Today I’ve borrowed another recipe from a wonderful site by Lyndsay Homme called Milk Free Mom. Make sure and check it out as she has so much useful information for anyone trying to cook or even buy dairy-free products. Thanks Lyndsay!
I adapted this recipe from my Coconut Chocolate Chip Banana Breadwith two small changes, and it’s just as delicious as the original. It’s sweet, easy to prepare, and the whole family will love it.
makes 16 thin slices, 8 large
1/2 cup of your favorite dairy free milk
1 teaspoon apple cider vinegar
1/2 cup sugar
1/3 cup vegan margarine (Earth Balance), softened
2 cups whole wheat flour (white or gluten free will work too)
1 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
3/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/2 cup dairy free chocolate chips (we used Amanda’s Own Confections)
1/2 cup flake coconut
In a small cup, mix your milk and the vinegar together. Let it sit for 5 minutes while you follow the rest of the preparations, so that the milk curdles a bit.
Preheat your oven to 350°F. Grease your loaf pan, and set aside.
In a large mixing bowl, mix together your margarine and sugar until well combined and smooth. To that mixture, add your flour, baking powder, and baking soda.Give it a good mixing with a fork to combine it well. Next, add your pumpkin, milk, vanilla, pumpkin pie spice, and 1/4 cup coconut. Mix well until smooth. Gently fold in 1/4 cup of the chocolate chips. Scoop the mixture into your prepared loaf pan, and top with the remaining chips and coconut. Press the chips and coconut down a bit to help them stick. If you’re baking in a glass loaf pan, you’ll want to bake the loaf for about 50 mins. A tin pan will take 5 or 10 minutes less, so keep an eye on it and be sure to test the middle to confirm that it’s done. Let it rest on a wire rack for 10 minutes, and enjoy!