[Vegan] Chocolate chip pumpkin bread. Dairy-free and egg-free vegan pumpkin chocolate chip bread is and easy quick bread recipe that you can eat for breakfast, a snack, or for dessert. There are very few desserts that leave me defenseless. I'm known for my willpower, ask my family.

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Well, I am, especially when pumpkins are involved! After I posted a recipe for my Vegan Chocolate Chip Banana Bread, which btw was a huge success, it was time to slightly modify the recipe and create a pumpkin bread. Tagged with → bread • chocolate • chocolate chip • date • gluten-free • pumpkin • vegan • vegetarian. You can have [Vegan] Chocolate chip pumpkin bread using 16 ingredients and also 6 steps. Here is how you accomplish.

Ingredients of [Vegan] Chocolate chip pumpkin bread

Instructions. of Wet ingredients.
Directions. 1 cup of 100% pure pumpkin pureé.
Step by step. 1/4 cup of + 2 tablespoons pure maple syrup.
Detaile. 1/4 cup of + 2 tablespoons coconut sugar.
Directions. 1 of flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins).
Guidelines. of Dry ingredients:.
Step by step. 2 cups of gluten-free oat flour.
Directions. 1/2 cup of almond meal.
Detaile. 1 teaspoon of baking soda.
Directions. 1/2 teaspoon of baking powder.
Detaile. 1 teaspoon of ground cinnamon.
Directions. 1/2 teaspoon of ground cloves.
Directions. 1/2 teaspoon of ground nutmeg.
Directions. 1/4 teaspoon of salt.
Guidelines. of Add-ins:.
Directions. 3/4 cup of vegan chocolate chips.

Gluten-Free, Vegan Pumpkin Spice Waffles Creamy Pesto Pasta. This pumpkin bread looks soooo delicious, Kristy! Pumpkin season is almost over, but I think I really have to make this. This sweet pumpkin bread has no oil or butter, yet is deliciously moist and decadent!

Step by step To Make [Vegan] Chocolate chip pumpkin bread

Preheat the oven to 350° F. Line a standard loaf pan with parchment paper or greased foil. Set aside..
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated..
Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips..
Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split on top of the loaf. Optionally, sprinkle and lightly press 1 1/2 tablespoons chocolate chips into the loaf..
Bake for 40-60 minutes. Mine took 50 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done..
Allow to cool on a cooling rack for 2-3 hours, or until completely cool..

The secret is pumpkin puree, mashed banana, and plenty of almond milk. This bread is also studded with crunchy walnuts and melty chocolate chips making it the ultimate sweet tooth breakfast option or a yummy. This pumpkin bread is also packed with pumpkin and pumpkin spice flavors. Plenty of chocolate chips grace every bite. Pumpkin: There is a TON of pumpkin in this pumpkin bread recipe!

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