients

  • 1 cup non dairy milk (we like oat)
  • 1 tablespoon apple cider vinegar
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup vegan cane sugar

Add-ins

  • 1 cup mini vegan chocolate chips, divided (more if desired)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a bread loaf pan or line it with parchment paper to prevent sticking.
  2. Create Vegan Buttermilk: In a medium bowl, combine the non-dairy oat milk and apple cider vinegar. Allow this mixture to sit for 5 minutes to curdle slightly, creating a vegan buttermilk substitute that helps the bread rise and stay moist.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and baking soda until well combined, ensuring even distribution of leavening agents.
  4. Combine Wet Ingredients: Add the vegan cane sugar, unsweetened applesauce, and vanilla extract to the vegan buttermilk mixture and stir until fully incorporated.
  5. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently fold together using a spatula until just combined; do not overmix to avoid a dense loaf. Fold in ¾ cup of the mini vegan chocolate chips.
  6. Fill Pan and Add Topping: Pour the batter into your prepared loaf pan, spreading evenly. Sprinkle the remaining mini vegan chocolate chips on top for a visually appealing and tasty finish.
  7. Bake the Bread: Bake the loaf in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs attached, indicating the bread is fully baked.
  8. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled for best texture and flavor.

Notes

  • Do not overmix the batter as this can lead to a dense bread.
  • Use mini vegan chocolate chips to ensure even distribution and melt-in-your-mouth pockets of chocolate.
  • You can substitute oat milk with any other non-dairy milk such as almond or soy milk if preferred.
  • For added flavor, consider adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
  • Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This bread can also be frozen for up to 3 months; thaw at room temperature before serving.

Find it online: https://marthatasty.com/vegan-chocolate-chip-quick-bread-recipe/