Pumpkin Chocolate Chip Bread | FoodByMaria Recipes

Vegan Breakfast

Moist Pumpkin Chocolate Chip Bread

Prep

15 minutes

Cook

50-55 minutes

Yield

8-10, 1 loaf

Okay, it may sound basic, but when fall rolls along I’m all over the pumpkin trend. I just love pumpkin so much. Not only is it healthy, but it’s so versatile to cook and bake with. In this recipe it really takes this bread to a whole new level. This pumpkin chocolate chip bread is dairy-free, and oh-so delicious. The perfect treat for a fall morning with your coffee or tea. 

Why you’ll love this pumpkin chocolate chip bread: 

  • Short Prep: Prep this baby in only 15-minutes than enjoy the delicious smells that fill your house as you bake it 
  • Dairy-Free: This isn’t a vegan recipe but it’s dairy-free for anyone out there that has dairy sensitivities or allergies 
  • Versatile: Throw in your favorite nuts to this bread to add a little crunchy

pumpkin chocolate chip bread sliced on a cutting board

pumpkin chocolate chip bread sliced on a cutting board

Ingredient Notes: 

Pumpkin: Pumpkin is so good for you. It has an impressive list of nutritious benefits and is especially rich in vitamin A, antioxidants, and can even help boost your immunity (perfect for cold & flu season). What’s great about pumpkin is it’s so versatile. You can put it in smoothies, in baking, in cooking, in soups, the options are endless. Hot tip! It’s even good for your dogs if they have an upset belly.

Chocolate Chips: Opt for dark chocolate here as it’ll give the most flavor. It’ll also ensure you keep this recipe dairy-free. If you aren’t particular about your chocolate, you could opt for milk chocolate chips here too. 

Spices: The spices are really what bring anything pumpkin-spice related to life and it rings true in this pumpkin chocolate chip bread. The combo of cinnamon, nutmeg, ginger, cloves, etc. provides so much flavor (and smells amazing too).

 

   pumpkin chocolate chip on a cutting board

How do you make pumpkin chocolate chip bread? 

  1. Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.
  2. Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
  4. Add the flour mixture to the pumpkin mixture and stir with a wooden spoon to well combine.
  5. Roughly chop the dark chocolate bar and fold it into the batter.
  6. Transfer to the baking tin and bake for 50-55 minutes.
  7. Cool for 5 minutes in the bread tin and remove and cool completely on the wire rack.
  8. For the ganache, melt dark chocolate in the microwave, stir every 10-20 seconds. Set aside. Heat plant-based milk in a pot until it comes to a gentle boil. Pour over the melted dark chocolate, stirring until combined. Directly pour onto pumpkin loaf.

pumpkin chocolate chip bread on a cutting board

pumpkin chocolate chip bread on a cutting board

Expert Tips & FAQ: 

Can I make this vegan? You can use egg replacements in place of the 2x eggs in this recipe and opt for the coconut oil vs. butter to make this vegan-friendly.

I don’t like dark chocolate. No problem! Use milk chocolate instead or don’t use chocolate at all. 

What do I do with leftover pumpkin puree? So many things! Add it to your smoothie, throw it into a creamy pumpkin mac & cheese like this recipe or add it to one of the recipes I list below.

Other pumpkin recipes you’ll love: 

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pumpkin chocolate chip bread sliced on a cutting board

Moist Pumpkin Chocolate Chip Bread

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Total Time: 1 hour and 10 minutes
  • Yield: 8-10, 1 loaf 1x
  • Category: Vegetarian
  • Cuisine: Baked Goods
  • Diet: Vegetarian

Description

This moist pumpkin chocolate chip bread will not only taste like fall but it’ll make your house smell like it too!


Ingredients

Scale

2 cups all-purpose flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ginger spice

dash of cloves spice

1 1/4 cup pumpkin puree

1/3 cup butter or coconut oil, room temperature, then melted

1 cup brown sugar

2 eggs

1 tsp vanilla

6 tbsp. almond milk

3/4 cup dark chocolate

For Ganache:

3/4 cup dark chocolate

2/3 cup plant-based milk


Instructions

Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.

Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.

Add the flour mixture to the pumpkin mixture and stir with a wooden spoon to well combine.

Roughly chop the dark chocolate bar and fold it into the batter.

Transfer to the baking tin and bake for 50-55 minutes.

Cool for 5 minutes in the bread tin and remove and cool completely on the wire rack.

For the ganache, melt dark chocolate in the microwave, stir every 10-20 seconds. Set aside. Heat plant-based milk in a pot until it comes to a gentle boil. Pour over the melted dark chocolate, stirring until combined. Directly pour onto pumpkin loaf.

Enjoy!


Notes

Replace eggs with 2 ripe bananas or 2 vegan eggs.

Pick your favorite chocolate! Using either dark or milk chocolate will be delicious.


Nutrition

  • Serving Size: 10
  • Calories: 207
  • Sugar: 22.5g
  • Sodium: 341.5mg
  • Fat: 8.8g
  • Saturated Fat: 6.4g
  • Unsaturated Fat: .05g
  • Trans Fat: .0g
  • Carbohydrates: 44.4g
  • Fiber: 1,9g
  • Protein: 4.4g
  • Cholesterol: 37.2mg

Keywords: recipe, best, free

Jamie

Insanely good! I was craving chocolate at the start of autumn and my goodness does this deliver! The bread itself it moist and delicious, and with the added chips and ganache it is just decadent! Thanks Maria!

Maria Koutsogiannis

OH MY GOODNESS!!! DELICIOUS!!!

Dali

Can I substitute APF for oat flour? Do I need to make any other modifications on amounts for other ingredients if so?

Maria Koutsogiannis

Hey Dali!

You won’t be able to do 100% substitution with oat flour because it needs “gluten” to bring it together BUT you can use oat flour and part of a GF blend.

Usually, with gluten-free flours, you can use a bit less, so try 1 3/4 cup instead! And mix until just combined! DO NOT over-mix lol ☺️

Do 1 1/4 cup OAT FLOUR and 1/2cup GF Flour, just to give enough strength to combine it. The starches in the blend will help it stay together 🙂

I hope this helps!

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