BREAKFAST

Vegan Chocolate Chip Pumpkin Bread • It Doesn’t Taste Like Chicken

If you like quick breads, you MUST try this recipe. This Vegan Chocolate Chip Pumpkin Bread is so tender, it’s deliciously moist, chocolatey, pumpkin infused, and surprisingly easy to make too! Just whip up the simple batter, pour in a pan, and bake. That’s it. And if you don’t like chocolate (weirdo), you can either omit the chocolate chips, or replace them with crunchy walnuts, pecans, or pepitas.
This Vegan Chocolate Chip Pumpkin Bread is so tender, it's deliciously moist, chocolatey, pumpkin infused, and surprisingly easy to make too! Just whip up the simple batter, pour in a pan, and bake. That's it. And if you don't like chocolate (weirdo), you can either omit the chocolate chips, or replace them with crunchy walnuts, pecans, or pepitas. #itdoesnttastelikechicken #veganbaking #pumpkin

This vegan pumpkin bread is simply amazing still slightly warm from the oven, but it also freezes super well too, so sometimes I like to double the recipe to make two loaves so that I can enjoy one fresh, and freeze the other for later. Yum!

This Vegan Chocolate Chip Pumpkin Bread is so tender, it's deliciously moist, chocolatey, pumpkin infused, and surprisingly easy to make too! Just whip up the simple batter, pour in a pan, and bake. That's it. And if you don't like chocolate (weirdo), you can either omit the chocolate chips, or replace them with crunchy walnuts, pecans, or pepitas. #itdoesnttastelikechicken #veganbaking #pumpkin

I’m currently obsessed with this pumpkin bread recipe but if you’re looking to make other vegan quick bread recipes, try my zucchini bread, lemon & poppy seed loaf, cranberry pistachio loaf, or my extra banana-y banana bread recipe which is in my cookbook Fuss-Free Vegan (page 36).

How to make Vegan Chocolate Chip Pumpkin Bread:

Whisk together the dry ingredients.

In a large bowl, whisk the dry ingredients together.

Whisk together the wet ingredients except for the chocolate chips.

In a medium bowl, mix the plant-based milk, pumpkin puree, light oil, and apple cider vinegar.

Pour the wet into dry and mix until just combined. Lightly fold in the chocolate chips.

Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Gently fold in the chocolate chips.

Pout into the prepared pan, sprinkle a few extra chocolate chips across the surface and bake.

Spread the batter into the prepared pan and optionally you can scatter a few extra chocolate chips across the surface of the batter. Bake for 50 – 60 minutes until a toothpick inserted into the center comes out clean. (You may need to test a few areas to make sure you test a spot without a chocolate chip). Allow pumpkin bread to cool in pan for a minimum of 30 minutes before removing to a rack to finish cooling.

This Vegan Chocolate Chip Pumpkin Bread is so tender, it's deliciously moist, chocolatey, pumpkin infused, and surprisingly easy to make too! Just whip up the simple batter, pour in a pan, and bake. That's it. And if you don't like chocolate (weirdo), you can either omit the chocolate chips, or replace them with crunchy walnuts, pecans, or pepitas. #itdoesnttastelikechicken #veganbaking #pumpkin

Enjoy this vegan chocolate chip pumpkin bread plain or with a smear of vegan butter and a hot cup of coffee.

Bon appetegan!

Sam Turnbull.

Print Recipe

Vegan Chocolate Chip Pumpkin Bread

Tender, moist, chocolatey, pumpkin infused, and surprisingly easy to make too! Just whip up the simple batter, pour in a pan, and bake. That’s it. And if you don’t like chocolate (weirdo), you can either omit the chocolate chips, or replace them with crunchy walnuts, pecans, or pepitas.Adapted from my Vegan Pumpkin Spice Cake recipe.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 1 8″ x 4″ loaf (10 – 12 servings)

Calories: 215kcal

Ingredients

Dry Ingredients:

  • 1 ¼ cups all-purpose flour
  • ⅔ cup white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • ¾ cup plant-based milk (such as soy or oat)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup light oil (such as canola or vegetable)
  • 1 tablespoon apple cider vinegar or lemon juice
  • ½ cup vegan chocolate chips

Instructions

  • Preheat your oven to 350F (180C). Lightly grease an 8″ x 4″ loaf pan.

  • In a large bowl, whisk the dry ingredients together.

  • In a medium bowl, mix the plant-based milk, pumpkin puree, light oil, and apple cider vinegar. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Gently fold in the chocolate chips.

  • Spread the batter into the prepared pan and optionally you can scatter a few extra chocolate chips across the surface of the batter. Bake for 50 – 60 minutes until a toothpick inserted into the center comes out clean. (You may need to test a few areas to make sure you test a spot without a chocolate chip). Allow pumpkin bread to cool in pan for a minimum of 30 minutes before removing to a rack to finish cooling.

Notes

Chocolate chips: Feel free to substitute the chocolate chips for ½ cup of walnuts, pecans, or pepitas, or you can omit them completely. 
Freezer-friendly: to freeze, let the pumpkin bread cool completely. Wrap tightly in a freezer bag removing as much excess air as possible and freeze. To thaw, remove the pumpkin bread from the wrapping and allow to thaw on a wire rack.

Nutrition

Serving: 1slice (one loaf makes 10 slices) | Calories: 215kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Sodium: 181mg | Potassium: 87mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1976IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg


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