Happy Thanksgiving guys!Just wanted to give you guys a last minute recipe to check out. You could totally make this for your party guests, or really just yourself. You gotta love pumpkin right?
If you’ve ever had pumpkin bread, you know just how amazing it is. Well, I thought I’d share my favorite recipe.
I took the oil, more than half the sugar, and the eggs out of my original recipe. The thing about quick breads is that it’s hard to take all the sugar out because it helps with the texture of the bread. If you really don’t want any granulated sugar, you could add a liquid sweetener, and then cut back on the pumpkin puree.
Whenever I make pumpkin bread, just looking at other recipes, a lot of people use a hoard of spices: all spice, cardamom, ginger, and cloves. But I like to keep it simple with just cinnamon and nutmeg. I feel like that way, the pumpkin can also stand out a bit. Spices can be overpowering.
Pumpkin puree is something I like to make on my own. I find canned pumpkin a little “bleh” in taste. I know that’s a dumb way to explain it, but it’s definitely missing something in its flavor profile. It’s not “full”. To make your own pumpkin puree, get a sugar pumpkin or really any kind you want (squash also works nicely) and steam it. Once fork tender, peel the skin off and then mash or puree it. That’s it really!
I don’t think the all purpose flour can be replaced with anything because whole wheat flour would be too dense and heavy for the batter. You could try white whole wheat or spelt flour, but just be aware that it could weigh the bread down.
Adding chocolate chips is completely optional for this pumpkin bread. I do, however, recommend adding them! If you are trying to keep this loaf completely vegan, make sure to use vegan-friendly chocolate chips. For add-ins, you could also consider nuts, seeds, dried fruit, candied ginger, etc.
5 Word Summary:
If you love autumn, check these recipes out!
Classic Pumpkin Chocolate Chip Bread
If you want a fluffy pumpkin bread, this is the one! This pumpkin bread is incredibly easy to make, vegan, dairy-free, and oil-free.
- 1 1/2 cup pumpkin puree
- 1/3 cup granulated sugar 1
- 1/2 cup non dairy milk 2
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 2 cups unbleached all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup chocolate chips (optional)
Preheat oven to 350 degrees F and grease a loaf tin. Set aside.
In a bowl, combine the pumpkin puree, sugar, non dairy milk, flax egg, and vanilla extract.
In another large bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt.
Combine the wet into the dry and fold until almost combined. Then add the chocolate chips and fold until no flour is visible. Do not over mix this batter!
Pour the batter into your prepared pan and bake for 60-70 minutes or until golden brown on top and a skewer inserted (all the way to the bottom) comes out clean. Keep in mind that if you add chocolate chips, the chocolate will come out on the skewer. Just make sure there isn't any pumpkin batter left.
Allow to cool completely before cutting. Enjoy!
- I used coconut sugar, but cane, white, brown, etc. all work.
- I used cashew milk, but soy, almond, rice, cows, etc. all work.