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Pumpkin Chocolate Chip Bread

What you need: 

1 3/4 cups flour
1-1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon salt
1 cup pumpkin puree
1/2 cup margarine, melted
2 egg replacers (I use Ener-G)
1/3 cup water, orange juice, or nondairy milk (I used Vitasoy enriched vanilla)
1 cup vegan chocolate chips, nuts, dried cranberries, or raisins

What you do: 

1. Preheat oven to 350 degrees F. Grease 2 medium loaf pans. Combine dry ingredients.
2. Mix wet ingredients and then stir in dry ingredients. Stir in chocolate chips.
3. Pour into pans. Bake 45-50 minutes.
Also, it can be used for muffins or to make just one big loaf (9X5" loaf pan).

Preparation Time: 
10-15 min., 45-50 min
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Amazing recipe! I didn't use chocolate chips but did use chopped walnuts and raisins.

Here's the crazy part, though...instead of pumpkin, I used...

...wait for it...

buttercup squash!

This was my first attempt at baking with another winter squash instead of pumpkin. And it worked! Great recipe, and totally flexible!

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I just finished waiting on this to cool. I added 1/2 tspn vanilla extract and used 1/3 c plain soymilk rather than 1/3 c water. The batter was enough for 2 small bundt cake dishes. I LOVE the little cakes. They're delicious and cute, to boot! :3 5 stars, hands down!!! ;)b

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This recipe is soooo good! I've made it twice now, and delicous both times! I add vanilla the second time and it makes such a yummmy difference! And also when you make them into muffins they are a little more moist! Even my mom can't stop eating them and she usaully hates vegan food!

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I just made these for the second time.  THe first time they were mushy and my kids didn't go for them.  I made them as muffins this time and the last.  This time I put them in mini muffin tins for kids' school snack and they are so delicious.  Yum!!!!!! They passed the kids' taste test as well.  Thanks for sharing!!

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If this can still be called the same recipe, I made some adjustments:
I used 1 cup whole wheat flour, 3/4 cup white. I only used 1/2 cup each white and brown sugar. I added a heaping tbsn of baking powder and some walnuts, but no chocolate chips. For the egg substitute I added around a 1/4 cup ground flax seed but no water. Then I baked the mixture into 12 jumbo muffins for 35 min. Sooo yummmy!!

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These were REALLY tasty. I used half the amount of sugar listed and I kinda wish I used half the amount of choco-chips listed. Next time I will. Made them into muffins and I topped with a vanilla glaze! mmmmm! Taking my muffins to a Halloween party tonight! Thanks for the recipe!

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I made these today, and they came out excellent! The spices were appropriately bold and balanced, which is nice.

A few slight modifications:

I cut down the sugar to a little less than 1 cup, added 1/2 tsp. of vanilla, omitted the chocolate chips, and subbed in more pumpkin for half of the oil. However, I added a vanilla glaze on top, and then decorated on top of that with a chocolate ganache.  (They were baked in a bunch of ghost-shaped muffin molds). 

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I took some tips from the comments and cut the sugar down to 1 cup and used applesauce instead of marg.  I also used flax eggs.  This recipe is great plain as well, although the chocolate chips make it decadent!  Today was my first time trying it with choco and I think I'll reduce it to 3/4 cup or possibly 1/2 cup next time.  One cup is a little overkill I think.

Re: baking time, 80 minutes does the trick for me.

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I'm eating this right now with some vanilla rice cream -- soooo good. Super moist. I added craisins and made mine in a bundt pan. :)>>>

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Aside from the fact that I TOTALLY messed this recipe up myself by measuring chocolate chips with the liquid measuring cup instead of dry measuring cups, the bread part of this recipe was really good.  The last pumpkin bread I made was from The Joy of Vegan Baking and that one came out way too mushy and somewhat undercooked. I am not sure if it was the fact that I made this recipe into muffins instead of loafs or if the recipe was just better written, but these came out perfectly cooked (in about 35 minutes for muffins). The doubled recipe made two and a half muffin tins, which would be awesome if I hadn't made these so sickeningly chocolaty, haha.  Great recipe, though! I will definitely be making these again, with about half the chocolate chips.    P.S. I used the called for amount of sugar and substituted the water with regular soy milk, then added about 6 table spoons vanilla extract :-D  Didn't have any all-spice, so I just did nutmeg, cinnamon and about 1/2 the called for amount of cloves.However, in hindsight I think I would like it to have a little more clove flavoring next time.

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