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  Chocolate Chip Loaf

There's only one thing better than the aroma of homemade bread baking in the oven, and that's homemade bread baking in the oven that boasts chocolate chips! This decidedly dessert loaf from VN contributors Ellen & Jill Abraham takes the (place of) cake, so enjoy it after your favorite fall dinner.

Makes 1 loaf

What You Need:

3/4 cup plus 3 tablespoons roughly chopped chocolate chips, divided
1/4 cup plus 1-1/2 teaspoons maple sugar, divided
1/4 cup canola, safflower, or sunflower oil
1/4 cup maple syrup
3/4 cup soymilk
1 teaspoon apple cider vinegar
2 teaspoons vanilla
1-3/4 cups barley flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

What You Do:

1. Preheat the oven to 350 degrees. Oil a loaf pan and set aside. For the topping, in a small bowl, mix 3 tablespoons chopped chocolate chips and 1-1/2 teaspoons maple sugar; set aside. In another small bowl, mix oil, syrup, soymilk, vinegar, and vanilla. In a separate, larger bowl, place remaining maple sugar, sift in flour, baking soda, baking powder, nutmeg, and salt.

2. Whisk wet ingredients into dry ingredients, being careful not to overwork the batter. Fold in remaining chopped chocolate chips. Pour batter into prepared pan. Sprinkle with the topping mixture.

3. Bake for 40 minutes, rotate pan a half turn to ensure even baking, and bake 35 to 40 minutes more or until a knife inserted in the center of a muffin comes out clean. Let cool for 15 minutes. Remove from the pan and let cool completely on a wire rack.

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