Chocolate Chip Loaf

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Serves: 1 loaf

This breakfast treat was inspired by Sunday morning trips to Eagerman’s bakery in Natick, Massachusetts. We would pick up a dozen bagels and just maybe, an Entenmann’s chocolate chip loaf. This recipe comes pretty close to the other version; I love this bread with a cup of peppermint tea

What you need:

For the topping:
3 tablespoons roughly chopped chocolate chips 
1½ teaspoons maple sugar

For the loaf:
¼ cup canola, safflower, or sunflower oil
¼ cup maple syrup
¾ cup soymilk
1 teaspoon apple cider vinegar
2 teaspoons vanilla
¼ cup Sucanat, date sugar, or maple sugar
1¾ cups barley flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon grated nutmeg
½ teaspoon salt
¾ cup roughly chopped chocolate chips

What you do:

1. Preheat the oven to 350 degrees. Oil an 8 x 4 x 2½” loaf pan and set aside. In a small bowl, mix the chopped chocolate chips and maple sugar; set aside. Mix the oil, syrup, soymilk, vinegar, and vanilla in another small bowl. In a separate, larger bowl, place the Sucanat; sift the flour, baking soda, baking powder, nutmeg, and salt into the chocolate chip mixture.
2. Whisk the wet ingredients into the dry ingredients, being careful not to overwork the batter. If the batter seems very stiff, add 1 tablespoon soymilk. Fold in ¾ cup chopped chocolate chips. Pour the batter into the prepared pan. Sprinkle with the topping mixture.
3. Bake for 40 minutes, rotate the 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.