It’s October and I miss having a real “fall” out here in Phoenix. The weather back in New York is currently cool enough to wear jeans and a sweatshirt and to break out my fantastic fall wardrobe. I yearn to feel an autumn breeze while picking pumpkins and apples. I miss driving along I-95 with the vibrant hues of fall painted on a canvas on either side of the road. Instead, it is 95 degrees in Phoenix, I am still wearing shorts and a tank top, and the air conditioning is pumping in my apartment.
At this time of year, I go into a fall cooking frenzy to compensate for the lack of what I consider real seasons in the Southwest. Butternut squash, sweet potato, apple, and, of course, pumpkin dishes are a terrific way to celebrate my favorite time of year, even if there is no authentic autumn weather. The following is a recipe for chocolate chip pumpkin bread that I modified from one on my go-to site, www.VegWeb.com . It’s a very simple recipe:
1 ¾ cups unbleached flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon cinnamon ¾ teaspoon nutmeg ¼ teaspoon allspice ¼ teaspoon ginger 1 and ¼ cup pumpkin puree ½ cup Earth Balance, melted ¼ cup applesauce
1/3 cup vanilla soy milk
1 cup vegan chocolate chips
1. Preheat oven to 350 degrees Fahrenheit. Grease one loaf pan.
2. Combine dry ingredients.
3. Mix wet ingredients. Then stir in dry ingredients.
4. Fold in chocolate chips.
5. Pour into pan. Bake 45-50 minutes.
The result is a concoction of gooey, chocolaty, vegan goodness. Wait a few minutes after taking it out of the oven and scoop it right out of the pan, or enjoy after allowing it to cool completely. Either way, you will not be disappointed. This is some seriously good pumpkin bread and a delicious treat, whether or not you are pining for autumn.