Vegan Pumpkin Chocolate Chip Bread
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Calories
- 397
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 247 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 2 grams
- Sugar
- 33 grams
- Protein
- 4 grams
- Total: 2 hr 50 min (include cooling times)
- Active: 20 min
Ingredients
3 3/4 cups all-purpose flour (see Cook’s Note)
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
One 15-ounce can pure pumpkin puree
1 1/2 cups vegan cane sugar
1 cup vegetable oil
6 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
1 cup vegan dark chocolate chips
Directions
Special equipment:
two 9 by 5-inch loaf pans (metal or glass)- Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.
- Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.
- Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.
- Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.
- Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)