Hannah Kaminsky, Bittersweet Bog and the author of My Sweet Vegan - Soft, delightfully chewy around the edges, and hinting of caramel undertones, I don’t know if you even need the chocolate chips to make this easy treat irresistible. Of course, it certainly didn’t hurt to include it, either.

Butterscotch Pudding Bread

1 Cup Soymilk
1 Teaspoon Apple Cider Vinegar
1 Cup Granulated Sugar
1/4 Cup Canola Oil
1 Teaspoon Vanilla Extract
1 1/2 Cups All-Purpose Flour
1/2 Cup Whole Wheat Pastry Flour
1 3.5-Ounce Package Instant Butterscotch Pudding
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Chocolate Chips

Preheat your oven to 350 degrees and liberally grease a medium loaf pan.

Combine the soymilk and vinegar and let the mixture stand for a few minutes to curdle. Use your stand or hand mixer to mix it on a high speed, until it becomes nice and frothy. Then add in your sugar and oil, mixing again to combine.

In a separate bowl, sift together the flour, pudding mix, baking soda and powder, and salt. Slowly incorporate these dry ingredients into the wet, pausing so that the mixer can process everything. Finally, toss in your chocolate chips and stir to distribute.

Pour your batter into the prepared loaf pan and bake for 45 - 50 minutes, until golden brown on the outside and a toothpick inserted into the center comes out clean. Let the loaf rest for at least 15 minutes before moving it to a cooling rack. Tempting as it may be, try to resist cutting it until it has fully cooled, and do use a serrated knife!

Briefly toasted to just barely re-melt chips and warm a thick slice through, there are few other breakfasts [or lunches, or snacks, or desserts] that can compare.

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