Not super-sweet, but still a yummy treat. This was inspired by the Post Punk Kitchen's chocolate pumpkin loaf, with some tweaking. I used cranberry sauce instead of apple sauce, simply because I had cranberry sauce to use up and no extra apple sauce, but I'm sure either would work. If I didn't know there was cranberry in here, I wouldn't be able to taste it anyway, though I do detect a hint. If you're into that flavor combo, maybe throw in some fresh cranberries.
1/3 cup of water
to a boil in a small pot. Quickly, before it can evaporate, add
1/4 cup cranberry sauce or apple sauce
2 Tablespoons canola oil
2 Tablespoons cocoa powder
1/3 cup chocolate chips
and stir until chocolate chips are melted. Turn off heat and add
1 cup brown sugar, packed
1 cup okara
1 tsp. vanilla
1 Tablespoon apple cider vinegar
and stir until thoroughly mixed.
1 1/2 cup white whole wheat flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
3/4 tsp. baking soda
3/4 tsp. salt
and stir until dry ingredients are incorporated into wet ingredients.
Scrape the batter into a lightly oiled 9-inch bread pan and cook for 55 minutes at 350 degrees Fahrenheit. Allow to cool for at least 10 minutes before running a knife around the edges of the pan and inverting the loaf onto a surface.