Festive Chocolate-Raisin-Oat Bread

Need a holiday breakfast, lunch or snack treat? This snazzy bread is the one to bake!


This lively bread makes a wonderful nosh when you're seeking something satisfying and little bit sweet!


With a pop of chocolate nestled in a batter of whole wheat, rolled oats, sunflower seeds, and raisins, this quick bread will truly satisfy. Serve slathered with your favorite preserves and bit of nut butter for a nice light lunch, or hearty snack.


Festive Chocolate-Raisin-Oat Bread
Makes 12 slices

1 ½ cups whole wheat flour

1 cup plus 1½ tablespoons rolled oats

2 teaspoons baking powder

1/3 cup vegan white sugar

1/2 teaspoon ground cinnamon

1/2 cup raisins

1/3 cup vegan (nondairy) chocolate chips, (55%, 70% or 85% cacao)

1/3 cup raw, unsalted sunflower seeds

1½ cups nondairy, coconut milk beverage, plus more as needed

Preheat the oven to 375°F. Line an 8 x 4-inch loaf pan with unbleached parchment paper, leaving a 1½ -inch overhang on the two long sides of the pan.

Put the whole wheat flour, 1 cup rolled oats, and baking powder in a large bowl, and stir with a dry whisk to combine. Add the sugar and cinnamon and stir with the whisk to combine. Stir in the raisins, chocolate chips, and sunflower seeds, and stir to combine. Add the coconut beverage and stir until well blended, adding a bit more coconut beverage, as needed if the mixture seems dry. Batter will be thick.

Spoon the batter into the prepared loaf pan, smoothing the top with a rubber spatula. Sprinkle 1½ tablespoons of rolled oats evenly over the top of the bread. Bake for 40 to 45 minutes, until the top of the bread is firm, slightly golden and a toothpick inserted in the center of the bread comes out clean.

Put the bread on a wire rack and let cool for five minutes. Using the parchment paper “wings,” carefully lift the bread from the pan and put it on the wire rack. Carefully peel back the paper from the sides of the bread and let cool an additional 10 to 15 minutes before slicing. Serve warm, or wrap tightly, refrigerate, and serve cold. Wrapped tightly and stored in the refrigerator, bread will keep for 3 days.