Chocolate Pear Loaf

Ingredients:

Loaf:

1 1/3 cups flour

1/4 cup sugar

1 tablespoon cornstarch

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamon

1/2 cup melted dark chocolate chips (plant-based and sweetened)

1/2 cup Tofutti Better Than Sour Cream

3 tablespoons vegetable oil

3 tablespoons nondairy milk curdled with 1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 medium pears, stemmed, cored, cut into chunks, and processed until almost smooth

Sour Cream Chai Glaze (recipe follows)

Optional Garnishes: cinnamon sticks, star anise, dried or fresh edible flowers

Directions:

Preheat oven to 350 degrees. Spray a 5 x 9" loaf pan with nonstick spray. Line lengthwise with a strip of parchment paper allowing an inch to extend above sides; spray again.

In large bowl whisk together all dry ingredients. Make a well in center, add wet ingredients, and whisk together until completely combined. Spread evenly in prepared pan. Bake 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cake will fall slightly as it cools. Remove from pan using parchment tabs; remove parchment.

Place loaf on serving platter, prepare glaze, drizzle over, and garnish as desired.

Ingredients:

Sour Cream Chai Glaze:

3 tablespoons Tofutti Better Than Sour Cream

1 tablespoon light corn syrup

1 Chai tea bag

1/2 teaspoon pure vanilla extract

1 cup confectioners’ sugar, sifted if lumpy

Directions:

In small microwave safe bowl, whisk together Tofutti Better Than Sour Cream and light corn syrup. Heat 1 minute in microwave, add tea bag, and steep for a couple of minutes.

With a spatula, scrape sour cream mixture off tea bag and squeeze between two spoons. Whisk in vanilla and confectioners sugar until smooth and creamy.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.