Vegan Pumpkin Chocolate Chip Bread
Hello & Happy Monday!!
If there was one flavor that’s always been just me, it’s pumpkin! It’s mild, cinnamon based, and my tastebuds just never get bored with it. My birthday is also in November so everything was just always pumpkin and just the thought of the pumpkin sends positive thoughts so needless to say..
I’m you basic girl who basically has always loved all things pumpkin, long before the PSL!
Since I’m on a mission to produce all of my fave bucket list pumpkin concepts I knew one of the first ones I have to explore was a classic Pumpkin Chocolate Chip Bread. I love making effortless breads as I always have a homemade bread on hand and bananas going bad lol. Out of all the bread concepts, this one has to be my fave, regardless of the season and the fact I’m not a huge chocolate person, it just gets me every time!
What’s fab about this effortless recipe, is everything! It’s quick, easy, has minimal ingredients, doesn’t need much added sugar with the chocolate, buttery soft, has a rich orange color, aesthetic appeal, perf for fall or all year round for those pumpkin lovers, non vegan approved, and truly captures the essence of fall!
If you love all things pumpkin then this vegan Pumpkin Chocolate Chip Bread will be your new Bff!
Why this recipe rocks:
Rich with color
Perf for fall
Eat Drink Shrink
Yields 6-8 slices
10 minPrep Time
55 minCook Time
1 hr, 5 Total Time
- 1 and 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 tsp vanilla extract
- 1 large banana, mashed
- 1/2 cup maple syrup
- 1 and 1/2 cups pumpkin puree (canned)
- 1/2 cup melted coconut oil
- 3/4 cup semi-sweet chocolate chips (additional to top with)
- Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the banana, maple syrup, and vanilla, combined. Whisk in the pumpkin, coconut oil. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Top with additional chips. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days. But it won't last that long.
You can also just use Pumpkin Spice blend instead of each spice. I'd use about 2 tsp's & 1 tsp of cinnamon. You can swap the maple syrup with 1/2 cup cane sugar, simply add it to the dry rather than the wet