Vegan Chocolate Chip Pumpkin Bread Recipe

Name: Vegan Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups unbleached all-purpose flour; 2 teaspoons baking soda; 1 teaspoon pink himalayan sea salt; 1 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 2 cups coconut sugar crystals; 3/4 cup vegan butter; 12 1/2 tablespoons water; 5 tablespoons flax seeds; 1/2 cup water; 1 (15 ounce) can pumpkin puree; 1 cup vegan semi-sweet chocolate chips; 2 tablespoons chopped pecans (optional); 2 tablespoons coconut sugar crystals (optional); 2 tablespoons vegan semi-sweet chocolate chips

Servings: persons

4 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon pink himalayan sea salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 cups coconut sugar crystals
3/4 cup vegan butter
12 1/2 tablespoons water
5 tablespoons flax seeds
1/2 cup water
1 (15 ounce) can pumpkin puree
1 cup vegan semi-sweet chocolate chips
2 tablespoons chopped pecans (optional)
2 tablespoons coconut sugar crystals (optional)
2 tablespoons vegan semi-sweet chocolate chips

1
In a small dish add the 12 1/2 Tablespoons of water and the 5 Tablespoons Flax seeds stir them together and let sit for 15 minutes to thicken.
2
Preheat oven to 350 degrees F.
3
Grease 2 9X5 inch loaf pans with crisco and flour them so helps the loaves from sticking. Tap out the excess flour.
4
In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together until mixed. Set aside.
5
In a stand mixer, beat together the 2 cups sugar and butter on medium speed for 1 or 2 minutes or until creamy. Add the flax egg little by little until it fully incorporated. Beat in water and pumpkin on low. It'll look very watery at this point but it's what you want!
6
Add the flour mixture a cup at a time. When all the flour is in the bowl beat for 1 minute on low or until moistened. Stir in the 1 cup of chocolate chips. Then spread evenly into the loaf pans. You can the extra chocolate chips, sugar, and pecans if you want to, but its optional!
7
Bake for 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick is inserted to the center comes out clean. Cook in pan for 10 minutes; remove from pans to cook on the cooking racks. Cool completely about 1 1/2 hours.

1586

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups unbleached all-purpose flour, 2 teaspoons baking soda, 1 teaspoon pink himalayan sea salt, 1 teaspoon ground cinnamon, and more.

Yes, Vegan Chocolate Chip Pumpkin Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Chocolate Chip Pumpkin Bread

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