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Chocolate Chip Pumpkin Bread (vegan) from forkknifeswoon.com

Chocolate Chip Pumpkin Bread

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: One loaf
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy one-bowl chocolate chip pumpkin bread is incredibly moist, wonderfully spiced, with lots of pumpkin flavor, and studded with mini chocolate chips. No mixer required and vegan-friendly, it’s a perfect, homemade fall treat!


Scale

Ingredients

11/4 cup (305g) pumpkin puree ¹
2 tsp (10g) pure vanilla extract
1/2 cup (120g) olive oil
1/3 cup (66g) granulated sugar
1/3 cup (71g) packed light brown sugar
1/3 cup (75g) unsweetened almond milk ² (or other milk of choice)
1 Tbsp (9g) ground flaxseed ³
1-1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp kosher salt
1-1/2 tsp (9g) baking soda
1-3/4 cups (210g) all-purpose flour, spooned and leveled
1/3 cup (60g) mini semi-sweet chocolate chips,⁴ divided


Instructions

Preheat the oven to 350℉. Prepare a 4-inch-by-8-1/2-inch loaf pan; grease the bottom and sides with butter and dust lightly with flour. Set aside.

In a large mixing bowl, whisk together the pumpkin, vanilla, and olive oil until smooth and completely combined. Whisk in the sugar and milk.

Switching to a spatula, stir in the flaxseed, spices, salt, and baking soda, then gently fold in the flour and two-thirds of the chocolate chips, until just combined, and no streaks of flour remain.

Spoon the batter into the prepared loaf pan. Sprinkle with the remaining chocolate chips. Bake for 45-55 minutes, until the top is deeply golden, gently domed, and a cake-tester inserted into the center comes out mostly clean.

Remove from the oven and let cool in the loaf pan for 20-30 minutes, before removing and cooling completely on a baking rack. Be sure to wait until the bread has completely cooled before slicing. Enjoy!!



Notes

¹ Be sure to use pumpkin puree, not pumpkin pie mix.
² I use Malk unsweetened almond milk for baking because it doesn’t include any gums or stabilizers. You can also substitute dairy milk.
³ For a non-plant-based pumpkin bread, you can substitute one egg white for the ground flaxseed.
⁴ Use any chocolate chips – milk chocolate, semisweet, white chocolate, etc. – that you like. Mini chips are my favorite and tend to disperse more evenly throughout the loaf.

Keywords: chocolate chip pumpkin bread, vegan pumpkin bread, healthy, egg free, one bowl, olive oil, pumpkin bread, easy