Description
This vegan pumpkin chocolate chip bread is soft, fluffy, and full of cozy spices. Sweetened with maple syrup and dotted with melty chocolate, it’s a warm fall treat that comes together easily in one bowl.
Ingredients
¾ cup pumpkin puree
¼ cup melted coconut oil (preferably virgin)
¼ cup maple syrup
1 cup spelt flour (or flour of choice)
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp salt
½ cup semi-sweet chocolate chips or chopped chocolate
Instructions
1. Preheat oven to 355°F (180°C).
2. Grease a 9×5 inch loaf pan or line with parchment paper.
3. In a large bowl, mix pumpkin puree, coconut oil, and maple syrup.
4. Add flour, baking powder, spices, and salt. Stir until just combined.
5. Fold in chocolate chips.
6. Pour batter into the prepared pan.
7. Bake for 40 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan on a wire rack for at least 30 minutes before slicing.
Notes
Naturally less sweet; add maple syrup, nut butter, or jam on top if desired.
Store in airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freeze for up to 3 months; slice before freezing for easy defrosting.
Recipe yields a smaller loaf; double for a larger batch, using two pans or longer bake time.
Spelt flour can be substituted with all-purpose or gluten-free 1-to-1 baking flour.
Pumpkin puree acts as a natural egg substitute, keeping the bread moist and fluffy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 177
- Sugar: 9g
- Sodium: Not specified
- Fat: 9g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg