added this 7 years ago
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?
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!
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!!
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!!
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!
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).
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.
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. :)>>>
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.
Waaay yummy. I used 1/4 cup applesauce and 1/4 cup earth balance and used flax "eggs". So great that my room mates hijacked the loaf while I slept, and left only a third. >:/
Delicious! I love it!
Changes I made: I wound up baking this bread for 85 minutes. It was definitely not done by 45 minutes, so I turned the oven up to 375° put it in for another 20 minutes... checked it, needed more, another 20 mins on top of that was perfect. Pumpkin tends to bake funny, I've noticed.
I used canned pumpkin and baked one larger loaf instead of two smaller loaves. I also reduced the amount of sugar to 1 cup and used 1/4 cup applesauce and 1/4 cup olive oil instead of 1/2 cup margarine. (If I made this again I think I'd use 1/2 cup of applesauce and no oil/margarine. I just wanted to make sure it would be okay, since I used my own homemade applesauce for the first time.)
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