Recipes [Vegan] Chocolate chip pumpkin bread delicious

[Vegan] Chocolate chip pumpkin bread - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this [Vegan] Chocolate chip pumpkin bread! A quick and easy dinner that is ready in under 25 minutes! 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?!

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. Easy pumpkin loaf with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips.

You can cook [Vegan] Chocolate chip pumpkin bread with 16 Ingredients and 6 steps. See the following guide!

1. Wet ingredients.
2. 1 cup 100% pure pumpkin pureé.
3. 1/4 cup + 2 tablespoons pure maple syrup.
4. 1/4 cup + 2 tablespoons coconut sugar.
5. 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins).
6. Dry ingredients:.
7. 2 cups gluten-free oat flour.
8. 1/2 cup almond meal.
9. 1 teaspoon baking soda.
10. 1/2 teaspoon baking powder.
11. 1 teaspoon ground cinnamon.
12. 1/2 teaspoon ground cloves.
13. 1/2 teaspoon ground nutmeg.
14. 1/4 teaspoon salt.
15. Add-ins:.
16. 3/4 cup vegan 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. As if the pumpkin bread part itself wasn't amazing alone, I went and added chocolate chips. Let's get right into it, shall we?

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..

Once the oven glitches were out of the way, the first time I properly baked this vegan pumpkin chocolate chip bread it came out perfectly. This pumpkin chocolate chip bread makes a great fall snack, dessert, or even a sweet breakfast treat. The spiced bread is moist and dotted with chocolate chips. Cut a thick slice, grab a glass of milk, and enjoy! This recipe makes three large loaves-so be prepared to share.