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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?

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. >:/

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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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I made this for Thanksgiving, and everybody loved it! It was easy to make, and came out perfectly delicious. The only thing I would change the next time I make it is to add 1 cup sugar, b/c 1.5 c was too much sweetness. I love the addition of chocolate chips, too. I made these in 4 mini-loaf pans, and baked for about 50 minutes.

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omg this recipe is soooo good!!  I changed it a little bit:
I only used 1 cup of sugar, i replaced the eggs with 1/4 cup of applesauce and an extra 1/4 cup of pumpkin.  I only used cinnamon and nutmeg for the spices. I also used 1/3 cup of soymilk instead of water.  To add to the sweetness and moisture, I added 2 heaping tablespoons of vegan apple butter.  The bread came out so moist!  I will definitely be making this many times over this holiday season!    ::)

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Yummy!  I made this as muffins and gluten free by using a flour blend of rice, tapioca, corn, rice and garbanzo.  Also, substituted 1/2c agave & 1/2c maple syrup for the sugar.  It is a bit sweet and powerfully spicy for my taste but others like em fine.  thanks!  also used almond milk for water.

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this was great!!
crowd pleaser (i did sub the soymilk instead of water)

it was a bit of perfection (and will be made again)

THANKS for sharing!

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mmmmmmm, this bread is awesome! I only used a 1/2 cup of sugar with a 1/2 cup of cinnamon maple syrup and replaced the water with 1/3 cup of vanilla soy milk. I also added 1/2 cup of chopped walnuts. and used vegetable oil in place of melted margerine. I also used a whole can of pumpkin, which is more than a cup but it doesn't seem to have hurt it at all. it's moist and flavorful and I'm gonna have to go give some of it away so I don't eat the whole thing myself!  :D

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I realize this comment is fairly useless, but I just wanted to say that I am so glad that you guys like the recipe.  It's based on a recipe my friend Trina gave me, so I can't really take credit for it.  Anyway, I don't know why it didn't rise for you nodaybut2day.  Maybe the 3/4c. extra pumpkin made it too heavy.  If you don't want to use Ener-G replacer, maybe try using soy yogurt (like 1/4c.?).  Or try adding something to leaven it... some baking powder (1t?).  Hope that helps!

And baypuppy, sorry for the confusion.  I always make 2 medium loaves.  I don't know what size the pans are exactly...  They're not mini-loaf pans, but they're not as large as the normal 9x 5 loaf pan.  Maybe like 3X8??  They're these really old 40-yr-old pans that belong to my mom.  Not knowing the dimensions, I call them "medium."  You're right though-- with the 9X5, it would only make one loaf.

happy baking to everyone!

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:D SO deliciously I just made this bread. I made it into muffins. I used the variation of one cup sugar and then 1/3 soy milk instead of water. They are so awesome I want to eat them all. I will be making this again and again. So easy too!

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Anonymous

I followed this recipe exactly and made muffins to bring to a potluck at my office.  They were a huge hit!  My boss even asked me if I had gotten them at a bakery.  My co-worker, who is also a strict vegetarian, and I sat back and chuckled that everyone wanted the vegan muffins at the very meaty chili & hotdog potluck!  The recipe made 18 regular-sized muffins, so next time, I think I'll double it. 

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