Vegan Pumpkin Chocolate Chip Bread: Discover a Delicious Recipe!
This vegan pumpkin chocolate chip bread is moist, soft, and has a golden crust that crackles with each bite. The sweet, earthy flavor of pumpkin perfectly complements the rich chocolate notes, making it a delightful treat for the fall season.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- ¾ cup pumpkin puree
- ¼ cup melted coconut oil (preferably virgin with a neutral flavor)
- ¼ cup maple syrup
- 1 cup spelt flour (or flour of choice)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (or chopped chocolate)
Instructions
- Preheat the oven to 180°C (350°F). Grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper to prevent the bread from burning or sticking.
- In a large bowl, mix the pumpkin puree, melted coconut oil, and maple syrup. Stir the mixture well until it is smooth and creamy.
- Add the spelt flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Gently mix with a wooden spoon until the dry ingredients are just moistened. Avoid overmixing the batter as it can lead to a dense texture.
- Fold the chocolate chips into the batter until evenly distributed, being careful not to crush the chocolate too much.
- Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the countertop to remove air bubbles.
- Bake the bread for 40 minutes in the preheated oven. It is done when a toothpick inserted in the center comes out clean. Be careful not to let the bread darken too much – the edges should be golden brown.
- Remove the bread from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing. This helps retain moisture in the bread and ensures a better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Make sure not to overmix the batter to maintain the bread's texture. A high-quality loaf pan ensures even heat distribution and prevents sticking. You can adjust the sweetness by increasing the maple syrup by 1-2 tablespoons, but be cautious not to exceed the liquid amount in the recipe.