Chocolate Chip Pumpkin Bread

The most delicious, easy, moist, plant-based pumpkin bread that is perfect for getting into the fall mood (and making your house smell heavenly.) I recommend cozying up next to a fireplace with a warm latte and a slice (or two) of this bread to fully embrace the season!


Prep time: 20 minutes | Cook time: 60 minutes | Allergens: Wheat | Category: Dessert


Ingredients:

  • 2 cups flour (I used all purpose)
  • 3/4 cups sugar (I used white)
  • 1 tablespoon pumpkin spice (or a mix of cinnamon, ginger, and nutmeg will do)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract (I used 2 tsp of vanilla imitation)
  • 1/3 cup plant milk
  • 1/3 cup oil (I used vegetable)
  • 1 can pumpkin pie filling (or pumpkin puree. You may need to add more sugar if using puree)
  • 3/4 cup chocolate chips
  • 1/3 cup butter (optional, used for glaze)
  • 2.5 – 3.5 cups powdered sugar (optional, used for glaze)
  • 1 – 2 tbsp plant milk (optional, used for glaze)
  • 1 tsp pumpkin spice (optional, used for glaze)
  • 1 tsp vanilla (optional, used for glaze)

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit and coat a loaf pan with vegan butter (or oil)
  2. Combine your dry ingredients in a large mixing bowl. Set aside.
  3. In a small bowl, combine your wet ingredients, adding the pumpkin filling/puree last. Stir until combined.
  4. Pour wet ingredients into dry, mixing until all large clumps are gone (do not overmix or the dough will get tough!)
  5. Fold in the chocolate chips.
  6. Add the mixture to the loaf pan. Top with extra chocolate chips if desired.
  7. Bake the loaf for 50-60 minutes (I bake at a higher elevation, so 50 minutes was enough for me)
  8. Let cool, slice, and enjoy!
For the glaze (optional):
  1. Add room temperature, softened butter, milk, pumpkin spice, and vanilla to a mixing bowl
  2. Using a sifter, sift the powdered sugar into the bowl 1/2 cup at a time
  3. With an electric mixer, stir the mix together, adding in 1/2 a cup of powdered sugar at a time until the glaze thickens
  4. Spread on top of a slice of the bread and enjoy!


Notes:

  • Using room temperature milk and butter will yield the best results
  • Add coconut sugar to the top of the loaf prior to baking for texture
  • If the glaze won’t thicken, bake a few tablespoons of flour (let cool) and mix into the glaze

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