This moist, chocolaty, pumpkin bread is filled with savory fall spices. Eat if for breakfast, a snack, or a bedtime treat.
As promised, here is the second pumpkin recipe of the week. If I wasn’t such a veg head, I might feel guilty for eating so much of this rich, moist, chocolaty, pumpkin goodness. But, since I’ve already run 20 miles since Saturday – and it’s only Wednesday – and I’ve eaten a ginormous salad for lunch every day this week, I’m not too worried about it. Besides, pumpkin is good for you! Did you know that there are only thirty calories in one cup? And, get this, one serving has 197% of your daily allowance of Vitamin A. So yeah, I just might have to creep into the kitchen and cut one more little sliver of bread.
There are very few desserts that leave me defenseless. I’m known for my willpower, ask my family. But this savory bread gets me every time. It’s not super sweet, and the spices; oh those warm, fall spices, they call my name all day long. Cinnamon, nutmeg, cloves, allspice, they are my weakness. It doesn’t help that Chicago has been unseasonably chilly either, because the crisp fall air makes me crave hot tea in the afternoon, and how can you not have a slice of pumpkin chocolate chip bread with your tea?
It took me three tries to get this recipe right. The first loaf was a disaster. I’m not sure what happened but it wouldn’t bake all of the way through. After one and a half hours of oven time I had to take it out. When I cut into it, the top half collapsed with a hiss – I kid you not – and the bottom half was a wet, gooey mess. It was like the turkey scene in Christmas Vacation. Remember that? The second loaf was better, but too flat, and just not great. And then, the stars aligned, and I got it right.
My friends, the secret to any good bread is buttermilk. I swear it’s true. So how does a vegan explain away the use of that ingredient? I don’t, because I add citrus to almond milk, and it works just as well. I mixed a half of a cup of orange juice with a quarter cup of almond milk and the dough perked up all light and fluffy. I knew before I baked it that this third loaf was going to be the charm. And, it was.
You have to make this bread. It will make your house smell freaking amazing the day you bake it, and it will make you feel very happy as you nosh away on what I consider to be one of the best fall breads ever.
- 1 and 1/2 cups of all purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 5 tablespoons of vegan butter – room temperature Earth Balance is my preferred brand
- 1/2 cup of coconut palm sugar vegan white sugar is fine, but CPS has a lower glycemic index
- 1/2 cup applesauce
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 FL OZ" rel="nofollow">pure vanilla extract
- 1 cup of pumpkin
- 1/2 cup of orange juice and 1/4 cup of almond milk combined
- 1 cup of vegan chocolate chips
Preheat the oven to 350° and line a bread pan with parchment paper, or, grease and flour the pan.
In a medium bowl whisk together all of the dry ingredients (except for the sugar).
In a mixing bowl, whip the butter and sugar together until light and fluffy. Add the applesauce, vanilla, and pumpkin and mix until completely combined. Add one third of the flour mixture and one third of the milk mixture. Keep adding the flour and milk in thirds until lightly combined.
Fold in the chocolate chips and spoon into the bread pan
Bake for one hour or until you can insert a toothpick and it comes out clean.
Let rest for 1/2 hour or until cool before slicing.
Wrap in aluminum foil or plastic wrap and store in a cool, dry location.
The Nutrition Facts are only an estimate.
If pumpkin isn’t your thing, try our Banana Bread.