Well hello there!
I feel like I haven’t talk to you guys in forever. I’ve definitely fallen off my posting-3x-a-week schedule, but all for good reasons. Actually 2 main reasons exactly.
Reason number 1: Travel.
Reason number 2: Upping my recipe game.
I plan to write a little recap of our time in Tokyo so let’s just jump to reason number two, shall we?
When I first started my blog, it was more of an online diary for the vegan recipes I was making. I went vegan overnight and had so much to learn about vegan cooking, and baking. My blog was where I could share the vegan recipes I was making, whether they were just so-so or absolutely amazing.
The longer I’m vegan and the more I experiment in the kitchen, my cooking and baking skills continue to develop. I’m by no means a chef, but there are definitely less botched meals around our house and I have a better idea of how substituting certain ingredients will affect a recipe.
Posting recipes, or What I Eat in a Days, three times a week was a fun way to keep me experimenting in the kitchen. Having a deadline (one that I gave myself) to share recipes with you all on Mondays, Wednesdays and Fridays gave me a healthy amount of pressure to try out new cuisines and recipes for Brett and I throughout the week.
Now, however, I feel like I really want to share better recipes with you all. I’ve found that I like to make a recipe 2x to double check that it’s delicious and that the recipe works. Instead of posting a so-so recipe that was good, but might have an issue, I want to share with you recipes that I love and would make again. Most of the recipes on my blog are ones that I love and make often (like my Homemade Whole Grain Sesame Crackers, Family Size Basic Vegan Granola, Black Sesame Tahini Vegan Banana Bread, Homemade Almond Joys, Pumpkin Carrot Curry etc.), but I would love for the recipes I post from here on out to be ones that I’ll make again and again.
Basically, with more recipe testing, comes more sporadic posting. But hopefully it will serve us all better!
Anyways, this Vegan Spiced Pumpkin Chocolate Bread was almost perfect the first time around, but just right the second time I made it. It’s the perfect bread for this holiday season as it’s flavored with warming spices like cinnamon, nutmeg and ginger. The pumpkin puree gives this bread the perfect texture and cocoa powder and chocolate chips make it the perfect sweet treat. I’m in love with this bread and know I’ll be making it a couple more times in the near future. I hope you make it as well!
If you give this Vegan Spiced Pumpkin Chocolate Bread a try, please let me know your thoughts in the comments below or take a picture and tag #theconscientiouseater on Instagram so I can see your creation!
- ¼ cup applesauce
- ⅓ cup cacao/cocoa powder
- ⅓ cup boiling water
- 1 cup pumpkin purée
- ¾ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cup whole wheat flour
- ⅓ cup mini dairy-free chocolate chips
- Preheat your oven to 350 degrees and grease a loaf pan. Set it aside.
- In a large bowl, mix together the apple sauce and cacao powder. Add in the ⅓ cup of boiling water and stir until you get a smooth, chocolatey paste.
- Add in the pumpkin puree, sugar, vanilla, spices, baking powder and salt and stir until combined.
- Lastly stir in the whole wheat flour and mini chocolate chips.
- Pour the batter into your prepared loaf pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.