BitterSweet

An Obsession with All Things Handmade and Home-Cooked

The Proof is in the Pudding [Bread]

27 Comments

Okay, you got me- So I’m a day late in celebrating World Bread Day which was designated as October 16th, but as any baker will tell you, good bread takes time. Of course, I did end up making a quick bread, but it was the planning that took the most time and set me behind schedule. Seeing practically every foodie in the blogosphere talking about this date for weeks, surely it would be hard to miss it, you might argue, but truly it was just an unfortunate chain of coincidences that postponed the party. If I finally had time to turn on the oven, the sun wouldn’t be out [to capture the best pictures, lest I fail you dear readers with sub-par food porn!] If the sun decided to come out, I wouldn’t have enough ingredients on hand. If I had enough ingredients… And so it went, that nothing was happening in the kitchen except for defrosting the occasional frozen waffle under the broiler.

Just as the window of opportunity seemed to be closing, the sun emerged from behind the clouds and incredibly, everything I needed to make a delicious, easy bread was right there, waiting to be combined and baked! Finding a box of instant butterscotch pudding with no animal products on that bright, early morning was truly the catalyst, an incredible treat in and of itself. While I had originally snatched up a package just for a quick snack, inspiration struck and that sweet, powdery mixture found it’s way into a quick bread instead.

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!

Printable Recipe

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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Author: Hannah Kaminsky

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

27 thoughts on “The Proof is in the Pudding [Bread]

  1. holy flying pudding, Hannah, you are a goddess!

  2. Hannah, honestly, if you need a taste-tester, you *might* be able to convince me to be one, for this butterscotch pudding bread (haha).

    and just so you know, there is NOTHING offensive in this post (nor was there anything offensive in the post that you unfortunately *had* to take down the other day) – just want to clear that all up before anyone has the chance to get going on that issue again – keep up the phenomenal work, Hannah!!

  3. Ditto everything that VeggieGirl said and I would like to add that you are amazing me with the things you come up with within the constraints you have! Maybe it is a good thing after all – “Necessity is the mother of invention,” isn’t that what they say? I’m sure it’s forcing you to be even more creative and I think this bread proves it! But I could taste test if for you if you like, just to be sure. LOL. Nice work again, Hannah. Now I’m hungry and off to find some substandard substitute for your bread.

  4. That picture with the fork (lol) is beautiful!

  5. Oh, yummy! It sounds delicious :)

  6. Wow, this looks sooo yummy! I especially LOVE the idea of chocolate chips in it. Mmm mmm!!

  7. Wow that looks fantastic and I’m sure it tastes delightful!!!

    Lovely presentation!

  8. What great looking bread. And yes, chocolate chips wouldn’t hurt!

  9. Butterscotch = yum
    Pudding = yum
    Bread = yum

    Putting them all together into one baked-good = genius ;o)

  10. This sounds wonderful. Very interesting idea, too!

  11. Ooooh, this sounds LOVELY!

  12. Hannah, I think that the World Bread Day could not go without such delicious bread, sweetie!

  13. That loaf looks delicious & sounds decadent! The top looks like it would be a little bit crispy (which is how I love it!) I found a recipe for banana pudding cookies once and was really excited to try them but was disappointed by how cake-like they were.

  14. This will be the next recipe of yours that I have, have, have to try. Funny that Dr. Oetker sells organic pudding mixes in the US but not in Germany.

  15. Decadent loaf, love it!
    Thx for joining WBD.

    You were not late with your post, last day of submission was October 17. ;-)

  16. I. WANT. THAT.
    drooooool.

  17. Luscious loaf! I’ve never tried vegan baking before, can I use almond milk instead of soy milk? Can’t wait to try this!
    Aloha,
    Manju

  18. This bread sounds really good.

  19. Hi!
    I baked this bread for WBD07-AFTER HOURS PARTY.
    I changed something in the recipe because in Italy I can’t find some ingredients.
    It’ a very good bread!
    This is the link:

    http://fragoleecioccolato.blogspot.com/2007/11/wbd-after-hours-party.html

    Thank you and bye!

  20. Pingback: Caramel Pudding Chocolate Chip Cakes « The Voracious Vegan

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  22. this looks SO good but I can’t find vegan butterscotch pudding here in the UK! What brands do you use? (maybe I can do some heavy-duty ebaying?)

    dangnammit the things that the US gets that the UK doesn’t! :(

  23. Pingback: Another Easy Way to Dress Up Your Spaghetti | Ahimsa

  24. Hmm it seems like your site ate my first comment
    (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog.

    I too am an aspiring blog writer but I’m still new to the whole thing. Do you have any helpful hints for first-time blog writers? I’d really appreciate it.

    • Hi Dorine,

      Thank you so much! (Sorry about the comment troubles, by the way, but I’m glad you pushed through and made contact nonetheless.) I think that the big secret to writing a blog is that there’s no secret. Few of us really know what we’re doing, but as long as there’s inspiration and passion behind the posts, it somehow works out. Corny, I know, but I couldn’t keep posting if I didn’t love it and post only for myself. Whenever I try to make posts that I think others will like, I begin to resent it, because there’s so little return on the investment in time and effort. If it’s something you want to do, and enjoy doing, it will always be worthwhile.

      Good luck, and have fun! I’ll have to keep tabs on your blog from now, too.

      -Hannah

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