Kristi, Bobcat and Chocolate Chip Pumpkin Bread

I love Wednesdays! My coworker Kristi and I always have Wednesdays off. More often than not, we spend it together doing various activities: errands, shopping, venting our life stresses to each other. Kristi moved to Chicago from Wisconsin last winter. We quickly bonded, both feeling like "misfits" coming from smaller towns and missing our families and friends. I had a tough time adjusting to life in Chicago. It was the hardest thing I have ever been through. Even small things like going to the grocery store were a huge adjustment ... you mean I have to take a train or walk?!?! It all seemed so difficult. I never realized how automatic most things in my life had become. I had to map out every destination. I never saw a soul that I recognized. I felt so alone. I found true comfort in meeting Kristi, knowing we had a certain understanding. We don't judge each other's silly anxieties or our lack of city savvy. We still get lost everywhere we go! Sometimes we just talk about how much we miss trees and open skies! Not only do we have a similar life experience, she is a wonderful person. She has a sweet, honest personality. Enough about our love story ...

This past Wednesday, our plans consisted of a trip to Whole Foods (which is now turning into a once a month occurrence), then heading back to her apartment (which is where my boyfriend Bobcat also lives) so I could teach her to make my delicious Chocolate Chip Pumpkin Bread recipe!! Not only is this bread completely heavenly, its also healthy!! It makes a great breakfast, dessert or snack. It contains no sugar or dairy products.


Chocolate Chip Pumpkin Bread
serves 4-5

2 1/2 cups canned pumpkin
1 cup of agave (or maple sugar)
1 Tbs. ground flaxseeds mixed in a small bowl with 3 Tbs. water
1/2 cup soy milk or rice milk
1/3 cup safflower oil (or vegetable)
1/2 tsp. vanilla extract
2 cups spelt flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 Tbs. cinnamon
1/2 tsp. nutmeg
1/2 cup grain sweetened vegan chocolate chips (Sunspire makes delicious ones!!)
1/2 cup of walnuts (optional)

Preheat over to 350. Oil an 8" X 8" casserole dish.

Combine the pumpkin, agave, flaxseeds, soy milk, oil, and vanilla extract in a mixing bowl. In a seperate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, chocolate chips and walnuts. Add the wet ingredients until just combined.


Fill the casserole dish with the batter. Bake for approximately 1 hour and 15 minutes until the top springs back when pressed with a finger.


Bobcat and I snuggled for 1 hour and 15 minutes while the deliciousness baked. We are totally in love!! Someday I'm going to hide him in my purse when I leave. Kristi will never know :) Then us of the human race got to enjoy a slice of heaven:


Moist, pumpkiny, chocolately, yummy!!! It was a great Wednesday. I look forward to seeing what adventure next week holds!!


Love,
Steph