Recipe: Tasty [Vegan] Chocolate chip pumpkin breadSimple

Big [Vegan] Chocolate chip pumpkin bread review. Easy pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Top with nuts, pumpkin seeds, chocolate chips or a streusel of choice! Serve with hot Pumpkin spice Caramel Latte or other hot drinks of choice. 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. But, this pumpkin bread with chocolate chips gets me. Are you also excited for fall baking?! You look after simmering melt [Vegan] Chocolate chip pumpkin bread employing 16 modus operandi than 6 furthermore. Here you are do a bang-up job.

method of [Vegan] Chocolate chip pumpkin bread

1. This of Wet ingredients.
2. then 1 cup of 100% pure pumpkin pureé.
3. You need 1/4 cup of + 2 tablespoons pure maple syrup.
4. give 1/4 cup of + 2 tablespoons coconut sugar.
5. a little 1 of flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins).
6. This of Dry ingredients:.
7. a little 2 cups of gluten-free oat flour.
8. add 1/2 cup of almond meal.
9. You need 1 teaspoon of baking soda.
10. then 1/2 teaspoon of baking powder.
11. use 1 teaspoon of ground cinnamon.
12. also 1/2 teaspoon of ground cloves.
13. You need 1/2 teaspoon of ground nutmeg.
14. use 1/4 teaspoon of salt.
15. a little of Add-ins:.
16. Prepare 3/4 cup of vegan chocolate chips.

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. Oh, and now this vegan chocolate chip pumpkin bread. Wow, this one is quite a treat.

[Vegan] Chocolate chip pumpkin bread individually

1. Preheat the oven to 350° F. Line a standard loaf pan with parchment paper or greased foil. Set aside..
2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated..
3. 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..
4. 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..
5. 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..
6. Allow to cool on a cooling rack for 2-3 hours, or until completely cool..

Oh, then there's the chocolate chips. Pumpkin and chocolate go SO well together since pumpkin is so versatile. This mini chocolate chip pumpkin bread recipe is fast, easy, you don't need a mixer, and tastes more like cake than bread. I'll never complain about that since bread for The pumpkin bread is vegan but you'd never know it. A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread.